| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000436057 |
| ISSN: | 0001-3765 |
| Autores: | Nakilcioglu Tas, Emine1 Otles, Semih1 |
| Instituciones: | 1Ege University, Faculty of Engineering, Izmir. Turquía |
| Año: | 2020 |
| Volumen: | 92 |
| Número: | 2 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | The degradation kinetics of vitamin C in different citrus juice types (tangerine, grapefruit, orange and lime) were investigated during four hours storage at temperatures of 4 and 25°C under different storage conditions in terms of light and oxygen presence. The loss of vitamin C at each sample followed the first-order kinetic model. During storage, predicted half-life of vitamin C ranged from 137.586 to 467.486 min for tangerine; 105.444 to 203.100 min for grapefruit; 365.702 to 1044.668 min for orange and 540.076 to 722.016 min for lime juices. These results indicated that the highest and lowest retentions of vitamin C were observed in orange and grapefruit juices respectively during storage. Additionally, storage time, light penetration and oxygen presence were the most effective factors on vitamin C degradation while the storage temperature revealed no significant effect on the vitamin C content |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Jugo de cítricos, Almacenamiento, Vitamina C, Degradación química, Modelo cinético |
| Keyword: | Food chemistry, Citrus juice, Chemical degradation, Kinetic model, Storage, Vitamin C |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
