Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

被引：63

作者：

Torres Gama, Juliana Julian ^{[1
]}

de Sylos, Celia Maria ^{[1
]}

机构：

[1] UNESP, Dept Alimentos & Nutr, Fac Ciencias Farmaceut Araraquara, BR-14801902 Araraquara, SP, Brazil

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

pasteurization; concentration; carotenoids; Valencia orange juice;

D O I：

10.1016/j.foodchem.2005.01.062

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization and concentration. However, thermal effects on carotenoid pigment contents, especially violaxanthin and lutein, were clearly observed and significant (P < 0.05). Pasteurization reduced the content of violaxanthin by 38% and lutein by 20%. The concentration process resulted in loss of lutein (17%). With the loss of lutein, beta-cryptoxanthin became the major carotenoid in the pasteurized and concentrated juices. The provitarnin A content of the juice (beta-carotene, alpha-carotene and beta-cryptoxanthin) and the amount of zeaxanthin, which are considered to be active against age-related macular degeneration and cataracts, did not significantly decrease after pasteurization and concentration. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1686 / 1690

页数：5

共 16 条

[1] Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables [J].