Abstract
The stability of water-soluble antioxidant in orange and carrot juice was studied on a kinetic basis during thermal (75–120 °C) and high pressure (100–800 MPa; 30–65 °C) treatments. The water soluble antioxidant capacities of both orange and carrot juice, determined using the TEAC number, increased for the first 60 min and 90 min of thermal treatment respectively. These increases can be described by a first order reaction model. The increases in antioxidant capacity became sharper as the temperature was increased, and the estimated Ea values were 79.00±7.83 and 40.46±8.43 kJ mol−1 respectively for orange and carrot juice.
During the high pressure treatments, a decrease in TEAC number was noticed for the antioxidant capacity of orange juice, and an increase in TEAC number for carrot juice. A first order reaction model was applied to estimate the rate constants. At all of the temperatures studied, the antioxidant capacity of orange juice decreased more quickly as the pressure was increased. On the other hand, the increase in the antioxidant capacity of carrot juice was slowed down by a pressure increase at temperatures above 40 °C.
Similar content being viewed by others
References
Miller NJ, Rice-Evans C (1997) Food Chem 60:331–7
Gardner PT, White TAC, McPhail DB, Duthie GG (2000) Food Chem 68:471–4
Arena E, Fallico B, Maccarone E (2001) Food Chem 74:423–7
Ames BM, Shigena MK, Hage TM (1993) P Natl Acad Sci USA 90:7915–22
Joseph JA, Shukitt-Hale B, Denisova NA, Bielinski D, Martin A, McEwen JJ, Bickford PC (1999) J Neurosci 19:8114–21
Willcox JK, Catignani GL, Lazarus S (2003) Crit Rev Food Sci Nutr 43:1–18
Zanoni B, Pagliarini E, Giovanelli G, Lavelli V (2003) J Food Eng 56:203–6
Fernández Garcia A, Butz P, Bognàr A, Tauscher B (2001) Eur Food Res Technol 213:290–6
De Ancos B, Sgroppo S, Plaza L, Pilar Cano M (2002) J Sci Food Agr 82:790–6
Fernández Garcia A, Butz P, Tauscher B (2001) J Food Sci 66:1033–8
SAS (2001) SAS Institute Inc., Cary, NC
Van den Broeck I, Ludikhuyze L, Weemaes C, Van Loey A, Hendrickx M (1998) J Agr Food Chem 46:2001–6
Anese M, Manzocco L, Nicoli MC, Lerici CR (1999) J Sci Food Agr 79:750–4
Lee KG, Shibamoto T (2002) Food Rev Int 18:151–175.
Donsi G, Ferrari G, Di Metteo M (1996) Ital J Food Sci 2:99–106
Butz P, Edenharder R, Fernández García A, Fister H, Merkel C, Tauscher B (2002) Food Res Int 35:295–300
Acknowledgements
We acknowledge the financial support of the Fund for Scientific Research-Flanders (FWO-Flanders).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Indrawati, ., Van Loey, A. & Hendrickx, M. Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: a kinetic study. Eur Food Res Technol 219, 161–166 (2004). https://doi.org/10.1007/s00217-004-0929-y
Received:
Revised:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-004-0929-y