Advertisement

European Food Research and Technology

, Volume 234, Issue 6, pp 1063–1070 | Cite as

Effect of environmental factors [air and UV-C irradiation] on some fresh fruit juices

  • A. Rameshkumar
  • T. Sivasudha
  • R. Jeyadevi
  • D. Arul Ananth
  • G. Pradeepha
Original Paper

Abstract

The present study was carried out to evaluate the effect of environmental factors (air and UV-C irradiation) on various common fruits juices (lemon, orange, papaya and grape). Total phenolics, total ascorbic acid (AA) content and antioxidant capability were determined in atmospheric air oxidation on fresh fruit juices, and the effect of UV-C irradiation on AA was investigated in both fresh fruit juices and commercial AA using RP-HPLC. The total phenolics content was found to be 92.46 ± 1.5, 41.53 ± 2.1, 138.56 ± 2.3 and 110.54 ± 3.9 mg/100 ml of lemon, orange, papaya and grape juices, respectively. DPPH radical–scavenging activity of the fresh juices was 94.53 ± 3.1, 82.36 ± 2.2, 94.65 ± 3.5 and 90.74 ± 2.6 percentage, whereas the 1-day-old fruit juices showed reduced scavenging activity when compared to fresh juices. Total phenolic (TP) and DPPH-scavenging activity were significantly decreased in the mean at P < 0.05 level. Ascorbic acid (vitamin C) content of fresh fruit juices was determined through RP-HPLC; fruit juices that were kept in open container for 24 hrs and that were treated with UV irradiation have shown a decrease in AA content, when compared with control fresh juice samples. AA degradation increased with high significant differences at P < 0.001 level, with the increase in oxidation time in atmospheric air and UV-C radiation.

Keywords

Fruit juices Ascorbic acid Total phenolics Antioxidant activity UV-C radiation and HPLC 

Notes

Acknowledgments

We thank University Grants Commission, India, for UGC Research Fellowship in Science for Meritorious students under Non-SAP programme, and Bharathidasan University for providing University research scholar fellowship. We also thank the Department of Chemistry, Bharathidasan University, Tiruchirappalli, for providing facility to carry out absorbance spectroscopy analysis.

References

  1. 1.
    Jayaprakasha GK, Patil BS (2007) In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chem 101:410–418CrossRefGoogle Scholar
  2. 2.
    Garcia-alonso M, De Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC (2004) Evaluation of the antioxidant properties of fruits. Food Chem 84:13–18CrossRefGoogle Scholar
  3. 3.
    Patthamakanokporn O, Puwastien P, Nitithamyong A, Sirichakwal PP (2008) Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. J Food Comp Analy 21:241–248CrossRefGoogle Scholar
  4. 4.
    Finley JW, Duang E (1981) Resolution of ascorbic, dehydroascorbic and digetogulonic acids by paired-ion reversed- phase chromatography. J Chromatogr 207:449–453CrossRefGoogle Scholar
  5. 5.
    Wall MM (2006) Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. J Food Comp Anal 19:434–445CrossRefGoogle Scholar
  6. 6.
    Kabasakalis V, Siopidou D, Moshatou E (2000) Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chem 70:325–328CrossRefGoogle Scholar
  7. 7.
    Hader D-P, Sinha R (2005) Solar ultraviolet radiation-induced DNA damage in aquatic organisms: potential environmental impact. Mut Res 571:221–233CrossRefGoogle Scholar
  8. 8.
    Guerrero-Beltrán JA, Welti-Chanes J, Barbosa-Cánovas GV (2009) Ultraviolet-C light processing of grape, cranberry and grapefruit juices to inactivate Saccharomyces cerevisiae. J Food Process Eng 32:916–932CrossRefGoogle Scholar
  9. 9.
    Lu G, Li C, Liu P, Cui H, Yao Y, Zhang Q (2010) UV inactivation of microorganisms in beer by a novel thin-film apparatus. Food Control 21:1312–1317CrossRefGoogle Scholar
  10. 10.
    Fredericks IN, Du Toit M, Krügel M (2011) Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines. Food Microbiol 28:510–517CrossRefGoogle Scholar
  11. 11.
    Tarras-Wahlberg N, Stenhagen G, Larko O, Rosen A, Wennberg A-M, Wennerstrom O (1999) Changes in ultraviolet absorption of sunscreens after ultraviolet irradiation. J Investig Dermatol 113(4):447–453CrossRefGoogle Scholar
  12. 12.
    Tikekar RV, Anantheswaran RC, Laborde LF (2010) Ascorbic acid degradation in a model apple juice system and in apple juice during ultraviolet processing and storage. J Food Sci 76:62–71CrossRefGoogle Scholar
  13. 13.
    Tran MTT, Farid M (2004) Ultraviolet treatment of orange juice. Innov Food Sci Emerg Tech 5:495–502CrossRefGoogle Scholar
  14. 14.
    Nagy TO, Solar S, Sontag G, Koenig J (2011) Identification of phenolic components in dried spices and influence of irradiation. Food Chem 128:530–534CrossRefGoogle Scholar
  15. 15.
    Dionísio AP, Gomes RT, Oetterer M (2009) Ionizing radiation effects on food vitamins—a review. Brazalian Arc Biol Tech 52:1267–1278CrossRefGoogle Scholar
  16. 16.
    Hussain A, Maxie EC (1974) Effect of gamma rays on shelf life and quality or orange juice. International Biodeterioration & Biodegradation, California 10:81–86Google Scholar
  17. 17.
    Furusawa N (2001) Rapid high-performance liquid chromatographic identification/quantification of total vitamin C in fruit drinks. Food Control 12:27–29CrossRefGoogle Scholar
  18. 18.
    Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Method Enzymol 299:152–178CrossRefGoogle Scholar
  19. 19.
    Krings U, Berger RG (2001) Antioxidant activity of some roasted foods. Food Chem 72:223–229CrossRefGoogle Scholar
  20. 20.
    Ash KO (1969) Ascorbic acid: cofactor in rabbit olfactory preparations. Sci New Ser 165(3896):901–902Google Scholar
  21. 21.
    Lim YY, Lim TT, Tee JJ (2007) Antioxidant properties of several tropical fruits: a comparative study. Food Chem 103:1003–1008CrossRefGoogle Scholar
  22. 22.
    Piljac-Zegarac J, Valek L, Martinez S, Belšcak A (2009) Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chem 113:394–400CrossRefGoogle Scholar
  23. 23.
    Moy JH, Wong L (2002) The efficacy and progress in using radiation as a quarantine treatment of tropical fruits—a case study in Hawaii. Radiat Phys Chem 63:397–401CrossRefGoogle Scholar
  24. 24.
    Wen H, Chung HP, Chou FI, Lin IH, Hsieh PC (2006) Effect of gamma irradiation on microbial decontamination and chemical and sensory characteristic of lycium fruit. Radiat Phys Chem 75:596–603CrossRefGoogle Scholar
  25. 25.
    Zhu F, Cai Y-Z, Bao J, Corke H (2010) Effect of C- irradiation on phenolic compounds in rice grain. Food Chem 120:74–77CrossRefGoogle Scholar
  26. 26.
    Alscher RG, Donahue JL, Cramer CL (1997) Reactive oxygen species and antioxidants: relationship in green cells. Physiologia Plantar 100:224–233CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2012

Authors and Affiliations

  • A. Rameshkumar
    • 1
  • T. Sivasudha
    • 1
  • R. Jeyadevi
    • 1
  • D. Arul Ananth
    • 1
  • G. Pradeepha
    • 1
  1. 1.Department of Environmental BiotechnologyBharathidasan UniversityTiruchirappalliIndia

Personalised recommendations