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dc.contributor.author | Igual Ramo, Marta | es_ES |
dc.contributor.author | García Martínez, Eva María | es_ES |
dc.contributor.author | Camacho Vidal, Mª Mar | es_ES |
dc.contributor.author | Martínez Navarrete, Nuria | es_ES |
dc.date.accessioned | 2016-12-22T12:05:01Z | |
dc.date.available | 2016-12-22T12:05:01Z | |
dc.date.issued | 2013-04 | |
dc.identifier.issn | 1756-4646 | |
dc.identifier.uri | http://hdl.handle.net/10251/75666 | |
dc.description.abstract | [EN] Grapefruit phytochemicals (beta-carotene and flavonoids) stability after different jam processing was evaluated. Osmotic dehydration, microwave energy and conventional heating techniques have been used to obtain jam. beta-Carotene and individual flavonoids were analyzed by HPLC technique. The results showed that jam obtained from osmodehydrated fruit (ODJ) is the only that preserved completely the (beta-carotene content. All processes of production of jam significantly decreased the content of narirutin (NAT), poncirin (PON), naringenin (NAG) and quercetin (QUER), while naringin (NAR) remained stable. Jams obtained by applying a heat treatment showed significant lower values of NAG and QUER in comparison with ODJ. The jam obtained from osmodehydrated fruit, without being submitted to any heat treatment, showed at the end of storage the highest contents of naringin, hesperidin, neohesperidin, didymin, quercetin, poncirin and the total sum of analysed flavonoids. In general, the phytochemical loss in jams as a consequence of processing was lower than those provoked by storage effect. | es_ES |
dc.description.sponsorship | The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994. | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Functional Foods | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Grapefruit jam | es_ES |
dc.subject | Osmotic dehydration | es_ES |
dc.subject | Microwaves | es_ES |
dc.subject | Flavonoids | es_ES |
dc.subject | Beta-Carotene | es_ES |
dc.subject | Phytochemicals | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Jam processing and storage effects on b-carotene and flavonoids content in grapefruit | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/jjf f.2013.01.019 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//AGL2005–05994/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Jam processing and storage effects on b-carotene and flavonoids content in grapefruit. Journal of Functional Foods. 5(2):736-744. https://doi.org/10.1016/jjf f.2013.01.019 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.jff.2013.01.019 | es_ES |
dc.description.upvformatpinicio | 736 | es_ES |
dc.description.upvformatpfin | 744 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 5 | es_ES |
dc.description.issue | 2 | es_ES |
dc.relation.senia | 242066 | es_ES |
dc.contributor.funder | Ministerio de Educación y Ciencia |