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Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

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Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

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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 2017-01-31T11:32:52Z
dc.date.available 2017-01-31T11:32:52Z
dc.date.issued 2011-04
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10251/77475
dc.description.abstract The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment caused a significant reduction in the content of all the studied flavonoids, the treated samples were more stable during storage. While fresh squeezed juice (FS) and conventional pasteurized juice (CP) were better preserved under refrigeration conditions, microwave pasteurized juice (MP) conserved better when frozen stored. In fact, after 2 months, frozen MP samples showed the greatest flavonoid retention. From this point of view, microwave treatment can be considered a good alternative to conventional pasteurization. Industrial relevance: Flavonoids are polyphenolic compounds present in fruits and vegetables relevant not only in terms of quality, as they influence the visual appearance and taste, but also from a therapeutical point of view, as they appear to be associated with the prevention of degenerative diseases. The consumption of grapefruit juice is fairly widespread among the population. Traditionally, juices have been pasteurized by heat treatment to prolong their shelf life. However, this process may cause irreversible losses of nutritional quality and antioxidant activity and, in consequence, may affect their health-related properties. In this sense, the use of microwaves can be considered an alternative to conventional thermal pasteurization. Microwave energy was applied as alternative to conventional heating for grapefruit juice pasteurization. The results obtained in this study showed that when the effect of pasteurization process and storage is considered together, the use of microwave energy led to a greater retention of all the analyzed flavonoids, thereby representing a good alternative to conventional pasteurization. In this case, frozen storage of processed product would be recommended to better preserve these compounds. © 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors wish to thank the Ministerio de Educacion y Ciencia and FEDER for their financial support throughout the Project AGL 2005-05994. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Educacion y Ciencia es_ES
dc.relation FEDER AGL 2005-05994 es_ES
dc.relation.ispartof Innovative Food Science and Emerging Technologies es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Flavonoids es_ES
dc.subject Grapefruit es_ES
dc.subject High performance liquid chromatography es_ES
dc.subject Juice es_ES
dc.subject Microwaves es_ES
dc.subject Pasteurization es_ES
dc.subject Refrigerated and frozen storage es_ES
dc.subject Antioxidant activities es_ES
dc.subject Conventional heating es_ES
dc.subject Degenerative disease es_ES
dc.subject Flavonoid content es_ES
dc.subject Frozen storage es_ES
dc.subject Grapefruit juice es_ES
dc.subject Irreversible loss es_ES
dc.subject Microwave energies es_ES
dc.subject Microwave treatment es_ES
dc.subject Naringin es_ES
dc.subject Nutritional qualities es_ES
dc.subject Polyphenolic compound es_ES
dc.subject Shelf life es_ES
dc.subject Thermal treatment es_ES
dc.subject Visual appearance es_ES
dc.subject Chromatography es_ES
dc.subject Fatty acids es_ES
dc.subject Fruits es_ES
dc.subject Heat treatment es_ES
dc.subject Liquids es_ES
dc.subject Phenols es_ES
dc.subject Radio waves es_ES
dc.subject Visualization es_ES
dc.subject Citrus x paradisi es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2010.12.010
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. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies. 12(2):153-162. doi:10.1016/j.ifset.2010.12.010 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.ifset.2010.12.010 es_ES
dc.description.upvformatpinicio 153 es_ES
dc.description.upvformatpfin 162 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 12 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 209016 es_ES


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