Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices
作者： Enrique Sentandreu , José L. Navarro , José M. Sendra
DOI: 10.1007/S00217-006-0500-0
关键词:
摘要: Juices from the mandarin Clemenules (Citrus clementina Hort. ex Tan.), tangor Ortanique reticulata Blanco × Citrus sinensis Osb.) and sweet orange Valencia Late sinensis) have been industrially squeezed, pasteurized, concentrated stored under refrigeration (4 °C) at room temperature (20 °C). After each process, flavanone-7-O-glycosides (FGs) fully methoxylated flavones (FMFs) contents as well total, cumulative fast-kinetics slow-kinetics antiradical activities were determined compared with those corresponding fresh hand-squeezed juices. Neither industrial-squeezing, nor pasteurization or concentration significantly affected FGs FMFs of assayed Storage caused a slight decrease but significant reduction both soluble hesperidin in all These decreases dependent on storage temperature. Characteristic values varietal characterization parameters, which are derived juices, held valid for pasteurized storage, however, only FMFs-derived parameters activity remained resulting
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