Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice

Abstract

The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browning index) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01g/l and 61.53%) decreased no significantly (P ≤ 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9%) respectively, Such information would be helpful for establishing appropriate processing to minimize the degradation of vitamin C and antioxidant compounds.

Keywords

• Orange juice
• Heat treatment
• Antioxidant activity
• Physicochemical parameters