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dc.contributor.authorLa Cava, Enzo L.
dc.contributor.authorSgroppo, Sonia C.
dc.date.accessioned2021-05-03T17:26:27Z
dc.date.available2021-05-03T17:26:27Z
dc.date.issued2015
dc.identifier.citationLa Cava, Enzo L. y Sgroppo, Sonia C., 2015. Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light. LWT-Food Science and Technology. Amsterdam: Elsevier, vol. 63, p. 1325-1333. ISSN 1096-1127.es
dc.identifier.issn1096-1127es
dc.identifier.urihttp://repositorio.unne.edu.ar/handle/123456789/27866
dc.description.abstractThe effect of the UV-C light (doses: 0.0e3.94 J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10 C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%e30%) in ascorbic acid and antioxidant capacity (10%e27%), which was related to the applied dose. However, no changes (p > 0.05) in others organics acids, individual flavonoids, total phenols, pH, Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%e53%) was detected whereas the others parameters analyzed did not show changes (p > 0.05). The microbiological quality of grapefruit juices treated with 3.94 J/cm2 was maintained for 15 and 10 days at 4 and 10 C respectively.es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.relationhttps://doi.org/10.1016/j.lwt.2015.04.013es
dc.rightsopenAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/es
dc.sourceLWT-Food Science and Technology, vol. 63, p. 1325-1333.es
dc.subjectNon-thermal technologyes
dc.subjectOrganic acidses
dc.subjectNaringines
dc.subjectAntioxidant capacityes
dc.subjectMicrobiological qualityes
dc.titleEvolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C lightes
dc.typeArtículoes
unne.affiliationFil: La Cava, Enzo L. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.es
unne.affiliationFil: Sgroppo, Sonia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.es
unne.journal.paisPaíses Bajoses
unne.journal.ciudadÁmsterdames


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