Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period
Нема приказа
Аутори
Pavlović, Nenad V.Mladenović, J.D.
Zdravković, N.M.
Moravčević, Djordje
Postić, Dobrivoj
Zdravković, Jasmina
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at ...different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.
Кључне речи:
Different conditions / Phenols / Storage / Tomato juice / Vitamin CИзвор:
Bulgarian Chemical Communications, 2019, 51, 3, 400-405Издавач:
- Bulgarian Academy of Sciences
Финансирање / пројекти:
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Pavlović, Nenad V. AU - Mladenović, J.D. AU - Zdravković, N.M. AU - Moravčević, Djordje AU - Postić, Dobrivoj AU - Zdravković, Jasmina PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5149 AB - The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively. PB - Bulgarian Academy of Sciences T2 - Bulgarian Chemical Communications T1 - Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period EP - 405 IS - 3 SP - 400 VL - 51 DO - 10.34049/bcc.51.3.5088 ER -
@article{ author = "Pavlović, Nenad V. and Mladenović, J.D. and Zdravković, N.M. and Moravčević, Djordje and Postić, Dobrivoj and Zdravković, Jasmina", year = "2019", abstract = "The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.", publisher = "Bulgarian Academy of Sciences", journal = "Bulgarian Chemical Communications", title = "Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period", pages = "405-400", number = "3", volume = "51", doi = "10.34049/bcc.51.3.5088" }
Pavlović, N. V., Mladenović, J.D., Zdravković, N.M., Moravčević, D., Postić, D.,& Zdravković, J.. (2019). Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period. in Bulgarian Chemical Communications Bulgarian Academy of Sciences., 51(3), 400-405. https://doi.org/10.34049/bcc.51.3.5088
Pavlović NV, Mladenović J, Zdravković N, Moravčević D, Postić D, Zdravković J. Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period. in Bulgarian Chemical Communications. 2019;51(3):400-405. doi:10.34049/bcc.51.3.5088 .
Pavlović, Nenad V., Mladenović, J.D., Zdravković, N.M., Moravčević, Djordje, Postić, Dobrivoj, Zdravković, Jasmina, "Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period" in Bulgarian Chemical Communications, 51, no. 3 (2019):400-405, https://doi.org/10.34049/bcc.51.3.5088 . .