Effect of Pasteurization on Major Antioxidant Compounds of Sanhua Plum Juice

doi:10.7506/spkx1002-6630-201321015

Abstract

Abstract:

Sanhua plum juice was treated under different pasteurization time/temperature conditions (82 ℃ for 5 s, 82 ℃ for 15 s,
82 ℃ for 30 s, 82 ℃ for 60 s, 88 ℃ for 5 s, 88 ℃ for 15 s, 88 ℃ for 30 s, 88 ℃ for 60 s, 93 ℃ for 5 s, 93 ℃ for 15 s, 93 ℃ for 30 s, and
93 ℃ for 60 s). The contents of antioxidant compounds including total phenolic compounds, anthocyanin, vitamin C and antioxidant
capacity (DPPH radical scavenging capacity) were investigated under different pasteurization conditions. Results indicated that different
temperatures and treatment times could affect vitamin C content and DPPH radical scavenging capacity significantly, while having no
effect on total phenolic compounds or anthocyanin. The treatments at 88 ℃ for 15 s and 93 ℃ for 60 s were the optimal conditions for
preserving total vitamin C content (4.24 mg/L) and DPPH radical scavenging capacity (94.6%), respectively.

Key words: Sanhua plum juice, pasteurization, total phenolic compounds, anthocyanin, total vitamin C, total antioxidant capacity

CLC Number:

TS255.44

DUAN Han-ying，WANG Chao*，DAI Xiong-jie，XU Hao-teng，YU Bing. Effect of Pasteurization on Major Antioxidant Compounds of Sanhua Plum Juice[J]. FOOD SCIENCE, 2013, 34(21): 69-74.

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