Open AccessEffects of Vacuum Concentration on Color, Polyphenol and Flavonoid Contents and Antioxidant Activity of Pomelo Citrus maxima (Burm. f.) Merr. Juice
Author(s) -
Tran Thi Yen Nhi,
Dao Tan Phat,
N. N. Quyen,
Mai Huỳnh Cang,
Trần Thanh Trúc,
Long Giang Bạch,
Nguyễn Văn Mười
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/991/1/012060
Subject(s) - chemistry , dpph , food science , abts , flavonoid , polyphenol , sugar , browning , antioxidant , tannin , brix , biochemistry
Pomelo ( Citrus maxima (Burm. f.) Merr). juice is known as an enriched source of antioxidants and nutrients. It is therefore necessary to develop a preservation method for freshly prepared juice. This study aims to determine the effect of the vacuum concentration process on the change in color, bioactive compounds and antioxidant activity of pomelo juice. High pressure showed negligible effects on color. However, longer heating time seemed to cause browning in juice. In comparison with the fresh sample, total color difference (TCD) value of the treated sample was 6.73 ± 0.58 after 150 min of heating at 85°C. The total polyphenol content (TPC) values in the sample also increased with longer heating time or increased pressure. The total flavonoid content (TFC) seemed to be non-responsive to changes in heating time and pressure but was closely related to total soluble solid. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) of pomelo juice are affected by heat and, to a lesser extent, by pressure. The changes caused by the application of vacuum dehydration in the juice texture resulted in a higher water loss and higher sugar content (52.92 ± 0.79 °Brix).