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Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice
Author(s) -
VANDERCOOK CARL E.,
ROLLE LAURENCE A.,
POSTLMAYR H. L.,
UTTERBERG R. A.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb15415.x
Subject(s) - citric acid , pectin , malic acid , chemistry , food science , polyphenol , extraction (chemistry) , carotenoid , composition (language) , fruit juice , chromatography , biochemistry , antioxidant , linguistics , philosophy
SUMMARY The variables included storage prior to processing, heavy and light juice‐extraction pressures, and various methods of juice finishing. Lemons stored for 15 weeks dropped 64% in l ‐malic acid but increased 34% in the total amino acids. Total polyphenolics showed no significant change. Extremes of extraction pressure had a significant effect on the amino acid (increased), total polyphenolic (increased), and Z‐malic acid (decreased) values but not on the citric acid, sterol, carotenoid, and soluble pectin values. The finishing process affected only the pectin content. Changes in some of the constituents with extraction pressure were small in comparison with the natural range of values. The prediction of citric acid by the multiple‐regression approach, reported earlier, is independent of commercial fruit storage and processing practices.