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Isabella, M.B., Geraldo, A.M. and Raimundo, W.F. Physical-chemical changes during extraction and clarification of guava juice. Food Chemistry, 54(4). 383-386. 1995.

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Article

Kinetics of Ascorbic Acid Degradation and Quality Changes in Guava Juice during Refrigerated Storage

1Institute of Nutrition (INMU), Mahidol University, Phutthamonthon 4 Rd., Salaya, Nakhon Pathom, Thailand


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 8, 550-557
DOI: 10.12691/jfnr-3-8-10
Copyright © 2015 Science and Education Publishing

Cite this paper:
Pornrat Sinchaipanit, Mehraj Ahmad, Renu Twichatwitayakul. Kinetics of Ascorbic Acid Degradation and Quality Changes in Guava Juice during Refrigerated Storage. Journal of Food and Nutrition Research. 2015; 3(8):550-557. doi: 10.12691/jfnr-3-8-10.

Correspondence to: Pornrat  Sinchaipanit, Institute of Nutrition (INMU), Mahidol University, Phutthamonthon 4 Rd., Salaya, Nakhon Pathom, Thailand. Email: pornrat.sin@mahidol.ac.th

Abstract

In this study, the kinetics of ascorbic acid degradation and quality changes in guava juice during refrigerated storage at various temperatures were investigated The ascorbic acid degradation in all juice samples during refrigerated storage was fitted in first-order reaction with high regression coefficient (r2≈0.961-0.999). Lowest rate constant (k) was obtained in all juice samples stored at 5°C (3.0-5.8 × 10-2 day-1), followed by 10°C (3.8-7.1 × 10-2 day-1) and 15°C (5.2-9.1 × 10-2 day-1). Accordingly, the half-life (t1/2) values of ascorbic acid were longer when juice samples stored at lower temperature. The estimated activation energy (Ea) of ascorbic degradation was in the range of 0.443-0.544 kcal/mol for 30-100% juice samples. Quality attributes of juice samples stored at various refrigerated temperature for 21 days did not showed any significant difference (p>0.05) in pH (3.80-3.83), acidity (0.25-0.29%), and total soluble solids (12.00-12.20 °Brix). Microbial populations were below the detection limit during the whole storage period.

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