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Title

GAMMA RAY EFFECTS ON SOME PHYSICOCHEMICAL PROPERTIES, FUNCTIONAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF POMEGRANATE JUICE

Pages

 Start Page 65 | End Page 75

Abstract

 Thermal processing affects FUNCTIONAL COMPOUNDS of foodstuffs significantly. In the present research, the effect of GAMMA RAY on the POMEGRANATE JUICEs of Malase Momtaze Saveh and Alak Saveh cvs was studied on some physicochemical properties, FUNCTIONAL COMPOUNDS, ANTIOXIDANT ACTIVITY and color of POMEGRANATE JUICEs. There was no significant difference in terms of pH, total titratable acidity and soluble solids content (oBrix) by 0-3 kGy gamma irradiation doses. Irradiation had no significant effect on the reduction of phenolic content of the samples. The total anthocyanin content of POMEGRANATE JUICEs significantly reduced after irradiation. The degradation percentage of the total anthocyanin content of juices obtained from Malase Momtaze Saveh and Alak Saveh arils was 34 and 29%, while these values was about 32 and 30% for juices from the whole pomegranate, respectively. By increasing the irradiation dose, the antioxidant activities of the samples in comparison to control had a decreasing trend, albeit insignificantly. In comparison with the control samples, the treated juices showed significant changes in hunterlab parameters. The L* values of irradiated samples significantly increased, while a* and b* values significantly decreased. Overall, the minimal destructive effects of gamma irradiation on FUNCTIONAL COMPOUNDS and physicochemical characteristics of POMEGRANATE JUICE can be achievable at low-dose irradiation.

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