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Stability of Flavonoid, Carotenoid, Soluble Sugar and Vitamin C in 'Cara Cara' Juice during Storage

文献类型： 外文期刊

作者： Lu, Qi 1 ; Li, Lu 1 ; Xue, Shujin 1 ; Yang, De 1 ; Wang, Shaohua 1 ;

作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

关键词： 'Cara Cara' juice; storage; hydrophilic and lipophilic antioxidant; carotenoid; flavonoid; degradation

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2019 年 8 卷 9 期

页码：

收录情况： SCI

摘要： In view of understanding the stability of sterilized 'Cara Cara' juice during storage, the changes of specific quality parameters (flavonoid, carotenoid, vitamin C, soluble sugar and antioxidant activities) of 'Cara Cara' juice were systematically investigated over the course of 16 weeks in storage at 4, 20, 30 and 40 degrees C. Total flavonoid and carotenoid indexes showed slight degradation at each temperature, while vitamin C and soluble sugar degraded intensively, especially at 40 degrees C storage with a great amount of HMF (5-hydroxymethylfurfural) accumulated. There were 29 carotenoids detected during storage, including carotenes and carotenoid esters. Carotenes were kept stable, while the degradations of carotenoid esters were fitted by biexponential function. Carotenoid ester group 2 contained epoxy structures that quickly decreased in the first four weeks at all storage temperatures, while the ester group 1 (belonged to beta-cryptoxanthin ester) was degraded gradually. The 13- or 15-cis-lycopene, isomerized from all-(trans)-lycopene, increased with storage time at each temperature. Total flavonoid and carotenoid indexes in stored 'Cara Cara' juice were positively correlated with hydrophilic and lipophilic antioxidant abilities.

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