Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period
2019
Authors
Pavlović, NenadMladenović, Jelena
Zdravković, Milan
Moravčević, Đorđe
Postić, Dobrivoj
Zdravković, Jasmina
Article (Published version)
Metadata
Show full item recordAbstract
The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at ...different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.
Keywords:
Different conditions / Phenols / Storage / Tomato juice / Vitamin CSource:
Bulgarian Chemical Communications, 2019, 51, 3, 400-405Publisher:
- Bulgarian Academy of Sciences
Funding / projects:
- Integrating biotechnology approach in breeding vegetable crops for sustainable agricultural systems (RS-31059)
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/5149http://RIVeC.institut-palanka.rs/handle/123456789/307
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Institution/Community
Institut za povrtarstvoTY - JOUR AU - Pavlović, Nenad AU - Mladenović, Jelena AU - Zdravković, Milan AU - Moravčević, Đorđe AU - Postić, Dobrivoj AU - Zdravković, Jasmina PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5149 UR - http://RIVeC.institut-palanka.rs/handle/123456789/307 AB - The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively. PB - Bulgarian Academy of Sciences T2 - Bulgarian Chemical Communications T1 - Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period EP - 405 IS - 3 SP - 400 VL - 51 DO - 10.34049/bcc.51.3.5088 ER -
@article{ author = "Pavlović, Nenad and Mladenović, Jelena and Zdravković, Milan and Moravčević, Đorđe and Postić, Dobrivoj and Zdravković, Jasmina", year = "2019", abstract = "The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.", publisher = "Bulgarian Academy of Sciences", journal = "Bulgarian Chemical Communications", title = "Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period", pages = "405-400", number = "3", volume = "51", doi = "10.34049/bcc.51.3.5088" }
Pavlović, N., Mladenović, J., Zdravković, M., Moravčević, Đ., Postić, D.,& Zdravković, J.. (2019). Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period. in Bulgarian Chemical Communications Bulgarian Academy of Sciences., 51(3), 400-405. https://doi.org/10.34049/bcc.51.3.5088
Pavlović N, Mladenović J, Zdravković M, Moravčević Đ, Postić D, Zdravković J. Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period. in Bulgarian Chemical Communications. 2019;51(3):400-405. doi:10.34049/bcc.51.3.5088 .
Pavlović, Nenad, Mladenović, Jelena, Zdravković, Milan, Moravčević, Đorđe, Postić, Dobrivoj, Zdravković, Jasmina, "Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period" in Bulgarian Chemical Communications, 51, no. 3 (2019):400-405, https://doi.org/10.34049/bcc.51.3.5088 . .