Приказ основних података о документу
Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period
dc.creator | Pavlović, Nenad | |
dc.creator | Mladenović, Jelena | |
dc.creator | Zdravković, Milan | |
dc.creator | Moravčević, Đorđe | |
dc.creator | Postić, Dobrivoj | |
dc.creator | Zdravković, Jasmina | |
dc.date.accessioned | 2021-08-09T12:58:49Z | |
dc.date.available | 2021-08-09T12:58:49Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0861-9808 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/5149 | |
dc.identifier.uri | http://RIVeC.institut-palanka.rs/handle/123456789/307 | |
dc.description.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. | en |
dc.publisher | Bulgarian Academy of Sciences | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31059/RS// | |
dc.rights | openAccess | |
dc.source | Bulgarian Chemical Communications | |
dc.subject | Different conditions | en |
dc.subject | Phenols | en |
dc.subject | Storage | en |
dc.subject | Tomato juice | en |
dc.subject | Vitamin C | en |
dc.title | Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 405 | |
dc.citation.issue | 3 | |
dc.citation.other | 51(3): 400-405 | |
dc.citation.spage | 400 | |
dc.citation.volume | 51 | |
dc.identifier.doi | 10.34049/bcc.51.3.5088 | |
dc.identifier.fulltext | http://RIVeC.institut-palanka.rs/bitstream/id/858/BCC-51-3-2019-400-405-Pavlovic-5088.pdf | |
dc.identifier.scopus | 2-s2.0-85078887556 | |
dc.type.version | publishedVersion |