Determination of the effect of different atmospheric conditions on bioactive components of various citrus juices

• Published in: Journal of food composition and analysis 2023-01, Vol.115, p.105006, Article 105006
• Main Authors: Balta, Mesude, Kirit, Burcu Dundar, Ağçam, Erdal, Akyildiz, Asiye
• Format: Article
• Language: English
• Subjects: Ascorbic acid; Bioactive compounds; Bitterness; Citrus juices; CO2; Different atmosphere gases (O2; N2
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2022.105006

In this study, effects of various gas atmosphere (O2, CO2 and N2) and holding times (15, 30, 45 and 60 min) on changing of bioactive compounds (limonin, nomilin, hesperidin, neohesperidin, naringin, chlorogenic acid, ascorbic acid and total carotenoid, total phenolic content) were investigated in four different citrus varieties (Washington Navel, Valencia, Kozan Yerli and sour orange). When all gas atmospheres were evaluated, the effects of atmospheric gases on ascorbic acid, chlorogenic acid, naringin, neohesperidine, limonin contents were insignificant. Whereas the effects of different atmospheric conditions on total carotenoid, total phenolic, hesperidin, naringin contents were found significant. N2 gas had a protective effect on total carotenoid content of Washington Navel, Kozan Yerli, sour orange and total phenolic content of all citrus varieties. The highest content of ascorbic acid was detected for the samples kept under CO2. The bitter constituents (naringin, limonin, nomilin and neohesperidin) were found mostly in sour orange juice. •Effects of gas atmosphere on bioactive compounds of juice was revealed.•N2 gas had a protective effect on total carotenoid/phenolic content of citrus juice.•Highest ascorbic acid content was detected in juice under CO2 gas.•Limonin contents of juices increased with time for all citrus varieties.•Effect of atmosphere gas on CA content was found significant for all varieties.