Polyacetylene levels in carrot juice, effect of pH and thermal processing

•Acidified media conditions increased polyacetylene content in carrot juice.•Polyacetylenes in acidified juices were retained better at chilled temperature.•Thermal pasteurization enhanced the levels of FaDOAc and FaOH in carrot juices. This research focuses on the study of polyacetylenes in carrot...

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Bibliographic Details
Published in:Food chemistry 2014-06, Vol.152, p.370-377
Main Authors: Aguiló-Aguayo, I., Brunton, N., Rai, D.K., Balagueró, E., Hossain, M.B., Valverde, J.
Format: Article
Language:English
Subjects:
Beverages - analysis
Biological and medical sciences
Carrot juice
Carrots
Daucus carota - chemistry
Dissolution
Extraction
Food Handling - methods
Food Storage
Food toxicology
Hydrogen-Ion Concentration
Juices
Medical sciences
Plant Extracts - chemistry
Polyacetylenes
Polyacetylenes - analysis
Raw
Temperature
Thermal processing
Toxicology
Walls
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Summary:•Acidified media conditions increased polyacetylene content in carrot juice.•Polyacetylenes in acidified juices were retained better at chilled temperature.•Thermal pasteurization enhanced the levels of FaDOAc and FaOH in carrot juices. This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233μg/L, respectively. Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted in 2 and 5 fold better extraction of FaDOAc and FaOH respectively in comparison to a control sample (pH 6.13). Polyacetylenes were retained better in acidified juices and cold storage temperatures (4°C) for first week of storage with respect to untreated juices. An increase in FaDOAc and FaOH of 10- and 16-fold, respectively, as compared to raw unprocessed samples was observed when processing samples at 90°C for 1min. This was assumed to be due to cell wall polysaccharides dissolution. However, negative correlation between total polyacetylenes and hexoses was confirmed by 1H NMR spectroscopy, indicating some biological links between polyacetylenes and soluble sugars.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.11.146