Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period
Само за регистроване кориснике
2019
Аутори
Pavlović, N.V.Mladenović, J.D.
Zdravković, Nemanja
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Moravčević, Đ.Z.
Poštić, D.Ž.
Zdravković, J.M.
Чланак у часопису (Објављена верзија)
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Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Vitamin C / Tomato juice / Storage / Phenols / Different conditionsИзвор:
Bulgarian Chemical Communications, 2019, 51, 3, 400-405Издавач:
- Bulgarian Academy of Sciences
Финансирање / пројекти:
- Нови концепт оплемењивања сорти и хибрида поврћа намењених одрживим системима гајења уз примену биотехнолошких метода (RS-MESTD-Technological Development (TD or TR)-31059)
Институција/група
Naučni institut za veterinarstvo SrbijeTY - JOUR AU - Pavlović, N.V. AU - Mladenović, J.D. AU - Zdravković, Nemanja AU - Moravčević, Đ.Z. AU - Poštić, D.Ž. AU - Zdravković, J.M. PY - 2019 UR - https://reponivs.nivs.rs/handle/123456789/382 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 UR - conv_646 ER -
@article{ author = "Pavlović, N.V. and Mladenović, J.D. and Zdravković, Nemanja and Moravčević, Đ.Z. and Poštić, D.Ž. and Zdravković, J.M.", 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", url = "conv_646" }
Pavlović, N.V., Mladenović, J.D., Zdravković, N., Moravčević, Đ.Z., Poštić, D.Ž.,& Zdravković, J.M.. (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 conv_646
Pavlović N, Mladenović J, Zdravković N, Moravčević Đ, Poštić 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 conv_646 .
Pavlović, N.V., Mladenović, J.D., Zdravković, Nemanja, Moravčević, Đ.Z., Poštić, D.Ž., Zdravković, J.M., "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 ., conv_646 .