NakilcioĞlu-TaŞ Emine, ÖtleŞ Semİh
Department of Food Engineering, Faculty of Engineering, Ege University, 35040 Izmir, Turkey.
An Acad Bras Cienc. 2020 Jun 12;92(2):e20190328. doi: 10.1590/0001-3765202020190328. eCollection 2020.
The degradation kinetics of vitamin C in different citrus juice types (tangerine, grapefruit, orange and lime) were investigated during four hours storage at temperatures of 4 and 25°C under different storage conditions in terms of light and oxygen presence. The loss of vitamin C at each sample followed the first-order kinetic model. During storage, predicted half-life of vitamin C ranged from 137.586 to 467.486 min for tangerine; 105.444 to 203.100 min for grapefruit; 365.702 to 1044.668 min for orange and 540.076 to 722.016 min for lime juices. These results indicated that the highest and lowest retentions of vitamin C were observed in orange and grapefruit juices respectively during storage. Additionally, storage time, light penetration and oxygen presence were the most effective factors on vitamin C degradation while the storage temperature revealed no significant effect on the vitamin C content.
在4℃和25℃温度下，于不同储存条件（考虑光照和氧气存在情况）下储存4小时期间，研究了不同类型柑橘汁（橘子汁、葡萄柚汁、橙汁和酸橙汁）中维生素C的降解动力学。每个样品中维生素C的损失遵循一级动力学模型。储存期间，橘子汁中维生素C的预测半衰期为137.586至467.486分钟；葡萄柚汁为105.444至203.100分钟；橙汁为365.702至1044.668分钟；酸橙汁为540.076至722.016分钟。这些结果表明，储存期间维生素C保留率最高和最低的分别是橙汁和葡萄柚汁。此外，储存时间、光照穿透和氧气存在是维生素C降解的最有效因素，而储存温度对维生素C含量没有显著影响。
