Department of Applied Physics, School of Applied Natural Science, Adama Science and Technology University, Adama, Ethiopia.
Department of Physics, College of Natural and Computational Science, Dambi Dollo University, Dambi Dolo, Ethiopia.
Sci Rep. 2022 May 5;12(1):7345. doi: 10.1038/s41598-022-11471-7.
Extracted Mango and Orange juices were investigated by using spectroscopic techniques such as UV/Visible and Fluorescence. Three portions of samples (fresh juice) were stored at 22 °C for eight days, stored in a water bath and heated at 40 °C, 60 °C, and 80 °C for ten minutes. The highest wavelengths (455 nm) were observed from the UV/Vis results for fresh Mango juices, while 270 nm and 460 nm were observed for stored Mango juices. Furthermore, wavelengths of 320 nm were observed in heat-treated mango juice (40 °C). No absorption peaks were observed at 60 °C and 80 °C due to temperature effects. Absorption peaks of fresh fruit were observed at 330 nm and 390 nm, while 260 nm and 320 nm reflect stored orange juices absorptions peaks. From heat-treated stored (40 °C and 60 °C) samples, 320 nm and 260 nm absorption peaks were observed, respectively. Wavelength observed (454 nm, 540 nm & 700 nm) peaks represent the fresh mango juice spectra, while 460 nm and 700 nm are for stored Mango juices. The peaks observed in the region of 400-500 nm and at 700 nm represent heat-treated mango juices at 40 °C. Heat stored Mango juices (60 °C & 80 °C) have peaks at 700 nm. Peaks observed at 700 nm, 500 nm, and 455 nm reflect fresh orange juice, while 460-500 nm and 700 nm represent the emission spectra of the samples. The stored orange juice peaks at 460-500 nm and at 700 nm, but heated-stored orange juice peaks only at 700 nm. The pH values for orange and mango juices were 3.52-3.73 and 4.02-4.72, respectively.
采用紫外/可见和荧光光谱技术研究了提取的芒果汁和橙汁。将三份样品（新鲜果汁）分别在 22°C 下储存 8 天，在水浴中加热至 40°C、60°C 和 80°C 10 分钟。从新鲜芒果汁的紫外/可见结果中观察到最高波长（455nm），而储存的芒果汁则观察到 270nm 和 460nm。此外，在 40°C 下热处理的芒果汁中观察到 320nm 的波长。由于温度的影响，在 60°C 和 80°C 下没有观察到吸收峰。新鲜水果的吸收峰出现在 330nm 和 390nm，而 260nm 和 320nm 则反映了储存橙汁的吸收峰。从加热处理的储存（40°C 和 60°C）样品中，分别观察到 320nm 和 260nm 的吸收峰。观察到的波长（454nm、540nm 和 700nm）峰值代表新鲜芒果汁的光谱，而 460nm 和 700nm 则代表储存的芒果汁。在 400-500nm 区域和 700nm 处观察到的峰代表 40°C 下热处理的芒果汁。加热储存的芒果汁（60°C 和 80°C）在 700nm 处有峰。在 700nm、500nm 和 455nm 处观察到的峰反映了新鲜橙汁，而 460-500nm 和 700nm 则代表样品的发射光谱。储存的橙汁在 460-500nm 和 700nm 处有峰，而加热储存的橙汁仅在 700nm 处有峰。橙汁和芒果汁的 pH 值分别为 3.52-3.73 和 4.02-4.72。
