Kinetics of Nonenzymatic Browning Reaction in Citrus Juice Concentrates during Storage

Nuray KOCA; Hande Selen BURDURLU; Feryal KARADENİZ*

Makale detayları

Kinetics of Nonenzymatic Browning Reaction in Citrus Juice Concentrates during Storage

Yazarlar:

Nuray KOCA | Hande Selen BURDURLU | Feryal KARADENİZ*

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2003 Vol.27 Issue 6, pp.353-360

Belge Tipi:

Makale

Yayın Tarihi:

5/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000809272

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

Anahtar kelimeler:

Özet:

 

The kinetics of nonenzymatic browning in citrus juice concentrates (orange, lemon, grapefruit and tangerine) during 8 weeks of storage at 28, 37 and 45 ºC were investigated. Browning development was followed by measuring absorbance at 420 nm (A420) and using CIE-Lab color system. Analysis of kinetic data from A420 values suggested a zero-order reaction for nonenzymatic browning, while changes in L* and b* parameters followed a first-order reaction.  Activation energy for nonenzymatic browning determined by A420 values ranged from 17.60 to 35.27 kcal mol-1, while those for L* and b* parameters were 6.67-28.99 kcal mol-1 and 15.38-34.2 kcal mol-1, respectively. Activation energies were higher in orange (28.99-35.27 kcal mol-1) and tangerine (27.84-33.1 kcal mol-1) juice concentrates than those in grapefruit (6.74-27.81 kcal mol-1) and lemon (6.67-17.6 kcal mol-1) juice concentrates. The lower activation energies determined for grapefruit and lemon juice concentrates indicated that nonenzymatic browning reactions are favored in these samples.

 

The kinetics of nonenzymatic browning in citrus juice concentrates (orange, lemon, grapefruit and tangerine) during 8 weeks of storage at 28, 37 and 45 ºC were investigated. Browning development was followed by measuring absorbance at 420 nm (A420) and using CIE-Lab color system. Analysis of kinetic data from A420 values suggested a zero-order reaction for nonenzymatic browning, while changes in L* and b* parameters followed a first-order reaction.  Activation energy for nonenzymatic browning determined by A420 values ranged from 17.60 to 35.27 kcal mol-1, while those for L* and b* parameters were 6.67-28.99 kcal mol-1 and 15.38-34.2 kcal mol-1, respectively. Activation energies were higher in orange (28.99-35.27 kcal mol-1) and tangerine (27.84-33.1 kcal mol-1) juice concentrates than those in grapefruit (6.74-27.81 kcal mol-1) and lemon (6.67-17.6 kcal mol-1) juice concentrates. The lower activation energies determined for grapefruit and lemon juice concentrates indicated that nonenzymatic browning reactions are favored in these samples.

Makale detayları

Kinetics of Nonenzymatic Browning Reaction in Citrus Juice Concentrates during Storage

Yazarlar:

Nuray KOCA | Hande Selen BURDURLU | Feryal KARADENİZ*

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2003 Vol.27 Issue 6, pp.353-360

Belge Tipi:

Makale

Yayın Tarihi:

5/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000809272

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

Citrus juice concentrate

nonenzymatic browning

color

storage

kinetic

Sayı

Makale detayları

Kinetics of Nonenzymatic Browning Reaction in Citrus Juice Concentrates during Storage

Yazarlar: Nuray KOCA | Hande Selen BURDURLU | Feryal KARADENİZ*

Yayıncı: TUBITAK

Dergi: Turkish Journal of Agriculture and Forestry 2003 Vol.27 Issue 6, pp.353-360

Belge Tipi: Makale

Yayın Tarihi: 5/2003

Belge Dili: Türkçe

Document ID (Org No.): 2000809272

Sıklık: İki Aylık

eISSN: 1303-6173

pISSN: 1300-011X

Citrus juice concentrate

nonenzymatic browning

color

storage

kinetic

Sayı

Yazarlar:

Nuray KOCA | Hande Selen BURDURLU | Feryal KARADENİZ*

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2003 Vol.27 Issue 6, pp.353-360

Belge Tipi:

Makale

Yayın Tarihi:

5/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000809272

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X