[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 12, Issue 3 (Autumn 2017) ::
2017, 12(3): 47-54 Back to browse issues page
Investigating the Effect of Two Different Thermal Methods of Rotary Evaporation and Microwave on the Phenolic Content, Antioxidant Activity and Color of Grapefruit Juice Concentrate
S Rasoulian Shabestari , M Aminifar *, L Rashidi
Abstract:   (242 Views)

Background and Objectives: In recent years, microwave heating has been increasingly popular all over the world due to the unique characteristics of microwave energy, that can be used as a suitable heat treatment. This trend also seems to be associated with increased awareness about the advantages of nutritious and healthy foods as well as functionalities of certain phytochemicals in diets, which may act as neutraceuticals. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients, dietary antioxidant phenols and carotenoids. The aim of this study is evaluate and explain a suitable method for production functional foods and extraction of phenolic compounds and antioxidant for Specific goals.
Materials and Methods: Grapefruit juice was concentrated to achieve the final brix 42° by two different heating methods, including conventional heating and microwave heating, at various operational pressures (7, 36, and 100 kPa). The effects of each method on total phenolic content (Folin Ciocalteo Colorimetry method), anti-oxidant activity (DPPH method) and browning index (Hunter parameters) were investigated.
Result: The study shows significant difference created by the microwave in the content of total phenolic compounds, anti-oxidant activity and color concentrates compared to rotary evaporator, at a confidence level of % 5 (05/0 = α).
Conclusion: The results showed that microwave method can be used as an appropriate method to be used in functional foods production and extraction of phytochemicals.

Keywords: Phelolic content, Antioxidant activity, Microwave, Rotary evaporation, Functional foods
Full-Text [PDF 274 kb]   (123 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/07/19 | Accepted: 2016/12/11 | Published: 2017/10/16
Send email to the article author

Add your comments about this article
Your username or Email:

Write the security code in the box >



XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Rasoulian Shabestari S, Aminifar M, Rashidi L. Investigating the Effect of Two Different Thermal Methods of Rotary Evaporation and Microwave on the Phenolic Content, Antioxidant Activity and Color of Grapefruit Juice Concentrate. Iranian Journal of Nutrition Sciences & Food Technology. 2017; 12 (3) :47-54
URL: http://nsft.sbmu.ac.ir/article-1-2269-en.html
Volume 12, Issue 3 (Autumn 2017) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.047 seconds with 794 queries by yektaweb 3531