Changes in Bioactive Compounds, Antioxidant Activity and HMF Formation in Rosehip Nectars During Storage

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.5, Iss.7, 2012-10, pp. : 2899-2907

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

In this study, reaction kinetics of ascorbic acid degradation and hydroxymethylfurfural (HMF) formation in glass-bottled and cardboard-packaged rosehip nectars stored at 25, 35 and 45 °C were evaluated. Variations of total phenolics, total carotenoids, and antioxidant activity of samples were also evaluated. HMF formation followed a zero-order reaction, while a first-order reaction model was fitted to ascorbic acid degradation. The activation energies for ascorbic acid degradation and HMF formation were found as 56-63.9 and 42.9-53.0 kJ mol⁻¹, respectively. During storage, total phenolics content of rosehip nectars were decreased significantly. However, changes in the total carotenoids of rosehip nectars during storage were not statistically significant. Decreases in the antioxidant activity of glass-bottled rosehip nectars during storage at all applied temperatures were found statistically significant, whereas no significant variations were observed in the antioxidant activities of cardboard-packaged rosehip nectars.