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Effects of Exterior Factors on Browning of Storage Orange Juice

Siyi Pan

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Abstract

Ascorbic acid, reducing sugar, phenolic compound, metal ion and dissociated amino acid were analyzed quantificationally in rock candy orange juice.L(+)ascorbic acid, glucose, fructose, Fe2+, Cu2+, Fe3+ were added to the juice as exterior factors.Results showed that there are different impact for those exterior factors on browning of orange juice. The color changed evidently after being added ascorbic acid. Whereas,being added glucose and fructose, the changing was smaller relatively. Fe3+, Fe2+, and Cu2+ can all promote non-enzymatic browning reaction, especially Fe3+ and Cu2+ which are almost equivalent.

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What this paper is about

Ascorbic acid, reducing sugar, phenolic compound, metal ion and dissociated amino acid were analyzed quantificationally in rock candy orange juice.L(+)ascorbic acid, glucose, fructose, Fe2+, Cu2+, Fe3+ were added to the juice as exterior factors.Results showed that there are different impact for those exterior factors on browning of orange juice. The color changed evidently after being added ascorbic acid. Whereas,being added glucose and fructose, the changing was smaller relatively. Fe3+, Fe2+, and Cu2+ can all promote non-enzymatic browning reaction, especially Fe3+ and Cu2+ which are almost equivalent.

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Available abstract

Ascorbic acid, reducing sugar, phenolic compound, metal ion and dissociated amino acid were analyzed quantificationally in rock candy orange juice.L(+)ascorbic acid, glucose, fructose, Fe2+, Cu2+, Fe3+ were added to the juice as exterior factors.Results showed that there are different impact for those exterior factors on browning of orange juice. The color changed evidently after being added ascorbic acid. Whereas,being added glucose and fructose, the changing was smaller relatively. Fe3+, Fe2+, and Cu2+ can all promote non-enzymatic browning reaction, especially Fe3+ and Cu2+ which are almost equivalent.

Key concepts: Browning, Ascorbic acid, Orange juice, Chemistry, Sugar, Food science, Orange (colour), Fructose

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