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Stability of ascorbic acid during the technological processes of apricot compote fabrication

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dc.contributor.author PATRAS, Antoanela
dc.contributor.author BAETU, Alina Loredana
dc.contributor.author BAETU, Marius
dc.date.accessioned 2020-06-11T07:04:47Z
dc.date.available 2020-06-11T07:04:47Z
dc.date.issued 2020
dc.identifier.citation PATRAS, Antoanela, BAETU, Alina Loredana, BAETU, Marius. Stability of ascorbic acid during the technological processes of apricot compote fabrication. In: Journal of Engineering Science. 2020, Vol. 27(1), pp. 107-112. ISSN 2587-3474. eISSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.identifier.uri https://doi.org/10.5281/zenodo.3713376
dc.identifier.uri http://repository.utm.md/handle/5014/8877
dc.description.abstract Apricots are fruits with a short period of fresh-consumption and the compote fabrication is a usual method for their preservation. The present research is studying the changes in total vitamin C content, as well as the transformations between ascorbic acid and dehydroascorbic acid in four different phases of the technological flow of apricot compote fabrication. The ascorbate oxidase activity was also evaluated. The studied samples are represented by different stages of apricots during the technological flow of compote fabrication: raw material, washed fruits, after blanching (at 70°C for 3 min), and finished product (after pasteurisation by maintaining at 95°C the inside temperature of filled and closed jar for 15 min). Also, the ascorbic acid content after 3 months of compote preservation in the dark at 10 °C and respectively, 25°C was measured. Three analytical methods were used: HPLC, reflectometry (using the Reflectoquant), and titrimetry (using 2, 6-dichlorophenol indophenol). The results proved that thermal processes seriously decreased the ascorbic acid content and increased the dehydroascorbic acid. The 3 months preservation at both temperatures has slight influence on the content of ascorbic acid, but at 25°C the diminution of ascorbic acid and the increase of dehydroascorbic acid were more significant than at 10°C. en_US
dc.description.abstract Caisele sunt fructe cu perioadă scurtă de consum în stare proaspătă, iar fabricarea compotului este o metodă uzuală pentru a le conserva. Cercetarea prezentă abordează modificările conţinutului total de vitamina C, precum şi transformările între formele acid ascorbic şi acid dehidroascorbic, în patru etape diferite ale procesului tehnologic de fabricare a compotului de caise. Activitatea ascorbat oxidazei a fost deasemenea evaluată. Probele studiate sunt reprezentate de caise în diferite stadii ale procesului tehnologic de fabricare a compotului: materie primă, fructe spălate, după blanşare (3 min la 70°C) şi produs finit (după pasteurizarea borcanului umplut şi închis, prin menţinerea 15 min a temperaturii interne de 95°C). Deasemenea, a fost măsurat conţinutul de acid ascorbic după 3 luni de păstrare a compotului la întuneric, la 10°C şi respectiv, 25°C. Au fost folosite trei metode analitice: HPLC, reflectometrică (folosind Reflectoquantul) şi titrimetrcă (folosind 2,6 -diclorfenolindofenolul). Rezultatele au dovedit că procesele termice au scăzut serios conţinutul de acid ascorbic şi au crescut acidul dehidroascorbic. Păstrarea 3 luni la 10 °C a influenţat puţin, în timp ce la 25°C, diminuarea acidului ascorbic şi creşterea acidului dehidroascorbic au fost importante. ro
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject apricots en_US
dc.subject apricot compote en_US
dc.subject ascorbate oxidase en_US
dc.subject dehydroascorbic acid en_US
dc.subject pasteurisation en_US
dc.subject preservation en_US
dc.subject vitamin C en_US
dc.subject caise en_US
dc.subject compot de caise en_US
dc.subject ascorbat oxidază en_US
dc.subject acid dehidroascorbic en_US
dc.subject pasteurizare en_US
dc.subject conservare en_US
dc.subject conserve en_US
dc.subject vitamina C en_US
dc.title Stability of ascorbic acid during the technological processes of apricot compote fabrication en_US
dc.type Article en_US


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