Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice

Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice

Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some qualitative parameters such as the content of vitamin C...

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Bibliographic Details
Main Authors:	Rosa Romeo, Alessandra De Bruno, Amalia Piscopo, Eduardo Medina, Eva Ramírez, Manuel Brenes, Marco Poiana
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2020-11-01
Series:	Brazilian Journal of Food Technology
Subjects:	Antioxidant activity Enrichment Phenolic compounds Storage
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100472&tlng=en

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