Toluene and Benzyl Alcohol Formation in Fruit Juices Containing Benzoates

2017

J Food Process Preserv

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The qualitative and quantitative constituents of antioxidant properties of fruit, and vegetable, juices were studied by volt‐ampere method. The actual redox power of redox systems connected with normal redox potential (qualitative constituents of antioxidant activity) of juices was increased in the line: carrot, pomegranate, cabbage. Reduction current density for carrot juice redox system was proportional to the square root of hydrogen ion concentration, whereas antioxidant properties of cabbage juices were not affected by pH. Redox reactions between phenolic compounds of mixed juices were forecast based on polarization curves of components on Pt. The antioxidant effect of phenolic compounds of cabbage juice' redox system on anthocyans of pomegranate juice influenced the increasing intensity of absorption in 490–510 nm wavelength region in mixed juice compared with the theoretical value calculated as arithmetic means. Thus, polarization curves on Pt electrode can be recommended as criteria for the evaluation of antioxidant properties of juices. Practical applications Polarization curves on Pt can be useful for forecasting the direction of redox reaction in mixed juices. This is vital for color stabilization of products containing anthocyans, and browning decreasing in colorless products. Results obtained in respect of actual reducing power will assist in improving evaluation of antioxidant properties of fruit, and vegetable, products. Results obtained for carrot, cabbage, and pomegranate, juices can be utilized in the area of canned fruit, and vegetable, products.

Section: Resultssupporting

confidence: 87%

“…The effect of antioxidant properties of raw materials on color intensity of mixed juices containing anthocyans was evaluated by absorption value at 490–510 nm region of wavelengths, which corresponded to the maximum absorption of anthocyans (Ahmed, Salih, & Hadi, ; Bocharova, ).…”

Section: Methodsmentioning

confidence: 99%

Forecasting and evaluating antioxidant properties of fruit, and vegetable, juices using polarization curves

2017

J Food Process Preserv

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“…) show an increase in the current density of the oxidation of reduced forms of redox substances when antioxidant was added. This is in accordance with the reference data with respect to the antioxidant properties of ascorbic acid . It can be seen that the addition of ascorbic acid leads to the movement of the polarization curve of Pt in apple juice by 200 mV to the left at the beginning of anode polarization.…”

Section: Discussionsupporting

confidence: 90%

“…Data from the electrochemical measurements were analyzed using a statistical correlation method . The values of correlation ratio ranged from 0.98 to 0.99, showing that there is a strong relationship between the electrochemical parameters obtained.…”

Section: Methodsmentioning

confidence: 99%

Determination of apple juice authenticity using gas chromatography–mass spectrometry, volt‐ampere and new conductometric methods

et al. 2018

“…Benzoic acid was not found in other samples or in freshly squeezed orange juice. These facts, as well as the reference data, showed that benzoic acid cannot be present in authentically orange juice due to the natural content of the raw material (Bocharova et al, ). Therefore, benzoic acid presence in samples 1 and 8 can be explained by the adding of this substance, as a preserving agent in these juices during restoration process, or in initial concentrates.…”

Section: Resultsmentioning

confidence: 84%

Evaluation of orange juice authenticity in respect of added food flavors using dilution index

Reshta

et al. 2017

J Food Process Preserv

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Gas chromatography–mass spectrometry (GC–MS) study results, and dilution method results were compared in respect of food flavors in orange juices, which are sold in Ukrainian markets as “natural.” It was shown that the presence of d‐limonene, and benzoic acid, in commercial/industrial orange juices indicates the presence of added food flavors. New scientific evidence demonstrates the correlation between intensity of odor, represented numerically by dilution index (p < 0.05), and GC–MS results. It was established that the comparative evaluation of dilution indexes of industrial orange juices, and freshly squeezed ones, eliminates subjectivity factor, and can be useful for rapid investigation of orange juice authenticity in respect of the presence of food flavors. For orange juices produced with, and without added food flavors, the intensity of odor was found to be 2 times higher, and 1.5–2.5 times lower, respectively, than that of freshly squeezed juice. Practical applications The rapid evaluation of orange juices and concentrates, regarding authenticity, with respect to the presence of food flavors, can be provided by dilution method. The results confirm the potential of odor index as a numerical criterion for characterization of the aroma intensity level in fruit juices and could be of practical relevance. The article is important for food producers, food inspection authorities, and scientists who are working in the area of restored fruit juices.