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Volume 27 Issue 6
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Chinese Journal of High Pressure Physics  > 2013  >  27(6): 936-941.
LI Ti, LI Qian, XU Jin-Long, LIU Cheng-Mei, WANG Zhao-Yun. Effects of Dynamic High-Pressure Microfluidization Treatment on Vitamin C, the Total Polyphenol Content and the Antioxidant Activity of Pineapple Juice[J]. Chinese Journal of High Pressure Physics, 2013, 27(6): 936-941. doi: 10.11858/gywlxb.2013.06.022
Citation: LI Ti, LI Qian, XU Jin-Long, LIU Cheng-Mei, WANG Zhao-Yun. Effects of Dynamic High-Pressure Microfluidization Treatment on Vitamin C, the Total Polyphenol Content and the Antioxidant Activity of Pineapple Juice[J]. Chinese Journal of High Pressure Physics, 2013, 27(6): 936-941. doi: 10.11858/gywlxb.2013.06.022
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Effects of Dynamic High-Pressure Microfluidization Treatment on Vitamin C, the Total Polyphenol Content and the Antioxidant Activity of Pineapple Juice

doi: 10.11858/gywlxb.2013.06.022

  • State Key Laboratory of Food Science and technology, Nanchang University, Nanchang 330047, China

  • Received Date: 25 Sep 2012
  • Rev Recd Date: 09 Dec 2012
  • Issue Publish Date: 15 Dec 2013
    Abstract
  • The effect of dynamic high-pressure microfluidization (DHPM) treatment on vitamin C, the total polyphenol content and the antioxidant activity of fresh pineapple juice was studied. Results indicated that the vitamin C content decreased after DHPM treatment. Under the pressure of 30 MPa, the loss of vitamin C was most. The total polyphenol content in fresh pineapple juice showed different degree of reduction after DHPM treatment. Under the pressure of 60 MPa, the total polyphenol content was the lowest, which was about 383.19 mg/L. The antioxidant capacity of pineapple juice decreased after the different DHPM pressure treatment compared to the untreated one by phosphomolybdenum method and ferric reducing/antioxidant power assay.

     

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