5.1 The effect of various storage condition on bioactive compounds and antioxidant capacity of pomelo juice.
Bioactive compounds and antioxidant capacity are the most abundant part in the human diet, and are widespread constituents of fruits and vegetables. These compounds are of significant interest due to their antioxidant properties. Total anthocyanin content (TAC) of different days of storage period of pomelo juice at room, chilling and frozen temperature was significantly different (p<0.05). However,Total anthocyanin content (TAC) gradually decreased as storage time increased. Significant losses in total anthocyanin content were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because totalanthocyanin content is usually susceptible to different factors like storage time and temperature. Hamedani et al. (2012) observed Total anthocyanin content of blood orange (Citrus sinensis cv. Tarocco) as 12.39 mg/L after 85 days of storage at 8ºC.Habibi et al. (2020) observed total anthocyanin content of Blood Orange Cultivars “Sanguinello” as (160.8 ± 5.6 mg L−1) and “Tarocco” as (53.6 ± 6.4 mg L−1) after 180 days of storage at 5ºC.
Total Flavonoid Content of different days of storage period of pomelo juice at room, chilling and frozen temperature was significantly different (p<0.05). However,Total flavonoid Content gradually decreased as storage time increased.Significant losses in totalflavonoid Content were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because total flavonoid content is usually susceptible to different factors like storage time and temperature. Hamedani et al.
(2012) observed Total flavonoid content of blood orange (Citrus sinensis cv. Tarocco) as 142.56 mg/L after 85 days of storage at 8ºC.
Total phenolic content of different days of storage period of pomelo juice at room, chilling and frozen temperature was significantly different (p<0.05). However, Total phenolic content gradually decreased as storage time increased. Significant losses in total flavonoid Content were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because total phenolic content is usually susceptible to different factors like storage time and temperature. Hamedani et al.
(2012) observed Total phenolic content of blood orange (Citrus sinensis cv. Tarocco) as 537.0mg/L after 85 days of storage at 8ºC.Habibi et al. (2020) observed Total
21 | P a g e phenolic content of Blood Orange Cultivars “Sanguinello” as636 ± 24 mg eq. of gallic acid L-1 and “Tarocco” as 368±14 mg eq. of gallic acid L-1 after 180 days of storage at 5ºC.
Antioxidant capacity of different days of storage period of pomelo juice at room, chilling and frozen temperature was significantly different (p<0.05). However, antioxidant capacity gradually decreased as storage time increased. Significant losses in antioxidant capacity were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because antioxidant capacity is usually susceptible to different factors like storage time and temperature. Hamedani et al.
(2012) observed antioxidant capacity of blood orange (Citrus sinensis cv. Tarocco) as 36.0 % after 85 days of storage at 8ºC. Habibi et al. (2020) observed antioxidant capacity of Blood Orange Cultivars “Sanguinello” as 78% and “Tarocco” as 74% after 180 days of storage at 5ºC.
5.2 The effect of various storage condition on bioactive compounds and antioxidant capacity of orange juice.
Phenolics are the major health promoting compounds in orange juice and major determinants towards antioxidant capacity. Biologically active compounds are the nutritional constituents such as ascorbic acid, flavonoids, limonoids etc. that have potential health promoting properties and have been widely used as medicine.
Antioxidants scavenge the harmful free radical in the body and combat the pathogenesis of major diseases including arthritis, diabetes and cancer. The changes Total Anthocyanin content (TAC) of different days of storage period of orange juice at room, chilling and frozen temperature was significantly different (p<0.05). However,Total anthocyanin content (TAC) gradually decreased as storage time increased.Significant losses in totalanthocyanin content were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because totalanthocyanin content are usually susceptible to different factors like storage time and temperature.Touati et al.
(2016) preparedgrape nectars reported anthocyanins content as 7.58 mg MvE/100 mL after 30 days of storage.
Total flavonoid content of different days of storage period of orange juice at room, chilling and frozen temperature was significantly different (p<0.05). However,Total flavonoid content gradually decreased as storage time increased.Significant losses in
22 | P a g e totalflavonoid content were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because total flavonoid content is usually susceptible to different factors like storage time and temperature.
Total phenolic content of different days of storage period of orange juice at room, chilling and frozen temperature was significantly different (p<0.05). However, Total phenolic content gradually decreased as storage time increased. Significant losses in total flavonoid content were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because total phenolic content is usually susceptible to different factors like storage time and temperature. Touati et al. (2016) preparedorangenectars reported Total phenolic content as45.88 mg GAE/100 mL after 30 days of storage.
Antioxidant capacity of different days of storage period of orange juice at room, chilling and frozen temperature was significantly different (p<0.05). However, antioxidant capacity gradually decreased as storage time increased. Significant losses in antioxidant capacity were observed as a result of storage, after 30 days at room, chilling and frozen temperature. This is because antioxidant capacity is usually susceptible to different factors like storage time and temperature. Touati et al. (2016) prepared orange nectars reported antioxidant capacity as 4 µM TE/100 mL after 30 days of storage.
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