标题：EFFECT OF TEMPERATURE, LIGHT, BUTAYLATED HYDROXY ANISOLE AND METHODS OF ANALYSIS ON THE ASCORBIC ACID CONTENT OF UN-PASTEURIZED IRANIAN SOUR ORANGE (CITRUS AURANTIUM, L.) JUICE DURING STORAGE
摘要：Sour orange juice has long been known to be an excellent source of Ascorbic acid (vitamin C) in Iran and is a product desired by many consumers who are interested in maintaining a healthy diet. Presence of light, time and temperature affect the ascorbic acid retention in sour orange juice. In this study sour orange juice was prepared by hand-squeezing fresh fruit. It was filtered, and then poured into clear and dark glass bottles also into polyethylene. Bottles were stored at three different temperature storage [room temperature (28 ± 2) °C, refrigerator (4 ± 1) °C and freezer (-18 ± 1) °C], in the presence or not of an antioxidant additive Butylated Hydroxy Anisole (BHA) for 45 days. Vitamin C contents of the juice in all samples were determined by HPLC and 2,6-DICHLOROPHENOL INDOPHENOL METHODS. Acid degradation in sour orange juice during 15, 20 and 45 days storage at 28, 4 and -18 °C were investigated, respectively. Ascorbic acid content of the juice in all samples was reduced during the storage time. The major losses of ascorbic acid occurred in clear glass bottles in the room temperature. No statistically significant differences were observed between samples with or without Butylated Hydroxy Anisole (BHA) . There was statistically significant difference between the two methods that were applied for determination of ascorbic acid. Storage condition specially temperature and time predominates as a deteriorative/retention factor.Woody
