COMPARISON OF BIOACTIVE COMPOUNDS IN THERMALLY PROCESSED JUICES FROM VARIOUS PINEAPPLE CULTIVARS

Abstract

nsufficient and inefficient transportation of items from local produce marketplaces to wholesale markets. Pineapple can be processed in many ways to reduce the post-harvest loss of the pineapple. Pineapple juice is one of them and various thermal and nonthermal treatment are used to process the pineapple juice. On the other hand, nonthermal processing requires a significant financial investment as compared to thermal processing. The easiest way of increasing self-life of any product is heat treatment. Therefore, it is critical to investigate the ability of heat treatment to produce highquality juices from pineapple. In this study, three pineapple cultivars (kalenga, honey queen and ghorashal) were used to determine the effect of heat treatment on their physicochemical properties, bioactive components and antioxidant capacity during storage of 21 days at 4°C. Two temperature margins (50°C and 90°C) were chosen for the heat treatment since conventional heat pasteurization was performed at 90°C. pH values and antioxidant capacity of pineapple juices obtained from three cultivars showed no noticeable changes after the heat treatment. In contrast to kalenga and ghorashal species, the honey queen species showed the highest TSS value and retention of the TSS for 21 days of storage following the heat treatment both at 90°C and 50°C. In case of acidity, high acidity was observed in honey queen and ghorashal species at 90°C. Total polyphenol content showed significant decrease in the three pineapple cultivars. Honey queen and ghorashal species showed greater retention of total