THE EFFECT OF VARIOUS STORAGE CONDITIONS ON BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF POMELO AND ORANGE JUICE

Abstract

Storage conditions are important factors for fruits quality and antioxidant potential. This study was assessed the effect of various storage condition on bioactive compounds (Total anthocyanin content, Total flavonoid content, Total phenolic content) and antioxidant activity of pomelo and orange juice. The pomelo and orange juice samples were stored for a period of 30 days at room, chilling and frozen temperature. Total anthocyanin content, Total flavonoid content, Total phenolic content and antioxidant activity of pomelo and orange juice in 0 days, 7 days, 15 days and 30 days were determined by calorimetrically, aluminum chloride colorimetric, Folin-Ciocalteu and DPPH assay method respectively by using UV-visible spectrophotometer. The results of Total anthocyanin content, Total flavonoid content, Total phenolic content and Antioxidant activity of pomelo juice at room temperature, chilling temperature and frozen temperature were varied from 1.34-0.45 mg/100 g, 27.34-8.11 mg QE / 100 g, 88.91-35.16 mg GAE / 100 g and 300.23-160.14 μmol TE / 100 g for different days of stored pomelo juice respectively. The results of Total anthocyanin content, Total flavonoid content, Total phenolic content and Antioxidant activity of orange juice at room temperature, chilling temperature and frozen temperature were varied from 1.53- 0.80 mg/100 g, 21.34-6.65 mg QE / 100 g, 106.65-52.88 mg GAE / 100 g and 232.50- 101.76 μmol TE / 100 g for different days of stored pomelo juice respectively. The bioactive compounds and antioxidant activity for different days of storage period of pomelo juice at room, chilling and frozen temperature was significantly different (p<0.05). The storage time and temperature have an influence on bioactive compounds and antioxidant activity of the pomelo and orange juice. In spite of the reduction in these valuable compounds, the condition of frozen temperature retained good amounts of them than others storage temperature. Regardless of the phenolic compound loss after storage, pomelo and orange juice are good sources of substances with antioxidant potential.