Effect of blanching and using of synthetic resin on limonin and ascorbic acid in lime juice
2011
Chareonrat Chareonkit(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Wannee Jirapakkul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Objective of this research was to study the effect of blanching and using synthetic resin on limonin and ascorbic acid in lime juice. The limonin and ascorbic acid were determined by High Performance Liquid Chromatography (HPLC). Results showed that lime juice from the blanched lime had limonin content more than lime juice from the fresh lime. The limonin content of lime juice from the blanched lime and fresh lime were 29.49+-0.39 and 20.24+-0.11 ppm, respectively. Using of synthetic resin Amberlite XAD-7 could decrease limonin content. The limonin content was not detected in lime juice prepared by the blanched lime and fresh lime. Moreover, using of resin in lime juice had no effect on the total ascorbic acid, total soluble solid and titratable acidity contents. However, the color of these lime juice was paler than that of the fresh lime juice.
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