International Journal of Agricultural Engineering

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Effect of Thermal Treatment on Phenolic and Antioxidant Content of Fresh Bael Juice


Affiliations
1 Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata (W.B.), India
     

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Bael (Aegla marmelos) is one of the important fruit in India and bael juice is most important source of antioxidants. The loss of phenolic compound and antioxidant content over the temperature range of 55-85° C was studied. Degradation kinetics was best fitted by first order reaction kinetic model for both phenolic compound and antioxidants. Arhenius and Erying – polany models had been used to determine the temperature dependent degradation. Following the Arhenius model, the activation energy for the phenolic compound and antioxidants were 18.52 and 45.08 KJ mol-1, respectively. The retention of phenolic compound and antioxidants of bael juice treated at 55° C for 90 min was more than 61 and 68 per cent, respectively as that of fresh bael juice.

Keywords

Phenolic Compound, Antioxidant, Degradation Kinetic, Arhenius, Erying-Polany, Activation Energy.
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  • Effect of Thermal Treatment on Phenolic and Antioxidant Content of Fresh Bael Juice

Abstract Views: 297  |  PDF Views: 0

Authors

Ipsita Banerjee
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata (W.B.), India
Uma Ghosh
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata (W.B.), India

Abstract


Bael (Aegla marmelos) is one of the important fruit in India and bael juice is most important source of antioxidants. The loss of phenolic compound and antioxidant content over the temperature range of 55-85° C was studied. Degradation kinetics was best fitted by first order reaction kinetic model for both phenolic compound and antioxidants. Arhenius and Erying – polany models had been used to determine the temperature dependent degradation. Following the Arhenius model, the activation energy for the phenolic compound and antioxidants were 18.52 and 45.08 KJ mol-1, respectively. The retention of phenolic compound and antioxidants of bael juice treated at 55° C for 90 min was more than 61 and 68 per cent, respectively as that of fresh bael juice.

Keywords


Phenolic Compound, Antioxidant, Degradation Kinetic, Arhenius, Erying-Polany, Activation Energy.

References