Author(s): Gul-e-Saba Chaudhry, Abdul Matin, Md. Fakhrul Islam, Zarin Tasnim Mim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul, Md. Rahim Badsha

Email(s): The Effect of Storage Conditions on potential antioxidant activity of orange and Pomelo Juice Gul-e-Saba Chaudhry1 , Abdul Matin1 , 2 , Md. Fakhrul Islam3 , Zarin Tasnim Mim4 , Mizanur Rahman5 , Yeong Yik Sung1 , Tengku Muhammad Tengku Sifzizul1 , Md. Rahim Badsha2 1Institute of Marine Biotechnology , Universiti Malaysia Terengganu , 21030 , Malaysia 2Department of Food Processing and Engineering , University , Khulsi-4225 , Chattogram , 3Department of Applied Food Science and Nutrition , University , Khulsi-4225 , Chattogram , 4One Health Institute , Chattogram Veterinary and Animal Sciences University , Khul

DOI: 10.52711/0974-360X.2023.00568   

Address: Gul-e-Saba Chaudhry1, Abdul Matin1,2, Md. Fakhrul Islam3, Zarin Tasnim Mim4, Mizanur Rahman5, Yeong Yik Sung1, Tengku Muhammad Tengku Sifzizul1, Md. Rahim Badsha2
1Institute of Marine Biotechnology, Universiti Malaysia Terengganu, 21030, Malaysia
2Department of Food Processing and Engineering, University, Khulsi-4225, Chattogram,
3Department of Applied Food Science and Nutrition, University, Khulsi-4225, Chattogram,
4One Health Institute, Chattogram Veterinary and Animal Sciences University, Khulsi-4225, Chattogram,
5Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet - 3100, Bangladesh
*Corresponding Author

Published In:   Volume - 16,      Issue - 7,     Year - 2023


ABSTRACT:
Appropriate storage conditions seem critical to preserving the antioxidant activity of fruits and veggies. This study was assessed to determine the effect of storage conditions on the antioxidant activity of orange and pomelo juice. The pomelo and orange juice samples were stored for 30 days at room(25°C) temperature, chilling (5°C), and frozen (-4 °C) temperature, chilling, and frozen temperature. The antioxidant activity of pomelo and orange juice was determined by the DPPH assay method by using a UV-visible spectrophotometer. The storage time and temperature significantly alter the antioxidant activity of the pomelo and orange juice with a significant difference of (p<0.05). The antioxidant activity of pomelo and orange juice decrease from 300.23 to 160.14 µmol TE / 100 g and 232.50 µmol to 101.76 TE / 100 g, respectively, at room temperature. Similarly, the activity reduced from 300.23 to 266.22 µmol TE / 100 g and 232.50 to 215.18 µmol TE / 100 g respectively at the chilling condition, which was considered less as compared to room temperature. Interestingly, the pomelo juice and orange retain 90% and 94% of its antioxidant activity from 300.23 to 270.55 µmol TE / 100 g and 232.50 to 218.10 µmol TE / 100 g. Hence, the frozen condition is best for retaining the maximum antioxidant activity in both members of the citric family. Therefore, storage conditions are essential factors for fruits quality and antioxidant potential.


Cite this article:
Gul-e-Saba Chaudhry, Abdul Matin, Md. Fakhrul Islam, Zarin Tasnim Mim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul, Md. Rahim Badsha. The Effect of Storage Conditions on potential antioxidant activity of orange and Pomelo Juice. Research Journal of Pharmacy and Technology 2023; 16(7):3434-8. doi: 10.52711/0974-360X.2023.00568

Cite(Electronic):
Gul-e-Saba Chaudhry, Abdul Matin, Md. Fakhrul Islam, Zarin Tasnim Mim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul, Md. Rahim Badsha. The Effect of Storage Conditions on potential antioxidant activity of orange and Pomelo Juice. Research Journal of Pharmacy and Technology 2023; 16(7):3434-8. doi: 10.52711/0974-360X.2023.00568   Available on: https://rjptonline.org/AbstractView.aspx?PID=2023-16-7-65


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