Ảnh hưởng nhiệt độ và thời gian thanh trùng đến hàm lượng phenolic, betanin, vitamin C trong dịch ép củ dền đỏ

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Tác giả: Thị Hường Đặng

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Trường Đại học Mở Hà Nội, 2023

Mô tả vật lý: tr.30

Bộ sưu tập: Báo, Tạp chí

ID: 346365

Thêm vào giỏ Liên kết toàn văn

Củ dền đỏ (Beta vulgaris L), chứa nhiều hợp chất sinh học chống oxi hóa như phenolic, betanin, vitamin C. Chính vì vậy, củ dền đỏ có nhiều tác dụng tích cực hỗ trợ phòng ngừa các bệnh như tăng huyết áp, xơ vữa động mạch, tiểu đường, người mệt mỏi,.. Các hợp chất sinh học trên dễ bị mất hoạt chất khi thanh trùng. Dịch củ dền đỏ vừa ép chứa hàm lượng phenolic 106.08 mg garlic/ 100ml, betanin 8.39 mg/ 100ml, vitamin C 80.64mg/100ml. Khi so sánh với không thanh trùng, dịch củ dền đỏ đóng chai 200ml thanh trùng trong thời gian lần lượt 10 phút, 15 phút và 20 phút: ở nhiệt độ 90o C làm hàm lượng phenolic bị tổn thất lần lượt là 55%, 62%, 73%, còn ở nhiệt độ 85o C làm hàm lượng phenolic bị tổn thất lần lượt 26%, 40% và 47%
ở nhiệt độ 90o C làm hàm lượng betanin bị tổn thất lần lượt 25%, 46%, 66%, còn ở nhiệt độ 85o làm hàm lượng betanin bị tổn thất lần lượt 21%, 38% và 50%
ở nhiệt độ 90o C làm hàm lượng vitamin C bị tổn thất lần lượt là 60%, 64%, 72%, còn thanh trùng nhiệt độ 85o C làm hàm lượng vitamin C bị tổn thất lần lượt 35%, 45% và 63%.Red beetroot (Beta vulgaris L), contains many antioxidant biological compounds such as phenolic, betanin, vitamin C. Therefore, red beetroot has many positive effects to support the prevention of diseases such as increased blood pressure, atherosclerosis, diabetes, fatigue, etc. These biological compounds are easily lost when pasteurized. Freshly pressed red beetroot juice contains phenolic content 106.08 mg garlic/100ml, betanin 8.39mg/100ml, vitamin C 80.64mg/100ml. When compared with unpasteurized, 200ml bottle of red beetroot juice pasteurized for 10 minutes, 15 minutes and 20 minutes, respectively: at 90oC, the loss of phenolic content was 55%, 62% and 73% respectively, while at the temperature of 85°C, the phenolic content was lost 26%, 40% and 47% respectively
at a temperature of 90oC, the betanin content was lost by 25%, 46%, and 66%, respectively, while at the temperature of 85°C, the betanin content was lost by 21%, 38% and 50% respectively
At a temperature of 90oC, the vitamin C content was lost by 60%, 64%, and 72% respectively, and pasteurization at 85°C causes the loss of vitamin C by 35%, 45% and 63% respectively.

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