Article

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

2011-04-01

Abstract excerpt

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment...

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Literature Corpus work: 7ef0b366-1188-5217-912f-697db4765acf
DOI: 10.1016/j.ifset.2010.12.010

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