Abstract
In this study, some composition properties of juices of different mandarin varieties (Robinson (R), Fremont (F), and Satsuma (S)) were determined before and after pasteurisation. L*, a*, b*, and C* values of all varieties were increased after the pasteurisation process. Degradation of ascorbic acid was calculated as 2.20, 16.86, and 24.31% for R, F, and S samples, respectively, after pasteurisation. The highest total carotenoid and phenolic contents were determined in S samples. In general, after the pasteurisation treatment, the total carotenoid content of juices was increased slightly, but total phenolic contents were dramatically decreased. The antioxidant activity of pasteurised samples was increased by approximately 6%. The most abundant carotenoid and flavanone glycoside compound was shown to be β-cryptoxanthin and hesperidin, respectively, in all samples. The most popular fresh and pasteurised juice samples were made from the Robinson variety of mandarin with regard to taste, smell, and general impression.
Highlights
Citrus has long been one of the largest world crops and its juice is one of the most appreciated by consumers
Brix of mandarin juices changed between 12.47 ± 0.06–13.60 ± 0.26, with the biggest value found for the F sample
The highest total carotenoid and phenolic contents were determined in S samples (P < 0.05)
Summary
Citrus has long been one of the largest world crops and its juice is one of the most appreciated by consumers. Turkey is one of the major citrus-producing countries of the northern Mediterranean region, with a suitable climate and other ecological conditions and was the fifth largest world producer of mandarin (872,251 metric tons) in 2011 [1]. Citrus fruits and their derived products have a beneficial effect on human health. Citrus fruits are attractive because of their nutritional and antioxidant properties [2,3,4,5]; the prevention of diseases by nutrition is strongly supported [6], mainly due to the contribution of antioxidant compounds including vitamin C, phenolic compounds, and carotenoids [5]. Dhuique-Mayer et al [3] compared the influence of variety and species on the content of the main antioxidant microconstituents (flavonoids, carotenoids, and vitamin C) of different citrus fruits cultivated in the Mediterranean region
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
