Abstract
In this study, the effectiveness of five different ion exchange resins (Amberlite-IRA96,-FPA51,-FPA53,-FPA54 and Lewatit-S4528) in reducing the acidity of Valencia orange juice and effects on juice quality were determined. The greatest decrease in titratable acidity (65%) and increase (23%) in pH were determined in the juices deacidified using Amberlite-FPA51. The greatest color change (ΔE*=4.89) was identified by treatment of Lewatit-S4528. Ascorbic acid contents were decreased between 12 and 28% by deacidification. Changes ((-4.43)–(+8.18)%) in the carotenoid contents were also assessed in juices treated with different resins. The changes in amount of hydroxycinnamic, hydroxybenzoic acids, flavanones, flavonol and flavone were determined. The largest decrease (ca.28%) in total phenolics was observed with Amberlite-FPA54. The most abundant organic acids in juices were citric acid followed by quinic, malic, ascorbic, tartaric, succinic and oxalic acid, which were decreased after deacidification. Lowest color change and highest carotenoid content were obtained with Amberlite-FPA54.
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