The Effect of Storage Conditions on potential antioxidant activity of orange and Pomelo Juice

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.