Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products
Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter) were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the cont...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14315/ http://psasir.upm.edu.my/id/eprint/14315/1/14315.pdf |
| _version_ | 1848842358702997504 |
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| author | Kong, Kin Weng Khairul Ikram, Emmy Hainida Othman, Azizah Ismail, Amin Tan, Chin Ping |
| author_facet | Kong, Kin Weng Khairul Ikram, Emmy Hainida Othman, Azizah Ismail, Amin Tan, Chin Ping |
| author_sort | Kong, Kin Weng |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter) were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the content of total phenolics was in the order of refiner > siever > decanter (4434.1, 2881.3 and 1529.3 mg GAE/100 g, respectively). Regression coefficients for temperatures (x1) and times (x2) from multiple linear regression models of siever and decanter showed significant (p<0.05) negative relationships with lycopene (y1) and total phenolics (y2). Nevertheless, lycopene content in decanter increased significantly about 13% from the control when steam blanching at 60 °C for 20-60 min. More than 27% of total phenolics were lost in blanched refiner. Regression analysis revealed the increasing loss of lycopene and total phenolics during steam blanching could occur when increasing in temperature and time. |
| first_indexed | 2025-11-15T07:57:52Z |
| format | Article |
| id | upm-14315 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:57:52Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-143152015-09-29T00:55:13Z http://psasir.upm.edu.my/id/eprint/14315/ Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products Kong, Kin Weng Khairul Ikram, Emmy Hainida Othman, Azizah Ismail, Amin Tan, Chin Ping Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter) were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the content of total phenolics was in the order of refiner > siever > decanter (4434.1, 2881.3 and 1529.3 mg GAE/100 g, respectively). Regression coefficients for temperatures (x1) and times (x2) from multiple linear regression models of siever and decanter showed significant (p<0.05) negative relationships with lycopene (y1) and total phenolics (y2). Nevertheless, lycopene content in decanter increased significantly about 13% from the control when steam blanching at 60 °C for 20-60 min. More than 27% of total phenolics were lost in blanched refiner. Regression analysis revealed the increasing loss of lycopene and total phenolics during steam blanching could occur when increasing in temperature and time. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14315/1/14315.pdf Kong, Kin Weng and Khairul Ikram, Emmy Hainida and Othman, Azizah and Ismail, Amin and Tan, Chin Ping (2010) Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products. International Food Research Journal, 17 (2). pp. 461-468. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2802%29%202010/IFRJ-2010-461-468_Amin_Malaysia_%28S%29%5B1%5D.pdf |
| spellingShingle | Kong, Kin Weng Khairul Ikram, Emmy Hainida Othman, Azizah Ismail, Amin Tan, Chin Ping Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products |
| title | Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products |
| title_full | Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products |
| title_fullStr | Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products |
| title_full_unstemmed | Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products |
| title_short | Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products |
| title_sort | effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products |
| url | http://psasir.upm.edu.my/id/eprint/14315/ http://psasir.upm.edu.my/id/eprint/14315/ http://psasir.upm.edu.my/id/eprint/14315/1/14315.pdf |