Effect of grapefruit seed extract on polyphenol, anthocyanin and colour properties of aronia juice during heat treatment

HAMAIDIA, Meriem Serine and Szalóki-Dorkó, Lilla and Csabai, Marcus Philipp and Stégerné Máté, Mónika (2025) Effect of grapefruit seed extract on polyphenol, anthocyanin and colour properties of aronia juice during heat treatment. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 21 (1). pp. 77-92. ISSN 1786-335X

Preview

Text 446-article-p77.pdf - Published Version Available under License Creative Commons Attribution. Download (1MB) | Preview

Abstract

This study examined the effect of grapefruit seed extract (GSE) (0%–3%) on the stability of total phenolic content (TPC), anthocyanins, and colour in aronia juice under heat treatments (60 °C, 80 °C for up to 120 min). TPC and anthocyanins were measured using spectrophotometry and HPLC. The highest TPC (8545.02 ± 355.55 GAE mg L −1 ) was measured in aronia juice with 1% GSE after 60 min at 80 °C. The highest anthocyanin retention (3178.75 mg L −1 ) was detected in the sample with 1% GSE after 5 min at 60 °C. Cyanidin-3-galactoside was the most abundant anthocyanin, followed by cyanidin-3-xyloside and cyanidin-3-arabinoside. Cyanidin-3-arabinoside showed the lowest heat stability, while cyanidin-3-galactoside was relatively more stable. This study, the first to evaluate anthocyanin half-life values in chokeberry juice, suggests that 1% GSE enhances colour stability during heat treatment, supporting its use as a natural food additive.

Actions (login required)

View Item