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Effects of different drying and processing methods on vitamin C, color, phenolics, antioxidant activity, and mogroside V of Luo Han Guo (Siraitia grosvenorii) drink
Descriptive
TitleInfo
Title
Effects of different drying and processing methods on vitamin C, color, phenolics, antioxidant activity, and mogroside V of Luo Han Guo (Siraitia grosvenorii) drink
Name
(type = personal)
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(type = family)
Ji
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Lin
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(type = date)
1986-
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Lin Ji
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author
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(type = family)
Karwe
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Mukund Vishnu
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Mukund Vishnu Karwe
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Advisory Committee
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chair
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Di
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Rong
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Rong Di
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Advisory Committee
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internal member
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(type = family)
HO
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CHI-TANG
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CHI-TANG HO
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Advisory Committee
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internal member
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(type = family)
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DEEPTI
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DEEPTI SALVI
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Advisory Committee
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(authority = RULIB)
internal member
Name
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Rutgers University
Role
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(authority = RULIB)
degree grantor
Name
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NamePart
Graduate School - New Brunswick
Role
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(authority = RULIB)
school
TypeOfResource
Text
Genre
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theses
OriginInfo
DateCreated
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2016
DateOther
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2016-05
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2016
Place
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xx
Language
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(authority = ISO639-2b);
(type = code)
eng
Abstract
(type = abstract)
Luo Han Guo fruit (LHG), native to Guangxi province of China, is rich in mogrosides, polyphenols, vitamins, and many other nutrients. Drying and processing methods are known to impact the final quality of food product. In this study, traditional hot-air dried Luo Han Guo (HAD-LHG) and low temperature-vacuum dried Luo Han Guo (LTVD-LHG) fruit samples were used to make Luo Han Guo aqueous drink that was subjected to high hydrostatic pressure processing (HHPP) and thermal pasteurization. Unpasteurized LHG drinks were used as controls. Color, vitamin C, total phenolic content, mogroside V content, and cellular antioxidant activity in HepG2 cells were measured and analyzed for the LHG drinks. Results showed that pH values of original LHG aqueous drink were highly affected by the drying methods of LHG fruit. HAD-LHG drink had pH values of 4.4 - 4.8, while pH values of LTVD-LHG were around 5.8 - 6.1. No significant differences of color parameters (L*, a*, b*, C*, hue, browning index) of LHG drink were found after treated by HHPP or thermal pasteurization. Whereas color indices were greatly affected by drying methods of LHG. The color of HAD-LHG drink was dark brown, and the color of LTVD-LHG drink was light yellow. The browning index of HAD-LHG drink (199 ± 8) was much higher than that of LTVD-LHG drink (21 ± 5). Drying methods of LHG fruit largely affected their vitamin C content, total phenolic content, and mogroside V content. LTVD-LHG had much higher vitamin C content and mogroside V content than HAD-LHG, but HAD-LHG drink exhibited significantly higher total phenolic content (499 ± 114 mg GAE/100 g dried LHG) than LTVD-LHG drink (136 ± 40 mg GAE/100 g dried LHG). Drink processing methods showed no significant effects on total phenolic content and mogroside V content of each LHG drink. The cellular antioxidant activity (CAA) values of HAD-LHG drink was not significantly affected by drink processing methods. But CAA values of LTVD-LHG drink would be decreased after thermal pasteurization when comparing to high pressure processing and unpasteurized control groups.
Subject
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Topic
Food Science
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Title
Rutgers University Electronic Theses and Dissertations
Identifier
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Identifier
ETD_7078
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electronic resource
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application/pdf
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text/xml
Extent
1 online resource (xiii, 119 p. : ill.)
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
by Lin Ji
RelatedItem
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TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T34X59XC
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
RightsDeclaration
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The author owns the copyright to this work.
RightsHolder
(type = personal)
Name
FamilyName
Ji
GivenName
Lin
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
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(qualifier = exact);
(point = start)
2016-03-26 00:31:33
AssociatedEntity
Name
Lin Ji
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime
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(qualifier = exact);
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2016-05-31
DateTime
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2016-11-30
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after November 30th, 2016.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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RULTechMD
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ETD
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windows xp
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2016-04-04T23:33:24
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2016-04-04T23:33:24
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Microsoft® Office Word 2007
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