European food research and technology vol:219 issue:2 pages:161-166
The stability of water-soluble antioxidant in orange and carrot juice was studied on a kinetic basis during thermal (75-120degreesC) and high pressure (100-800 MPa; 30-65degreesC) treatments. The water soluble antioxidant capacities of both orange and carrot juice, determined using the TEAC number, increased for the first 60 min and 90 min of thermal treatment respectively. These increases can be described by a first order reaction model. The increases in antioxidant capacity became sharper as the temperature was increased, and the estimated Ea values were 79.00+/-7.83 and 40.46+/-8.43 kJ mol(-1) respectively for orange and carrot juice.