Effect of Blanching Method on the Stability of Antioxidant Compounds During Storage of Carrot Juice

In this study, finding optimal processing conditions of carrot juice in relation to the effect of blanching on antioxidant compounds have been examined. Blanching was conducted through three immersion in water, citric acid 0.21 % solution and immersion in water and subsequently heating with microwave and were compared with the unblanch sample as the control sample. The tests applied are: extraction efficiency, measurement of ascorbic acid, anti radical activity (antioxidant characteristics), phenolic compounds contents and Carotenoids. The tests were conducted in four stages of pre-pasteurization, postpasteurization and after 15 days and 30 days of storage in the fridge. The experiments were done in completely random factorial form with three repetitions in each experiment. In order to compare the means, Duncan test at level of 0.05, was used. The statistical results indicated the blanching process and storage period have a significant effect on the antioxidant characteristics of carrot juice at the level of 0.05. Three methods used for comparing blanching anti-radical activity, phenolic compounds and ascorbic acid in the citric acid treatment of 0.21 % significantly was more than the other two methods. There is a strong correlation between the antiradical activity with β-carotene content, vitamin C and phenolic compounds (R2=0.9343).