Processing and chemical composition of rhubarb ( Rheum rhabarbarum ) juice

Processing and chemical composition of rhubarb ( Rheum rhabarbarum ) juice A simple and effective processing method for rhubarb stalks including washing, comminution in a perforated disk mill followed by immediate dejuicing of the mash is presented. Rhubarb is an easy to process vegetable which does not necessarily need a special mash treatment like enzymation or heating to get high juice yields. The chemical composition of rhubarb juice is characterised by a low relative density and low Brix (4–4.8 °Brix), due to a low sugar content (about 12 g/l), whereas the total acidity is high (about 17 g/l). The major acid is malic acid, followed by oxalic acid and citric acid. The polyphenol content and the antioxidative capacity (TEAC) is relatively low; the same holds for anthocyanins (11.3–14.8 mg/l) which are consisting of cyanidin-3-rutinoside and small amounts of cyaniding-3-glucoside and delphinidin-3-rutinoside. Rhubarb juice contains a high amount of minerals, esp. potassium (up to 4000 mg/l), and magnesium (average 100 mg/l), whereas calcium is not present due to precipitation with oxalic acid. As is the case for some other vegetables juices, rhubarb juice contains high concentrations of nitrate (about 850 mg/l). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Processing and chemical composition of rhubarb ( Rheum rhabarbarum ) juice

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Publisher
Elsevier
Copyright
Copyright © 2012 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2012.07.029
Publisher site
See Article on Publisher Site

Abstract

A simple and effective processing method for rhubarb stalks including washing, comminution in a perforated disk mill followed by immediate dejuicing of the mash is presented. Rhubarb is an easy to process vegetable which does not necessarily need a special mash treatment like enzymation or heating to get high juice yields. The chemical composition of rhubarb juice is characterised by a low relative density and low Brix (4–4.8 °Brix), due to a low sugar content (about 12 g/l), whereas the total acidity is high (about 17 g/l). The major acid is malic acid, followed by oxalic acid and citric acid. The polyphenol content and the antioxidative capacity (TEAC) is relatively low; the same holds for anthocyanins (11.3–14.8 mg/l) which are consisting of cyanidin-3-rutinoside and small amounts of cyaniding-3-glucoside and delphinidin-3-rutinoside. Rhubarb juice contains a high amount of minerals, esp. potassium (up to 4000 mg/l), and magnesium (average 100 mg/l), whereas calcium is not present due to precipitation with oxalic acid. As is the case for some other vegetables juices, rhubarb juice contains high concentrations of nitrate (about 850 mg/l).

Journal

LWT - Food Science and TechnologyElsevier

Published: Mar 1, 2013

References

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