Spectroscopic study of carotenoids contained in apricot juice

Chromatographic and spectral-theoretical calculations have established that the coloring pigments of apricot juice are present in it in the form of lycopene, as well as β- and α-carotene. It has been shown that juice color depends on its storage time at atmospheric pressure and temperature. The absorption spectrum (color) of apricot juice remains unchanged when stored for less than one hour. Experiments have shown that it is possible to preserve the color of apricot juices during their technological processing (nine hours). Experiments have shown that the preservation of the color of apricot juices is achieved by neutralizing the molecular oxygen present in the juice volume of apricot fruits. Storage for the time required for juice processing (for nine hours) also provides this effect, provided that the molecular oxygen dissolved in the juice volume from the atmospheric air is neutralized. The main coloring pigments of apricot juice have been identified as carotenoids, with the proportion of carotenoids [conventionally assumed to be 100%] in the β-isomer being 55%, Ϭ-30%, and ε-15%, respectively. Juice color is determined, along with carotenoids, by catechins, flavones, and anthocyanins. It has been established that maintaining juice color during storage is achieved by bubbling molecular nitrogen (N2) through the juice.

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