[01] Fairouz Saci, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria. [02] Hayette Louaileche, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria.

The effect of storage time and temperature on the total sugar (TS), free amino acid (FAA), protein, hydroxymethylfurfural (HMF), carotenoid and ascorbic acid (AA) contents of commercial carrot and mango beverages was investigated. The decreasing levels for carrot and mango beverages after 90 days of storage at 25°C and 35°C, were 29.57%, 31.41% and 42.54%, 47.68% for total sugars, 23.81%, 17.26% and 30.24%, 21.94% for free amino acids, and 12.71%, 14.89% and 17.88%, 23.88% for proteins, respectively. Our results revealed that ascorbic acid was the most affected compound by both duration and temperature of storage. Ascorbic acid contents of carrot and mango beverages decreased by 42.10, 72.62% and 58.55, 79.31%, after storage at 25 °C and 35°C, respectively. Since HMF is one of the compounds of sugar and ascorbic acid degradation, its formation was also investigated. HMF accumulation in carrot and mango beverages was of 1.32, 1.46 mg/100 ml at 25°C, and 1.80, 1.82 mg/100ml at 35°C, respectively.

Fruit Beverages, Sugars, Amino Acids, Ascorbic Acid, HMF, Carotenoids, Storage

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