The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.]
Osbeck) during one month of storage was investigated at 4–37 C. The effects of ascorbic acid fortification
(at 100, 200 mg L1) and deaeration, temperature/time storage on the kinetic behaviour were determined.
Ascorbic acid was monitored by HPLC–DAD and colour intensity by spectrophotometric measurements.
Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and
colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperaturedependent
degradation. Following the Arrhenius model, activation energies were ranged from 51 to
135 kJ mol1 for ascorbic acid and from 49 to 99 kJ mol1 for colour intensity. The effect of storage
temperature and deaeration are the most influent factors on kinetics degradation, while the fortification
revealed no significant effect on ascorbic acid content and colour intensity.