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Xu H, Feng L, Ba W, Miao Y, Wang X, Wang F. The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2130-2141. [PMID: 37922378 DOI: 10.1002/jsfa.13097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/05/2023]
Abstract
BACKGROUND The consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products. RESULTS In this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL-1 , total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d-limonene and benzyl alcohol, and decreasing volatile acids. CONCLUSION This study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Haiyan Xu
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Lingxing Feng
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Wenjia Ba
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yuzhi Miao
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Xiaoyan Wang
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Fang Wang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, China
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2
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İnan-Çınkır N, Ağçam E, Altay F, Akyıldız A. Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification. Food Chem 2024; 430:137005. [PMID: 37527575 DOI: 10.1016/j.foodchem.2023.137005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/13/2023] [Accepted: 07/24/2023] [Indexed: 08/03/2023]
Abstract
In this study, carotenoid microemulsion was encapsulated in zein nanofibers via emulsion electrospinning. Optimization study was applied to determine optimum parameters by response surface methodology. The voltage, flow rate and distance as optimum conditions were determined as 23 kV, 1.7 mL/h and 12.75 cm, respectively. Lycopene, β-carotene, encapsulation efficiency, encapsulation yield and zeta potential of zein nanofibers in optimum conditions were estimated as 4.054 mg/kg, 0.649 mg/kg, 77.78%, 41.76% and -29.73 mV, respectively. The addition of microemulsion affected nanofibers diameter and morphologies. Diffusion coefficient of zein nanofibers decreased with addition of microemulsion under optimum conditions. The electrospinning improved thermal stability of microemulsion. The carotenoid microemulsion could be entrapped into the zein fibers according to ATR-FTIR spectrum. Model foods were fortificated with zein nanofibers. The addition of nanofibers changed color of the foods during the storage. Carotenoid compounds were more stable in nanofibers followed by olive oil, milk and water.
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Affiliation(s)
- Nuray İnan-Çınkır
- Department of Food Technology, Faculty of Kadirli Applied Science, Osmaniye Korkut Ata University, Osmaniye, Turkey.
| | - Erdal Ağçam
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Filiz Altay
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Asiye Akyıldız
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
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3
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Barik A, Pallavi P, Sen SK, Rajhans G, Bose A, Raut S. Fortification of orange juice with microencapsulated Kocuria flava Y4 towards a novel functional beverage: Biological and quality aspects. Heliyon 2023; 9:e17509. [PMID: 37449169 PMCID: PMC10336446 DOI: 10.1016/j.heliyon.2023.e17509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 06/11/2023] [Accepted: 06/20/2023] [Indexed: 07/18/2023] Open
Abstract
To commercialize functional foods, probiotics must exhibit high resistance and acceptable stability under various unfavorable conditions to maintain the quality of fruit juices. This study will provide an insight into fortification of orange juice with a plant probiotic Kocuria flava Y4 by microencapsulation. Therefore, this study investigated the colony release, physicochemical and phytochemical parameters, and antioxidant activity of the orange juice exposed to microencapsulated probiotics and the one without probiotics (control). Evaluation of orange juice on the growth of probiotic bacteria showed that the fortification with alginate and psyllium micro-particles showed highest encapsulation efficiency (99.01%) and acceptable viability of probiotic cells (8.12 ± 0.077 CFU/mL) during five weeks storage at 4 °C. The morphology and functional properties of beads was studied by SEM, Zeta-potential and FTIR analysis. The sucrose and organic acids concentrations decreased significantly during fortification period (0-72 h) except ascorbic acid. Furthermore, glucose, pH, acidity, TSS were maintained. The results affirm the suitability and feasibility of developing a plant probiotic beverage using orange juice by encapsulation method.
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Affiliation(s)
- Adyasa Barik
- Centre for Biotechnology, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, 751003, Odisha, India
| | - Preeti Pallavi
- Centre for Biotechnology, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, 751003, Odisha, India
| | - Sudip Kumar Sen
- Biostadt India Limited, Waluj, Aurangabad, 431136, Maharashtra, India
| | - Geetanjali Rajhans
- Centre for Biotechnology, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, 751003, Odisha, India
| | - Anindya Bose
- School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, 751003, Odisha, India
| | - Sangeeta Raut
- Centre for Biotechnology, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, 751003, Odisha, India
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4
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Xu H, Feng L, Deng Y, Chen L, Li Y, Lin L, Liang M, Jia X, Wang F, Zhang X, Sun Z. Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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5
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Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds. Foods 2023; 12:foods12020400. [PMID: 36673492 PMCID: PMC9858198 DOI: 10.3390/foods12020400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20-30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5-2) than the Navel by-product.
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6
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İnan-Çınkır N, Ağçam E, Altay F, Akyıldız A. Extraction of carotenoid compounds from watermelon pulp with microemulsion based technique: Optimization studies. Food Chem 2022; 380:132169. [DOI: 10.1016/j.foodchem.2022.132169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/13/2022] [Accepted: 01/13/2022] [Indexed: 11/04/2022]
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7
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Dias MG, Borge GIA, Kljak K, Mandić AI, Mapelli-Brahm P, Olmedilla-Alonso B, Pintea AM, Ravasco F, Tumbas Šaponjac V, Sereikaitė J, Vargas-Murga L, Vulić JJ, Meléndez-Martínez AJ. European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content. Foods 2021; 10:912. [PMID: 33919309 PMCID: PMC8143354 DOI: 10.3390/foods10050912] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/07/2021] [Accepted: 04/14/2021] [Indexed: 11/16/2022] Open
Abstract
Many studies indicate that diets including carotenoid-rich foods have positive effects on human health. Some of these compounds are precursors of the essential nutrient vitamin A. The present work is aimed at implementing a database of carotenoid contents of foods available in the European market. Factors affecting carotenoid content were also discussed. Analytical data available in peer-reviewed scientific literature from 1990 to 2018 and obtained by HPLC/UHPLC were considered. The database includes foods classified according to the FoodEx2 system and will benefit compilers, nutritionists and other professionals in areas related to food and human health. The results show the importance of food characterization to ensure its intercomparability, as large variations in carotenoid levels are observed between species and among varieties/cultivars/landraces. This highlights the significance of integrating nutritional criteria into agricultural choices and of promoting biodiversity. The uncertainty quantification associated with the measurements of the carotenoid content was very rarely evaluated in the literature consulted. According to the EuroFIR data quality evaluation system for food composition tables, the total data quality index mean was 24 in 35, reflecting efforts by researchers in the analytical methods, and less resources in the sampling plan documentation.
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Affiliation(s)
- M. Graça Dias
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Grethe Iren A. Borge
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO 1433 Ås, Norway;
| | - Kristina Kljak
- Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10 000 Zagreb, Croatia;
| | - Anamarija I. Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli-Brahm
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | | | - Adela M. Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Francisco Ravasco
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Vesna Tumbas Šaponjac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania;
| | | | - Jelena J. Vulić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Antonio J. Meléndez-Martínez
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
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8
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Micro wet milling and spray drying of whole mandarin powder and its characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00679-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Aksoylu Özbek Z, Günç Ergönül P. Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12337] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zeynep Aksoylu Özbek
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
| | - Pelin Günç Ergönül
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
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10
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Carvalho DUD, Cruz MAD, Colombo RC, Watanabe LS, Tazima ZH, Neves CSVJ. Determination of organic acids and carbohydrates in ‘Salustiana’ orange fruit from different rootstocks. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.32918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This study aimed to determine carbohydrates and organic acids in fruit from ‘Salustiana’ orange tree [Citrus sinensis (L.) Osb.] grafted onto different rootstocks using the HPLC technique, as well as to evaluate their physicochemical properties. As rootstocks, we tested ‘Rangpur’ lime, ‘Cleopatra’ mandarin, ‘Sunki’ mandarin, ‘Swingle’ citrumelo, and ‘C-13’ citrange. Fully mature fruit was first characterized according to their physicochemical parameters as fruit mass, longitudinal and equatorial diameters, peel color, juice yield, soluble solids, titratable acidity, and ratio. Then, freshly squeezed juice was used to determine and to quantify organic acids and carbohydrates by the HPLC system. All analyses were performed in triplicate complete randomized with five treatments (rootstocks). Fruit from all evaluated rootstocks presented adequate physicochemical attributes, meeting the quality standards of the citrus industry. ‘C-13’ citrange induced in a production of large-sized fruit whereas ‘Rangpur’ lime promoted higher soluble solids content in its juice. Significant differences were not observed between the treatments with regards to organic acids and carbohydrates concentrations. Citric and ascorbic acids were identified and quantified in the juice samples. The sugars identified were sucrose, glucose, and fructose. Organic acids and carbohydrates concentrations are consistent with those reported in the literature for citrus juice, providing information about nutrition and quality of ‘Salustiana’ sweet orange produced onto different rootstocks.
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11
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Stinco CM, Pumilia G, Giuffrida D, Dugo G, Meléndez-Martínez AJ, Vicario IM. Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from commercial milk-fruit juice beverages: Contribution to the recommended daily intake. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.01.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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12
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Wang Q, Zheng Y, Yu Y, Gao H, Lai C, Luo X, Huang X. Effects of cross-pollination by 'Murcott' tangor on the physicochemical properties, bioactive compounds and antioxidant capacities of 'Qicheng 52' navel orange. Food Chem 2019; 270:476-480. [PMID: 30174075 DOI: 10.1016/j.foodchem.2018.07.122] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 07/18/2018] [Accepted: 07/18/2018] [Indexed: 11/25/2022]
Abstract
This study investigated the effects of cross-pollination by 'Murcott' tangor on the fruit quality of 'Qicheng52' navel orange, including the physicochemical properties, bioactive compounds and antioxidant capacities. There were no significant differences on the fruit weight, juice yield and pH value of juice between self- and cross-pollinated fruits. However, cross-pollination could significantly improve the fruit quality of 'Qicheng52' fruits by increasing the total soluble solid content from 11.12 ± 1.02 °Brix to 13.86 ± 1.17 °Brix. The results of high performance liquid chromatography analysis of three sugar components indicated that the increase of total sugar was mainly contributed by the increase of fructose and sucrose. Cross-pollination exhibited no effect on the flavonoids content, while the total phenolics content was increased from 210.09 ± 18.55 mg/L to 298.25 ± 29.10 mg/L, which contributed to the higher antioxidant capacity in the cross-pollination fruit juice.
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Affiliation(s)
- Qi Wang
- Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou Fujian 350003, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou Fujian 350003, China
| | - Yafeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou Fujian 350002, China
| | - Yabai Yu
- Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou Fujian 350003, China
| | - Huiying Gao
- Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou Fujian 350003, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou Fujian 350003, China
| | - Chengchun Lai
- Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou Fujian 350003, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou Fujian 350003, China
| | - Xianliang Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou Fujian 350002, China
| | - Xiangui Huang
- Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou Fujian 350003, China.
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Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties. Food Chem 2018; 277:480-489. [PMID: 30502174 DOI: 10.1016/j.foodchem.2018.10.139] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 10/26/2018] [Accepted: 10/29/2018] [Indexed: 12/23/2022]
Abstract
The aim of this study was to assess commercial quality parameters, sugars, phenolics, carotenoids and plastid in diverse and little studied tomato varieties to gain insight into their commercial and functional quality and reveal possible noticeable differences. Five cherry tomato varieties and six common (i.e., non-cherry) tomatoes were evaluated. The highest levels of lycopene were detected in 'Tigerella' and 'Byelsa', and those of phytoene in 'Orange', those of phenolics in 'Green Zebra', all of them common tomatoes. The levels of sugars in both groups of tomatoes were comparable. Interesting differences in plastid carotenoid-accumulating sub-structures as a function of the carotenoid profile were observed. Given the importance of chromoplasts in the deposition of carotenoids in plants and their release during digestion, this information can be valuable in investigations on the regulation of the biosynthesis and the bioavailability of tomato carotenoids.
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14
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Extraction of carotenoids from cantaloupe waste and determination of its mineral composition. Food Res Int 2018; 111:391-398. [DOI: 10.1016/j.foodres.2018.05.044] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 05/18/2018] [Accepted: 05/19/2018] [Indexed: 01/01/2023]
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15
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Ruales J, Baenas N, Moreno DA, Stinco CM, Meléndez-Martínez AJ, García-Ruiz A. Biological Active Ecuadorian Mango 'Tommy Atkins' Ingredients-An Opportunity to Reduce Agrowaste. Nutrients 2018; 10:E1138. [PMID: 30134635 PMCID: PMC6163763 DOI: 10.3390/nu10091138] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 08/17/2018] [Accepted: 08/19/2018] [Indexed: 11/16/2022] Open
Abstract
Mango is a commercially important tropical fruit. During its processing, peel and seed kernel are discarded as waste but they could be recovered as an excellent and cost-effective source of health-promoting ingredients. This study aimed to characterize some of them, including carotenoids like the provitamin A β-carotene and lutein, with an interest beyond its role in eye health. Other health-promoting compounds like tocopherols and polyphenols were also evaluated, as well as the in vitro antioxidant capacity of mango by-products. Regarding isoprenoids, α-tocopherol was mainly found in the peels and carotenoids concentration was higher in the pulps. β-carotene was the most abundant carotene in pulp and seed kernel, whereas peel was the only source of lutein, with violaxanthin the most abundant xanthophyll in the different mango organs tested. With regard to polyphenols, peels exhibited greater variability in its phenolic composition, being the total content up to 85 and 10 times higher than the pulp and seed kernels, respectively. On the other hand, peels also stood out for being a very rich source of mangiferin. Seed kernels and peels showed higher antioxidant capacity values than the pulps. These results contribute to the valorization of mango by-products as new natural ingredients for the pharma and food industries.
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Affiliation(s)
- Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica National, Quito 17-01-2759, Ecuador.
| | - Nieves Baenas
- Phytochemistry and Healthy Foods Lab., Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain.
| | - Diego A Moreno
- Phytochemistry and Healthy Foods Lab., Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain.
| | - Carla M Stinco
- Food Colour & Quality Lab., Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
| | - Antonio J Meléndez-Martínez
- Food Colour & Quality Lab., Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
| | - Almudena García-Ruiz
- Department of Food Science and Biotechnology, Escuela Politécnica National, Quito 17-01-2759, Ecuador.
- Laboratory of Epigenetics of Lipid Metabolism, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
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16
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Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster. Food Chem 2018; 240:870-884. [DOI: 10.1016/j.foodchem.2017.08.028] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 08/01/2017] [Accepted: 08/06/2017] [Indexed: 01/05/2023]
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17
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Coyago-Cruz E, Corell M, Moriana A, Hernanz D, Stinco CM, Meléndez-Martínez AJ. Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes ( Solanum lycopersicum L.). Food Res Int 2017; 100:804-813. [DOI: 10.1016/j.foodres.2017.08.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Revised: 07/12/2017] [Accepted: 08/02/2017] [Indexed: 01/01/2023]
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18
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Becerra-Herrera M, Vélez-Martín A, Ramos-Merchante A, Richter P, Beltrán R, Sayago A. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin. Food Chem 2017; 241:328-337. [PMID: 28958536 DOI: 10.1016/j.foodchem.2017.08.106] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 08/29/2017] [Accepted: 08/30/2017] [Indexed: 01/18/2023]
Abstract
Changes in phenolic profiles and color parameters can help to differentiate between extra virgin olive oils (EVOOs) with protected designation of origin (PDO). Phenolic profile characterization and CIELAB parameters determination of 9 PDO EVOOs from Spain were developed. Both properties of EVOOs are very relevant to their commercialization and increase the product value. The Serrana de Espadán olive cultivar was characterized for the first time and showed the highest pinoresinol concentrations and clarities in these olive oils, which are important values for the product image. To detect fraudulent instrumental work and implement quality control, principal component analysis (PCA) and linear discriminant analysis (LDA) were performed. EVOO geographical origin and cultivar distributions were achieved with cumulative variances of 93.4% and 92.4%, respectively. A categorization of PDO EVOOs was proposed using the following 7 phenolic compounds: phenolic alcohols (tyrosol and hydroxytyrosol), 3,4-DHPEA-EDA, 3,4-DHPEA-EA, p-HPEA-EDA, pinoresinol and total phenolic compounds.
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Affiliation(s)
- Mercedes Becerra-Herrera
- Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain; Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, P.O. Box 233, Santiago, Chile.
| | - Alberto Vélez-Martín
- Department of Integrated Sciences, Faculty of Experimental Sciences, University of Huelva, Avd. Tres de Marzo S/N., 21007 Huelva, Spain
| | - Adrián Ramos-Merchante
- Department of Integrated Sciences, Faculty of Experimental Sciences, University of Huelva, Avd. Tres de Marzo S/N., 21007 Huelva, Spain
| | - Pablo Richter
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, P.O. Box 233, Santiago, Chile
| | - Rafael Beltrán
- Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain
| | - Ana Sayago
- Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain
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Coyago-Cruz E, Corell M, Stinco CM, Hernanz D, Moriana A, Meléndez-Martínez AJ. Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties ( Solanum lycopersicum L.). Food Res Int 2017; 96:72-83. [DOI: 10.1016/j.foodres.2017.03.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 03/02/2017] [Accepted: 03/10/2017] [Indexed: 01/02/2023]
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Stinco CM, Escudero-Gilete ML, Heredia FJ, Vicario IM, Meléndez-Martínez AJ. Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity. Food Res Int 2016; 90:194-204. [PMID: 29195872 DOI: 10.1016/j.foodres.2016.11.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 10/29/2016] [Accepted: 11/02/2016] [Indexed: 10/20/2022]
Abstract
Carotenoids, color and in vitro antioxidant capacity were analyzed in twenty-two genotypes of oranges produced in Spain in two consecutive seasons. The colorless carotenoids phytoene and phytofluene were also analyzed. An important influence of the genotype on the carotenoid profile was observed. In most genotypes, such profile was characterized by the predominance of xanthophylls (82.7-93.0%), except in Cara Cara, with a higher proportion of carotenes (around 70.0%). β-cryptoxanthin was the predominant carotenoid in Rohde late and Ambersweet. The samples with the lowest carotenoid contents were the ones exhibiting the lowest Trolox Equivalent Antioxidant Capacity (TEAC) and vice versa. A formula obtained by multiple regression is proposed to estimate the TEAC value from the carotenoid content. No significant correlation between TEAC values and color coordinates were obtained, suggesting that color parameters are not good predictors of TEAC values. Lastly, the samples could be classify with a high rate of success (>90%) by Linear Discriminant Analysis based on color and carotenoids.
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Affiliation(s)
- Carla M Stinco
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - María Luisa Escudero-Gilete
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - Francisco J Heredia
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - Isabel M Vicario
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - Antonio J Meléndez-Martínez
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain.
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Petry FC, Mercadante AZ. Composition by LC-MS/MS of New Carotenoid Esters in Mango and Citrus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8207-8224. [PMID: 27712060 DOI: 10.1021/acs.jafc.6b03226] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Interest in the composition of carotenoid esters of fruits is growing because esterification may affect their bioavailability. Thus, the aim was to provide a detailed identification of carotenoid esters in citrus and mango. Orange cv. 'Valencia' and cv. 'Pera' presented 9 free carotenoids, 38 monoesters, and 60 diesters. Violaxanthin and luteoxanthin derivatives were the major ones, followed by antheraxanthin, lutein, zeaxanthin, β-cryptoxanthin, and zeinoxanthin esters, many of them reported for the first time in orange pulp. The carotenoid ester composition of tangor cv. 'Murcott', reported for the first time, showed 8 free carotenoids, 34 monoesters, and 33 diesters, with β-cryptoxanthin esters as major compounds, followed by violaxanthin and zeaxanthin esters. In citrus, carotenoids were acylated mainly with capric, lauric, myristic, myristoleic, palmitic, palmitoleic, and oleic acids. In mango, 5 free carotenoids, 2 monoesters, and 19 diesters were identified, from which many violaxanthin and neoxanthin esters were reported for the first time.
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Affiliation(s)
- Fabiane C Petry
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP) , 13083-862 Campinas, SP, Brazil
| | - Adriana Z Mercadante
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP) , 13083-862 Campinas, SP, Brazil
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22
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Escudero-López B, Cerrillo I, Gil-Izquierdo Á, Hornero-Méndez D, Herrero-Martín G, Berná G, Medina S, Ferreres F, Martín F, Fernández-Pachón MS. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice. Int J Food Sci Nutr 2016; 67:779-88. [DOI: 10.1080/09637486.2016.1204428] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Blanca Escudero-López
- Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología, Universidad Pablo de Olavide, Sevilla, Spain
| | - Isabel Cerrillo
- Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología, Universidad Pablo de Olavide, Sevilla, Spain
- Investigador Asociado de la Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago de Chile, Chile
| | - Ángel Gil-Izquierdo
- Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Murcia, Spain
| | - Dámaso Hornero-Méndez
- Departamento de Fitoquímica de Los Alimentos, Instituto de la Grasa-CSIC, Sevilla, Spain
| | - Griselda Herrero-Martín
- Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología, Universidad Pablo de Olavide, Sevilla, Spain
| | - Genoveva Berná
- Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología, Universidad Pablo de Olavide, Sevilla, Spain
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain
| | - Sonia Medina
- Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Murcia, Spain
| | - Federico Ferreres
- Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Murcia, Spain
| | - Franz Martín
- Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología, Universidad Pablo de Olavide, Sevilla, Spain
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain
| | - María-Soledad Fernández-Pachón
- Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología, Universidad Pablo de Olavide, Sevilla, Spain
- Investigador Asociado de la Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago de Chile, Chile
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Bioactive compounds and quality parameters of natural cloudy lemon juices. Journal of Food Science and Technology 2016; 53:1465-74. [PMID: 27570271 DOI: 10.1007/s13197-015-2155-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2015] [Accepted: 12/22/2015] [Indexed: 01/29/2023]
Abstract
In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90 °C/15 s) and storage stability of concentrated lemon juice (-25 °C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at -25 °C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.
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Development and validation of a rapid resolution liquid chromatography method for the screening of dietary plant isoprenoids: Carotenoids, tocopherols and chlorophylls. J Chromatogr A 2014; 1370:162-70. [DOI: 10.1016/j.chroma.2014.10.044] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 10/10/2014] [Accepted: 10/14/2014] [Indexed: 11/17/2022]
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A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing. ACTA ACUST UNITED AC 2014. [DOI: 10.1155/2014/982721] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
In this study, some composition properties of juices of different mandarin varieties (Robinson (R), Fremont (F), and Satsuma (S)) were determined before and after pasteurisation. L*, a*, b*, and C* values of all varieties were increased after the pasteurisation process. Degradation of ascorbic acid was calculated as 2.20, 16.86, and 24.31% for R, F, and S samples, respectively, after pasteurisation. The highest total carotenoid and phenolic contents were determined in S samples. In general, after the pasteurisation treatment, the total carotenoid content of juices was increased slightly, but total phenolic contents were dramatically decreased. The antioxidant activity of pasteurised samples was increased by approximately 6%. The most abundant carotenoid and flavanone glycoside compound was shown to be β-cryptoxanthin and hesperidin, respectively, in all samples. The most popular fresh and pasteurised juice samples were made from the Robinson variety of mandarin with regard to taste, smell, and general impression.
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Stinco CM, Fernández-Vázquez R, Heredia FJ, Meléndez-Martínez AJ, Vicario IM. Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Escudero-López B, Cerrillo I, Herrero-Martín G, Hornero-Méndez D, Gil-Izquierdo A, Medina S, Ferreres F, Berná G, Martín F, Fernández-Pachón MS. Fermented orange juice: source of higher carotenoid and flavanone contents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8773-82. [PMID: 24004007 DOI: 10.1021/jf401240p] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones.
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Affiliation(s)
- Blanca Escudero-López
- Área de Nutrición y Bromatologı́a, Departamento de Biologı́a Molecular e Ingenierı́a Bioquı́mica, Universidad Pablo de Olavide , Carretera de Utrera Km 1, E-41013 Sevilla, Spain
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Velázquez-Estrada R, Hernández-Herrero M, Rüfer C, Guamis-López B, Roig-Sagués A. Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.005] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Stinco CM, Fernández-Vázquez R, Escudero-Gilete ML, Heredia FJ, Meléndez-Martínez AJ, Vicario IM. Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1447-1455. [PMID: 22250727 DOI: 10.1021/jf2043949] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid bioaccessibility. Specifically, industrial samples of fresh squeezed OJs after the finishing steps (FISO) and the same OJs after pasteurization (PISO), as well as hand-squeezed OJs (HSO) were studied. The results showed that the HSO and PISO were different (p < 0.05) in terms of color (darker and more reddish vs brighter, more yellowish and colorful), particle size (volume and surface area mean diameter), and total carotenoid content (29 ± 5 and 22 ± 3 mg/L, respectively). On the other hand, the industrial extraction of OJs reduced the particle size distribution, and accordingly, the relative bioaccessibility of bioactive carotenoids increased (p < 0.01). Independently of the type of OJ, the bioaccessibility of carotenoids in decreasing order was the following: α-carotene > β-cryptoxanthin > β-carotene > zeaxanthin > lutein.
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Affiliation(s)
- Carla M Stinco
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain
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Pérez-López A, Navarro P, Soler A, Carbonell-Barrachina A. Quality of organic mandarin juice, cv. Clemenpons. ACTA ALIMENTARIA 2011. [DOI: 10.1556/aalim.2010.0011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Tranchida PQ, Bonaccorsi I, Dugo P, Mondello L, Dugo G. Analysis of Citrus essential oils: state of the art and future perspectives. A review. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2089] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Peter Quinto Tranchida
- Dipartimento Farmaco-chimico, Facolt di Farmacia; Universit degli Studi di Messina; viale Annunziata; 98168; Messina; Italy
| | - Ivana Bonaccorsi
- Dipartimento Farmaco-chimico, Facolt di Farmacia; Universit degli Studi di Messina; viale Annunziata; 98168; Messina; Italy
| | | | | | - Giovanni Dugo
- Dipartimento Farmaco-chimico, Facolt di Farmacia; Universit degli Studi di Messina; viale Annunziata; 98168; Messina; Italy
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Meléndez-Martínez A, Gómez-Robledo L, Melgosa M, Vicario I, Heredia F. Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.05.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kelebek H, Selli S. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1855-1862. [PMID: 21480267 DOI: 10.1002/jsfa.4396] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2010] [Revised: 01/21/2011] [Accepted: 02/18/2011] [Indexed: 05/26/2023]
Abstract
BACKGROUND Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in Dortyol yerli orange juices. RESULTS A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice. CONCLUSION Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices.
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Affiliation(s)
- Hasim Kelebek
- University of Adiyaman, Adiyaman Vocational School, Department of Food Technology, 02040 Adiyaman, Turkey
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NAVARRO P, MELENDEZ-MARTINEZ A, HEREDIA F, GABALDON J, PEREZ-LOPEZ A. EFFECTS OF FARMING PRACTICES ON THE QUALITY OF ULTRA-FROZEN MANDARIN JUICE. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2011.00643.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Navarro P, Pérez-López A, Mercader M, Carbonell-Barrachina A, Gabaldon J. Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande. FOOD SCI TECHNOL INT 2011; 17:241-8. [DOI: 10.1177/1082013210382334] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande mandarin juices were studied. Independent of the farming type, mandarin juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of mandarins resulted in juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional juices, respectively. A trained panel stated that organic Orogrande juices had higher intensities of orange color, fresh mandarin and floral aromas than conventional juices.
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Affiliation(s)
- P. Navarro
- Department of Food Science and Nutrition, Catholic University of San Antonio. Campus de los Jerónimos s/n, 30107 Guadalupe, Murcia (Spain)
| | - A.J. Pérez-López
- Department of Food Science and Nutrition, Catholic University of San Antonio. Campus de los Jerónimos s/n, 30107 Guadalupe, Murcia (Spain),
| | - M.T. Mercader
- Department of Food Science and Nutrition, Catholic University of San Antonio. Campus de los Jerónimos s/n, 30107 Guadalupe, Murcia (Spain)
| | - A.A. Carbonell-Barrachina
- Department of AgroFood Technology, Miguel Hernández University. Carretera de Beniel, km 3,2. 03312 Orihuela, Alicante (Spain)
| | - J.A. Gabaldon
- Department of Food Science and Nutrition, Catholic University of San Antonio. Campus de los Jerónimos s/n, 30107 Guadalupe, Murcia (Spain)
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Meléndez-Martínez A, Ayala F, Echávarri J, Negueruela A, Escudero-Gilete M, González-Miret M, Vicario I, Heredia F. A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements. Food Chem 2011; 126:1862-9. [DOI: 10.1016/j.foodchem.2010.11.167] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2008] [Revised: 11/22/2010] [Accepted: 11/30/2010] [Indexed: 12/01/2022]
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Polinati RM, Faller ALK, Fialho E. Original article: The effect of freezing at −18 °C and −70 °C with and without ascorbic acid on the stability of antioxidant in extracts of apple and orange fruits. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02333.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Meléndez-Martínez AJ, Escudero-Gilete ML, Vicario IM, Heredia FJ. Study of the influence of carotenoid structure and individual carotenoids in the qualitative and quantitative attributes of orange juice colour. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.03.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Moyano MJ, Heredia FJ, Meléndez-Martínez AJ. The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis. Compr Rev Food Sci Food Saf 2010; 9:278-291. [DOI: 10.1111/j.1541-4337.2010.00109.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Meléndez-Martínez AJ, Escudero-Gilete ML, Vicario IM, Heredia FJ. Effect of increased acidity on the carotenoid pattern and colour of orange juice. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1190-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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PÉREZ-LÓPEZ ANTONIOJ, LÓPEZ-NICOLÁS JOSÉMANUEL, DEL CERRO ISABEL, BELTRÁN-GONZÁLEZ FELIPE, CARBONELL-BARRACHINA ÁNGELA. EFFECTS OF PRESERVATION LIQUID ON VITAMIN C, INSTRUMENTAL COLOR, CAROTENOIDS AND SENSORY QUALITY OF CANNED SATSUMA MANDARIN. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00422.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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Zepka LQ, Mercadante AZ. Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.071] [Citation(s) in RCA: 95] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Dugo P, Giuffrida D, Herrero M, Donato P, Mondello L. Epoxycarotenoids esters analysis in intact orange juices using two-dimensional comprehensive liquid chromatography. J Sep Sci 2009; 32:973-80. [PMID: 19266547 DOI: 10.1002/jssc.200800696] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In this work, the native carotenoid pattern of different orange juices was studied by LC x LC-DAD/APCI-IT-TOF-MS for the first time. Special attention was given to the epoxycarotenoids components. It has been already proposed that the relative proportions and composition of these epoxycarotenoids can be used to estimate the age and freshness of an orange juice. Re-arrangements from 5,6- to 5,8-epoxides can occur with time, partially due to the natural acidity of the juices. Thus, the study of these carotenoids in their intact form, that is, esterified with fatty acids, is of great interest. Besides, other free carotenoid and carotenoids esters were identified in seven different monovarietal orange juices and a commercial orange juice. Moreover, the higher separation power of the present LC x LC approach allowed a clearer identification of the compounds contained in the sample compared to the more commonly used approach which uses C(30) stationary phases in conventional LC, thanks to the attainment of clearer MS spectra due to the higher resolution and separation degree obtained in LC x LC. This method could also be used to establish authenticity markers among orange varieties that could be potentially used to prevent or detect adulterations or to establish ripeness indexes.
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Affiliation(s)
- Paola Dugo
- Dipartimento di Scienze degli Alimenti e dell'Ambiente, Facoltà di Scienze, Messina, Italy
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46
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Meléndez-Martínez AJ, Vicario IM, Heredia FJ. Effect of ascorbic acid on deterioration of carotenoids and colour in ultrafrozen orange juice. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.12.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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47
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HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchem J 2009. [DOI: 10.1016/j.microc.2008.10.008] [Citation(s) in RCA: 267] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Meléndez-Martínez AJ, Britton G, Vicario IM, Heredia FJ. The complex carotenoid pattern of orange juices from concentrate. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.01.003] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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49
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Herrero M, Cacciola F, Donato P, Giuffrida D, Dugo G, Dugo P, Mondello L. Serial coupled columns reversed-phase separations in high-performance liquid chromatography. J Chromatogr A 2008; 1188:208-15. [DOI: 10.1016/j.chroma.2008.02.039] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2008] [Revised: 02/07/2008] [Accepted: 02/11/2008] [Indexed: 12/01/2022]
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50
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Moyano M, Meléndez-Martínez AJ, Alba J, Heredia FJ. A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.03.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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