Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices

被引：42
|
作者：
Brasili, Elisa [1 ,2 ]
Chaves, Daniela F. Seixas [1 ,2 ]
Xavier, Ana Augusta O. [3 ]
Mercadante, Adriana Z. [3 ]
Hassimotto, Neuza M. A. [1 ,2 ]
Lajolo, Franco M. [1 ,2 ]
机构：
[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo, Brazil
[2] CEPID FAPESP, Sao Paulo Res Fdn, Res Innovat & Disseminat Ctr, Food Res Ctr FoRC, Sao Paulo, Brazil
[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP, Brazil
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2017年 / 65卷 / 07期
基金：
巴西圣保罗研究基金会;
关键词：
Citrus sinensis L. Osbeck; Cara Cara orange juice; Bahia orange juice; carotenoids; flavonoids; antioxidant capacity; LC-MS/MS; PULSED ELECTRIC-FIELDS; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; ORANGE JUICE; FRUIT; BEVERAGES; LYCOPENE; IDENTIFICATION; STORAGE;
D O I：
10.1021/acs.jafc.6b05401
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-beta-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.
引用
收藏
页码：1371 / 1377
页数：7
相关论文
共 50 条
  • [21] Simulation model of the growth of sweet orange (Citrus sinensis L. Osbeck) cv. Natal in response to climate change
    Francisca Franciana Sousa Pereira
    Rodrigo Máximo Sánchez-Román
    Alba María Guadalupe Orellana González
    Climatic Change, 2017, 143 : 101 - 113
  • [22] Distribution of flavanones and flavones in fruits of citrus sinensis (L.) Osbeck, cv Sanguinelli
    Martinez-Nicolas, J.
    Conesa, A.
    Porras, I.
    Ortuno, A.
    Del Rio, J. A.
    VII CONGRESO IBERICO DE AGROINGENIERIA Y CIENCIAS HORTICOLAS: INNOVAR Y PRODUCIR PARA EL FUTURO. INNOVATING AND PRODUCING FOR THE FUTURE, 2014, : 1128 - 1133
  • [23] In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck] (vol 63, pg 578, 2015)
    Aschoff, Julian K.
    Kaufmann, Sabrina
    Kalkan, Onur
    Neidhart, Sybille
    Carle, Reinhold
    Schweiggert, Ralf M.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (09) : 2582 - 2582
  • [24] Positive impact of regulated deficit irrigation on yield and fruit quality in a commercial citrus orchard [Citrus sinensis (L.) Osbeck, cv. salustiano]
    Garcia-Tejero, I.
    Jimenez-Bocanegra, J. A.
    Martinez, G.
    Romero, R.
    Duran-Zuazo, V. H.
    Muriel-Fernandez, J.
    AGRICULTURAL WATER MANAGEMENT, 2010, 97 (05) : 614 - 622
  • [25] Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend
    Turkyilmaz, Meltem
    Hamzaoglu, Fatmagul
    Unal, Handenur
    Ozkan, Mehmet
    FOOD CHEMISTRY, 2022, 370
  • [26] Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling
    Pretel, M. Teresa
    Botella, M. Angeles
    Amoros, Asuncion
    Serrano, Maria
    Egea, Isabel
    Romojaro, Felix
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 225 (5-6) : 783 - 788
  • [27] Morpho-physiological characterization of second generation colchiploids in sweet orange (Citrus sinensis (L.) Osbeck) cv. Mosambi
    Kiran, K. N.
    Singh, A.
    Singh, S. K.
    Awasthi, O. P.
    Yadav, P.
    Badhei, S. K.
    JOURNAL OF HORTICULTURAL SCIENCES, 2024, 19 (01):
  • [28] Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling
    M. Teresa Pretel
    M. Ángeles Botella
    Asunción Amorós
    María Serrano
    Isabel Egea
    Felix Romojaro
    European Food Research and Technology, 2007, 225 : 783 - 788
  • [29] Genuine Carotenoid Profiles in Sweet Orange [Citrus sinensis (L.) Osbeck cv. Navel] Peel and Pulp at Different Maturity Stages
    Lux, Peter E.
    Carle, Reinhold
    Zacarias, Lorenzo
    Rodrigo, Maria Jesus
    Schweiggert, Ralf M.
    Steingass, Christof B.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (47) : 13164 - 13175
  • [30] Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice
    Kelebek, Hasim
    Selli, Serkan
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2011, 91 (10) : 1855 - 1862
12345