Bergamot: A source of natural antioxidants for functionalized fruit juices

Pernice, Rita; Borriello, Giuliano; Ferracane, Rosalia; Borrelli, Rosa Cinzia; Cennamo, Fortuna; Ritieni, Alberto

doi:10.1016/j.foodchem.2008.06.004

Cited by 49 publications

(34 citation statements)

References 29 publications

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“…A linear relationship among concentration of citric acid and DMPD cation radical was found (Figure 2). These high values of antioxidant capacity in DMPD method were also observed previously ( [22] and [23]) in fruit juices, compared to the other free radical scavenging methods ABTS and DPPH [23]. The authors performed the fractionation of the juice components to determinate that the organic acids showed an antioxidant activity with DMPD assay, while organic acids did not have it with the other methods used, ABTS and DPPH.…”

supporting

confidence: 69%

Antioxidant Capacity of Commercial Flavored Waters

Luisa¹,

López-Froilán²,

Casado³

2017

AFSE

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Thirty two samples of flavored water commercialized in Spain were evaluated for their antioxidant capacities by three methods: AOP based in cupric ion reducing antioxidant capacity (CUPRAC), free radical scavenging capacity by N,N-dimethyl-p-phenylenediamine (DMPD), and total polyphenols content performed by Folin-Ciocalteu reagent. Flavored waters are a kind of soft drinks formulated with mineral or bottled water, flavorings (extracts, juices or aromas) and additives which mainly are acidifying agents and sweeteners. The samples were distinguished in three groups in function of the ingredient that provide the flavor. The antioxidant capacity was higher in waters with plant extracts followed by those with aromas and finally by waters with a small amount of juices. In spite of the low antioxidant capacity, regular use of flavored water could contribute substantially to the total of dietary antioxidants. This kind of drinks does not contain alcohol or stimulants and neither typically contain sugar. This represents a certain advantage over traditional soft drinks.

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supporting

confidence: 69%

Antioxidant Capacity of Commercial Flavored Waters

Luisa¹,

López-Froilán²,

Casado³

2017

AFSE

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“…Redd and Hendrix (1993) reported that a small amount of the d-limonene was very effective in the germicide treatment of waste water. It is well known that terpenes which constitute the major part of citrus oils have a strong antifungal and antioxidant activities (Zia-ur-Rehman, 2006;Pernice, Boriello, Ferracane, Borrelli, & Cennamo, 2009;Viuda-Matros, Ruiz-Navajas, Fernández-López, & Pérez-Álvarez, 2008). Few studies have been conducted on extraction of citrus essential oils in general and oil from orange peel in particular (Ferhat, Meklati, Smadja, & Chemat, 2006;Berna, Tárrega, Blasco, & Subirats, 2000), although studies on the deterpenation or separation of the different hydrocarbons composing citrus oils are more abundant (Diaz, Espinosa, & Brignole, 2005;Danielski et al, 2008;Arce, Pobudkowska, Rordíguez, & Soto, 2007;Dugo et al,1995;Raeissi & Peters, 2005).…”

Section: Introductionmentioning

confidence: 99%

Thermomechanical process intensification for oil extraction from orange peels

Rezzoug

Louka

2009

Innovative Food Science & Emerging Technologies

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“…Bergamot is also known as a source of natural antioxidants. Addition of bergamot oil to apricot and apple juices preserves their ascorbic acid content from thermal degradation and contributes to enhance the antioxidant activity, ensuring a product much richer in antioxidants and ascorbic acid (22). Antioxidant activity of Litsea cubeba oil was also proved by several studies (23,24).…”

Section: Discussionmentioning

confidence: 95%

Adverse Phototoxic Effect of Essential Plant Oils on NIH 3T3 Cell Line after UV Light Exposure

Binder

Hanáková

Tománková

et al. 2016

Cent Eur J Public Health

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SUMMARYAim: Natural or artificial substances have become an inseparable part of our lives. It is questionable whether adequate testing has been performed in order to ensure these substances do not pose a serious health risk. The principal aim of our research was to clarify the potential risk of adding essential oils to food, beverages and cosmetic products.Methods: The toxicity of substances frequently employed in cosmetics, aromatherapy and food industry (bergamot oil, Litsea cubeba oil, orange oil, citral) were investigated using cell line NIH3T3 (mouse fibroblasts) with/without UV irradiation. The MTT assay was used to estimate the cell viability. Reactive oxygen species (ROS) which are products of a number of natural cellular processes such as oxygen metabolism and inflammation were measured to determine the extent of cellular stress. DNA damage caused by strand breaks was examined by comet assay.Results: MTT test determined EC50 values for all tested substances, varying from 0.0023% v/v for bergamot oil to 0.018% v/v for citral. ROS production measurement showed that UV radiation induces oxidative stress to the cell resulting in higher ROS production compared to the control and non-irradiated samples. Comet assay revealed that both groups (UV, without UV) exert irreversible DNA damage resulting in cell death.Conclusion: Our findings suggest that even low concentrations (lower than 0.0464% v/v) of orange oil can be considered as phototoxic (PIF value 8.2) while bergamot oil is probably phototoxic (PIF value 4.6). We also found significant changes in the cell viability, ROS production and DNA after the cells were exposed to tested chemicals. Even though these substances are widely used as antioxidants it should be noted that they present a risk factor and their use in cosmetic and food products should be minimized.

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Bergamot: A source of natural antioxidants for functionalized fruit juices

Cited by 49 publications

References 29 publications

Antioxidant Capacity of Commercial Flavored Waters

Antioxidant Capacity of Commercial Flavored Waters

Thermomechanical process intensification for oil extraction from orange peels

Adverse Phototoxic Effect of Essential Plant Oils on NIH 3T3 Cell Line after UV Light Exposure

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