Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species

Abeysinghe, Don C.; Li, Xian; Sun, Chongde; Zhang, Wangshu; Zhou, Chunhua; Chen, Kunsong

doi:10.1016/j.foodchem.2007.01.047

Cited by 272 publications

(193 citation statements)

References 28 publications

Supporting

Mentioning

160

Contrasting

Unclassified

Order By: Relevance

“…As expected, hesperidin contents increased proportionally with ripeness for both fruits, while ascorbic acid contents decreased. Concentrations in C. reticulata juice were in accordance with Abad-García, et al (2014) and Kelebek and Selli (2014); and amounts obtained in C. reticulata seed with reported hesperidin presence in range from 4.31 to 47.08 mg/100 g FW (Moulehi et al 2012) while Abeysinghe et al (2007) reported high level of hesperidin in Citrus unshiu and Citrus reticulate, 84.5 and 120 mg/100 g FW, respectively.…”

Section: Resultssupporting

confidence: 78%

“…Total flavonoid content (TFC) in juice, bagasse and seeds was analyzed by a modification of the spectrophotometric method described by Abeysinghe et al (2007). 1.5 mL of methanol was added to 0.1 ml of diluted methanol extract.…”

Section: Quantitative Evaluation Of Total Phenolics and Flavonoids Comentioning

confidence: 99%

“…Currently, there is a trend that avoids chemical preservatives for foods, which provokes a growing interest in natural compounds exhibiting antimicrobial activity and helping to extend shelf life of food products (Knorr et al 2011 (Vikram et al 2010). In particular, the phenolic and flavonoid compounds (Barreca et al 2013) have attracted the attention of the scientific community due to the wellestablished connection between flavonoids intake and disease prevention (Abeysinghe et al 2007). Therefore, knowledge of content of phenolic compounds in citric fruits and its application as antimicrobial agent is very attractive.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

et al. 2017

View full text Add to dashboard Cite

In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime (Citrus limetta) and mandarine (Citrus reticulata) were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect on Escherichia coli and Staphylococcus aureus. The results showed that bagasses had the highest total phenolics, total flavonoids, and hesperidin content for both, C. limetta, and C. reticulata; highest ascorbic acid contents were found in C. limetta juice (3.36 ± 0.25 mg g -1 DW) and C. reticulata bagasse (3.83 ± 0.37 mg g -1 DW). All tested extracts showed bacterial growth inhibition at 50 and 800 lg mL -1 . Bagasse extracts of both fruits showed the highest inhibitions ([90%) on tested bacteria. Total phenolics, total flavonoids, and hesperidin contents, as well as bactericidal effect increased with maturity. Results indicated that both Mexican citric fruits (C. limetta and C. reticulata) were good sources of antioxidant and bactericidal agents.

show abstract

Section: Resultssupporting

confidence: 78%

Section: Quantitative Evaluation Of Total Phenolics and Flavonoids Comentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Fruit juices are an important source of bioactive compounds such as phenolics (e.g flavanone glycosides, hydroxycinnamic acids), vitamin C and carotenoids (Abeysinghe, Li, Sun, Zhang, Zhou & Chen, 2007), but technologies used for their processing and subsequent storage may cause alterations in their contents so they may not provide the benefits expected by the consumer. Fruit juice producers have traditionally relied on the acidity of their products to assure microbiological safety.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

112

View full text Add to dashboard Cite

This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10 6 CFU mL -1 ) as a challenge microorganism was treated with ozone at 75-78µg mL -1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500m or 1mm sieves. Fast inactivation rates for total reduction of E. coli were achieved in model orange juice (60 seconds) and in juice with low pulp content (6 min). However, in unfiltered juice inactivation was achieved after 15-18 min. This indicated that juice organic matter interferes with antibacterial activity of gaseous ozone. The effect of prior acid (pH 5.0) exposure of E. coli strains on the inactivation efficacy of ozone treatment was also investigated. There was a strain effect observed, where prior acid exposure resulted in higher inactivation times in some cases by comparison with the control cells.However, the overarching influence on inactivation efficacy of ozone was related to the pulp content. Generally, the applied gaseous ozone treatment of orange juice resulted in a population reduction of 5 log cycles.Key words: Escherichia coli, ozone, non-thermal inactivation, acid exposure, orange juice, microbial kinetics Industrial relevance: To facilitate the preservation of unstable nutrients many juice processors have investigated alternatives to thermal pasteurisation, including unpasteurised short shelf life juices with high retail value. This trend has continued within the European Union. However within the US recent regulations by the FDA have 3 required processors to achieve a 5-log reduction in the numbers of the most resistant pathogens in their finished products. Pathogenic E. coli may survive in acid environments such as fruit juices for long periods. This study demonstrates that the use of ozone as a non-thermal technology is effective for inactivation of E. coli and acid exposed E. coli in orange juice. Information on the design of the ozone treatment for inactivation of E. coli which results into safe juice products is also among the main outputs of this work. Ozone auto-decomposition makes this technology safe for fruit juice processing.4

show abstract

“…Natural antioxidants of citrus products can reduce oxidative damage in the human body (Abeysinghe et al 2007). Taking into account the bioactive composition of lemon, a wide range of beneficial effects on the prevention of different kinds of cancer, cardiovascular diseases, glucose, lipid metabolism and obesity have been reported (Adibelli et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

View full text Add to dashboard Cite

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.

show abstract

Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species

Cited by 272 publications

References 28 publications

Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

Inactivation of Escherichia coli in orange juice using ozone

Bioactive compounds and quality parameters of natural cloudy lemon juices

Contact Info

Product

Resources

About