Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake

Fallico, Biagio; Ballistreri, Gabriele; Arena, Elena; Brighina, Selina; Rapisarda, Paolo

doi:10.1016/j.foodchem.2016.07.142

Cited by 45 publications

(43 citation statements)

References 31 publications

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“…This concentration depends on many factors, such as the blood orange variety, degree of ripeness and season, anyway the anthocyanin level determined in the 100% commercial BOJs was much lower than the values reported in the literature for blood oranges and for industrial juices. According to literature, total anthocyanins range widely between 2.6 and 10.3 mg/100 g in freshly squeezed BOJ (Arena et al, 2001) and between 6.4 and 16.0 mg/100 g in blood oranges depending on the variety (Fallico et al, 2017). In processed BOJ, anthocyanins values ranged from 4.8 to 10.4 mg/100 g (Arena et al, 2001) and between 1.7 and 9.7 or 3.7 and 14.8 mg/100 g for NFC and RFC juices, respectively (Fallico et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…According to literature, total anthocyanins range widely between 2.6 and 10.3 mg/100 g in freshly squeezed BOJ (Arena et al, 2001) and between 6.4 and 16.0 mg/100 g in blood oranges depending on the variety (Fallico et al, 2017). In processed BOJ, anthocyanins values ranged from 4.8 to 10.4 mg/100 g (Arena et al, 2001) and between 1.7 and 9.7 or 3.7 and 14.8 mg/100 g for NFC and RFC juices, respectively (Fallico et al, 2017). Moreover, it is widely accepted that the concentration processes of juices do not significantly affect the level of anthocyanins (Fallico et al, 1996, 2017; Arena et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

“…In processed BOJ, anthocyanins values ranged from 4.8 to 10.4 mg/100 g (Arena et al, 2001) and between 1.7 and 9.7 or 3.7 and 14.8 mg/100 g for NFC and RFC juices, respectively (Fallico et al, 2017). Moreover, it is widely accepted that the concentration processes of juices do not significantly affect the level of anthocyanins (Fallico et al, 1996, 2017; Arena et al, 2001). …”

Section: Resultsmentioning

confidence: 99%

“…Fallico et al (2017) reported total HCA values of 6.4, 8.7 and 9.9 mg/100 g for Tarocco, Sanguinello and Moro cultivars, respectively, and 8.3 and 8.4 mg/100 g for (NFC) and (RFC) juices. The sampled BOJ-based beverages showed highly variable levels of HCAs (Table 2), ranging from 3.8 mg/100 g for the 100% BOJ (sample AR01) to 0.85 mg/100 g, for sample AR09 containing 20% BOJ.…”

Section: Resultsmentioning

confidence: 99%

“…These beverages have commonly a pleasant taste and flavor and usually reach a longer shelf life compared with 100% juices, this feature representing the counterpart of the lower bioactive content. Recently, Fallico et al (2017) have reviewed the bioactive compounds levels in blood oranges and have calculated the contribution of blood oranges consumption to ascorbic acid, HCAs and anthocyanins daily intake: this article also highlighted that the industrial concentration processes of BOJ do not determine significant reductions in anthocyanins and HCAs. Only slightly (10%) reduce the vitamin C content.…”

Section: Introductionmentioning

confidence: 99%

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Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake

et al. 2018

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The study aimed at screening the levels of ascorbic acid, hydroxycinnamic acids (HCAs) and total anthocyanins in commercial beverages containing blood orange juice (BOJ), estimating the contribution of these products to the intake of health-promoting compounds and at discussing the actual value of the products on a price/bioactive level basis. Results demonstrate that the reference to BOJ in many beverages is misleading, as inferred from the very low bioactive levels observed. These beverages, in label should refer as “water-based” instead of “fruit-based beverage.” Accordingly, the intake of bioactives from BOJ-based beverages, with the exception of ascorbic acid used in the most cases as preservative, is often very low. The intake of bioactive components from blood orange consumption is much higher compared to the consumption of BOJ-based beverages, hence the consumption of blood oranges and 100% BOJs should be preferred in order to guarantee the intake of a rich pool of bioactive compounds. Finally, the market value of BOJ-based beverages is not correlated with their real nutritional value: the relative unitary cost of the three classes of bioactive compounds considered increased in the order: fresh blood oranges < 100% BOJ < BOJ-based beverages. Hence, the consumption of fresh blood oranges represents the cheapest way to ensure the intake of health-promoting bioactive compounds such as anthocyanins and HCAs.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake

et al. 2018

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Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars

et al. 2021

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BACKGROUND Blood oranges are grown increasingly in Europe for fresh consumption because of their special taste and excellent nutraceutical properties that confer the status of a functional food. The health benefits are associated with the range of additional bioactive compounds that they contain with respect to blonde oranges. RESULTS We analysed the physicochemical properties and the levels of organic acids, sugars and antioxidants in 11 blood orange cultivars representing the most representative cultivars of blood oranges widespread in the Mediterranean basin. In particular, we examined the levels of phenols, flavonoids and anthocyanins present in these cultivars at harvest maturity. The physicochemical, antioxidant and colour properties differ significantly among these cultivars. The deepest red peel and juice was found in Sanguinelli, followed by Tarocco Rosso and Moro. High‐performance liquid chromatography with refractive index detector analysis revealed sucrose as the main sugar in all these cultivars, followed by fructose and glucose. Citric acid was the dominant organic acid, followed by malic acid and ascorbic acid. Moro showed the greatest levels of antioxidant activity. Regarding the phenolic composition, we found p‐coumaric acid to be the main hydroxycinnamic acid in all cultivars, with maximum amounts in Moro and Sanguinelli. The highest amounts of cyanidin‐3‐O‐glucoside and cyanidin‐3‐(6′′‐malonyl)‐glucoside were found in Moro, for which the juice was of the deepest red colour. CONCLUSION The phenolic composition and antioxidant activity of the 11 cultivars was assessed. The results showed that Moro was the cultivar with the highest content of polyphenols and levels of antioxidant activity, followed by Sanguinelli. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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