Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges

Zacarías-García, Jaime; Pérez‐Través, Laura; Gil, J.; Rodrigo, María Jesús; Zacarías, Lorenzo

doi:10.3390/antiox11101905

Cited by 11 publications

(26 citation statements)

References 68 publications

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“…The kinds and concentrations of organic acids and sugars have significant effects on the taste of ripe fruit [32]. Generally, fruit sweetness is positively correlated with consumer acceptance and is determined by total and individual sugar content [33]. However, there is little information on the pattern of sugar accumulation in the cultivars 'ZH', 'SX', 'XL', 'XT', and 'AL'.…”

Section: Individual and Total Sugar Content In Five Plum Cultivarsmentioning

confidence: 99%

The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan

Lin,

Li,

Liao

et al. 2023

Foods

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Plum (Prunus salicina Lindl.) is an important stone fruit crop in Sichuan that is increasingly in demand by consumers owing to its flavor and outstanding nutraceutical properties. The physicochemical characteristics, antioxidant capacity, and volatile profiles of five traditional and new plum cultivars in Sichuan were determined using high-performance liquid chromatography and gas chromatography time-of-flight mass spectrometry. The results showed that all plums exhibited an appropriate quality profile for fresh consumption; the new cultivar ‘ZH’ exhibited the highest soluble solids content, sugar–acid ratio, total phenolic content, total flavonoid content, and antioxidant capacity. High sugar–low acid properties were observed in five plum cultivars. Sucrose was the main sugar, while quinic acid and malic acid were the main organic acids. The plums were rich in volatile compounds and had specific volatile characteristics. A total of 737 volatiles were identified in the plum fruit, and orthogonal partial least-squares discriminant analysis was employed to screen 40 differential volatiles as markers for cultivar distinction. These findings offer comprehensive information on the physicochemical characteristics, antioxidant capacity, and volatile profiles of plums.

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Section: Individual and Total Sugar Content In Five Plum Cultivarsmentioning

confidence: 99%

The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan

Lin,

Li,

Liao

et al. 2023

Foods

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“…Regarding the quenching activity of citrus carotenoids, the SOAC values in Figure 4 show that the very high levels of the colorless carotenes, phytoene and phytofluene, and the 6% of lycopene in the ‘Ruby’ oranges ( Table 1 ) dramatically increased the quenching activity of carotenoid extracts, as it has been suggested for red-fleshed oranges [ 52 ], compared to ‘Pinalate’ (−56%) extracts that also showed relevant concentrations of the colorless carotenes ( Table 1 ). ‘The ‘Valencia’ oranges (~90% lower) and ‘Nadorcott’ mandarins (−43%) also showed lower SOAC scores than ‘Ruby’ extracts.…”

Section: Discussionmentioning

confidence: 66%

Antioxidant Interactions between Citrus Fruit Carotenoids and Ascorbic Acid in New Models of Animal Cell Membranes

Barros,

Zacarías-Garcia,

Rey

et al. 2023

Antioxidants

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The regular consumption of citrus fruits by humans has been associated with lower incidence of chronic-degenerative diseases, especially those mediated by free radicals. Most of the health-promoting properties of citrus fruits derive from their antioxidant content of carotenoids and ascorbic acid (ASC). In the current work we have investigated the scavenging (against hydroxyl radical) and quenching capacities (against singlet oxygen) of four different carotenoid extracts of citrus fruits in the presence or absence of ASC (μM range) in organic solvent, aqueous solution, micelles and in an innovative biomimicking liposomal system of animal cell membrane (AML). The fruits of four varieties of citrus were selected for their distinctive carotenoid composition (liquid chromatography characterization): ‘Nadorcott’ mandarin and the sweet oranges ‘Valencia late’, ‘Ruby Valencia’ and ‘Pinalate’ mutant. The quenching activity of citrus carotenoids strongly depended on the biological assemblage: freely diffusible in organic solvent, ‘Ruby Valencia’ carotenoids (containing lycopene) showed the highest quenching activity, whereas ‘Nadorcott’ mandarin extracts, rich in β-cryptoxanthin, prevailed in micellar systems. Interestingly, the addition of 10 μM ASC significantly increased the quenching activity of all citrus extracts in micelles: ‘Valencia’ orange (+53%), ‘Pinalate’ (+87%), ‘Ruby’ (4-fold higher) and ‘Nadorcott’ mandarins (+20%). Accurate C11-BODIPY581/591 fluorescence assays showed solid scavenging activities of all citrus extracts against AML oxidation: ‘Valencia’ (−61%), ‘Pinalate’ (−58%) and ‘Ruby’ oranges (−29%), and ‘Nadorcott’ mandarins (−70%). Indeed, all four citrus extracts tested here have balanced antioxidant properties; extracts from the ‘Nadorcott’ mandarin slightly prevailed overall, due, at least in part, to its high content of β-cryptoxanthin. This study depicts some of the antioxidant interactions between citrus fruit carotenoids and ascorbic acid in models of animal cell membranes and reinforces the contribution of them in promoting health benefits for humans.

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“…Nonetheless, other studies have also assayed the concentration of other relevant compounds both in pulp and juice. Zacarías-García et al [31] reported that the content of vitamin C, tocopherols, flavonoids, sugars, and organic acids in K pulp was essentially similar to that found in the standard variety Foios Navel. Nevertheless, contrasting results have been obtained in CC.…”

Section: Introductionmentioning

confidence: 64%

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds

Zacarías-García

Carlos²,

Gil³

et al. 2023

Foods

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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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Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges

Cited by 11 publications

References 68 publications

The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan

The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan

Antioxidant Interactions between Citrus Fruit Carotenoids and Ascorbic Acid in New Models of Animal Cell Membranes

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds

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