Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Habibi, Fariborz; Ramezanian, Asghar; Guillén, Fabián; Castillo, S.; Serrano, Marı́a; Valero, Daniel

doi:10.3390/antiox9101016

Cited by 51 publications

(43 citation statements)

References 38 publications

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“…It seems that all of these conditions affected anthocyanins accumulation in control samples. In addition, chilling-inducing temperatures (≤5°C) cannot enhance anthocyanin accumulation as previously reported in untreated blood oranges fruit ( Carmona et al, 2017 ; Habibi et al, 2020a ). Therefore, treated fruit had an enhancement of anthocyanin accumulation during 42 days at cold temperature with a significant difference with control samples.…”

Section: Discussionsupporting

confidence: 72%

Section: Discussionmentioning

confidence: 99%

“…Anthocyanin accumulation depends on storage temperatures and cultivars ( Habibi et al, 2020a ). It has been reported that blood orange cultivars are cold dependent for the synthesis of anthocyanin after harvest, but enhancement of anthocyanin at moderate temperature was significantly higher than cold temperature and efficiency of colder temperature (below 3°C) was inefficient ( Habibi et al, 2020a ). In addition, our previous study revealed that untreated blood oranges fruit need to store up to 90 days at a moderately cold temperature to reach a good internal red pigment ( Habibi et al, 2020a ).…”

Section: Discussionmentioning

confidence: 99%

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Postharvest Application of 24-Epibrassinolide Reduces Chilling Injury Symptoms and Enhances Bioactive Compounds Content and Antioxidant Activity of Blood Orange Fruit

et al. 2021

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Blood oranges (Citrus sinensis L. Osbeck cv. Sanguinello) fruit were treated with 24-epibrassinolide (Br) at 1, 5, and 10 μM previous to storage at 5°C during 42 days. The samples were analyzed after 14, 28, and 42 days plus 2 days at 20°C. Chilling injury was reduced in Br-treated fruit based on the lower percentage of electrolyte leakage and visual symptoms of peel dehydration and browning. Treated fruit showed lower acidity losses, due to retention of the main organic acids’ concentration (citric and malic acids), as well as was higher content of sugars (sucrose, fructose, and glucose), especially in those fruit treated with the highest concentration (10 μM). Total phenolics and hydrophilic total antioxidant activity (H-TAA) decreased in control fruit over storage, while Br-treated fruit showed significantly higher concentration. In addition, total anthocyanins were enhanced in Br-treated oranges, which were correlated with color Hue angle. Overall, the application of Br at 10 μM provides results increasing the storability of blood oranges and their content on bioactive compounds with antioxidant activity.

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Section: Discussionsupporting

confidence: 72%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Postharvest Application of 24-Epibrassinolide Reduces Chilling Injury Symptoms and Enhances Bioactive Compounds Content and Antioxidant Activity of Blood Orange Fruit

et al. 2021

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“…Moreover, chilling injury observed on the rind is related to fruit quality and marketability of blood orange fruit. Our previous publication demonstrated that the tolerance cultivar had a higher quality than the susceptible cultivar as it did in 'Sanguinello' [38].…”

Section: Discussionmentioning

confidence: 91%

Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures

Habibi

Ramezanian

Guillén

et al. 2020

Foods

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Susceptibility of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’ and ‘Sanguine’) to chilling injury (CI) was studied. Antioxidant enzymes as well as physiological and biochemical changes were measured monthly at 2 and 5 °C plus 2 days at 20 °C for shelf life. At 2 °C, CI symptoms were higher than at 5 °C, and ‘Moro’ and ‘Tarocco’ had significantly higher CI than ‘Sanguinello’ and ‘Sanguine’. ‘Moro’ and ‘Tarocco’ had the highest electrolyte leakage, malondialdehyde, hydrogen peroxide (H2O2) and polyphenol oxidase activity and lower phenylalanine ammonia-lyase compared with ‘Sanguinello’ and ‘Sanguine’. The scanning electron microscopy (SEM) micrographs revealed that ‘Moro’ and ‘Tarocco’ showed severe fractures in the flavedo due to CI. ‘Sanguinello’ and ‘Sanguine’ were more tolerant to CI due to an increase of catalase, ascorbate peroxidase and superoxide dismutase, which could prevent the loss of membrane integrity and alleviate CI symptoms. Hierarchical clustering analysis (HCA) for cultivars and temperatures revealed four main clusters. The first cluster included ‘Moro’ and ‘Tarocco’ at 2 °C, and the second cluster included ‘Moro’ and ‘Tarocco’ at 5 °C. The third cluster involved ‘Sanguinello’ and ‘Sanguine’ at 2 °C, and the fourth cluster included ‘Sanguinello’ and ‘Sanguine’ at 5 °C. The order of susceptibility of cultivars to CI was ‘Moro’ > ‘Tarocco’ > ‘Sanguine’ > ‘Sanguinello’.

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“…In fact, the cultivar, the cultivation method, the ripening degree, the harvest season and pre-harvest or postharvest chilling stresses can significantly affect the composition of plant tissues and, thus, their mechanical strength [141] and response to physical stresses induced by processing, with effects on the release and oxidation of polyphenols after freezing and thawing [22,73,142]. In particular, these variables influence the composition of plant foods by affecting (i) the content of proteins and of sugars, which act as natural cryoprotectants [143], (ii) the phenolic content and composition due to the shift of the pathways involved in their biosynthesis [139,[144][145][146] and the concentration of oxidase enzymes, such as polyphenoloxidase, whose activity is affected not only by the total polyphenol content but also by the content of single polyphenols and/or by their oxidation products [147]. ORAC: Oxygen Radical Absorbance Capacity; FRAP: Ferric Reducing Antioxidant Power; ABTS: 2,2 -azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay; DPPH: 2,2-diphenyl-1-picrylhydrazyl free radical assay; DR: deoxyribose degradation assay.…”

Section: Combined Effect Of Freezing and Frozen Storagementioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

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Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Cited by 51 publications

References 38 publications

Postharvest Application of 24-Epibrassinolide Reduces Chilling Injury Symptoms and Enhances Bioactive Compounds Content and Antioxidant Activity of Blood Orange Fruit

Postharvest Application of 24-Epibrassinolide Reduces Chilling Injury Symptoms and Enhances Bioactive Compounds Content and Antioxidant Activity of Blood Orange Fruit

Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

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