Characterisation of the flavonoid composition and total antioxidant capacity of juice from different citrus varieties from the Western Cape region

Hunlun, Cindy; Beer, Dalene de; Sigge, Gunnar O.; Wyk, Jessy Van

doi:10.1016/j.jfca.2017.04.018

Cited by 33 publications

(20 citation statements)

References 30 publications

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“…Key limes are green in color when immature and turn yellow at maturity. Lime has a smooth surface and contains citric acid, flavonoids, carotenoids, essential minerals, and dietary fiber (Hanif, Padmanabhan, Waly, & Al-Maskari, 2017;Hunlun, de Beer, Sigge, & Van Wyk, 2017; Ubando-Rivera, Navarro-Ocaña, & Valdivia-L opez, 2005). Lime like other citrus contains high amounts of antioxidants especially ascorbic acid (AA).…”

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confidence: 99%

Electric field applications on dried key lime juice quality with regression modeling

Altemimi

Ali

Al‐Hilphy

et al. 2018

J Food Process Preserv

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Key lime (Citrus aurantifolia L.) is an important source of juice and vitamins. A continuous nonthermal juice pasteurizer (CNTJP) using electric field with alternating current was designed and constructed. The effect of electric field was investigated on dried (black) lime juice using voltage gradients (X1) of 24–88 V/cm and mass flow rates (X2) of 12–50 kg/hr. The treated juice was evaluated for physicochemical properties, phytochemical compounds with antioxidant capacity, and microbial quality. The results showed that there were no significant effects (p > .05) between CNTJP treatment and both the thermal treatment and the control sample regarding the total soluble solids and pH values. However, the titration acidity value of dried juices in thermal treatment was significantly higher (p < .05) compared to the control and CNTJP samples. There was a significant difference (p < .05) between CNTJP samples and both the control and the thermal treatment samples regarding the total phenolic content, ascorbic acid content, and antioxidant activity (1,1‐diphenyl 2‐picrylhydrazyl). Also, the results showed that coliform bacteria, yeast, and mold were not capable of growing in control samples (fresh juice) or all samples treated by CNTJP treatments or thermal treatments. However, the total viable count of CNTJP samples varied between 1.93 and 4.79 (Log10 CFU/mL), whereas the total viable counts of the control sample and thermal treatment were 5.99 and 3.82 (Log10 CFU/mL), respectively. At the optimum conditions of mass flow rate of 28.24 kg/hr and voltage gradient of 82.38 V/cm, the highest electrical conductivity was 0.65 S/m. Practical applications Nonthermal, high‐throughput pasteurization systems are highly desirable as alternatives to overcome the negative effects of thermal pasteurization. Electric field (EF) is one potential alternative technology. Although this study did not focus on effectiveness of log reduction of pathogens, EF resulted in fewer pathogenic indicators than nontreated dried lime juice. Electric field did demonstration superiority over thermal pasteurization for maintaining total phenolic content, ascorbic acid, and antioxidant activity in dried lime juice. Maximizing healthy characteristics of fruit juice during pasteurization can lead to a product with a higher retail value than traditional thermal processing. This potential higher economic value for EF‐treated juice could offset implementation and processing costs. The EF system described in this study can be readily scaled up by having parallel lines of size similar to this study or by increasing the tubing and electrode sizes or both.

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confidence: 99%

Electric field applications on dried key lime juice quality with regression modeling

Altemimi

Ali

Al‐Hilphy

et al. 2018

J Food Process Preserv

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“…It was reported that HD concentrations for ‘Mandarin’, ‘Navel’ and ‘Valencia’ were 80.8, 128 and 82.1 mg L −1 respectively. Higher NART concentrations were found (Table ), while these were reported as 8.56, 22.4 and 10.9 mg L −1 for ‘Mandarin’, ‘Navel’ and ‘Valencia’ . In addition, this study found that FCOJ had lower concentrations of FHX.…”

Section: Resultsmentioning

confidence: 50%

“…The individual phenolic compounds in FCOJ were quantified using the method previously described. 17 In short, an Agilent 1200 series HPLC instrument (Agilent Technologies, Santa Clara, CA, USA) equipped with an in-line degasser, quaternary pump, autosampler, column thermostat and diode array detector was used. Chemstation software controlled the system and was used for the data acquisition and analysis.…”

Section: Determination Of Phenolic Composition Using High-performancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Information on the variation in phenolic composition of different South African citrus fruit due to varietal and seasonal effects has been published in a previous baseline study. 17 Furthermore, the phenolic composition of various citrus-based products needs to be established. Therefore, the aim of this study was to characterize the phenolic composition and total antioxidant capacity of FCOJ produced in the WC and EC regions of South Africa.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences

et al. 2018

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Impact of processing on the nutritional and functional value of mandarin juice

et al. 2020

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Background: Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre-requisite for their effectiveness within the human body, so it is fundamental to identify technological treatments able to preserve not only the concentration of phytochemicals but also their bioaccessibility. In this study we investigated the impact of high-pressure homogenization (HPH), alone and in the presence of 100g kg -1 trehalose or Lactobacillus salivarius, on bioaccessibility of flavonoids in mandarin juice.In addition, digested mandarin juices were supplemented to liver cultured cells in basal and stressed condition to evaluate their protective effect in a biological system.Results: HPH reduced the concentration of total phenolics and main flavonoids but increased their bioaccessibility after in vitro digestion (p<0.001). In basal condition, supplementation with all digested juices significantly reduced intracellular reactive oxygen species (ROS) concentration (p<0.001). Thiobarbituric acid reactive substances concentration in the medium was also reduced by supplementation with HPH-treated juices. Although pre-treatment with juices did not completely counteract the applied oxidative stress it preserved cell viability, and cells pre-treated with juices submitted to HPH in the presence of probiotics showed the lowest ROS concentration. Conclusion:Our study represents an important step ahead in the evaluation of the impact of processing on the nutritional and functional value of food, which cannot simply be assessed based on chemical composition.

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Characterisation of the flavonoid composition and total antioxidant capacity of juice from different citrus varieties from the Western Cape region

Cited by 33 publications

References 30 publications

Electric field applications on dried key lime juice quality with regression modeling

Electric field applications on dried key lime juice quality with regression modeling

Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences

Impact of processing on the nutritional and functional value of mandarin juice

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