Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice

Abstract

Clementines are especially appreciated for their delicious flavor, and recent years have seen a great increase in the consumption of clementine juice. In previous decades, antioxidant compounds have received particular attention because of widely demonstrated beneficial health effects. In this work, the organoleptic, volatile flavor, and antioxidant quality of clementine juice were studied with regard to the influence on them by different juice extraction systems: plug inside fruit and rotating cylinders. The results showed that juice extracted by the former method presented higher yields and hesperidin content, which was related to higher antioxidant activity, demonstrated by ORAC and LDL assays. The organoleptic quality was not affected by the processing technique, whereas there were significant differences in the chemical flavor profile. There are important differences in chemical and functional quality between juice extraction techniques, which must be taken into account when employing processing systems to produce high-quality products.

Caracterización del aceite microencapsulado de cardamomo (Elettaria cardamomum) extraído por fluidos supercríticos a escala semi-industrial

“…donde ABCΔ H es el área bajo la curva en presencia de antioxidante, ABC Trolox área bajo la curva de Trolox, [Trolox] concentración de Trolox y [AH] concentración de antioxidante (ÁLVAREZ et al, 2012).…”

Isolation and Characterization of Novel Antimicrobial Peptides from Selected Plant Species

“…The antioxidant activity of the biomass from each mushroom was measured using the ORAC assay [9][10][11]. Dry biomass obtained from each of the different drying methods was diluted in a 10 mM phosphate buffer at pH 7.4 to obtain a final concentration of 1 µg/mL.…”

“…Fluorescence intensity was measured every 2 min for 120 min with excitation and emission wavelengths of 485 and 520 nm, respectively. The results are reported as micromoles of Trolox equivalents per 100 g of biomass (µmol TE/100 g of biomass) [9][10][11].…”

“…Despite the fact that the exact relationship between the ORAC value of a food and its health benefit has not been established, it is believed that foods with higher ORAC values are more effective at neutralizing free radicals. According to the free-radical theory of aging, neutralizing free radicals will slow the oxidative processes and inhibit free radical damage that may contribute to age-related degeneration and disease (USDA National Nutrient Database for Standard Reference) [9][10][11].…”

“…One such example is lovastatin, a compound that lowers cholesterol levels by inhibiting 3-hydroxy-3-methyl-glutaryl CoA reductase (HMGCoAR) [8][9][10]. Additionally, research on P. ostreatus and L. edodes has suggested that their inhibitory activity might be due to proteoglycans and demonstrated that HMGCoAR inhibitory capacity was dependent on the commercial variety, the cultivation parameters and the developmental stage of the mushrooms [8][9][10].…”