Effect of Rootstock and Harvesting Period on the Bioactive Compounds and Antioxidant Activity of Two Orange Cultivars (‘Salustiana’ and ‘Sanguinelli’) Widely Used in Juice Industry

Abstract

Oranges are a rich source of bioactive compounds with recognized benefits for human health. To guarantee high quality and production levels, citrus farms usually employ the combination of selected cultivars with well adapted rootstocks. This study analyzes the impact of four different citrus rootstocks (Forner-Alcaide no.5, ‘Cleopatra mandarin’, Citrus volkameriana and Carrizo citrange) on the bioactive compounds and antioxidant activity of two orange cultivars (‘Salustiana’ and ‘Sanguinelli’) widely used in the orange juice industry. For the hydrophilic fraction, the phenolic compound, anthocyanin, and organic acid profiles were determined by HPLC-DAD-HRMS, and the antioxidant activity by ABTS, DPPH, and ORAC assays. Besides, the total carotenoids and ABTS concentrations were calculated for the hydrophobic fraction. A set of three flavanones, one flavone, and eight anthocyanins were tentatively identified and quantified in the orange cultivars tested. The predominant phenolic compounds obtained in both orange cultivars were hesperidin and narirutin, while cyanidin-3-O-(6″-malonyl) glucoside followed by cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside were the main anthocyanins found in the ‘Sanguinelli’ cultivar. Citric acid, followed by malic, oxalic, and ascorbic acids were the main organic acids. The higher amount of antioxidant compounds was found in fruit from the Forner-Alcaide no.5 rootstock. These results indicate that Forner-Alcaide n.5 affects positively the phenolic and organic acid composition and the antioxidant capacity of ‘Sanguinelli’ and ‘Salustiana’ cultivars, and is therefore a good option for the sector based on the healthy promoting properties.

Molecular Insights into the Effects of Rootstocks on Maturation of Blood Oranges

“…According to our earlier results [16], the concentration of anthocyanins increased progressively during the sampling period. These authors detected the influence of rootstock on the accumulation of anthocyanins in the juice of the blood orange cultivar Sanguinelli.…”

“…Several studies have documented the increase in anthocyanin content of pigmented oranges during ripening [17,38] but few in blood orange, as a function of rootstock [16]. A recent study demonstrates that some recently released rootstocks are better than others, with respect to the production of fruit with high levels of pigmentation.…”

“…The use of different citrus rootstocks can significantly influence the timing of fruit development, ripening, and harvesting of pigmented fruits, as well as modifying their final chemical composition [15]. Ordóñez-Díaz et al [16] drew attention to the strong influence of rootstock on the composition of some bioactive compounds developed during fruit maturation in the cvs. Salustiana and Tarocco.…”

Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

“…Flavonoids exert a potent antioxidant effect by removing free radicals through metal ion chelation, and by providing electrons or hydrogen atoms [42]. Anthocyanins belong to a subclass of flavonoids and remove free radicals, preventing the oxidation of cells [43]. Oxidation causes food decomposition, involving lipids, nutrients, and pigment destruction, so adding antioxidants to food packaging materials can extend the shelf life and improve quality [44].…”

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview

“…Previous studies suggested that the regular intake of orange juice (OJ) reduces inflammatory reactions and oxidative stress. OJ flavanones, mainly naringenin-7-rutinoside and hesperetin-7-O-rutinoside, are reported to have a wide range of beneficial attributes on human health such as the improvement of lipid profile [37,38]. Garlic belongs to the Allium genus and is traditionally used as a medicinal plant all over the world.…”