Juice components and antioxidant capacity of citrus varieties cultivated in China

Xu, Guihua; Liu, Donghong; Chen, Shiguo; Ye, Xingqian; Ma, Yaqin; Shi, John

doi:10.1016/j.foodchem.2007.06.046

Cited by 310 publications

(259 citation statements)

References 30 publications

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“…In addition, the lowest value of total phenolics was determined as 246.2 mg GAE/L after the treatment pulp removing. Xu et al (2008) were reported that total phenolics in juices from 15 citrus varieties (seven mandarins, four sweet oranges, one lemon, one grapefruit, and two pummeloes) of China were determined in the range of 751.82-1555.49 mg GAE/ L. Total phenolic content of lemon juice was reported as 751.82 mg GAE/L. Khosa et al (2011) studied on total phenolics in juices from four different varieties of citrus lemon, indigenous to Pakistan and the total phenolic contents from juices of citrus lemon determined following the FolinCiocalteu assay were found in the range of 690.62-998.29 mg/L.…”

Section: Resultsmentioning

confidence: 99%

“…In generally, carotenoid compounds of lemon juice decreased after pasteurization (p < 0.01). Xu et al (2008) studied on citrus which cultivated in China and total carotenoid content of lemon juice was reported as 0.08 ± 0.04 mg/L. According to a study, total carotenoid contents were determined as 0.05-0.08 mg/L in lemon juice (Khosa et al 2011).…”

Section: Resultsmentioning

confidence: 99%

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Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

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In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90°C/15 s) and storage stability of concentrated lemon juice (−25°C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at −25°C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

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“…Xu et al 20 , estudando suco de tangerina obtido do mesmo cultivar, encontraram valores médios de ATT, SST, Ratio e teor médio de AA de 1,29g% de ácido cítrico, 12ºBrix, 9,33 e 28,27mg/ 100mL, respectivamente. Damiani et al 21 observaram valores de SST, de pH e de teor médio de AA de 10,28ºBrix, 4,08 e 56,71mg/100mL, respectivamente.…”

Section: I S C U S S ã Ounclassified

“…Em estudo realizado na China com suco de tangerina cultivar Ponkan, foi observado 29,67% de inibição do radical DPPH 20 . Assim como verificado para o AA, essas diferenças devem estar relacionadas a fatores genéticos, safra, condições edafoclimáticas e práticas de cultivo 26 .…”

Section: I S C U S S ã Ounclassified

Impacto da estocagem sobre atividade antioxidante e teor de ácido ascórbico em sucos e refrescos de tangerina

2012

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ObjetivoObjetivou-se avaliar a estabilidade do ácido ascórbico em suco in natura de tangerina cultivar Ponkan sob diferentes condições de armazenamento, e em 13 amostras de bebidas industrializadas de tangerina, bem como a estabilidade da atividade antioxidante no suco in natura. MétodosO suco in natura de tangerina foi armazenado em três temperaturas: ambiente, refrigeração e congelamento. Amostras de tangerinas foram armazenadas sob refrigeração. Treze marcas de bebidas industrializadas de tangerina foram adquiridas e mantidas sob refrigeração. Foram determinados o teor de ácido ascórbico pelo método titulométrico de Tillmans (Association of Official Analytical Chemists) e a atividade antioxidante por meio da capacidade sequestradora do radical 2,2-difenil-1-picril-hidrazila. ResultadosO suco in natura apresentou teor médio de ácido ascórbico de 32,40mg/100mL; a taxa de redução deste nutriente foi maior em temperatura de estocagem mais elevada. A atividade antioxidante média foi de 89,74% de inibição do radical 2,2-difenil-1-picril-hidrazila, apresentando variações de até 4,26% durante o armazenamento. Nas bebidas industrializadas, o teor médio de ácido ascórbico variou entre 1,01 e 10,72mg/100mL, com perdas de até 82,76%. Com base na legislação brasileira, seis marcas de bebidas industrializadas apresentaram não conformidades em relação à declaração do teor de ácido ascórbico nos rótulos.

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“…coli, Salmonella enteriditis, Staphylococcus aureus, Aeromonashydrophila and Streptococcus faecalis (Beuchat, 2001;Negi & Jayaprakasha, 2003;Shan, Cai, Brooks & Corke, 2007;Voravuthikunchai et al, 2004;Voravuthikunchai & Kitpipit, 2005), Pseudomonas aeruginosa, Bacillus subtilis (Nascimento, Locatelli, Freitas, & Silva, 2000) and Aspergillus flavus (Krishnamurthy & Shashikala, 2006). Lemon (Citrus limon) has antimicrobial and antifungal activity (Viuda-Martos, Ruiz-Navajas, Fernandez-Lopez, & Perez-Alvarez, 2008) and antioxidant activity (Xu et al, 2008). The antifungal activity is due to the presence of components such as D-limonene, linalool or citral (Alma et al, 2004;Rasooli, Moosavi, Rezaee, & Jaimand, 2002;Rodov, Ben-Yehoshua, Fang, Kim, & Ashkenazi, 1995;Skocibusic, Bezic, & Dunkic, 2006;Tepe et al, 2006;Vekiari et al, 2002;Veldhuizen, Tjeerdsma-Van Bokhoven, Zweijtzer, Burt, & Haagsman, 2006;Veriotti & Sacks, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

Gómez

Igual

Camacho

et al. 2013

CyTA - Journal of Food

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Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties Efecto de la adición de extractos vegetales en la microbiota y en las propiedades fisicoquíicas y sensoriales de mermelada de fresa mínimamente procesada Plant extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial parameters have been evaluated to compare product quality. Different doses of plant extract were tested to select those with the greatest antibacterial potential. Before determining its antimicrobial potential, the behaviour of the microbiota present in the strawberry jam was analysed using predictive microbiology. Moreover, the samples were analysed for moisture content, soluble solids, pH, water activity, colour and consistency. Strawberry jams were sensorially analysed. Pomegranate extract showed the highest level of antimicrobial activity. Jams with pomegranate showed significantly lower values in colour parameters than the control jam. However, there were no significant colour differences between jams with different doses of pomegranate extract. Jams without extracts were more consistent. In the sensory analysis, tasters found the studied samples to be very similar.Keywords: strawberry jam; osmotic dehydration; plant extract; antimicrobial; microbiology; sensory evaluation La adicio´n de extractos vegetales (granada, romero, limo´n, limo´n balsa´mico) ha sido utilizada para mermeladas de fresa obtenidas por deshidratacio´n osmo´tica con el fin de evitar su ra´pido deterioro. En este trabajo, se han evaluado los para´metros microbiolo´gicos, fı´sico-quı´micos y sensoriales del producto para su comparacio´n. Para ello, se testaron diferentes dosis de extractos vegetales en las muestras para seleccionar la de mayor potencial antibacteriano. Anteriormente, se analizo´el comportamiento de la microbiota presente en la mermelada (meso´filos aerobios, bacterias a´cido la´cticas, coliformes, mohos y levaduras). Adema´s, las muestras se analizaron en cuanto a su contenido en humedad, so´lidos solubles, pH, actividad del agua, color y consistencia. La memelada de fresa con y sin extractos fue analizada sensorialmente mediante una prueba de comparacio´n pareada con un panel de 26 catadores. El extracto de granada mostro´el mayor nivel de actividad antimicrobiana frente a la microbiota de la mermelada de fresa, establecie´ndose una concentracio´n mı´nima inhibitoria de 0,001 g / ml o 0,0005 g / ml si lo definimos como el nivel mı´nimo de concentracio´n de extracto natural que produce una reduccio´n del 90% en el crecimiento de colonias microbianas o una inhibicio´n completa del crecimiento visible, respectivamente. Las mermeladas con extracto de granada mostraron valores significativamente ma´s bajos en los para´metros de color que la muestra control. Sin embargo, no hubo diferencias significativas de colo...

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Juice components and antioxidant capacity of citrus varieties cultivated in China

Cited by 310 publications

References 30 publications

Bioactive compounds and quality parameters of natural cloudy lemon juices

Bioactive compounds and quality parameters of natural cloudy lemon juices

Impacto da estocagem sobre atividade antioxidante e teor de ácido ascórbico em sucos e refrescos de tangerina

Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

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