Lipids in citrus fruit juice. 1. Lipid content during orange ripening in eastern Sicily

Nicolosi-Asmundo, Carlo; Cataldi-Lupo, Cecilia M.; Campisi, Salvatore; Russo, Carlo

doi:10.1021/jf00078a039

Cited by 11 publications

(6 citation statements)

References 5 publications

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“…Similar distributions of fatty acids are found for pulp and cloud total lipids, where palmitic and linoleic acids dominate, followed by oleic and linolenic acids. Similar results have been previously reported for a juice made from mature Naveline oranges (32).…”

Section: Resultssupporting

confidence: 91%

Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice

Brat

Rega

Alter

et al. 2003

J. Agric. Food Chem.

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The quantitative distribution of volatile compounds in the pulp, cloud, and serum of a freshly squeezed orange juice (cv. Naveline) was measured. Juice monoterpene and sesquiterpene hydrocarbons were primarily recovered from the pulp (74.0 and 87.2%, respectively) and cloud (7.3 and 14.9%, respectively). Esters and monoterpene alcohols were mainly found in the serum (90.4 and 84.1%, respectively). Long chain aliphatic aldehydes tend to concentrate in the pulp. The relative proportions of individual volatile compounds were similar in the pulp and cloud. Pulp and cloud alcohol insoluble residues exhibited similar compositions; half of them are made of nonwall proteins, and the rest are made of cell wall materials. Pulp and cloud total and neutral lipids had similar fatty acids distributions, although the cloud was much richer in total lipids than the pulp. No relationship was found between the retention of aroma compounds in the pulp or cloud and their AIR and lipid content or composition.

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Section: Resultssupporting

confidence: 91%

Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice

Brat

Rega

Alter

et al. 2003

J. Agric. Food Chem.

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“…The percentage of the latter acid probably includes the not separated C18:1 isomers (vaccenic and oleic acids). However, if vaccenic is added to oleic, both isomers amount to 20.5%, a percentage larger than 6-10% (Stack et al, 1986) and smaller than 29-33% (Nagy and Nordby, 1979) but similar to that found by Nicolosi Asmundo et al (1987) for Italian orange juices. The distribution of fatty acids in the isolated lipid fractions shows the same characteristics as in the blond juices (Nagy and Nordby, 1979): (i) palmitic acid increases, passing from acylglycerols to glycolipids and phospholipids; (ii) the lowest amounts of linoleic and linolenic acids are found in glycolipids and phospholipids, respectively.…”

Section: Resultssupporting

confidence: 84%

“…A comparison of these results with those of the literature points out several analogies together with some differences. Preliminarily, a remarkable variation in the content of fatty acids is observed: it ranges from about 650-700 mg/L in blood juices to 115-191 mg/L in American blond juices (Stack et al, 1986); intermediate levels from 200 to 450 mg/L are also reported (Nicolosi Asmundo et al, 1987;Maccarone et al, 1996). The differences can partly depend on the cultivar and on the stage of fruit maturity but mainly depend on the quantity of pulp present in the juice.…”

Section: Resultsmentioning

confidence: 96%

“…Stack et al (1986) determined simultaneously fatty acids and sterols in a commercial frozen concentrate and in the juices obtained from four orange varieties. Nicolosi Asmundo et al (1987) quantified fatty acid composition in 90 juices belonging to 6 Italian blood and blond cultivars during ripening. Recently Maccarone et al (1996) evaluated the effect of thermal treatment on several constituents of blood orange juices, including fatty acids.…”

Section: Introductionmentioning

confidence: 99%

“…The paper also reports evidence for differentiation of blood and blond orange varieties by fatty acids. Multivariate pattern recognition was applied to data of 90 juices obtained from the most widespread blood and blond oranges grown in Italy (Nicolosi Asmundo et al, 1987) to identify the varietypredictor fatty acids.…”

Section: Introductionmentioning

confidence: 99%

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Fatty Acids of Italian Blood Orange Juices

Arena

Campisi

Fallico

et al. 1998

J. Agric. Food Chem.

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This paper reports the composition of fatty acids in two types of Italian blood orange juices: one is a not-from-concentrate (NFC) juice and the other is a reconstituted-from-concentrate (RFC) juice. Both juices have been purposely processed from the same stock of blood oranges. Fatty acids have been separated and identified as methyl esters by GC/MS, and 11 of them have been determined by GC-FID. Four acids (linoleic, palmitic, linolenic, and vaccenic) constitute ∼88% of total acids. Unsaturated acids predominate (77%) over saturated (23%). Mean concentration of fatty acids is ∼680 mg/L in both juices. Separation and quantification of the lipid classes point out that neutral acylglycerols and polar phosphatides are much more abundant than glycolipids. Significant differences of fatty acid distribution have been found in the isolated fractions, but each class exhibits similar profiles both in NFC and in RFC juices, indicating that no selective degradation of any acid occurs during the process of thermal evaporation. Linear discriminant analysis of fatty acid concentrations, relative to 90 Italian orange juices taken from the literature, allows blood and blond juices to be differentiated and oleic, palmitoleic, and linolenic acids to be selected as the most predictive variables. Moreover, palmitoleic, palmitic, and linolenic acids differentiate the blood juices (Tarocco, Sanguinello, and Moro) and linoleic, oleic, and palmitoleic acids the blond juices (Naveline, Ovale, and Valencia). Keywords: Fatty acids; lipid fractions; orange juice; multivariate analysis

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Citrus sinensis (L.) Osbeck. (C. aurantium Risso)

Azimova¹,

Glushenkova²

2012

Lipids, Lipophilic Components and Essential Oils From Plant Sources

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Lipids in citrus fruit juice. 1. Lipid content during orange ripening in eastern Sicily

Cited by 11 publications

References 5 publications

Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice

Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice

Fatty Acids of Italian Blood Orange Juices

Citrus sinensis (L.) Osbeck. (C. aurantium Risso)

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