Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC

Gama, Jjt; Sylos, Célia Maria de

doi:10.1016/j.foodres.2005.03.008

Cited by 69 publications

(50 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results agree with previously reported studies [29][30][31][32]. In these studies, losses of -carotene or -cryptoxanthin were very low during pasteurisation or the thermal concentration of different citrus juices.…”

Section: Bioactive Compounds and Antioxidant Activities Of Mandarin Jsupporting

confidence: 93%

A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Ağçam

Akyıldız

2014

Journal of Food Processing

View full text Add to dashboard Cite

In this study, some composition properties of juices of different mandarin varieties (Robinson (R), Fremont (F), and Satsuma (S)) were determined before and after pasteurisation. L*, a*, b*, and C* values of all varieties were increased after the pasteurisation process. Degradation of ascorbic acid was calculated as 2.20, 16.86, and 24.31% for R, F, and S samples, respectively, after pasteurisation. The highest total carotenoid and phenolic contents were determined in S samples. In general, after the pasteurisation treatment, the total carotenoid content of juices was increased slightly, but total phenolic contents were dramatically decreased. The antioxidant activity of pasteurised samples was increased by approximately 6%. The most abundant carotenoid and flavanone glycoside compound was shown to be β-cryptoxanthin and hesperidin, respectively, in all samples. The most popular fresh and pasteurised juice samples were made from the Robinson variety of mandarin with regard to taste, smell, and general impression.

show abstract

Section: Bioactive Compounds and Antioxidant Activities Of Mandarin Jsupporting

confidence: 93%

A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Ağçam

Akyıldız

2014

Journal of Food Processing

View full text Add to dashboard Cite

show abstract

“…The concentration of total carotenoid determines the yellow color of the pulp in siriguela (Spondias purpurea), which was confirmed by colorimetric analysis (COSTA et al, 2010), and the variation in pulp color between varieties of orange is due to variation in the amount of the different carotenoids (GAMA; SYLOS, 2005).…”

Section: Methodsmentioning

confidence: 89%

Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits

Matias¹,

Bruckner²,

Carneiro³

et al. 2014

Rev. Bras. Frutic.

View full text Add to dashboard Cite

-This study aimed to determine the number of measurements necessary to evaluate physical and chemical characteristics of peach fruits, study the relationships between them and their direct and indirect effects on the content of ascorbic acid and total carotenoids. The characteristics skin and pulp color, fruit weight, suture, equatorial and polar diameters, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid and total carotenoids were evaluated in 39 cultivars of peach and 3 cultivars of nectarine from the orchard of the Universidade Federal de Viçosa. The repeatability coefficient was estimated by ANOVA and CPCOR. Phenotypic correlation coefficients (rf) were estimated and, after the multicollinearity diagnostics, they were unfolded to direct and indirect effects of the explanatory variables on the response variable using path analysis. There was agreement on the magnitude of repeatability coefficients obtained by the two methods; however, they varied among the 14 characteristics. The highest correlations were found between FW, SD, ED and PD. Seven fruits are sufficient to evaluate the physical and chemical characteristics of peach with a correlation coefficient of 90%. The characteristics considered in the path diagrams (b* skin, h o skin, b* pulp, h o pulp, ED, PD, FIR, SS, SS/AT and TC) are not the main determinants of the ascorbic acid. The yellow hue of the pulp (h o pulp) has the potential to be used in indirect selection for total carotenoids. index terms: Prunus persica, repeatability, fruit quality.repetiBilidade, correlaçÕes e anÁlise de trilha de caracterÍsticas fÍsicas e quÍmicas de frutos de pesseGueiro resumo -Objetivou-se determinar o número necessário de medições para a avaliação de características físicas e químicas de frutos de pessegueiro e avaliar as relações entre estas, bem como seus efeitos diretos e indiretos sobre o teor de ácido ascórbico e de carotenoides totais. As características cor da casca e da polpa, peso do fruto, diâmetros sutural, equatorial e polar, firmeza da polpa, sólidos solúveis (SS), acidez titulável (AT), relação SS/AT, teor de ácido ascórbico e carotenoides totais foram avaliadas em 39 cultivares de pessegueiro e 3 cultivares de nectarineira pertencentes ao pomar da Universidade Federal de Viçosa. O coeficiente de repetibilidade foi estimado pelos métodos da ANOVA e CPCOR. Foram estimados os coeficientes de correlação fenotípica (rf) e, após o diagnóstico de multicolinearidade, foi feito seu desdobramento em efeitos diretos e indiretos das variáveis explicativas sobre a variável básica, por meio da análise de trilha. Observou-se concordância nas magnitudes dos coeficientes de repetibilidade obtidos pelos dois métodos. No entanto, estes variaram entre as 14 características. Os maiores valores de correlações observados foram entre PF, DS, ED e DP. Sete frutos são suficientes para a avaliação das características físicas e químicas de frutos de pessegueiro com coeficiente de determinação de 90%. As características consideradas nos ...

show abstract

“…In several studies (Lee and Coates 1999a;Lee and Coates 2003;Gama and Sylos 2005;Cortes et al 2006), losses of β-carotene or β-cryptoxanthin were very low during pasteurization or the thermal concentration of different citrus juices. Sanchez-Moreno et al (2005) reported that cases of thermal treated orange juice (90°C for 1 min) led to an increase in β-cryptoxanthin (19.19 %) and zeaxanthin (37.49 %) and to a decrease in lutein (23.10 %).…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

View full text Add to dashboard Cite

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.

show abstract

Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC

Cited by 69 publications

References 8 publications

A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits

Bioactive compounds and quality parameters of natural cloudy lemon juices

Contact Info

Product

Resources

About