Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences

Hunlun, Cindy; Beer, Dalene de; Sigge, Gunnar O.; Wyk, Jessy Van

doi:10.1002/jsfa.9267

Cited by 7 publications

(4 citation statements)

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“…Citrus fruits are rich in phenolic acids and flavonoids, two major groups of natural antioxidants on which most of their functional properties are based. The variability in flavonoid composition among fruits is mainly attributable to genotype 41 . These secondary metabolites participate in various functions in the plant; particularly, in the fruit, they are associated with colour, sensory characteristics (flavour, astringency, hardness), nutritional characteristics and antioxidant activity 42 .…”

Section: Discussionmentioning

confidence: 99%

“…The variability in flavonoid composition among fruits is mainly attributable to genotype. 41 These secondary metabolites participate in various functions in the plant; particularly, in the fruit, they are associated with colour, sensory characteristics (flavour, astringency, hardness), nutritional characteristics and antioxidant activity. 42 In the present study, the total phenolic content ranged between 117.26 and 241.91 mg of gallic acid 100 g −1 .…”

Section: Discussionmentioning

confidence: 99%

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Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars

et al. 2021

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BACKGROUND Blood oranges are grown increasingly in Europe for fresh consumption because of their special taste and excellent nutraceutical properties that confer the status of a functional food. The health benefits are associated with the range of additional bioactive compounds that they contain with respect to blonde oranges. RESULTS We analysed the physicochemical properties and the levels of organic acids, sugars and antioxidants in 11 blood orange cultivars representing the most representative cultivars of blood oranges widespread in the Mediterranean basin. In particular, we examined the levels of phenols, flavonoids and anthocyanins present in these cultivars at harvest maturity. The physicochemical, antioxidant and colour properties differ significantly among these cultivars. The deepest red peel and juice was found in Sanguinelli, followed by Tarocco Rosso and Moro. High‐performance liquid chromatography with refractive index detector analysis revealed sucrose as the main sugar in all these cultivars, followed by fructose and glucose. Citric acid was the dominant organic acid, followed by malic acid and ascorbic acid. Moro showed the greatest levels of antioxidant activity. Regarding the phenolic composition, we found p‐coumaric acid to be the main hydroxycinnamic acid in all cultivars, with maximum amounts in Moro and Sanguinelli. The highest amounts of cyanidin‐3‐O‐glucoside and cyanidin‐3‐(6′′‐malonyl)‐glucoside were found in Moro, for which the juice was of the deepest red colour. CONCLUSION The phenolic composition and antioxidant activity of the 11 cultivars was assessed. The results showed that Moro was the cultivar with the highest content of polyphenols and levels of antioxidant activity, followed by Sanguinelli. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars

et al. 2021

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“…Flavonoid levels decreased slightly or were about the same at the beginning and at the end of the harvest, as opposed to what was previously observed for organic and conventional Pêra-Rio orange juices (Mesquita and Monteiro, 2018). The flavonoid levels of orange juice depend on the variety and ripeness of the fruits, region and type of cultivation, as well as on processing (Bai et al, 2013;Mesquita and Monteiro, 2018;Hunlun et al, 2019). Our hesperidin levels were higher than narirutin levels in the juice from both rootstocks and extraction settings, which is in accordance to what was reported for Pêra-Rio organic and conventional orange juices 14 , and Hamlin and Valencia fresh and pasteurized orange juices (Bai et al, 2013).…”

Section: Flavonoid Analysismentioning

confidence: 57%

The influence of rootstock and extraction setting on the Limonin and Flavonoids levels in orange juice during ripeness

Mesquita¹,

Barbosa²,

Estevam³

et al. 2022

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The influence of rootstock, maturity and extraction settings on limonin, hesperidin and narirutin levels of orange juice was evaluated. A liquid chromatographic method to determine limonin was developed and validated. The linear range was 0.410 to 61.5 µg.mL-1, with a linear correlation coefficient higher than 0.999. The limit of detection was 0.144 µg.mL-1and limit of quantification 0.363 µg; precision showed RSD≤5.0% and accuracy was from 92.6 to 100.4%. Limonin was identified in Pêra-Rio orange juices from Cleopatra mandarin and Rangpur lime rootstocks extracted in the NFC and FCOJ settings during the 2013 harvest. Limonin levels in Pêra-Rio orange juices ranged from 0.86 to 3.94 µg.mL-1 and flavonoids hesperidin and narirutin levels ranged from 12.00 to 26.02 µg.mL-1 for narirutin and from 122.12 to 175.01 µg.mL-1 for hesperidin. Principal component analysis was able to differentiate the juices from Cleopatra mandarin and Rangpur lime rootstocks according to ripeness, as well as extraction settings. Limonin and flavonoid levels reduced during maturation. Limonin levels were more expressive at the beginning of the harvest, especially in juice obtained with the FCOJ extraction setting. Hesperidin levels were about ten times higher than narirutin levels in all juices.

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“… Abstract

Introduction Natural orange juice is a phenolic compounds rich beverage, whose disposal on market and food catering has increased with the expansion of the concept of healthy food, raising concerns about the effect of storage on total antioxidant capacity (TAC), and scientific evidence on this is scarce. Regarding TAC, is well established that phenolic compounds account more to it than ascorbic acid [ 1 ]. Our aim was to evaluate the concentration of total phenolic compounds (CTPC) in fresh squeezed orange juice and analyse the influence of storage conditions (temperature and light) during 48 h on CTPC.

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confidence: 99%

Influence of temperature and light on total phenolic compounds during natural orange juice storage

et al. 2021

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Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences

Abstract: Robust data regarding the phenolic profile of FCOJ produced in South Africa, suitable for inclusion in food composition databases, were collected. © 2018 Society of Chemical Industry.

Cited by 7 publications

References 23 publications

Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars

Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars

The influence of rootstock and extraction setting on the Limonin and Flavonoids levels in orange juice during ripeness

Influence of temperature and light on total phenolic compounds during natural orange juice storage

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