Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Abstract

Dietary recommendations for healthy eating include the consumption of fruit juices whose health effects are ascribed, in part, to carotenoids, phenolic compounds and vitamin C. These bioactive compounds have been implicated in the reduction of degenerative human diseases, mainly due to their antioxidant potential. Orange juice is characterized by substantial accumulation (apart from ascorbic acid) of flavonoids and carotenoids. Commercial orange juice is the main human dietary source of antioxidant compounds in developed countries. The qualitative and quantitative determination of carotenoid, flavonoid and vitamin C content of Spanish commercial orange juices was achieved by highperformance liquid chromatography. The health-related properties of bioactive compounds contained in orange juice are based on their antioxidant activity. The antioxidant capacity of these juices was assessed by 2,2-diphenyl-1-picrylhydrazyl stable radical scavenging and was compared with a freshly squeezed orange juice. In addition, the relative contribution of the different bioactive compounds to the antioxidant activity of orange juices was calculated. Total vitamin C was found to be the major contributor to the antioxidant potential of the orange juices studied, followed by flavonoid and carotenoid compounds. Ascorbic acid, total vitamin C and β-cryptoxanthin content correlated positively with the free-radical scavenging parameters. No significant differences, in terms of antioxidant capacity, were found between commercial traditional pasteurized orange juices and freshly squeezed orange juice.

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

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Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes

“…155 2.4.3. Antioxidant activity Antioxidant activity was assessed using the free radical scavenging activity of the samples evaluated with the stable radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH), according to the method described by Sánchez-Moreno et al (2003). 10 g of seedless 160…”

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

“…Studies have shown that high consumption of fruits and vegetables can provide health benefits due to their antioxidant components including carotenoids, phenolic, flavonoids compounds and vitamins (Sánchez-Moreno et al, 2003). Watermelon (Citrullus lanatus) is a native plant of tropical Africa; it has relatively low vitamin C content compared with other citrus fruits.…”