Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

“…This may be due to hydrolysis of the glycoside at high temperature. Also, these results are in agreement with previously reported values (Mouly et al, 1998;Vanamala et al, 2006). Belajova and Suhaj (2004) published a hesperidin level of 44-56 mg per L in commercial orange juices.…”

“…Esteve and Frigola, (2008) did not find significant (p > 0.05) differences between orange juices pasteurised by Pulsed Electric Fields (PEF) and High Pressure Processing (HPP) methods; values were higher in case of untreated orange juice. Vanamala et al (2006) reported phenolic compound concentration of 53.2 mg·100 ml -1 in MFC (made from concentrate) orange juice and concentration of these compounds (36.49 mg·100 ml -1 was significantly higher compared to the NFC (not from concentrate) orange juice. A slight decrease in the concentration of flavonoids after heat treatment may be due to changes in the structure of vesicles in the orange, permitting a greater extraction of flavanones that is reduced by pasteurisation.…”

Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations

“…These results are similar to those compiled by Peterson et al (2006). Various flavanone neohesperidosides (naringin, neohesperidin, poncirin) and rutinosides (narirutin, hesperidin, eriocitrin, and didymin) were identified in the analyzed grapefruit samples, with naringin and narirutin being the predominant phenolic compounds, as also reported by other authors (Gattuso et al, 2007;Moraga et al, 2012;Vanamala et al, 2006). Naringin is a characteristic component of grapefruit juices and the principal responsible for the bitter taste of this fruit (Mullen et al, 2007).…”

“…In recent years, the phenolic compounds present in grapefruit have been investigated, and some publications have suggested that they could play an important role in the antioxidant capacity of grapefruit juice (Gorinstein et al, 2005;Xu et al, 2008), which has been related with the prevention of different chronic diseases including heart disease, obesity, diabetes, cardiovascular diseases and cancer (Mertens-Talcott, Zadezensky, De Castro, Derendorf & Butterweck, 2006;Vanamala, Reddivari, Yoo, Pike, & Patil, 2006;Díaz-Ju arez et al, 2009). Some epidemiological studies also pointed to the consumption of grapefruit brings benefits in weight loss and improve lipid metabolism (Dow, Going, Chow, Patil, & Thomson, 2012;Gorinstein et al, 2005).…”

Efeitos do ácido ascórbico nos biomarcadores de estresse oxidativo em nadadores de elite

“…Apesar disso, na fase C tanto o TBARS total como o livre se comportou de maneira constante, enquanto nas fases D e S houve diminuição dos níveis após o exercício, ou seja, maiores níveis de vitamina C séricos nestas duas fases foram suficientes para conter a peroxidação. Enquanto FOX, outro marcador de peroxidação lipídica com ação nos hidroperóxidos, foi menor com o uso de dieta rica em AA, sugerindo que dieta rica em AA permite tirar vantagem em relação ao uso de um suplemento de AA, pelo efeito aditivo e sinérgico dos fenólicos que favorecem uma maior concentração de antioxidantes 28,29 . Em relação aos níveis séricos de antioxidantes, apenas a vitamina C apresentou variação com o exercício, enquanto as concentrações de vitamina E e GSH não modificaram em decorrência do mesmo.…”