Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteuri...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/400 |
| _version_ | 1797442422258532352 |
|---|---|
| author | Jaime Zacarías-Garcia Guiselle Carlos José-Vicente Gil José Luís Navarro Lorenzo Zacarías María-Jesús Rodrigo |
| author_facet | Jaime Zacarías-Garcia Guiselle Carlos José-Vicente Gil José Luís Navarro Lorenzo Zacarías María-Jesús Rodrigo |
| author_sort | Jaime Zacarías-Garcia |
| collection | DOAJ |
| description | The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20–30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5–2) than the Navel by-product. |
| first_indexed | 2024-03-09T12:41:37Z |
| format | Article |
| id | doaj.art-259073d7a092402abc7b94fe9cb2f4c2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:41:37Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-259073d7a092402abc7b94fe9cb2f4c22023-11-30T22:17:00ZengMDPI AGFoods2304-81582023-01-0112240010.3390/foods12020400Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional CompoundsJaime Zacarías-Garcia0Guiselle Carlos1José-Vicente Gil2José Luís Navarro3Lorenzo Zacarías4María-Jesús Rodrigo5Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones, Científicas (CSIC), 46980 Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones, Científicas (CSIC), 46980 Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones, Científicas (CSIC), 46980 Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones, Científicas (CSIC), 46980 Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones, Científicas (CSIC), 46980 Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones, Científicas (CSIC), 46980 Valencia, SpainThe content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20–30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5–2) than the Navel by-product.https://www.mdpi.com/2304-8158/12/2/400red-fleshed orange juicepasteurizationhigh-pressure homogenizationjuice qualitybioactive compoundsantioxidant capacity |
| spellingShingle | Jaime Zacarías-Garcia Guiselle Carlos José-Vicente Gil José Luís Navarro Lorenzo Zacarías María-Jesús Rodrigo Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds Foods red-fleshed orange juice pasteurization high-pressure homogenization juice quality bioactive compounds antioxidant capacity |
| title | Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds |
| title_full | Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds |
| title_fullStr | Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds |
| title_full_unstemmed | Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds |
| title_short | Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds |
| title_sort | juices and by products of red fleshed sweet oranges assessment of bioactive and nutritional compounds |
| topic | red-fleshed orange juice pasteurization high-pressure homogenization juice quality bioactive compounds antioxidant capacity |
| url | https://www.mdpi.com/2304-8158/12/2/400 |
| work_keys_str_mv | AT jaimezacariasgarcia juicesandbyproductsofredfleshedsweetorangesassessmentofbioactiveandnutritionalcompounds AT guisellecarlos juicesandbyproductsofredfleshedsweetorangesassessmentofbioactiveandnutritionalcompounds AT josevicentegil juicesandbyproductsofredfleshedsweetorangesassessmentofbioactiveandnutritionalcompounds AT joseluisnavarro juicesandbyproductsofredfleshedsweetorangesassessmentofbioactiveandnutritionalcompounds AT lorenzozacarias juicesandbyproductsofredfleshedsweetorangesassessmentofbioactiveandnutritionalcompounds AT mariajesusrodrigo juicesandbyproductsofredfleshedsweetorangesassessmentofbioactiveandnutritionalcompounds |