RT Journal Article
T1 Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents
A1 Escudero López, Blanca
A1 Cerrillo, Isabel
A1 Herrero Martín, Griselda
A1 Hornero-Mendez, Damaso
A1 Gil-Izquierdo, Angel
A1 Medina, Sonia
A1 Ferreres, Federico
A1 Lahoz Martín, Francisco
A1 Berná, Genoveva
A1 Fernández-Pachón, María-Soledad
K1 Orange juice
K1 Alcoholic fermentation
K1 Ascorbic acid
K1 Phenolics
K1 Flavonoids
K1 Flavanones
K1 Carotenoids
K1 UHPLC-MS-MS
K1 ORAC
K1 TEAC
K1 DPPH
K1 FRAP
AB ABSTRACT: The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process).Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones
PB ACS Publications
YR 2013
FD 2013-08-20
LK https://hdl.handle.net/10433/19619
UL https://hdl.handle.net/10433/19619
LA en
NO J. Agric. Food Chem. 2013, 61, 8773−8782
NO Área de Nutrición y Bromatología. Departamento de Biología Molecular e Ingeniería Bioquímica. Universidad Pablo de Olavide
DS RIO
RD May 22, 2026