%0 Journal Article
%A Escudero López, Blanca
%A Cerrillo, Isabel
%A Gil-Izquiero, Ángel
%A Hornero-Méndez, Dámaso
%A Herrero Martín, Griselda
%A Berná, Genoveva
%A Medina, Sonia
%A Ferreres, Federico
%A Martín, Franz
%A Fernández-Pachón, María-Soledad
%T Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
%D 2016
%U https://hdl.handle.net/10433/20743
%X Previously, we reported that alcoholic fermentation enhanced flavanones and carotenoids contentof orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitativeand quantitative profile of bioactive compounds and the antioxidant capacity of fermentedorange juice. Ascorbic acid (203mg/L), total flavanones (647 mg/L), total carotenoids (7.07mg/L)and provitamin A (90.06 RAEs/L) values of pasteurized orange beverage were lower than those offermented juice. Total phenolic remained unchanged (585mg/L) and was similar to that of originaljuice. The flavanones naringenin-7-O-glucoside, naringenin-7-O-rutinoside, hesperetin-7-O-rutinoside,hesperetin-7-O-glucoside and isosakuranetin-7-O-rutinoside, and the carotenoids karpoxanthinand isomer, neochrome, lutein, f-carotene, zeaxanthin, mutatoxanthin epimers,b-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced adecrease in antioxidant capacity of fermented juice. However, TEAC (5.45mM) and ORAC(6353 lM) values of orange beverage were similar to those of original orange juice. The novelorange beverage could be a valuable source of bioactive compounds with antioxidant capacityand exert potential beneficial effects.
%K Alcoholic fermentation
%K Antioxidant capacity
%K Bioactive compounds
%K Food composition
%K Orange juice
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