RT Journal Article
T1 Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
A1 Escudero López, Blanca
A1 Cerrillo, Isabel
A1 Gil-Izquiero, Ángel
A1 Hornero-Méndez, Dámaso
A1 Herrero Martín, Griselda
A1 Berná, Genoveva
A1 Medina, Sonia
A1 Ferreres, Federico
A1 Martín, Franz
A1 Fernández-Pachón, María-Soledad
K1 Alcoholic fermentation
K1 Antioxidant capacity
K1 Bioactive compounds
K1 Food composition
K1 Orange juice
AB 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.
PB Taylor & Francis Online
YR 2016
FD 2016
LK https://hdl.handle.net/10433/20743
UL https://hdl.handle.net/10433/20743
LA en
NO INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2016 VOL. 67, NO. 7, 779–788
NO We are grateful for the support of Junta de Andalucía (Projects P09 AGR4814M, P08-AGR-03477 and Grupo PAI BIO311), and of National Funding Agencies (Projects AGL2010-14850/ALI, AGL2011-23690, CSD007-0063 and CSIC 201170E041). We are also grateful to Fundación Séneca - CARM ‘‘Group of Excellence in Research’’ 04486/ GERM/06. The research project grant of B.E.-L. is supported by Junta de Andaluc ıa. A.G.-I., F.F. and S.M. are members of the CORNUCOPIA Network 112RT0460 and D.H.-M. of the IBERCAROT Network 112RT0445 financed by CYTED.We are also grateful to Grupo Hesp erides Biotech S.L. for providing the samples.
NO CSD007-0063CSIC 201170E041Fundación Séneca - CARM ‘‘Group of Excellence in Research’’ 04486/ GERM/06
NO Universidad Pablo de Olavide
DS RIO
RD May 9, 2026