Escudero López, BlancaCerrillo, IsabelGil-Izquiero, ÁngelHornero-Méndez, DámasoHerrero Martín, GriseldaBerná, GenovevaMedina, SoniaFerreres, FedericoMartín, FranzFernández-Pachón, María-Soledad2024-05-292024-05-292016INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2016 VOL. 67, NO. 7, 779–78810.1080/09637486.2016.1204428https://hdl.handle.net/10433/20743We 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.CSD007-0063 CSIC 201170E041 Fundación Séneca - CARM ‘‘Group of Excellence in Research’’ 04486/ GERM/06Previously, we reported that alcoholic fermentation enhanced flavanones and carotenoids content of orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitative and quantitative profile of bioactive compounds and the antioxidant capacity of fermented orange 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 of fermented juice. Total phenolic remained unchanged (585mg/L) and was similar to that of original juice. 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 karpoxanthin and isomer, neochrome, lutein, f-carotene, zeaxanthin, mutatoxanthin epimers, b-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced a decrease 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 novel orange beverage could be a valuable source of bioactive compounds with antioxidant capacity and exert potential beneficial effects.application/pdfenAlcoholic fermentationAntioxidant capacityBioactive compoundsFood compositionOrange juicejournal articlerestricted access