Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices

被引：42

作者：

Brasili, Elisa ^{[1
,2
]}

Chaves, Daniela F. Seixas ^{[1
,2
]}

Xavier, Ana Augusta O. ^{[3
]}

Mercadante, Adriana Z. ^{[3
]}

Hassimotto, Neuza M. A. ^{[1
,2
]}

Lajolo, Franco M. ^{[1
,2
]}

机构：

[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo, Brazil

[2] CEPID FAPESP, Sao Paulo Res Fdn, Res Innovat & Disseminat Ctr, Food Res Ctr FoRC, Sao Paulo, Brazil

[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP, Brazil

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2017年 / 65卷 / 07期

基金：

巴西圣保罗研究基金会;

关键词：

Citrus sinensis L. Osbeck; Cara Cara orange juice; Bahia orange juice; carotenoids; flavonoids; antioxidant capacity; LC-MS/MS; PULSED ELECTRIC-FIELDS; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; ORANGE JUICE; FRUIT; BEVERAGES; LYCOPENE; IDENTIFICATION; STORAGE;

D O I：

10.1021/acs.jafc.6b05401

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-beta-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.

引用

页码：1371 / 1377

页数：7

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