Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming.
Identifieur interne : 000067 ( PubMed/Corpus ); précédent : 000066; suivant : 000068Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming.
Auteurs : Hend Letaief ; Hassen Zemni ; Ahmed Mliki ; Samir ChebilSource :
- Food chemistry [ 0308-8146 ] ; 2016.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Antioxidants, Ascorbic Acid, Flavonoids, Hesperidin, Hydroxybenzoates, Phenols.
- analysis : Beverages, Food, Organic.
- chemistry : Citrus sinensis, Fruit.
- Gardening, Organic Agriculture.
Abstract
Juices from conventionally and organically grown Citrus sinensis (L.) Osbeck cv. Maltaise demi-sanguine blood orange were investigated for quality parameters and antioxidant capacity. This blood orange variety is particularly rich in linoleic, linolenic acids, vitamin C and phenolic compounds. The quantitative determination of these compounds in cv. Maltaise demi-sanguine juice produced under conventional and organic agricultural practices revealed significant differences. The organically grown fruits contained more hesperidin and total fatty acids amounts as well as a higher sugar content and a lower acidity. Conventionally-grown fruit was found to have an increase in antioxidant capacity. In addition to having higher antioxidant activity conventionally-grown fruit had an observed increase in the concentration of phenolic acids and most flavonoids. The results of this study indicated that organically-grown Maltaise demi-sanguine juice contained an increased concentration of hesperidin which has been observed to possess biological activities associated with a healthy life.
DOI: 10.1016/j.foodchem.2015.08.025
PubMed: 26471557
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pubmed:26471557Le document en format XML
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Electronic address: hletaief@csufresno.edu.</nlm:affiliation></affiliation></author><author><name sortKey="Zemni, Hassen" sort="Zemni, Hassen" uniqKey="Zemni H" first="Hassen" last="Zemni">Hassen Zemni</name><affiliation><nlm:affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</nlm:affiliation></affiliation></author><author><name sortKey="Mliki, Ahmed" sort="Mliki, Ahmed" uniqKey="Mliki A" first="Ahmed" last="Mliki">Ahmed Mliki</name><affiliation><nlm:affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</nlm:affiliation></affiliation></author><author><name sortKey="Chebil, Samir" sort="Chebil, Samir" uniqKey="Chebil S" first="Samir" last="Chebil">Samir Chebil</name><affiliation><nlm:affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2016">2016</date><idno type="RBID">pubmed:26471557</idno><idno type="pmid">26471557</idno><idno type="doi">10.1016/j.foodchem.2015.08.025</idno><idno type="wicri:Area/PubMed/Corpus">000067</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming.</title><author><name sortKey="Letaief, Hend" sort="Letaief, Hend" uniqKey="Letaief H" first="Hend" last="Letaief">Hend Letaief</name><affiliation><nlm:affiliation>Ecole Supérieure des Industries Alimentaires de Tunis, ESIAT, 58 avenue Alain Savary, 1003 Tunis el khadhra, Tunisia. Electronic address: hletaief@csufresno.edu.</nlm:affiliation></affiliation></author><author><name sortKey="Zemni, Hassen" sort="Zemni, Hassen" uniqKey="Zemni H" first="Hassen" last="Zemni">Hassen Zemni</name><affiliation><nlm:affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</nlm:affiliation></affiliation></author><author><name sortKey="Mliki, Ahmed" sort="Mliki, Ahmed" uniqKey="Mliki A" first="Ahmed" last="Mliki">Ahmed Mliki</name><affiliation><nlm:affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</nlm:affiliation></affiliation></author><author><name sortKey="Chebil, Samir" sort="Chebil, Samir" uniqKey="Chebil S" first="Samir" last="Chebil">Samir Chebil</name><affiliation><nlm:affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Antioxidants (analysis)</term><term>Ascorbic Acid (analysis)</term><term>Beverages (analysis)</term><term>Citrus sinensis (chemistry)</term><term>Flavonoids (analysis)</term><term>Food, Organic (analysis)</term><term>Fruit (chemistry)</term><term>Gardening</term><term>Hesperidin (analysis)</term><term>Hydroxybenzoates (analysis)</term><term>Organic Agriculture</term><term>Phenols (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Antioxidants</term><term>Ascorbic Acid</term><term>Flavonoids</term><term>Hesperidin</term><term>Hydroxybenzoates</term><term>Phenols</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term><term>Food, Organic</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Gardening</term><term>Organic Agriculture</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Juices from conventionally and organically grown Citrus sinensis (L.) Osbeck cv. Maltaise demi-sanguine blood orange were investigated for quality parameters and antioxidant capacity. This blood orange variety is particularly rich in linoleic, linolenic acids, vitamin C and phenolic compounds. The quantitative determination of these compounds in cv. Maltaise demi-sanguine juice produced under conventional and organic agricultural practices revealed significant differences. The organically grown fruits contained more hesperidin and total fatty acids amounts as well as a higher sugar content and a lower acidity. Conventionally-grown fruit was found to have an increase in antioxidant capacity. In addition to having higher antioxidant activity conventionally-grown fruit had an observed increase in the concentration of phenolic acids and most flavonoids. The results of this study indicated that organically-grown Maltaise demi-sanguine juice contained an increased concentration of hesperidin which has been observed to possess biological activities associated with a healthy life.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26471557</PMID><DateCreated><Year>2015</Year><Month>10</Month><Day>16</Day></DateCreated><DateCompleted><Year>2016</Year><Month>05</Month><Day>27</Day></DateCompleted><DateRevised><Year>2015</Year><Month>10</Month><Day>16</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>194</Volume><PubDate><Year>2016</Year><Month>Mar</Month><Day>1</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming.</ArticleTitle><Pagination><MedlinePgn>290-5</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2015.08.025</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(15)01208-X</ELocationID><Abstract><AbstractText>Juices from conventionally and organically grown Citrus sinensis (L.) Osbeck cv. Maltaise demi-sanguine blood orange were investigated for quality parameters and antioxidant capacity. This blood orange variety is particularly rich in linoleic, linolenic acids, vitamin C and phenolic compounds. The quantitative determination of these compounds in cv. Maltaise demi-sanguine juice produced under conventional and organic agricultural practices revealed significant differences. The organically grown fruits contained more hesperidin and total fatty acids amounts as well as a higher sugar content and a lower acidity. Conventionally-grown fruit was found to have an increase in antioxidant capacity. In addition to having higher antioxidant activity conventionally-grown fruit had an observed increase in the concentration of phenolic acids and most flavonoids. The results of this study indicated that organically-grown Maltaise demi-sanguine juice contained an increased concentration of hesperidin which has been observed to possess biological activities associated with a healthy life.</AbstractText><CopyrightInformation>Copyright © 2015 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Letaief</LastName><ForeName>Hend</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Ecole Supérieure des Industries Alimentaires de Tunis, ESIAT, 58 avenue Alain Savary, 1003 Tunis el khadhra, Tunisia. Electronic address: hletaief@csufresno.edu.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Zemni</LastName><ForeName>Hassen</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Mliki</LastName><ForeName>Ahmed</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Chebil</LastName><ForeName>Samir</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Centre de Biotechnologie de Borj Cédria, Laboratoire de Physiologie Moléculaire Des Plantes, CBBC, BP: 901, 2050 Hammam-lif, Tunisia.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>Aug</Month><Day>10</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000975">Antioxidants</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005419">Flavonoids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D062385">Hydroxybenzoates</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance 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