In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
Identifieur interne : 000584 ( Main/Exploration ); précédent : 000583; suivant : 000585In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
Auteurs : Julian K. Aschoff [Allemagne] ; Sabrina Kaufmann ; Onur Kalkan ; Sybille Neidhart ; Reinhold Carle ; Ralf M. SchweiggertSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2015.
English descriptors
- KwdEn :
- Ascorbic Acid (metabolism), Beverages (analysis), Carotenoids (metabolism), Citrus sinensis (chemistry), Citrus sinensis (metabolism), Digestion, Flavonoids (metabolism), Food Handling (methods), Fruit (chemistry), Fruit (metabolism), Gastrointestinal Tract (metabolism), Humans, In Vitro Techniques, Models, Biological.
- MESH :
- chemical , metabolism : Ascorbic Acid, Carotenoids, Flavonoids.
- analysis : Beverages.
- chemistry : Citrus sinensis, Fruit.
- metabolism : Citrus sinensis, Fruit, Gastrointestinal Tract.
- methods : Food Handling.
- Digestion, Humans, In Vitro Techniques, Models, Biological.
Abstract
Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.
DOI: 10.1021/jf505297t
PubMed: 25539394
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: 000233
- to stream PubMed, to step Curation: 000233
- to stream PubMed, to step Checkpoint: 000233
- to stream Ncbi, to step Merge: 001956
- to stream Ncbi, to step Curation: 001956
- to stream Ncbi, to step Checkpoint: 001956
- to stream Main, to step Merge: 000584
- to stream Main, to step Curation: 000584
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].</title><author><name sortKey="Aschoff, Julian K" sort="Aschoff, Julian K" uniqKey="Aschoff J" first="Julian K" last="Aschoff">Julian K. Aschoff</name><affiliation wicri:level="3"><nlm:affiliation>Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart</wicri:regionArea><placeName><region type="land" nuts="1">Bade-Wurtemberg</region><region type="district" nuts="2">District de Stuttgart</region><settlement type="city">Stuttgart</settlement></placeName></affiliation></author><author><name sortKey="Kaufmann, Sabrina" sort="Kaufmann, Sabrina" uniqKey="Kaufmann S" first="Sabrina" last="Kaufmann">Sabrina Kaufmann</name></author><author><name sortKey="Kalkan, Onur" sort="Kalkan, Onur" uniqKey="Kalkan O" first="Onur" last="Kalkan">Onur Kalkan</name></author><author><name sortKey="Neidhart, Sybille" sort="Neidhart, Sybille" uniqKey="Neidhart S" first="Sybille" last="Neidhart">Sybille Neidhart</name></author><author><name sortKey="Carle, Reinhold" sort="Carle, Reinhold" uniqKey="Carle R" first="Reinhold" last="Carle">Reinhold Carle</name></author><author><name sortKey="Schweiggert, Ralf M" sort="Schweiggert, Ralf M" uniqKey="Schweiggert R" first="Ralf M" last="Schweiggert">Ralf M. Schweiggert</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:25539394</idno><idno type="pmid">25539394</idno><idno type="doi">10.1021/jf505297t</idno><idno type="wicri:Area/PubMed/Corpus">000233</idno><idno type="wicri:Area/PubMed/Curation">000233</idno><idno type="wicri:Area/PubMed/Checkpoint">000233</idno><idno type="wicri:Area/Ncbi/Merge">001956</idno><idno type="wicri:Area/Ncbi/Curation">001956</idno><idno type="wicri:Area/Ncbi/Checkpoint">001956</idno><idno type="wicri:Area/Main/Merge">000584</idno><idno type="wicri:Area/Main/Curation">000584</idno><idno type="wicri:Area/Main/Exploration">000584</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].</title><author><name sortKey="Aschoff, Julian K" sort="Aschoff, Julian K" uniqKey="Aschoff J" first="Julian K" last="Aschoff">Julian K. Aschoff</name><affiliation wicri:level="3"><nlm:affiliation>Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart</wicri:regionArea><placeName><region type="land" nuts="1">Bade-Wurtemberg</region><region type="district" nuts="2">District de Stuttgart</region><settlement type="city">Stuttgart</settlement></placeName></affiliation></author><author><name sortKey="Kaufmann, Sabrina" sort="Kaufmann, Sabrina" uniqKey="Kaufmann S" first="Sabrina" last="Kaufmann">Sabrina Kaufmann</name></author><author><name sortKey="Kalkan, Onur" sort="Kalkan, Onur" uniqKey="Kalkan O" first="Onur" last="Kalkan">Onur Kalkan</name></author><author><name sortKey="Neidhart, Sybille" sort="Neidhart, Sybille" uniqKey="Neidhart S" first="Sybille" last="Neidhart">Sybille Neidhart</name></author><author><name sortKey="Carle, Reinhold" sort="Carle, Reinhold" uniqKey="Carle R" first="Reinhold" last="Carle">Reinhold Carle</name></author><author><name sortKey="Schweiggert, Ralf M" sort="Schweiggert, Ralf M" uniqKey="Schweiggert R" first="Ralf M" last="Schweiggert">Ralf M. Schweiggert</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="eISSN">1520-5118</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ascorbic Acid (metabolism)</term><term>Beverages (analysis)</term><term>Carotenoids (metabolism)</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (metabolism)</term><term>Digestion</term><term>Flavonoids (metabolism)</term><term>Food Handling (methods)</term><term>Fruit (chemistry)</term><term>Fruit (metabolism)</term><term>Gastrointestinal Tract (metabolism)</term><term>Humans</term><term>In Vitro Techniques</term><term>Models, Biological</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Ascorbic Acid</term><term>Carotenoids</term><term>Flavonoids</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term><term>Gastrointestinal Tract</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Digestion</term><term>Humans</term><term>In Vitro Techniques</term><term>Models, Biological</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.</div></front></TEI><affiliations><list><country><li>Allemagne</li></country><region><li>Bade-Wurtemberg</li><li>District de Stuttgart</li></region><settlement><li>Stuttgart</li></settlement></list><tree><noCountry><name sortKey="Carle, Reinhold" sort="Carle, Reinhold" uniqKey="Carle R" first="Reinhold" last="Carle">Reinhold Carle</name><name sortKey="Kalkan, Onur" sort="Kalkan, Onur" uniqKey="Kalkan O" first="Onur" last="Kalkan">Onur Kalkan</name><name sortKey="Kaufmann, Sabrina" sort="Kaufmann, Sabrina" uniqKey="Kaufmann S" first="Sabrina" last="Kaufmann">Sabrina Kaufmann</name><name sortKey="Neidhart, Sybille" sort="Neidhart, Sybille" uniqKey="Neidhart S" first="Sybille" last="Neidhart">Sybille Neidhart</name><name sortKey="Schweiggert, Ralf M" sort="Schweiggert, Ralf M" uniqKey="Schweiggert R" first="Ralf M" last="Schweiggert">Ralf M. Schweiggert</name></noCountry><country name="Allemagne"><region name="Bade-Wurtemberg"><name sortKey="Aschoff, Julian K" sort="Aschoff, Julian K" uniqKey="Aschoff J" first="Julian K" last="Aschoff">Julian K. Aschoff</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000584 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 000584 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= pubmed:25539394
|texte= In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:25539394" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \
| NlmPubMed2Wicri -a OrangerV1
| This area was generated with Dilib version V0.6.25. |  |