Fermented orange juice: source of higher carotenoid and flavanone contents.
Identifieur interne : 000E48 ( Main/Exploration ); précédent : 000E47; suivant : 000E49Fermented orange juice: source of higher carotenoid and flavanone contents.
Auteurs : Blanca Escudero-L Pez [Espagne] ; Isabel Cerrillo ; Griselda Herrero-Martín ; Damaso Hornero-Méndez ; Angel Gil-Izquierdo ; Sonia Medina ; Federico Ferreres ; Genoveva Berná ; Francisco Martín ; Maria-Soledad Fernández-Pach NSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2013.
English descriptors
- KwdEn :
- Beverages (analysis), Beverages (microbiology), Carotenoids (analysis), Carotenoids (metabolism), Citrus sinensis (chemistry), Citrus sinensis (metabolism), Citrus sinensis (microbiology), Fermentation, Flavanones (analysis), Flavanones (metabolism), Fruit (chemistry), Fruit (metabolism), Fruit (microbiology), Pichia (metabolism).
- MESH :
- chemical , analysis : Carotenoids, Flavanones.
- analysis : Beverages.
- chemistry : Citrus sinensis, Fruit.
- chemical , metabolism : Carotenoids, Citrus sinensis, Flavanones, Fruit, Pichia.
- microbiology : Beverages, Citrus sinensis, Fruit.
- Fermentation.
Abstract
The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones.
DOI: 10.1021/jf401240p
PubMed: 24004007
Affiliations:
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Le document en format XML
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type="communauté">Andalousie</region></placeName></affiliation></author><author><name sortKey="Cerrillo, Isabel" sort="Cerrillo, Isabel" uniqKey="Cerrillo I" first="Isabel" last="Cerrillo">Isabel Cerrillo</name></author><author><name sortKey="Herrero Martin, Griselda" sort="Herrero Martin, Griselda" uniqKey="Herrero Martin G" first="Griselda" last="Herrero-Martín">Griselda Herrero-Martín</name></author><author><name sortKey="Hornero Mendez, Damaso" sort="Hornero Mendez, Damaso" uniqKey="Hornero Mendez D" first="Damaso" last="Hornero-Méndez">Damaso Hornero-Méndez</name></author><author><name sortKey="Gil Izquierdo, Angel" sort="Gil Izquierdo, Angel" uniqKey="Gil Izquierdo A" first="Angel" last="Gil-Izquierdo">Angel Gil-Izquierdo</name></author><author><name sortKey="Medina, Sonia" sort="Medina, Sonia" uniqKey="Medina S" first="Sonia" last="Medina">Sonia Medina</name></author><author><name sortKey="Ferreres, Federico" sort="Ferreres, Federico" uniqKey="Ferreres F" first="Federico" last="Ferreres">Federico Ferreres</name></author><author><name sortKey="Berna, Genoveva" sort="Berna, Genoveva" uniqKey="Berna G" first="Genoveva" last="Berná">Genoveva Berná</name></author><author><name sortKey="Martin, Francisco" sort="Martin, Francisco" uniqKey="Martin F" first="Francisco" last="Martín">Francisco Martín</name></author><author><name sortKey="Fernandez Pach N, Maria Soledad" sort="Fernandez Pach N, Maria Soledad" uniqKey="Fernandez Pach N M" first="Maria-Soledad" last="Fernández-Pach N">Maria-Soledad Fernández-Pach N</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="eISSN">1520-5118</idno><imprint><date when="2013" type="published">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Beverages (microbiology)</term><term>Carotenoids (analysis)</term><term>Carotenoids (metabolism)</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (metabolism)</term><term>Citrus sinensis (microbiology)</term><term>Fermentation</term><term>Flavanones (analysis)</term><term>Flavanones (metabolism)</term><term>Fruit (chemistry)</term><term>Fruit (metabolism)</term><term>Fruit (microbiology)</term><term>Pichia (metabolism)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Carotenoids</term><term>Flavanones</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" type="chemical" qualifier="metabolism" xml:lang="en"><term>Carotenoids</term><term>Citrus sinensis</term><term>Flavanones</term><term>Fruit</term><term>Pichia</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Fermentation</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones.</div></front></TEI><affiliations><list><country><li>Espagne</li></country><region><li>Andalousie</li></region></list><tree><noCountry><name sortKey="Berna, Genoveva" sort="Berna, Genoveva" uniqKey="Berna G" first="Genoveva" last="Berná">Genoveva Berná</name><name sortKey="Cerrillo, Isabel" sort="Cerrillo, Isabel" uniqKey="Cerrillo I" first="Isabel" last="Cerrillo">Isabel Cerrillo</name><name sortKey="Fernandez Pach N, Maria Soledad" sort="Fernandez Pach N, Maria Soledad" uniqKey="Fernandez Pach N M" first="Maria-Soledad" last="Fernández-Pach N">Maria-Soledad Fernández-Pach N</name><name sortKey="Ferreres, Federico" sort="Ferreres, Federico" uniqKey="Ferreres F" first="Federico" last="Ferreres">Federico Ferreres</name><name sortKey="Gil Izquierdo, Angel" sort="Gil Izquierdo, Angel" uniqKey="Gil Izquierdo A" first="Angel" last="Gil-Izquierdo">Angel Gil-Izquierdo</name><name sortKey="Herrero Martin, Griselda" sort="Herrero Martin, Griselda" uniqKey="Herrero Martin G" first="Griselda" last="Herrero-Martín">Griselda Herrero-Martín</name><name sortKey="Hornero Mendez, Damaso" sort="Hornero Mendez, Damaso" uniqKey="Hornero Mendez D" first="Damaso" last="Hornero-Méndez">Damaso Hornero-Méndez</name><name sortKey="Martin, Francisco" sort="Martin, Francisco" uniqKey="Martin F" first="Francisco" last="Martín">Francisco Martín</name><name sortKey="Medina, Sonia" sort="Medina, Sonia" uniqKey="Medina S" first="Sonia" last="Medina">Sonia Medina</name></noCountry><country name="Espagne"><region name="Andalousie"><name sortKey="Escudero L Pez, Blanca" sort="Escudero L Pez, Blanca" uniqKey="Escudero L Pez B" first="Blanca" last="Escudero-L Pez">Blanca Escudero-L Pez</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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