OrangerV1, PascalFrancis, Curation, bibRecord, 000242

Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck x Citrus clementina Hort. ex Tan.

Identifieur interne : 000242 ( PascalFrancis/Curation ); précédent : 000241; suivant : 000243

Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck x Citrus clementina Hort. ex Tan.

Auteurs : Paolo Rapisarda [Italie] ; Paolo Pannuzzo [Italie] ; Gabriella Romano [Italie] ; Giuseppe Russo [Italie]

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2003.

RBID : Pascal:03-0293666

Descripteurs français

Pascal (Inist)
- Valeur nutritive, Qualité, Flavanone dérivé, Citrus sinensis, Citrus reticulata, Pigment, Anthocyane, Clémentine, Orange, Jus fruit, Rendement, Acidité, Acide phénolique, Agrume, Cinnamique acide(hydroxy), Acide ascorbique.
Wicri :
- topic : Agrume.

English descriptors

KwdEn :
- Acidity, Anthocyanin, Ascorbic acid, Cinnamic acid(hydroxy), Citrus fruit, Citrus reticulata, Citrus sinensis, Clementine, Flavanone derivatives, Fruit juice, Nutritive value, Orange, Phenolic acid, Pigments, Quality, Yield.

Abstract

Fruit juice of a new pigmented citrus hybrid named Omo-31 and those of its parents clementine cv. Oroval (Citrus clementina Hort. ex Tan.) and Moro orange [Citrus sinensis (L.) Osbeck] were analyzed during fruit maturation to determine juice yield, total soluble solids (TSS), total acidity (TA), TSS/TA ratio (classical parameters of quality), and potential health beneficial components, such as vitamin C, flavanones, anthocyanins, and phenolic acids. Results showed that juice yield, TA, TSS, and TSS/ TA ratio values of Omo-31 were similar to those of the Moro orange. Vitamin C content of the new hybrid was slightly higher than that of clementine and lower than that of the Moro orange, but at maturity stage no differences were observed among the three genotypes. The phenolic compounds content of the new hybrid and those of the parents and their evolution during maturation were studied. At maturity stage the amount of anthocyanins, flavanones, and hydroxycinnamic acids in Omo-31 was found to be notably higher than those of the parents. The high level of antioxidant substances makes this new fruit important for its nutritional benefits.

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A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 51`
A06				`@2 6`
A08	`01`	`1`	`ENG`	`@1 Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck x Citrus clementina Hort. ex Tan.`
A11	`01`	`1`		`@1 RAPISARDA (Paolo)`
A11	`02`	`1`		`@1 PANNUZZO (Paolo)`
A11	`03`	`1`		`@1 ROMANO (Gabriella)`
A11	`04`	`1`		`@1 RUSSO (Giuseppe)`
A14	`01`			`@1 Istituto Sperimentale per l'Agrumicoltura, Corso Savoia 190 @2 95024 Acireale (CT) @3 ITA @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut.`
A20				`@1 1611-1616`
A21				`@1 2003`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000103988410190`
A44				`@0 0000 @1 © 2003 INIST-CNRS. All rights reserved.`
A45				`@0 31 ref.`
A47	`01`	`1`		`@0 03-0293666`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 Fruit juice of a new pigmented citrus hybrid named Omo-31 and those of its parents clementine cv. Oroval (Citrus clementina Hort. ex Tan.) and Moro orange [Citrus sinensis (L.) Osbeck] were analyzed during fruit maturation to determine juice yield, total soluble solids (TSS), total acidity (TA), TSS/TA ratio (classical parameters of quality), and potential health beneficial components, such as vitamin C, flavanones, anthocyanins, and phenolic acids. Results showed that juice yield, TA, TSS, and TSS/ TA ratio values of Omo-31 were similar to those of the Moro orange. Vitamin C content of the new hybrid was slightly higher than that of clementine and lower than that of the Moro orange, but at maturity stage no differences were observed among the three genotypes. The phenolic compounds content of the new hybrid and those of the parents and their evolution during maturation were studied. At maturity stage the amount of anthocyanins, flavanones, and hydroxycinnamic acids in Omo-31 was found to be notably higher than those of the parents. The high level of antioxidant substances makes this new fruit important for its nutritional benefits.
C02	`01`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Valeur nutritive @5 01`
C03	`01`	`X`	`ENG`	`@0 Nutritive value @5 01`
C03	`01`	`X`	`SPA`	`@0 Valor nutritivo @5 01`
C03	`02`	`X`	`FRE`	`@0 Qualité @5 02`
C03	`02`	`X`	`ENG`	`@0 Quality @5 02`
C03	`02`	`X`	`SPA`	`@0 Calidad @5 02`
C03	`03`	`X`	`FRE`	`@0 Flavanone dérivé @2 NK @5 10`
C03	`03`	`X`	`ENG`	`@0 Flavanone derivatives @2 NK @5 10`
C03	`03`	`X`	`SPA`	`@0 Flavanona derivado @2 NK @5 10`
C03	`04`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 13`
C03	`04`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 13`
C03	`04`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 13`
C03	`05`	`X`	`FRE`	`@0 Citrus reticulata @2 NS @5 14`
C03	`05`	`X`	`ENG`	`@0 Citrus reticulata @2 NS @5 14`
C03	`05`	`X`	`SPA`	`@0 Citrus reticulata @2 NS @5 14`
C03	`06`	`X`	`FRE`	`@0 Pigment @5 19`
C03	`06`	`X`	`ENG`	`@0 Pigments @5 19`
C03	`06`	`X`	`SPA`	`@0 Pigmento @5 19`
C03	`07`	`X`	`FRE`	`@0 Anthocyane @5 20`
C03	`07`	`X`	`ENG`	`@0 Anthocyanin @5 20`
C03	`07`	`X`	`SPA`	`@0 Antocianina @5 20`
C03	`08`	`X`	`FRE`	`@0 Clémentine @5 24`
C03	`08`	`X`	`ENG`	`@0 Clementine @5 24`
C03	`08`	`X`	`SPA`	`@0 Clementina @5 24`
C03	`09`	`X`	`FRE`	`@0 Orange @5 26`
C03	`09`	`X`	`ENG`	`@0 Orange @5 26`
C03	`09`	`X`	`SPA`	`@0 Naranja @5 26`
C03	`10`	`X`	`FRE`	`@0 Jus fruit @5 28`
C03	`10`	`X`	`ENG`	`@0 Fruit juice @5 28`
C03	`10`	`X`	`SPA`	`@0 Jugo fruta @5 28`
C03	`11`	`X`	`FRE`	`@0 Rendement @5 29`
C03	`11`	`X`	`ENG`	`@0 Yield @5 29`
C03	`11`	`X`	`SPA`	`@0 Rendimiento @5 29`
C03	`12`	`X`	`FRE`	`@0 Acidité @5 30`
C03	`12`	`X`	`ENG`	`@0 Acidity @5 30`
C03	`12`	`X`	`SPA`	`@0 Acidez @5 30`
C03	`13`	`X`	`FRE`	`@0 Acide phénolique @5 31`
C03	`13`	`X`	`ENG`	`@0 Phenolic acid @5 31`
C03	`13`	`X`	`SPA`	`@0 Acido fenólico @5 31`
C03	`14`	`X`	`FRE`	`@0 Agrume @5 43`
C03	`14`	`X`	`ENG`	`@0 Citrus fruit @5 43`
C03	`14`	`X`	`SPA`	`@0 Agrios @5 43`
C03	`15`	`X`	`FRE`	`@0 Cinnamique acide(hydroxy) @2 NK @5 48`
C03	`15`	`X`	`ENG`	`@0 Cinnamic acid(hydroxy) @2 NK @5 48`
C03	`15`	`X`	`SPA`	`@0 Cinámico ácido(hidroxi) @2 NK @5 48`
C03	`16`	`X`	`FRE`	`@0 Acide ascorbique @2 NK @2 FR @5 53`
C03	`16`	`X`	`ENG`	`@0 Ascorbic acid @2 NK @2 FR @5 53`
C03	`16`	`X`	`SPA`	`@0 Acido ascórbico @2 NK @2 FR @5 53`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Fruit @5 34`
C07	`05`	`X`	`ENG`	`@0 Fruit @5 34`
C07	`05`	`X`	`SPA`	`@0 Fruto @5 34`
N21				`@1 195`
N82				`@1 PSI`

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Pascal:03-0293666

Le document en format XML

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<front><div type="abstract" xml:lang="en">Fruit juice of a new pigmented citrus hybrid named Omo-31 and those of its parents clementine cv. Oroval (Citrus clementina Hort. ex Tan.) and Moro orange [Citrus sinensis (L.) Osbeck] were analyzed during fruit maturation to determine juice yield, total soluble solids (TSS), total acidity (TA), TSS/TA ratio (classical parameters of quality), and potential health beneficial components, such as vitamin C, flavanones, anthocyanins, and phenolic acids. Results showed that juice yield, TA, TSS, and TSS/ TA ratio values of Omo-31 were similar to those of the Moro orange. Vitamin C content of the new hybrid was slightly higher than that of clementine and lower than that of the Moro orange, but at maturity stage no differences were observed among the three genotypes. The phenolic compounds content of the new hybrid and those of the parents and their evolution during maturation were studied. At maturity stage the amount of anthocyanins, flavanones, and hydroxycinnamic acids in Omo-31 was found to be notably higher than those of the parents. The high level of antioxidant substances makes this new fruit important for its nutritional benefits.</div>
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<fC01 i1="01" l="ENG"><s0>Fruit juice of a new pigmented citrus hybrid named Omo-31 and those of its parents clementine cv. Oroval (Citrus clementina Hort. ex Tan.) and Moro orange [Citrus sinensis (L.) Osbeck] were analyzed during fruit maturation to determine juice yield, total soluble solids (TSS), total acidity (TA), TSS/TA ratio (classical parameters of quality), and potential health beneficial components, such as vitamin C, flavanones, anthocyanins, and phenolic acids. Results showed that juice yield, TA, TSS, and TSS/ TA ratio values of Omo-31 were similar to those of the Moro orange. Vitamin C content of the new hybrid was slightly higher than that of clementine and lower than that of the Moro orange, but at maturity stage no differences were observed among the three genotypes. The phenolic compounds content of the new hybrid and those of the parents and their evolution during maturation were studied. At maturity stage the amount of anthocyanins, flavanones, and hydroxycinnamic acids in Omo-31 was found to be notably higher than those of the parents. The high level of antioxidant substances makes this new fruit important for its nutritional benefits.</s0>
</fC01>
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<fC03 i1="01" i2="X" l="FRE"><s0>Valeur nutritive</s0>
<s5>01</s5>
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<s5>01</s5>
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<s5>01</s5>
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<s5>02</s5>
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<s5>02</s5>
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<fC03 i1="02" i2="X" l="SPA"><s0>Calidad</s0>
<s5>02</s5>
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<s2>NK</s2>
<s5>10</s5>
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<s2>NK</s2>
<s5>10</s5>
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<fC03 i1="03" i2="X" l="SPA"><s0>Flavanona derivado</s0>
<s2>NK</s2>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Citrus reticulata</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Citrus reticulata</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Citrus reticulata</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Pigment</s0>
<s5>19</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Pigments</s0>
<s5>19</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Pigmento</s0>
<s5>19</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Anthocyane</s0>
<s5>20</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Anthocyanin</s0>
<s5>20</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Antocianina</s0>
<s5>20</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Clémentine</s0>
<s5>24</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Clementine</s0>
<s5>24</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Clementina</s0>
<s5>24</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Orange</s0>
<s5>26</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Orange</s0>
<s5>26</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Naranja</s0>
<s5>26</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Jus fruit</s0>
<s5>28</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Fruit juice</s0>
<s5>28</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Jugo fruta</s0>
<s5>28</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Rendement</s0>
<s5>29</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Yield</s0>
<s5>29</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Rendimiento</s0>
<s5>29</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Acidité</s0>
<s5>30</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Acidity</s0>
<s5>30</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Acidez</s0>
<s5>30</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Acide phénolique</s0>
<s5>31</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Phenolic acid</s0>
<s5>31</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Acido fenólico</s0>
<s5>31</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Agrume</s0>
<s5>43</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>43</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Agrios</s0>
<s5>43</s5>
</fC03>
<fC03 i1="15" i2="X" l="FRE"><s0>Cinnamique acide(hydroxy)</s0>
<s2>NK</s2>
<s5>48</s5>
</fC03>
<fC03 i1="15" i2="X" l="ENG"><s0>Cinnamic acid(hydroxy)</s0>
<s2>NK</s2>
<s5>48</s5>
</fC03>
<fC03 i1="15" i2="X" l="SPA"><s0>Cinámico ácido(hidroxi)</s0>
<s2>NK</s2>
<s5>48</s5>
</fC03>
<fC03 i1="16" i2="X" l="FRE"><s0>Acide ascorbique</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>53</s5>
</fC03>
<fC03 i1="16" i2="X" l="ENG"><s0>Ascorbic acid</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>53</s5>
</fC03>
<fC03 i1="16" i2="X" l="SPA"><s0>Acido ascórbico</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>53</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Fruit</s0>
<s5>34</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Fruit</s0>
<s5>34</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Fruto</s0>
<s5>34</s5>
</fC07>
<fN21><s1>195</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
</inist>
</record>

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   |clé=     Pascal:03-0293666
   |texte=   Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck x Citrus clementina Hort. ex Tan.
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Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck x Citrus clementina Hort. ex Tan.

Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck x Citrus clementina Hort. ex Tan.

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English descriptors

Abstract

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