In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
Identifieur interne : 000233 ( PubMed/Corpus ); précédent : 000232; suivant : 000234In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
Auteurs : Julian K. Aschoff ; 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
Links to Exploration step
pubmed:25539394Le document en format XML
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Aschoff</name><affiliation><nlm:affiliation>Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany.</nlm:affiliation></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></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. 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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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25539394</PMID><DateCreated><Year>2015</Year><Month>1</Month><Day>21</Day></DateCreated><DateCompleted><Year>2015</Year><Month>09</Month><Day>09</Day></DateCompleted><DateRevised><Year>2015</Year><Month>1</Month><Day>21</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1520-5118</ISSN><JournalIssue CitedMedium="Internet"><Volume>63</Volume><Issue>2</Issue><PubDate><Year>2015</Year><Month>Jan</Month><Day>21</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J. Agric. Food Chem.</ISOAbbreviation></Journal><ArticleTitle>In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].</ArticleTitle><Pagination><MedlinePgn>578-87</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1021/jf505297t</ELocationID><Abstract><AbstractText>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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Aschoff</LastName><ForeName>Julian K</ForeName><Initials>JK</Initials><AffiliationInfo><Affiliation>Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kaufmann</LastName><ForeName>Sabrina</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Kalkan</LastName><ForeName>Onur</ForeName><Initials>O</Initials></Author><Author ValidYN="Y"><LastName>Neidhart</LastName><ForeName>Sybille</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Carle</LastName><ForeName>Reinhold</ForeName><Initials>R</Initials></Author><Author ValidYN="Y"><LastName>Schweiggert</LastName><ForeName>Ralf M</ForeName><Initials>RM</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D023362">Evaluation Studies</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>Jan</Month><Day>08</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005419">Flavonoids</NameOfSubstance></Chemical><Chemical><RegistryNumber>36-88-4</RegistryNumber><NameOfSubstance UI="D002338">Carotenoids</NameOfSubstance></Chemical><Chemical><RegistryNumber>PQ6CK8PD0R</RegistryNumber><NameOfSubstance UI="D001205">Ascorbic Acid</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><CommentsCorrectionsList><CommentsCorrections RefType="ErratumIn"><RefSource>J Agric Food Chem. 2015 Mar 11;63(9):2582</RefSource><PMID Version="1">25714679</PMID></CommentsCorrections></CommentsCorrectionsList><MeshHeadingList><MeshHeading><DescriptorName UI="D001205" MajorTopicYN="N">Ascorbic Acid</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002338" MajorTopicYN="N">Carotenoids</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004063" MajorTopicYN="N">Digestion</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005419" MajorTopicYN="N">Flavonoids</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D041981" MajorTopicYN="N">Gastrointestinal Tract</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D066298" MajorTopicYN="N">In Vitro Techniques</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008954" MajorTopicYN="N">Models, Biological</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">bioactive compounds</Keyword><Keyword MajorTopicYN="N">bioavailability</Keyword><Keyword MajorTopicYN="N">dietary fiber</Keyword><Keyword MajorTopicYN="N">fruit matrix</Keyword><Keyword MajorTopicYN="N">health and nutrition</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>12</Month><Day>25</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate 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