The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks.
Identifieur interne : 000304 ( PubMed/Corpus ); précédent : 000303; suivant : 000305The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks.
Auteurs : Paolino Ninfali ; Andrea Chiarabini ; Donato AngelinoSource :
- International journal of food sciences and nutrition [ 1465-3478 ] ; 2014.
English descriptors
- KwdEn :
- Angiosperms (chemistry), Antioxidants (analysis), Antioxidants (pharmacology), Beverages (analysis), Carbohydrates (analysis), Citrus sinensis (chemistry), Energy Intake, Fruit (chemistry), Functional Food, Humans, Italy, Lycium (chemistry), Nutritive Value, Phenols (analysis), Plant Nectar (chemistry), Pyrus (chemistry), Rosa (chemistry).
- MESH :
- chemical , analysis : Antioxidants, Carbohydrates, Phenols.
- chemical , chemistry : Plant Nectar.
- geographic : Italy.
- analysis : Beverages.
- chemistry : Angiosperms, Citrus sinensis, Fruit, Lycium, Pyrus, Rosa.
- chemical , pharmacology : Antioxidants.
- Energy Intake, Functional Food, Humans, Nutritive Value.
Abstract
Fruit beverages are source of antioxidants, but their sugar content plays an important role in the epidemic of obesity. In this study, we considered 32 fruit beverages consumed in Italy (13 fruit juices, 11 nectars, and 8 fruit drinks), which were analyzed for caloric intake, total phenols (TP), ascorbic acid, and antioxidant capacity (oxygen radical absorbance capacity (ORAC) method). Results showed that the caloric intake was almost completely provided by the sugar content, ranging from 5.5 to 19%. The ORAC/kcal ratio was taken as an indicator of the antioxidant performance of fruit beverages. Fruit juices containing berries, red orange, and goji showed the best performances, together with berries or pears nectars and fruit drinks made with rose hips or tea extracts. The 95% of antioxidant capacity was provided by TP, which showed a significant linear correlation with the net ORAC values. Overall, the results indicate that the ORAC/kcal ratio is a suitable parameter to rank the quality of fruit beverages.
DOI: 10.3109/09637486.2014.918591
PubMed: 24840207
Links to Exploration step
pubmed:24840207Le document en format XML
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In this study, we considered 32 fruit beverages consumed in Italy (13 fruit juices, 11 nectars, and 8 fruit drinks), which were analyzed for caloric intake, total phenols (TP), ascorbic acid, and antioxidant capacity (oxygen radical absorbance capacity (ORAC) method). Results showed that the caloric intake was almost completely provided by the sugar content, ranging from 5.5 to 19%. The ORAC/kcal ratio was taken as an indicator of the antioxidant performance of fruit beverages. Fruit juices containing berries, red orange, and goji showed the best performances, together with berries or pears nectars and fruit drinks made with rose hips or tea extracts. The 95% of antioxidant capacity was provided by TP, which showed a significant linear correlation with the net ORAC values. Overall, the results indicate that the ORAC/kcal ratio is a suitable parameter to rank the quality of fruit beverages.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24840207</PMID><DateCreated><Year>2014</Year><Month>8</Month><Day>21</Day></DateCreated><DateCompleted><Year>2015</Year><Month>04</Month><Day>13</Day></DateCompleted><DateRevised><Year>2014</Year><Month>8</Month><Day>21</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1465-3478</ISSN><JournalIssue CitedMedium="Internet"><Volume>65</Volume><Issue>6</Issue><PubDate><Year>2014</Year><Month>Sep</Month></PubDate></JournalIssue><Title>International journal of food sciences and nutrition</Title><ISOAbbreviation>Int J Food Sci Nutr</ISOAbbreviation></Journal><ArticleTitle>The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks.</ArticleTitle><Pagination><MedlinePgn>708-12</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.3109/09637486.2014.918591</ELocationID><Abstract><AbstractText>Fruit beverages are source of antioxidants, but their sugar content plays an important role in the epidemic of obesity. In this study, we considered 32 fruit beverages consumed in Italy (13 fruit juices, 11 nectars, and 8 fruit drinks), which were analyzed for caloric intake, total phenols (TP), ascorbic acid, and antioxidant capacity (oxygen radical absorbance capacity (ORAC) method). Results showed that the caloric intake was almost completely provided by the sugar content, ranging from 5.5 to 19%. The ORAC/kcal ratio was taken as an indicator of the antioxidant performance of fruit beverages. Fruit juices containing berries, red orange, and goji showed the best performances, together with berries or pears nectars and fruit drinks made with rose hips or tea extracts. The 95% of antioxidant capacity was provided by TP, which showed a significant linear correlation with the net ORAC values. Overall, the results indicate that the ORAC/kcal ratio is a suitable parameter to rank the quality of fruit beverages.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Ninfali</LastName><ForeName>Paolino</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>Department of Biomolecular Sciences, University of Urbino "Carlo Bo" , Urbino , Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Chiarabini</LastName><ForeName>Andrea</ForeName><Initials>A</Initials></Author><Author ValidYN="Y"><LastName>Angelino</LastName><ForeName>Donato</ForeName><Initials>D</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>May</Month><Day>19</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Int J Food Sci Nutr</MedlineTA><NlmUniqueID>9432922</NlmUniqueID><ISSNLinking>0963-7486</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000975">Antioxidants</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D002241">Carbohydrates</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010636">Phenols</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D057048">Plant Nectar</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D019684" MajorTopicYN="N">Angiosperms</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000975" MajorTopicYN="N">Antioxidants</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000494" 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MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007558" MajorTopicYN="N" Type="Geographic">Italy</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D032305" MajorTopicYN="N">Lycium</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009753" MajorTopicYN="Y">Nutritive Value</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010636" MajorTopicYN="N">Phenols</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D057048" MajorTopicYN="N">Plant Nectar</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D031989" MajorTopicYN="N">Pyrus</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D027826" MajorTopicYN="N">Rosa</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Calories</Keyword><Keyword MajorTopicYN="N">ORAC method</Keyword><Keyword MajorTopicYN="N">fruit beverages</Keyword><Keyword MajorTopicYN="N">microbial control</Keyword><Keyword MajorTopicYN="N">oxidative stress</Keyword><Keyword MajorTopicYN="N">total phenols</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>5</Month><Day>21</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>5</Month><Day>21</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>4</Month><Day>14</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId 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