Elemental content and nutritional study of blood orange juice
Identifieur interne : 001091 ( Istex/Corpus ); précédent : 001090; suivant : 001092Elemental content and nutritional study of blood orange juice
Auteurs : Domenico Cautela ; Francesca Santelli ; Floriana Boscaino ; Bruna Laratta ; Luigi Servillo ; Domenico CastaldoSource :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2009-10.
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Abstract
BACKGROUND: The elemental content of Sicilian red orange juices and the bioaccessibility of many elements of particular nutritional interest was evaluated.
Url:
DOI: 10.1002/jsfa.3722
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ISTEX:690F12247F87871980B1E7D33AC7C3FA2DDA1337Le document en format XML
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Tommasini 2, 89127 Reggio Calabria, Italy.</p></note><affiliation>CRISCEB (Interdepartmental Research Center of Computational and Biotechnological Sciences), II Università degli Studi di Napoli, Via Costantinopoli 16, 80138 Naples, Italy</affiliation><affiliation>Current Address: Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA); via G. Tommasini 2, 89127 Reggio Calabria, Italy.</affiliation></author><author xml:id="author-2"><persName><forename type="first">Francesca</forename><surname>Santelli</surname></persName><affiliation>Laboratori Integrati Studio Alfa, via Monti 1, 42100 Reggio Emilia, Italy</affiliation></author><author xml:id="author-3"><persName><forename type="first">Floriana</forename><surname>Boscaino</surname></persName><affiliation>Istituto di Scienze dell'Alimentazione (ISA)—Consiglio Nazionale delle Ricerche (CNR), via Roma 52 a/c, 83100 Avellino, Italy</affiliation></author><author xml:id="author-4"><persName><forename type="first">Bruna</forename><surname>Laratta</surname></persName><affiliation>Istituto di Chimica Biomolecolare (ICB)—Consiglio Nazionale delle Ricerche (CNR), via Campi Flegrei 34, 80078 Pozzuoli (Na), Italy</affiliation></author><author xml:id="author-5"><persName><forename type="first">Luigi</forename><surname>Servillo</surname></persName><affiliation>Dipartimento di Biochimica e Biofisica—Facoltà di Medicina, II Università degli Studi di Napoli, Via Costantinopoli, 80138 Naples, Italy</affiliation></author><author xml:id="author-6"><persName><forename type="first">Domenico</forename><surname>Castaldo</surname></persName><affiliation>Dipartimento per l'Impresa e l'Internazionalizzazione—Direzione Generale per la Politica Industriale e la Competitività (DGPIC)—Ministero dello Sviluppo Economico, via Molise 2, 00187 Rome, Italy</affiliation><affiliation>Current Address: Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA); via G. Tommasini 2, 89127 Reggio Calabria, Italy.</affiliation></author></analytic><monogr><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. Sci. Food Agric.</title><idno type="pISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><idno type="DOI">10.1002/(ISSN)1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd.</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2009-10"></date><biblScope unit="volume">89</biblScope><biblScope unit="issue">13</biblScope><biblScope unit="page" from="2283">2283</biblScope><biblScope unit="page" to="2291">2291</biblScope></imprint></monogr><idno type="istex">690F12247F87871980B1E7D33AC7C3FA2DDA1337</idno><idno type="DOI">10.1002/jsfa.3722</idno><idno type="ArticleID">JSFA3722</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2009</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>BACKGROUND: The elemental content of Sicilian red orange juices and the bioaccessibility of many elements of particular nutritional interest was evaluated.</p></abstract><abstract><p>RESULTS: The elemental content of fresh juices from Sicilian blood oranges was analysed by ICP–OES, GF AAS, HG–AAS and CV AAS. Among the macroelements (Na, Ca, K, Mg and P), potassium occurred in the greatest amount, with 3.64% of the requested RDA for 100 mL of juice daily intake. The values of RDA 100 mL−1 of juice for Mg, P, Ca and Na resulted 1.61%, 1.26%, 0.59% and 0.09% respectively. For the trace elements Cr, Cu and Se, the RDA 100 mL−1 of juice were 9.20%, 7.14% and 1.82%, respectively.</p></abstract><abstract><p>In vitro tests simulating the digestive process showed high bioaccessibility only for boron and manganese while that of copper, zinc and iron were consistently lower.</p></abstract><abstract><p>CONCLUSIONS: Sicilian blood orange juices gave different results from non‐pigmented orange juices in terms of a higher content of copper, boron and lower content of chromium and manganese. However, among the nutritionally important elements, only manganese showed high bioaccessibility. The low bioaccessibility found for iron, zinc and copper is likely due to the presence in the orange juice of ligands such as polyphenols and organic acids. Copyright © 2009 Society of Chemical Industry</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>blood orange juice</term></item><item><term>elements</term></item><item><term>RDA</term></item><item><term>nutritional aspects</term></item><item><term>bioaccessibility</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Research Article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2008-12-15">Received</change><change when="2009-06-26">Registration</change><change when="2009-10">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/690F12247F87871980B1E7D33AC7C3FA2DDA1337/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>John Wiley & Sons, Ltd.</publisherName><publisherLoc>Chichester, UK</publisherLoc></publisherInfo><doi registered="yes">10.1002/(ISSN)1097-0010</doi><issn type="print">0022-5142</issn><issn type="electronic">1097-0010</issn><idGroup><id type="product" value="JSFA"></id></idGroup><titleGroup><title type="main" xml:lang="en" sort="JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE">Journal of the Science of Food and Agriculture</title><title type="short">J. 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Tommasini 2, 89127 Reggio Calabria, Italy.</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en" type="author"><keyword xml:id="kwd1">blood orange juice</keyword><keyword xml:id="kwd2">elements</keyword><keyword xml:id="kwd3">RDA</keyword><keyword xml:id="kwd4">nutritional aspects</keyword><keyword xml:id="kwd5">bioaccessibility</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Abstract</title><p><b>BACKGROUND:</b> The elemental content of Sicilian red orange juices and the bioaccessibility of many elements of particular nutritional interest was evaluated.</p><p><b>RESULTS:</b> The elemental content of fresh juices from Sicilian blood oranges was analysed by ICP–OES, GF AAS, HG–AAS and CV AAS. Among the macroelements (Na, Ca, K, Mg and P), potassium occurred in the greatest amount, with 3.64% of the requested RDA for 100 mL of juice daily intake. The values of RDA 100 mL<sup>−1</sup> of juice for Mg, P, Ca and Na resulted 1.61%, 1.26%, 0.59% and 0.09% respectively. For the trace elements Cr, Cu and Se, the RDA 100 mL<sup>−1</sup> of juice were 9.20%, 7.14% and 1.82%, respectively.</p><p><i>In vitro</i> tests simulating the digestive process showed high bioaccessibility only for boron and manganese while that of copper, zinc and iron were consistently lower.</p><p><b>CONCLUSIONS:</b> Sicilian blood orange juices gave different results from non‐pigmented orange juices in terms of a higher content of copper, boron and lower content of chromium and manganese. However, among the nutritionally important elements, only manganese showed high bioaccessibility. The low bioaccessibility found for iron, zinc and copper is likely due to the presence in the orange juice of ligands such as polyphenols and organic acids. Copyright © 2009 Society of Chemical Industry</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Elemental content and nutritional study of blood orange juice</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Elemental content and nutritional value of blood orange juice</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Elemental content and nutritional study of blood orange juice</title></titleInfo><name type="personal"><namePart type="given">Domenico</namePart><namePart type="family">Cautela</namePart><affiliation>CRISCEB (Interdepartmental Research Center of Computational and Biotechnological Sciences), II Università degli Studi di Napoli, Via Costantinopoli 16, 80138 Naples, Italy</affiliation><affiliation>Current Address: Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA); via G. Tommasini 2, 89127 Reggio Calabria, Italy.</affiliation><description>Correspondence: Stazione Sperimentale per le Industrie delle Essenze e dei Derivati Agrumari (SSEA), via G. Tommasini 2, 89127 Reggio Calabria, Italy.</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Francesca</namePart><namePart type="family">Santelli</namePart><affiliation>Laboratori Integrati Studio Alfa, via Monti 1, 42100 Reggio Emilia, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Floriana</namePart><namePart type="family">Boscaino</namePart><affiliation>Istituto di Scienze dell'Alimentazione (ISA)—Consiglio Nazionale delle Ricerche (CNR), via Roma 52 a/c, 83100 Avellino, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Bruna</namePart><namePart type="family">Laratta</namePart><affiliation>Istituto di Chimica Biomolecolare (ICB)—Consiglio Nazionale delle Ricerche (CNR), via Campi Flegrei 34, 80078 Pozzuoli (Na), Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Luigi</namePart><namePart type="family">Servillo</namePart><affiliation>Dipartimento di Biochimica e Biofisica—Facoltà di Medicina, II Università degli Studi di Napoli, Via Costantinopoli, 80138 Naples, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Domenico</namePart><namePart type="family">Castaldo</namePart><affiliation>Dipartimento per l'Impresa e l'Internazionalizzazione—Direzione Generale per la Politica Industriale e la Competitività (DGPIC)—Ministero dello Sviluppo Economico, via Molise 2, 00187 Rome, Italy</affiliation><affiliation>Current Address: Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA); via G. Tommasini 2, 89127 Reggio Calabria, Italy.</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>John Wiley & Sons, Ltd.</publisher><place><placeTerm type="text">Chichester, UK</placeTerm></place><dateIssued encoding="w3cdtf">2009-10</dateIssued><dateCaptured encoding="w3cdtf">2008-12-15</dateCaptured><dateValid encoding="w3cdtf">2009-06-26</dateValid><copyrightDate encoding="w3cdtf">2009</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">6</extent><extent unit="tables">2</extent><extent unit="references">43</extent></physicalDescription><abstract>BACKGROUND: The elemental content of Sicilian red orange juices and the bioaccessibility of many elements of particular nutritional interest was evaluated.</abstract><abstract>RESULTS: The elemental content of fresh juices from Sicilian blood oranges was analysed by ICP–OES, GF AAS, HG–AAS and CV AAS. Among the macroelements (Na, Ca, K, Mg and P), potassium occurred in the greatest amount, with 3.64% of the requested RDA for 100 mL of juice daily intake. The values of RDA 100 mL−1 of juice for Mg, P, Ca and Na resulted 1.61%, 1.26%, 0.59% and 0.09% respectively. For the trace elements Cr, Cu and Se, the RDA 100 mL−1 of juice were 9.20%, 7.14% and 1.82%, respectively.</abstract><abstract>In vitro tests simulating the digestive process showed high bioaccessibility only for boron and manganese while that of copper, zinc and iron were consistently lower.</abstract><abstract>CONCLUSIONS: Sicilian blood orange juices gave different results from non‐pigmented orange juices in terms of a higher content of copper, boron and lower content of chromium and manganese. However, among the nutritionally important elements, only manganese showed high bioaccessibility. The low bioaccessibility found for iron, zinc and copper is likely due to the presence in the orange juice of ligands such as polyphenols and organic acids. Copyright © 2009 Society of Chemical Industry</abstract><subject lang="en"><genre>keywords</genre><topic>blood orange juice</topic><topic>elements</topic><topic>RDA</topic><topic>nutritional aspects</topic><topic>bioaccessibility</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Science of Food and Agriculture</title></titleInfo><titleInfo type="abbreviated"><title>J. Sci. Food Agric.</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Research Article</topic></subject><identifier type="ISSN">0022-5142</identifier><identifier type="eISSN">1097-0010</identifier><identifier type="DOI">10.1002/(ISSN)1097-0010</identifier><identifier type="PublisherID">JSFA</identifier><part><date>2009</date><detail type="volume"><caption>vol.</caption><number>89</number></detail><detail type="issue"><caption>no.</caption><number>13</number></detail><extent unit="pages"><start>2283</start><end>2291</end><total>9</total></extent></part></relatedItem><identifier type="istex">690F12247F87871980B1E7D33AC7C3FA2DDA1337</identifier><identifier type="DOI">10.1002/jsfa.3722</identifier><identifier type="ArticleID">JSFA3722</identifier><accessCondition type="use and reproduction" contentType="copyright">Copyright © 2009 Society of Chemical Industry</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>John Wiley & Sons, Ltd.</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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