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Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

dc.contributor.authorEscudero-López B.
dc.contributor.authorCerrillo I.
dc.contributor.authorGil-Izquierdo Á.
dc.contributor.authorHornero-Méndez D.
dc.contributor.authorHerrero-Martín G.
dc.contributor.authorBerná G.
dc.contributor.authorMedina S.
dc.contributor.authorFerreres F.
dc.contributor.authorMartín F.
dc.contributor.authorFernández-Pachón M.-S.
dc.date.accessioned2020-09-02T22:17:18Z
dc.date.available2020-09-02T22:17:18Z
dc.date.issued2016
dc.identifier10.1080/09637486.2016.1204428
dc.identifier.citation67, 7, 779-788
dc.identifier.issn09637486
dc.identifier.urihttps://hdl.handle.net/20.500.12728/4386
dc.descriptionPreviously, we reported that alcoholic fermentation enhanced flavanones and carotenoids content of orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitative and quantitative profile of bioactive compounds and the antioxidant capacity of fermented orange juice. Ascorbic acid (203 mg/L), total flavanones (647 mg/L), total carotenoids (7.07 mg/L) and provitamin A (90.06 RAEs/L) values of pasteurized orange beverage were lower than those of fermented juice. Total phenolic remained unchanged (585 mg/L) and was similar to that of original juice. The flavanones naringenin-7-O-glucoside, naringenin-7-O-rutinoside, hesperetin-7-O-rutinoside, hesperetin-7-O-glucoside and isosakuranetin-7-O-rutinoside, and the carotenoids karpoxanthin and isomer, neochrome, lutein, ζ-carotene, zeaxanthin, mutatoxanthin epimers, β-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced a decrease in antioxidant capacity of fermented juice. However, TEAC (5.45 mM) and ORAC (6353 μM) values of orange beverage were similar to those of original orange juice. The novel orange beverage could be a valuable source of bioactive compounds with antioxidant capacity and exert potential beneficial effects. © 2016 Informa UK Limited, trading as Taylor & Francis Group.
dc.language.isoen
dc.publisherTaylor and Francis Ltd
dc.subjectAlcoholic fermentation
dc.subjectantioxidant capacity
dc.subjectbioactive compounds
dc.subjectfood composition
dc.subjectorange juice
dc.subjectantioxidant
dc.subjectascorbic acid
dc.subjectcarotenoid
dc.subjectflavanone derivative
dc.subjectflavonoid
dc.subjectglucoside
dc.subjecthesperetin-7-glucoside
dc.subjecthesperidin
dc.subjectisosakuranetin
dc.subjectnaringenin
dc.subjectnaringenin-7-O-glucoside
dc.subjectphenol derivative
dc.subjectprovitamin
dc.subjectretinol
dc.subjectanalogs and derivatives
dc.subjectanalysis
dc.subjectchemistry
dc.subjectevaluation study
dc.subjectfermentation
dc.subjectfood handling
dc.subjectfruit
dc.subjectfruit and vegetable juice
dc.subjectheat
dc.subjectpasteurization
dc.subjectsweet orange
dc.subjectAntioxidants
dc.subjectAscorbic Acid
dc.subjectCarotenoids
dc.subjectCitrus sinensis
dc.subjectEvaluation Studies as Topic
dc.subjectFermentation
dc.subjectFlavanones
dc.subjectFlavonoids
dc.subjectFood Handling
dc.subjectFruit
dc.subjectFruit and Vegetable Juices
dc.subjectGlucosides
dc.subjectHesperidin
dc.subjectHot Temperature
dc.subjectPasteurization
dc.subjectPhenols
dc.subjectProvitamins
dc.subjectVitamin A
dc.titleEffect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
dc.typeArticle


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