Effect of Alcoholic Fermentation on the Carotenoid Composition and Provitamin A Content of Orange Juice

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 4; pp. 842 - 849
• Main Authors: Cerrillo, Isabel, Escudero-López, Blanca, Hornero-Méndez, Dámaso, Martín, Francisco, Fernández-Pachón, María-Soledad
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 29.01.2014; American Chemical Society, Books and Journals Division
• Subjects: Alcoholic Beverages - analysis; alcoholic fermentation; beverages; carotenoids; Carotenoids - analysis; Citrus sinensis; Ethanol - metabolism; Fermentation; food matrix; Fruit - chemistry; fruits; orange juice; Vitamin A - analysis; orange juice; carotenoids; β-cryptoxanthin; bioactive compounds; LC-MS (APCI); alcoholic fermentation; provitamin A
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf404589b

Orange juice is considered a rich source of carotenoids, which are thought to have diverse biological functions. In recent years, a fermentation process has been carried out in fruits resulting in products that provide higher concentrations of bioactive compounds than their original substrates. The aim of this study was to evaluate the effect of a controlled alcoholic fermentation process (15 days) on the carotenoid composition of orange juice. Twenty-two carotenoids were identified in samples. The carotenoid profile was not modified as result of the fermentation. Total carotenoid content and provitamin A value significantly increased from day 0 (5.37 mg/L and 75.32 RAEs/L, respectively) until day 15 (6.65 mg/L and 90.57 RAEs/L, respectively), probably due to a better extractability of the carotenoids from the food matrix as a result of processing. Therefore, the novel beverage produced could provide a rich source of carotenoids and exert healthy effects similar to those of orange juice.