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

• Published in: International journal of food sciences and nutrition Vol. 67; no. 7; pp. 779 - 788
• Main Authors: Escudero-López, Blanca, Cerrillo, Isabel, Gil-Izquierdo, Ángel, Hornero-Méndez, Dámaso, Herrero-Martín, Griselda, Berná, Genoveva, Medina, Sonia, Ferreres, Federico, Martín, Franz, Fernández-Pachón, María-Soledad
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.11.2016; Taylor & Francis Ltd
• Subjects: Alcoholic fermentation; antioxidant capacity; Antioxidants; Antioxidants - analysis; Ascorbic Acid - analysis; bioactive compounds; Carotenoids - analysis; Citrus; Citrus sinensis - chemistry; Evaluation Studies as Topic; Fermentation; Flavanones - analysis; Flavonoids - analysis; food composition; Food Handling; Food science; Fruit - chemistry; Fruit and Vegetable Juices - analysis; Fruit juices; Glucosides - analysis; Hesperidin - analogs & derivatives; Hesperidin - analysis; Hot Temperature; orange juice; Pasteurization; Phenols - analysis; Provitamins - analysis; Vitamin A - analysis; orange juice; bioactive compounds; Alcoholic fermentation; antioxidant capacity; food composition
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637486.2016.1204428

Previously, 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.