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Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

Opened Access Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

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Autor: Stinco Scanarotti, Carla Maria
Baroni, María Verónica
Paola Naranjo, Romina Daniela di
Wunderlin, Daniel Alberto
Heredia Mira, Francisco José
Meléndez Martínez, Antonio Jesús
Vicario Romero, Isabel
Departamento: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Fecha: 2015
Publicado en: Journal of Food Composition and Analysis, 37, 1-10.
Tipo de documento: Artículo
Resumen: Antioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical methods (FRAP, TEAC and total phenols by Folin-Ciocalteu assay) in the hydrophilic fraction (phenolic compounds and ascorbic acid) of orange juices (OJs) from six varieties (Midknight, Delta Seedless, Rohde Red, Seedless, Early and clone Sambiasi), harvested in two seasons. The contents of phenolic compounds and ascorbic acid analyzed, respectively, by UPLC and HPLC were 370.04 76.97 mg/L and 52.05 6.69 mg/100 mL. Variety and season significantly influenced (p < 0.05) composition and antioxidant capacity. TEAC and FRAP values correlated well with individual hydrophilic compounds (R2 > 0.991) but no correlation with cellular assay was observed. An increase in survival rates between 23% and 38% was obtained, excepting for two varieties that showed no activity (Rohde Red and Seedless). Narirutin, naringin-d, ferulic acid-d2, didymin, neoeriocitrin and sinapic acid hexose and caffei...
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Cita: Stinco Scanarotti, C.M., Baroni, M.V., Paola Naranjo, R.D.d., Wunderlin, D.A., Heredia Mira, F.J., Meléndez Martínez, A.J. y Vicario Romero, I. (2015). Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays. Journal of Food Composition and Analysis, 37, 1-10.
Tamaño: 962.1Kb
Formato: PDF

URI: http://hdl.handle.net/11441/41857

DOI: http://dx.doi.org/10.1016/j.jfca.2014.09.006

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