dc.creator | Stinco Scanarotti, Carla Maria | es |
dc.creator | Baroni, María Verónica | es |
dc.creator | Paola Naranjo, Romina Daniela di | es |
dc.creator | Wunderlin, Daniel Alberto | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.creator | Meléndez Martínez, Antonio Jesús | es |
dc.creator | Vicario Romero, Isabel | es |
dc.date.accessioned | 2016-06-03T10:58:02Z | |
dc.date.available | 2016-06-03T10:58:02Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | 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. | |
dc.identifier.issn | 0889-1575 | es |
dc.identifier.uri | http://hdl.handle.net/11441/41857 | |
dc.description.abstract | 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 caffeic acid-d1 were the phenolic
compounds which contributed to survival rates (R2 = 0.979, p < 0.01) | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Academic Press Inc. | es |
dc.relation.ispartof | Journal of Food Composition and Analysis, 37, 1-10. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Folin-Ciocalteu | es |
dc.subject | FRAP | es |
dc.subject | Hydrophilic antioxidants | es |
dc.subject | Orange Juices | es |
dc.subject | Saccharomyces cerevisiae | es |
dc.subject | TEAC | es |
dc.subject | Cultivar differences | es |
dc.subject | Food composition | es |
dc.subject | Food analysis | es |
dc.title | Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.publisherversion | 10.1016/j.jfca.2014.09.006 | es |
dc.identifier.doi | http://dx.doi.org/10.1016/j.jfca.2014.09.006 | es |
dc.contributor.group | Universidad de Sevilla. AGR225: Color y Calidad de Alimentos | es |
idus.format.extent | 10 p. | es |
dc.journaltitle | Journal of Food Composition and Analysis | es |
dc.publication.volumen | 37 | es |
dc.publication.initialPage | 1 | es |
dc.publication.endPage | 10 | es |
dc.identifier.idus | https://idus.us.es/xmlui/handle/11441/41857 | |