Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria

Sicari, Vincenzo; Pellicanò, Teresa Maria; Giuffré, Angelo Maria; Zappia, Clotilde; Capocasale, Marco

doi:10.1007/s11694-016-9362-8

Cited by 48 publications

(35 citation statements)

References 47 publications

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“…By summarising data from various studies, we found that mandarin juice contains total flavonoids averaging ∼360 mg L −1 , which is similar to lemon juice (∼320 mg L −1 ), but lower than the average total flavonoid contents in orange and grapefruit juices (∼620 and ∼550 mg L −1 , respectively) (Table ). The main flavonoids in all presently discussed citrus fruits are actually flavonones, of which the major ones in mandarin juice are the tasteless hesperidin and narirutin, similarly to orange juice; grapefruit and lemon juices have different flavonoid compositions; the major flavonones in lemon juice are hesperidin and eriocitrin, whereas those in grapefruit juice are the bitter naringin, followed by narirutin and neohesperidin …”

Section: Fruit Quality Traitsmentioning

confidence: 99%

Mandarin fruit quality: a review

et al. 2017

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During the last decade, there has been a continuous rise in consumption and global marketing of fresh, easy-to-peel mandarins, with current annual production of nearly 29 million tons. Nevertheless, most of the existing knowledge on quality traits of citrus fruit comes from research conducted on oranges and grapefruit, which are the main products for the citrus juice manufacturing industry; relatively little is yet known regarding the unique fruit quality traits of mandarins, nor about the great diversity in these traits among the various natural sub-groups and varieties of mandarins. In the present review we discuss the physiological, biochemical, and molecular factors governing key fruit quality attributes of mandarins, including fruit colour, size and shape, ease of peeling, seedlessness, flavour, and nutritional quality. Fruit colour, size, and shape contribute to external appearance; peelability and seedlessness to ease of consumption; and flavour and nutritional quality to internal quality.

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Section: Fruit Quality Traitsmentioning

confidence: 99%

Mandarin fruit quality: a review

et al. 2017

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“…They inhibit the development of colon cancer, as well as proanthocyanidins [10]. The most important feature of flavonoids is their antioxidant activity [11], which shows many pharmacological applications and, above all, the tumor growth inhibition. These effects have, inter alia, quercetin, genistein, 5,7-dimethoxyflavone, and 5,7,4 -trimethoxyflavone [12], apigenin, and tricine [13].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Profile of the Phenolic Compounds ofRosa rugosaPetals

Cendrowski

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Mitek

et al. 2017

Journal of Food Quality

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Rosa rugosa petals are a rich source of phenolic compounds, which determined their antioxidant properties. The aim of this study was to determine the polyphenolic composition of not processed petals of Rosa rugosa collected from the commodity crops and to determine the variability of the contained therein polyphenols between harvesting seasons. Twenty polyphenols were identified by UPLC-ESI-MS. The main fraction of polyphenols was ellagitannins, which are 69 to 74% of the total polyphenols of the petals. In the petals of Rosa rugosa, four anthocyanins have been identified: cyanidin 3,5-di-O-glucoside, peonidin 3-O-sophoroside, peonidin 3,5-di-O-glucoside, and peonidin 3-O-glucoside, of which the predominant peonidin 3,5-di-O-glucoside represented approx. 85% of all the determined anthocyanin compounds. It was found that the petals of Rosa rugosa are a valuable source of bioactive compounds and can be considered as a healthy valuable resource.

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“…39 The radical scavenging capacity of the samples for the ABTS (2,2 0azinobis-3-ethylbenzothiazoline-6-sulfonate) radical cation was determined as described previously. 40,41 ABTS was generated by mixing 7 mM of ABTS and 140 mM of K 2 S 2 O 8 (potassium persulfate) and stored in the dark at room temperature for 16 h before use. The mixture was diluted (1 : 80) with ethanol to achieve absorbance at 734 nm using the spectrophotometer.…”

Section: Preparation Of G3gmentioning

confidence: 99%