Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

Abstract

Pigmented oranges are a high value typical product, used for the production of healthy juice-based drinks due to the peculiar presence of anthocyanins as dietary antioxidants. A qualitative HPLC/PDA/MS analytical method for verifying presence/absence of blood orange anthocyanins was validated in accordance with Eurachem guide in terms of accordance (100%), specificity/selectivity, repeatability of retention time (CV < 0.5%), limit of detection (0.36 mg/L) and limit of decision (0.41 mg/L). Fifty commercial red orange juice beverages were collected on the market and analyzed to assess the occurrence of blood orange anthocyanins. The results showed that only 60% of analyzed products have a minimum content of anthocyanins of blood orange, guaranteeing the specifications of the product they publicize and sell until the expiration date. Therefore, it is possible to envisage a gradual degradation of the specific parameter (anthocyanins) or willful misconduct of producers (non-use of blood orange juice). In both cases, the consumer buys a product with high added value without such value being guaranteed. This information will be useful to revise the expiration date of these products, the percentage of blood orange juice used in the preparation and/or the storage conditions of the products. OPEN ACCESSBeverages 2015, 1 83

Flavonoid Composition of Tarocco (Citrus sinensisL. Osbeck) Clone“Lempso”and Fast Antioxidant Activity Screening by DPPH-UHPLC-PDA-IT-TOF

“…The most abundant compounds were peaks 4 and 8 , the last characterised by the fragment at 491.0931 m/z amenable to the loss of malonyl moiety [M‐6MG‐CO 2 ] + and tentatively identified as Cyanidin‐3‐ O ‐(6″ malonyl glucoside). The anthocyanin profile reflects the traits of blood orange (Scordino et al , ). Noteworthy, the identified Quercetin glycosides derivatives ( 2 , 3 , 11 ) as well as the Isorhamnetin derivative, were described to the best of our knowledge, for the first time in Cleopatra mandarin (Dugo et al , ; Gattuso et al , ), and now in the Lempso.…”

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

“…Indeed, because of its high cost the red dye of red orange juice based drinks is often achieved by the addition of natural and synthetic dyes (i.e., red berries, allura red, etc.) reducing the amount of blood orange juice in the final product [8]. Therefore, in the interest of consumers, the preservation of the initial anthocyanin content of the fresh juice should be guaranteed for the entire processing cycle and commercial duration of the juice.…”

“…This interest is mainly linked to the increasing demand of natural antioxidants, since they can be used as functional food ingredients for the production of nutraceuticals and cosmetics, or as substitutes of synthetic products in the food industry [8]. Therefore many efforts are involved in the preservation of components which are active in conferring protection against major diseases.…”

Effect of active lipid‐based coating incorporated with nanoclay and orange peel essential oil on physicochemical properties of Citrus sinensis

“…Citrus sinensis varieties Moro, also known as blood oranges and typically grown in the Etna volcano region of Sicily (Italy) as well as in Florida (USA), are characterized by their unique flesh and rind color due to red pigments belonging to anthocyanin class (Kelebek, Canbas, & Selli, ; Scordino et al., ; Selli & Kelebek, ). Blood oranges with striking color have significant health‐promoting properties, combining the high content of vitamin C, carotenoids, and fiber of common blond oranges with the health‐promoting properties of anthocyanin pigments (Davies, ; De Pascual‐Teresa, Moreno, & García‐Viguera, ; Paredes‐López, Cervantes‐Ceja, Vigna‐Pérez, & Hernández‐Pérez, ).…”