Changes in Lipid Composition and Antioxidant Capacity of Bitter Orange (<i>Citrus aurantium.</i> L) and Mandarin (<i>Citrus reticulata.</i> Blanco) Oilseeds on Different Stages of Maturity

Tounsi, Moufida Saïdani; Moulehi, Ikram; Ouerghemmi, Ines; Mejri, Houda; Wannes, Wissem Aidi; Hamdaoui, Ghaïth; Zemni, Hassène; Limam, Férid; Marzouk, Brahim

doi:10.1007/s11746-010-1751-2

Cited by 11 publications

(5 citation statements)

References 24 publications

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“…2011b), maturation stage (Ye et al . 2011; Tounsi et al . 2011a) and postharvest treatments, such as quarantine temperature (Contreras‐Oliva et al .…”

Section: Resultsmentioning

confidence: 99%

“…Phenolic and flavonoid stimulate the recent scientific interest for their considerable amounts in citrus fruits and wide range of biologic activities, such as antioxidant activities, protection against coronary heart diseases, and antiinflammatory, antitumor, and antimicrobial activities (Ramful et al 2011;Wang et al 2011;Yadav and Kalidhar 2011;Ye et al 2011;Park et al 2012). The change of their contents and antioxidant capacity depend on the variety (Ramful et al 2011;Zhang et al 2011;Tounsi et al 2011b), maturation stage Tounsi et al 2011a) and postharvest treatments, such as quarantine temperature (Contreras-Oliva et al 2011a), high-temperature conditioning (Lafuente et al 2011), ionizing radiation (Vanamala et al 2007), ethylene degreening (Mayuoni et al 2011;Sdiri et al 2012), edible coatings (Contreras-Oliva et al 2011b) and others (Obenland et al 2011;Tietel et al 2012). In the present study, the total phenolic content increased in the first week in both WL and WOL stored fruit kept stable in the middle of storage but decreased in the last 2 weeks of storage in fruit WL ( Fig.…”

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 99%

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Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage

Qian

Wang

Liu

et al. 2012

Journal of Food Processing and Preservation

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With‐leaf (WL) storage and selling are becoming increasingly popular with consumers for its attractiveness and freshness. To better understand the changes of quality attributes in fruit stored WL, quality, antioxidant properties and volatile in “Shatangju” mandarin were determined during the 9‐week storage at 5C. WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1‐diphenyl‐2‐picrylhydrazyl but increased ethanol content significantly, whereas WL storage had no significant effects on the content of total soluble solids, acetaldehyde and total phenolics, and reducing power. Furthermore, WL storage decreased the diversity of volatile compounds quickly. Based on the study, “Shatangju” mandarin fruit WL (packed with polyethylene film and fungicide‐treated) could be stored at 5C for up to 7 weeks. To the best of our knowledge, this is the first study thoroughly describing the quality profile of fruit stored WL. PRACTICAL APPLICATIONS This paper reports on the changes of quality, antioxidant activity and volatile compositions of “Shatangju” mandarin fruit stored with leaves (WLs) attached to the remaining pedicle at a temperature commonly encountered in the industry. From the results obtained, “Shatangju” mandarin stored WL deteriorates much quicker than without leaf because of faster accumulation of acetaldehyde and ethanol, and decrease in total soluble solids, titratable acidity, total phenolics, flavonoids, 1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity, reducing power and the volatile components. The results of the study suggest that a storage life of 7 weeks at 5C is recommended for commercial usage.

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“…2011b), maturation stage (Ye et al . 2011; Tounsi et al . 2011a) and postharvest treatments, such as quarantine temperature (Contreras‐Oliva et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 99%

Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage

Qian

Wang

Liu

et al. 2012

Journal of Food Processing and Preservation

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“…Lipid compounds are mainly categorized into eight subgroups, namely, fatty acyls, glycerolipids, polyketides, sphingolipids, prenol lipids, sterol lipids, saccharolipids, and glycerophospholipids ( Liebisch et al, 2020 ). The citrus fruit is mostly composed of lipids belonging to fatty acids and glycerophospholipids ( Kolesnik et al, 1989 ; Touns et al, 2011 ). Recently, studies on the glossy surface of the ‘Newhall’ navel orange mutant demonstrated that the decrease in aliphatic wax components such as aldehydes, alkanes, alcohols, and fatty acids was related to its glossy phenotype ( Liu et al, 2015 ; He et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

“…Lysophosphatidylethanolamines (LysoPEs) and lysophosphatidycholines (LysoPCs) were the hydrolytic products of glycerophospholipids by PLA2 ( Cowan, 2006 ), and they participated in regulating fruit quality formation and postharvest senescence ( Amaro and Almeida, 2013 ). By using GC, Touns et al (2011) had analyzed the lipid composition (mainly about fatty acids) of the oilseed in bitter orange and mandarin. But there were few reports of lipids profile in kumquat fruits to our limited knowledge.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Profiling and Gene Expression Analysis Unveil Differences in Flavonoid and Lipid Metabolisms Between ‘Huapi’ Kumquat (Fortunella crassifolia Swingle) and Its Wild Type

Dong

et al. 2021

Front. Plant Sci.

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To elucidate the mechanism underlying special characteristic differences between a spontaneous seedling mutant ‘Huapi’ kumquat (HP) and its wild-type ‘Rongan’ kumquat (RA), the fruit quality, metabolic profiles, and gene expressions of the peel and flesh were comprehensively analyzed. Compared with RA, HP fruit has distinctive phenotypes such as glossy peel, light color, and few amounts of oil glands. Interestingly, HP also accumulated higher flavonoid (approximately 4.1-fold changes) than RA. Based on metabolomics analysis, we identified 201 differential compounds, including 65 flavonoids and 37 lipids. Most of the differential flavonoids were glycosylated by hexoside and accumulated higher contents in the peel but lower in the flesh of HP than those of RA fruit. For differential lipids, most of them belonged to lysophosphatidycholines (LysoPCs) and lysophosphatidylethanolamines (LysoPEs) and exhibited low abundance in both peel and flesh of HP fruit. In addition, structural genes associated with the flavonoid and lipid pathways were differentially regulated between the two kumquat varieties. Gene expression analysis also revealed the significant roles of UDP-glycosyltransferase (UGT) and phospholipase genes in flavonoid and glycerophospholipid metabolisms, respectively. These findings provide valuable information for interpreting the mutation mechanism of HP kumquat.

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“…Consequently, citrus fruits are of great importance due to the interest of finding new sources of antibacterial and antioxidant compounds. However, no work has been done in bacterial inhibition and antioxidant capacity of citrus fruits to different stages of maturation [22]. Therefore, in this research, it was determined the bactericidal activity and antioxidant capacity of bagasse, juice and seeds of two citrus species cultivated in Mexico, C. limetta and C. reticulata, in two stages of maturity ( Table 1).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity and Food Pathogenic Bacteria Inhibition of Citrus limetta and Citrus reticulata

Damián-Reyna¹,

González‐Hernández²,

Ayala‐Zavala³

et al. 2019

Citrus - Health Benefits and Production Technology

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In this study, phenolic compounds in the juice, seed and bagasse of C. limetta and C. reticulata cultivated in Mexico at two ripening stages were determined, and their antioxidant capacities were evaluated using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2′-azin-bis-(3-etilbenzotiazolin-6-sulfonic acid) (ABTS) and oxygen radical absorption capacity test (ORAC) methods, as well as their antibacterial growth inhibition. We found that bagasse had the highest total phenol content and the highest total flavonoid content. The dominant flavonoid, hesperidin, was observed to be the highest in bagasse. Ascorbic acid was analyzed and C. limetta juice and C. reticulata bagasse had the highest contents. Antioxidant capacity showed variations in both, C. limetta and C. reticulata, juices which had the highest ABTS value; C. limetta juice and C. reticulata bagasse had the highest DPPH value; C. limetta juice and C. reticulata bagasse had the highest ORAC value. C. limetta and C. reticulata extracts showed the bactericidal effect at the range of 4-40 mg/mL, assayed against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enterica and Staphylococcus aureus. Overall, ripeness increased total phenol content (TPC), total flavonoid content (TFC), hesperidin content, antioxidant capacity and bactericidal effect. These results may provide useful information for future utilization of C. limetta and C. reticulata.

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Changes in Lipid Composition and Antioxidant Capacity of Bitter Orange (Citrus aurantium. L) and Mandarin (Citrus reticulata. Blanco) Oilseeds on Different Stages of Maturity

Cited by 11 publications

References 24 publications

Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage

Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage

Metabolic Profiling and Gene Expression Analysis Unveil Differences in Flavonoid and Lipid Metabolisms Between ‘Huapi’ Kumquat (Fortunella crassifolia Swingle) and Its Wild Type

Antioxidant Capacity and Food Pathogenic Bacteria Inhibition of Citrus limetta and Citrus reticulata

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