Changes in nutraceutical composition of lemon juices according to different industrial extraction systems

Marín, Francisco; Martínez, Marina; Uribesalgo, T.; Castillo, S.; Frutos, María José

doi:10.1016/s0308-8146(02)00102-4

Cited by 91 publications

(52 citation statements)

References 23 publications

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“…The maximum level of this flavanone was only 0.6 -0.8% of the dry weight in mature fruits. In another study, the content of flavonoids (mainly flavanones) and the antioxidative potential was determined in two varieties of lemon juice obtained by either squeezing or by means of two industrial systems [129]. The amount of flavonoids in both types of manufactured juice was at least double that of the hand-squeezed juice.…”

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Fruit maturation [130], harvest date [126], storage [5, 126,127], cold storage [125], squeezing [5, 9], pasteurization [5,9,72,120,122], extraction [129], concentration [5], freezing [9,122], freeze-drying [127], light treatment [99], debittering [123], and irradiation [126,127].…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

“…The major flavanones discussed in the relevant publications are the aglycones (hesperetin [9, 122,124] [129,130] and didymin [5,125]) and the neohesperidose glycosides (neohesperidin [124,125], naringin [9, 99, 124 -127] and poncirin [125,127]). The alterations in flavanone glycosides during cold storage (up to 12 or 15 days at 48C) were determined in segments and juice made from grapefruits, mandarin-type fruits, tangelos and oranges [125].…”

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 99%

“…Grapefruits [124,126], buckwheat [131], rooibos tea [117], artichokes [132], honey [133], parsley [134], olives [85,134,135], lemons [129,130,136], lettuce [137], pepper [137], chicory [137], wine [138,139], grape juice [7], grapes [124], wheat [140], plums [124], peas [124], bamboo leaves [64,141], oranges [5,66,124,142], ponkan (mandarin-type) [143], tangerine essential oils [144], broccoli [145], hop [18], cabbage [124], and blueberries [124].…”

Section: Food Sourcesmentioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Grafting [136], time of harvest [130,137], storage [146], maturity [130], wine ageing [147], geographical origin [144,147], authentication [133], juice and nectar production [129], distribution in fruit [142,143], thermal treatment [5,148], cold-pressing of essential oils [144], extraction procedures [85,142], and recovery from waste [85].…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

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Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

139

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 99%