Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties

Yoo, Kye Sang; Moon, BoKyung

doi:10.1016/j.foodchem.2015.09.079

Cited by 44 publications

(29 citation statements)

References 24 publications

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“…The content of the secondary metabolites, carotenoids and polyphenols as well as vitamin C, are the main determinants of the total antioxidant capacity of citrus fruit (Goldenberg et al, 2014;Goulas and Manganaris, 2012;Gurak et al, 2014;Yoo and Moon, 2016;Zou et al, 2015), and their relative content in the pulp has a direct influence on the nutritional quality of the Citrus species and cultivar.…”

Section: Changes In Secondary Metabolites During Fruit Maturationmentioning

confidence: 99%

Key determinants of citrus fruit quality: Metabolites and main changes during maturation

Lado

Gambetta

Zacarías

2018

Scientia Horticulturae

175

119

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Citrus is one of the main fruit crops in the world and widely recognized by their organoleptic, nutritional and health-related properties of both fresh fruit and juice. The genetic diversity among the genus and the autonomous and independent changes in peel and pulp, make the definition of standard maturity indexes of fruit quality difficult. Commercial maturity indexes in the citrus industry are usually based on peel coloration, percentage of juice, soluble solids/acidity ratio but their relevance may differ among varieties and the specific requirements of the markets. There is also a marked influence of environmental and agronomic conditions such as light and temperature, rootstock selection and plant nutrition, among others. Besides commercial requirements, a more comprehensive definition of fruit quality should also consider organoleptic and nutritional properties that are determined by a complex interaction among a number of bioactive components. Citrus fruit are an excellent source of many phytochemical, including ascorbic acid, carotenoids (antioxidant and pro-vitamin A), polyphenols, flavonoids, limonoids, terpenoids, etc., which greatly contribute to the health-related benefits of these fruits. Criteria and definition of the main maturity indexes for citrus fruit worldwide are described, as well as changes during fruit maturation in key components affecting organoleptic and nutritional properties. Moreover, the involvement of hormonal and nutritional signals and their interaction in the regulation of external and internal maturation of citrus fruit, as well as the influence of environmental and agronomic factors are also critically revised and discussed.

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Section: Changes In Secondary Metabolites During Fruit Maturationmentioning

confidence: 99%

Key determinants of citrus fruit quality: Metabolites and main changes during maturation

Lado

Gambetta

Zacarías

2018

Scientia Horticulturae

175

119

View full text Add to dashboard Cite

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“…The scores plot ( Fig. 1(a)) revealed well-defined clusters of samples corresponding to growth stages (weeks [1][2][3][4][5][6][7][8][9][10][11][12][13][14]. Clusters are organized from left to right as growth stages increase.…”

Section: Changes In Composition By Untargeted Analysismentioning

confidence: 99%

“…Fruit color is highly dependent on carotenoid composition . Studies on changes in carotenoid composition and gene expression controlling these changes revealed that the increase in carotenoid concentration during fruit growth involves color change; for example, from green to orange in the case of oranges and tangerines …”

Section: Introductionmentioning

confidence: 99%

“…4 Studies on changes in carotenoid composition and gene expression controlling these changes revealed that the increase in carotenoid concentration during fruit growth involves color change; for example, from green to orange in the case of oranges and tangerines. [5][6][7][8] Regarding phenolic compounds, a significant decrease in the abundance of caffeic, p-coumaric, ferulic and p-hydroxybenzoic acids in Ponkan (Citrus poonensis) and Huyou (Citrus paradisi) flesh and peel during maturation has been reported. 7 The abundance of flavonoids increased gradually during grapefruit (Citrus paradisi) growth, and decreased at the end of the maturation, while mRNA levels of genes encoding upstream enzymes (i.e.…”

Section: Introductionmentioning

confidence: 99%

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GC‐MS study of changes in polar/mid‐polar and volatile compounds in Persian lime (Citrus latifolia) during fruit growth

et al. 2018

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“…Oranges are recognized as a source of vitamin C, carotenoids and phenolic compounds that have high antioxidant capacity both in the juice and its byproducts, such as the albedo (mesocarp), which can be consumed fresh associated with the pulp (endocarp) or used in the preparation of products with functional properties for human consumption (YOO; MOON, 2016). The antioxidant substances present in the albedo can inhibit reactive free radicals and, consequently, protect other molecules against oxidation, generating health-promoting effects in the prevention of degenerative diseases, including cancer (CIRMI et al, 2016;YOO et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Quality, Bioactive Compounds and Antioxidant Activity During Maturation of Oranges Produced in the Borborema Territory

Silva

Sousa

et al. 2019

Rev. Caatinga

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The family farming from the Borborema Territory-PB, Brazil, produces sweet oranges that supply the regional market. In this context, it is necessary to define standards of identity and quality, as well as to quantify the bioactive compounds in the fruit, in view of adding value and creating more competitive markets. This work sought to evaluate the quality, bioactive compounds and total antioxidant activity (TAA) of oranges from family farming. A 33 factorial completely randomized design was used, with three cultivars (Baía, Comum, Mimo-do-Céu) and three maturity stages (predominantly green, green/yellow, yellow), with 60 replications of 1 fruit for the physical evaluations, and 4 of 15 fruit for the others. The whole fruits were evaluated by color index, length, diameter, fresh weight and firmness. The juice was assessed for yield, pH, soluble solids (SS), titratable acidity (TA), SS/AT ratio, and ascorbic acid. Total extractable polyphenols (TEP) and ABTS •+ and DPPH • total antioxidant activity (TAA) were measured in the juice and albedo. The 'Baía' and 'Mimo-do-Céu' oranges presented quality parameters aligned with the CEAGESP standards. On average, the ascorbic acid content was higher than 45 mg 100 g -1 , with 'Mimo-do-Céu' presenting the highest content (50.26 mg 100 g -1 ). During maturation, the firmness decreased, and the SS, TEP and TAA of the juice and the albedo increased. In general, the TEP content was about eight-fold higher in the albedo than juice, corresponding to the much higher TAA in this portion, thereby highlighting its higher functional potential, especially for 'Baía' orange. QUALIDADE, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIOXIDANTE DURANTE A MATURAÇÃO DE LARANJAS PRODUZIDAS NO TERRITÓRIO DA BORBOREMARESUMO -A agricultura familiar do Território da Borborema-PB, produz laranjas doces que supre o mercado regional. Nesse contexto, se faz necessária a definição de padrões de identidade e qualidade, bem como quantificar os compostos bioativos nas porções do fruto buscando a agregação de valor, visando mercados mais competitivos. O objetivo deste trabalho foi avaliar a qualidade, compostos bioativos e atividade antioxidante de laranjas da citricultura familiar. Utilizou-se um DIC, fatorial 3x3, com três cultivares ('Baía', 'Comum' e 'Mimo-do-Céu'), três estádios de maturação C1 (predominantemente verde); C2 (verde amarelado) e C3 (amarelo), com 60 repetições de um fruto para as avaliações físicas e 4 de 15 frutos para as demais. As avaliações no fruto inteiro foram: índice de coloração, comprimento, diâmetro, massa fresca e firmeza. No suco foram avaliados: rendimento, pH, sólidos solúveis, acidez titulável, SS/AT e ácido ascórbico. Os polifenóis extraíveis totais (PET) e atividade antioxidante total (AAT) foram determinados pelos métodos ABTS •+ e DPPH • no suco e albedo. As laranjas 'Baia' e 'Mimo-do-Céu' apresentam parâmetros de qualidade que se enquadram nas Normas do CEAGESP. Em média o teor de ácido ascórbico foi superior a 45 mg.100g -1 , sendo a 'Mimo-do-Céu' com maior teor (50,26 mg.10...

show abstract

Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties

Cited by 44 publications

References 24 publications

Key determinants of citrus fruit quality: Metabolites and main changes during maturation

Key determinants of citrus fruit quality: Metabolites and main changes during maturation

GC‐MS study of changes in polar/mid‐polar and volatile compounds in Persian lime (Citrus latifolia) during fruit growth

Quality, Bioactive Compounds and Antioxidant Activity During Maturation of Oranges Produced in the Borborema Territory

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