Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice

Scalzo, Roberto Lo; Iannoccari, T.; Summa, C.; Morelli, Roberto; Rapisarda, Paolo

doi:10.1016/j.foodchem.2003.05.005

Cited by 108 publications

(52 citation statements)

References 16 publications

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“…The results related to the TSS, pH, TAA, and TPC evaluation are in agreement with data reported in literature for blood orange juice [6,23,24]. The total anthocyanin content of the juice was estimated to be 7.56 ± 0.87 mg/L.…”

Section: Physicochemical Properties Of Blood Orange Juicesupporting

confidence: 90%

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

2015

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Abstract:The clarification of blood orange juice by ultrafiltration (UF) was investigated by using three hollow fiber membrane modules characterized by different membrane materials (polysulfone (PS) and polyacrylonitrile (PAN)) and molecular weight cut-off (MWCO) (50 and 100 kDa). The performance of selected membranes was investigated in terms of productivity and selectivity towards total anthocyanin content (TAC), total phenolic content (TPC), and total antioxidant activity (TAA). All selected membranes allowed a good preservation of antioxidant compounds; however, the most suitable membrane for the clarification of the juice was found to be the PS 100 kDa membrane. In optimized operating conditions this membrane exhibited steady-state fluxes of 7.12 L/m 2 h, higher than those measured for other investigated membranes. Rejections towards TPC and TAA were of the order of 17.5% and 15%, respectively. These values were lower than those determined for PS 50 kDa and PAN 50 kDa membranes. In addition, the PS 100 kDa membrane exhibited a lower rejection (7.3%) towards TAC when compared to the PS 50 kDa membrane (9.2%).

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Section: Physicochemical Properties Of Blood Orange Juicesupporting

confidence: 90%

“…These compounds constitute useful markers to allow the recognition and evaluation of nutritional quality in both fresh and processed products [6]. In addition, epidemiological studies highlight a strong relationship between the consumption of fruits and vegetables and health benefits due to the prevention of degenerative processes.…”

Section: Introductionmentioning

confidence: 99%

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

2015

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“…Lo Scalzo et al [13] found that the antioxidant properties of thermally treated blood orange juice was variable depending on both the kind of thermal treatment and antioxidant assay. Indeed, the inhibition of enzymatically mediated linoleic acid peroxidation was increased by thermal treatments, while the scavenging effect toward OH, generated by Fenton reaction, and (1,1-diphenyl-2-picryl-hydrazyl) (DPPH), decreased.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of pasteurized and sterilized commercial red orange juices

Fiore¹,

Fauci

Cervellati

et al. 2005

Mol. Nutr. Food Res.

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Blood orange juice is a typical Italian product whose red color is primarily associated with anthocyanin pigments. Two orange-based products are present on the market: pasteurized pure juice with 40 days of shelf life, and sterilized beverage containing minimum 12% of concentrated fruit juice. The aim of the present paper is to verify the relationships between the antioxidant properties and the anthocyanins content in a sampling of pasteurized and sterilized commercial red orange juices. The anthocyanins composition was determined by HPLC-MS/MS, while the antioxidant activity was evaluated by the Briggs-Rauscher reaction, selected in order to acquire information at acid pH values, by three radical scavenging assays (DMPD, 2-2'-azinobis-(3-ethylenbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), DPPH), and by FRAP assay to monitor the ferric reducing power. Results showed that antioxidant activity, particularly when measured by ABTS method, is positively related to the content of anthocyanins and that the reduction of anthocyanins content, typical of commercial long-shelf life juices, leads to a remarkable loss of antioxidant power.

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“…The antioxidant activity (AntOx) (three replicates) was measured spectrophotometrically by using the stabilized, artificial-free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH), according to the method described by Lo Scalzo et al [23], and was expressed as gallic acid equivalents (mg GAE/100 mL).…”

Section: Determination Of Antioxidant Activitymentioning

confidence: 99%

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

Rizzolo

Cortellino

2017

Beverages

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Abstract:In order to minimize the precipitate formation upon pasteurization for whey-fruit juice-based beverages, a novel type of functional beverage was prepared, in which whey was replaced with Ricotta-cheese whey (RCW). Aiming at evaluating the influence of fruit juice type (yellow: apple, pear; red: blueberry, strawberry) and pasteurization conditions on color and antioxidants, four fruit-RCW-based beverages (juice/RCW ratio: 80/20, 14% soluble solids content) were prepared and divided into two lots, and each lot was pasteurized according to different times/temperatures. After pasteurization, no formation of precipitate was observed in the bottles, even if some turbidity, ranging from 25 NTU (pear-RCW) to 190 NTU (blueberry-RCW), was observed. The blending of juices with RCW caused color darkening in apple, pear, and strawberry blends, and brightening in the blueberry one. The pasteurization conditions had a greater impact on the color changes of 'yellow' beverages than those of the 'red' ones. With a lethal rate F 10 100 = 14, there was a greater decrease in the total phenolic content (TPC) in blueberry-, strawberry-, and apple-RCW beverages, and a greater decrease in the monomeric anthocyanin pigment (MAP) and a smaller increase in the percent of polymeric color, in the blueberry-RCW beverage. Results on the antioxidant activity suggested that the Maillard reaction products formed in response to thermal treatment and/or the formation of anthocyanin polymers, likely compensate for the loss of antioxidant activity due to TPC and MAP degradations.

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Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice

Cited by 108 publications

References 16 publications

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

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

Antioxidant activity of pasteurized and sterilized commercial red orange juices

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

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