Mutagenicity and possible occurrence of flavonol aglycones in heated orange juice

Ekasari, Indriati; Bonestroo, M.H.; Jongen, W.M.F.; Pilnik, W.

doi:10.1016/0308-8146(89)90070-8

Cited by 8 publications

(6 citation statements)

References 9 publications

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“…1988), lemon (Robertson and Samanego, 1986), and pear (Bevridge and Harrison, 1984). Such browning damages the appearance, quality, and occasionally the safety of the juices (Stich et al, 1981), although we were unable to confirm the reported increase in the formation of heatinduced mutagens in fruit juices (Ekasari et al, 1986(Ekasari et al, ,1989; .…”

Section: Introductioncontrasting

confidence: 57%

Inhibiton of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods

Molnár-Perl¹,

Friedman²

1990

J. Agric. Food Chem.

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Enzymatic and nonenzymatic browning reactions may adversely affect the quality, nutritional value, and safety of foods. A need therefore exists to develop methods to control such reactions in a variety of foods. Reflectance measurements were used to compare the relative effectiveness of a series of compounds in inhibiting browning in freshly prepared and commercial fruit juices including apple, grape, grapefruit, orange, and pineapple juices. The potential inhibitors tested include ascorbic acid, a commercial formulation called Sporix, sodium sulfite, iV-acetyl-L-cysteine, L-cysteine, and reduced glutathione. For comparison, related studies were also carried out with several protein-containing foods such as casein, barley flour, soy flour, nonfat dry milk, and the commercial infant formula Isomil. The results revealed that under certain conditions SH-containing IV-acetyl-L-cysteine and the tripeptide reduced glutathione may be as effective as sodium sulfite in preventing both enzymatic and nonenzymatic browning. The unique electronic and nucleophilic properties of sulfhydryl compounds that enable them to act as inhibitors of both enzymatic and nonenzymatic browning are discussed. These sulfur amino acids merit further study to assess their potential for preventing long-term food browning under practical storage and processing conditions.

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Section: Introductioncontrasting

confidence: 57%

Inhibiton of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods

Molnár-Perl¹,

Friedman²

1990

J. Agric. Food Chem.

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“…Interestingly, the content of vitamin C and phenolic compounds correlated to the mutagenicity (4). Although heating, normally used in processing OJ, is insufficient to release mutagenic flavonol as aglycones from their glycosides (kaempherol and quercetin), other compounds such as Maillard intermediary product (130) or mutagenic browning products derived from free lysine, histidine, or other amino acids (132) might be generated. As an alternative hypothesis to OJ mutagenicity, one should recall that plant-derived compounds have antibacterial activity (133), which might partially explain the OJ mutagenicity in bacteria.…”

Section: Prooxidant Effect Genotoxicity and Carcinogenicity Of Oj: mentioning

confidence: 99%

“…Mazaki et al (129) observed mutagenic activity in Salmonella/ microsome assay. Heated OJ, as well as the acid hydrolysate, were mutagenic and cytotoxic in Salmonella typhimurium without S-9-mix (hepatic microsome fraction, added to simulate mammalian metabolism), after neutralization to pH 7.4 (130,131). More recent data of Friedman et al (132) did not confirm the dramatic increase in mutagenicity reported for heated OJ, and the response without S-9 activation was similar for juices either heated or not, ranging from 2 to 3 times the background values.…”

Section: Prooxidant Effect Genotoxicity and Carcinogenicity Of Oj: mentioning

confidence: 99%

Orange Juice and Cancer Chemoprevention

Franke

Guecheva

Henriques

et al. 2013

Nutrition and Cancer

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Orange juice (OJ) is among the most consumed fruit juices worldwide, and its chemopreventive action is fairly addressed in the literature. This review critically presents the available evidence linking OJ with cancer chemoprevention and on discussing the putative mechanisms and negative health effects. The chemopreventive action of OJ is related to its effect on metabolic enzymes and its antiinflammatory, cytoprotective/apoptotic, hormonal, cell signaling-modulating, antioxidant, and antigenotoxic effects. Most studies on OJ are in vitro, and few are conducted in vivo. Results from in vitro studies must be interpreted carefully because these findings do not consider in vivo bioavailability. However, such results are useful for studying the impact of different processing and storage methods on OJ's chemopreventive effect. Evidence of OJ's chemoprevention in humans is limited. OJ is antimutagenic in bacteria and antigenotoxic in humans and rodents. Studies using rodent cancer models showed that OJ is cancer chemopreventive, influencing either the induction stage or the promotion stage. The composition and, therefore, the chemopreventive action of OJ might be influenced by different cultivars, climates, extraction methods, packaging, storage temperatures, and shelf lives, among other factors. Epidemiological studies and randomized controlled intervention studies in humans evaluating the chemopreventive effect of OJ, taking into consideration variability in OJ composition, are needed.

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“…Although treatment at high temperatures does eliminate pathogens, it can have an adverse effect on the nutritional and organoleptic properties of juices (Ekasari et al . ; Friedman et al . ; Vikram et al .…”

Section: Introductionmentioning

confidence: 99%

Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature

Kim

Rhee

2015

J Appl Microbiol

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Mutagenicity and possible occurrence of flavonol aglycones in heated orange juice

Cited by 8 publications

References 9 publications

Inhibiton of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods

Inhibiton of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods

Orange Juice and Cancer Chemoprevention

Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature

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