Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

Cebadera-Miranda, Laura; Díaz, Luis Alfredo Baratas; Días, María Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Igual, Marta; Martínez‐Navarrete, Nuria; Fernández‐Ruiz, Virginia; Morales, Patrícia; Cámara, Montaña

doi:10.1016/j.foodchem.2018.07.094

Cited by 69 publications

(85 citation statements)

References 26 publications

(36 reference statements)

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“…This is not surprising as citric acid is high in lemons and causes sourness in citrus (Jordan, Seelye, & McGlone, ). The concentration of malate, citrate, and ascorbate in the fruit used in this study is slightly lower than previous studies on Sanguinelli grown in Spain (Cebadera‐Miranda et al., ) and Moro and Tarocco from Italy (Arena, Fallico, & Maccarone, ) but similar to what was seen in Cara Cara, Moro, and Sanguinello in Turkey (Yilmaz et al., ). Regional differences, maturation of the fruit, differences in processing and handling, and other environmental factors may have contributed to these differences.…”

Section: Discussioncontrasting

confidence: 53%

Evaluation of California‐Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling

Simons

McNeil

Pham

et al. 2019

Journal of Food Science

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The acceptability of Moro, Tarocco, Cara Cara, Shahani, Bream Tarocco, Boukhobza, and Sanguinelli oranges from both commercial and research orchards was tested with adult (n = 152) and child (n = 72) consumers. Qualitative focus groups were also conducted to understand consumer familiarity and thoughts about the fruit. Sensory descriptive and chemical analyses were carried out to identify drivers of liking. Overall, consumers preferred the lighter colored varieties consisting of Tarocco, Cara Cara, and Boukhobza. One cluster of adults (n = 80) showed preferences towards sweet and fruity flavors and away from sourness and citric acid. The second adult cluster (n = 72) was tolerant of the sour fruit but did not like fruit high in bitterness and flavonoid content. The largest child cluster (n = 42) showed preferences for samples higher in orange and tropical flavors (Cara Cara, Tarocco, and Boukhobza varieties). The appearance of the Cara Cara was strongly liked by the consumer population in both quantitative and qualitative settings. Hunter scale a color values strongly correlated to the higher berry/dried fruit flavors, and concentrations of naringenin. Focus group participants noted that they were relatively unfamiliar with blood oranges. Growers and producers may want to invest in the lighter colored varieties, such as Cara Cara, Tarocco, Boukhobza and Shahani, as these were liked by a majority of consumers and were low in less desirable sensory characteristics, such as bitterness and sourness. Practical Application Through consumer tests, sensory evaluation, and chemical analyses, this research uncovered which sensory properties may drive consumer acceptance of blood and Cara Cara oranges, and informed potential production and marketing strategies for increasing their consumption. This information should benefit the citrus industry as a whole and may enhance the use of specialty oranges by the food, beverage, and food service industries.

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Section: Discussioncontrasting

confidence: 53%

Evaluation of California‐Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling

Simons

McNeil

Pham

et al. 2019

Journal of Food Science

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“…The consumption of blood oranges contributes to a daily intake of 9.4 mg/d (up to 55 mg/d) of anthocyanins and 58.5 mg/d (up to 340 mg/d) of vitamin C, respectively [74]. Citrus fruit samples (Sanguinello and Tarocco cultivars) showed vitamin C values higher than 54.9 mg/100 g of edible portion [75].…”

Section: Vitamin Cmentioning

confidence: 99%

Hesperidin and SARS-CoV-2: New Light on the Healthy Function of Citrus Fruits

Bellavite

Donzelli²

2020

Antioxidants

158

140

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Among the many approaches to Coronavirus disease 2019 (COVID-19) prevention, the possible role of nutrition has so far been rather underestimated. Foods are very rich in substances, with a potential beneficial effect on health, and some of these could have an antiviral action or be important in modulating the immune system and in defending cells from the oxidative stress associated with infection. This short review draws the attention on some components of citrus fruits, and especially of the orange (Citrus sinensis), well known for its vitamin and flavonoid content. Among the flavonoids, hesperidin has recently attracted the attention of researchers, because it binds to the key proteins of the Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Several computational methods, independently applied by different researchers, showed that hesperidin has a low binding energy, both with the coronavirus “spike” protein, and with the main protease that transforms the early proteins of the virus (pp1a and ppa1b) into the complex responsible for viral replication. The binding energy of hesperidin to these important components is lower than that of lopinavir, ritonavir, and indinavir, suggesting that it could perform an effective antiviral action. Furthermore, both hesperidin and ascorbic acid counteract the cell damaging effects of the oxygen free radicals triggered by virus infection and inflammation. There is discussion about the preventive efficacy of vitamin C, at the dose achievable by the diet, but recent reviews suggest that this substance can be useful in the case of strong immune system burden caused by viral disease. Computational methods and laboratory studies support the need to undertake apposite preclinical, epidemiological, and experimental studies on the potential benefits of citrus fruit components for the prevention of infectious diseases, including COVID-19.

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“…Anthocyanin content is considered an important quality component due to the attributed antioxidant activity of these compounds. The antioxidant activity of anthocyanin in blood orange fruits is useful for human health, with an impact on some diseases, including anti-inflammatory, anticancer, and antidiabetic, due to the prevention of oxidation and free-radical chain reactions [ 5 , 6 , 7 , 8 , 9 ]. In blood oranges, 10 anthocyanins were previously identified [ 6 , 10 ], with the major anthocyanins in the flesh being cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) [ 1 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

et al. 2020

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Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars (“Moro”, “Tarocco”, “Sanguinello”, and “Sanguine”) stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in “Sanguinello”, especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with “Sanguinello” having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in “Sanguinello” and increased during storage. Overall, these results together with the sensory analysis suggested that “Sanguinello” would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.

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Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

Cited by 69 publications

References 26 publications

Evaluation of California‐Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling

Evaluation of California‐Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling

Hesperidin and SARS-CoV-2: New Light on the Healthy Function of Citrus Fruits

Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

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