title: Antioxidant activity of pasteurized and sterilized commercial red orange juices.
abstract: 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.
authors.affiliation: Department of Food Science, University Federico II, Naples, Italy.
authors.forename: Alberto
authors.initials: A
authors.lastname: Fiore
authors.forename: Luca
authors.initials: L
authors.lastname: La Fauci
authors.forename: Rinaldo
authors.initials: R
authors.lastname: Cervellati
authors.forename: Maria Clelia
authors.initials: MC
authors.lastname: Guerra
authors.forename: Ester
authors.initials: E
authors.lastname: Speroni
authors.forename: Stefano
authors.initials: S
authors.lastname: Costa
authors.forename: Giacomo
authors.initials: G
authors.lastname: Galvano
authors.forename: Antonino
authors.initials: A
authors.lastname: De Lorenzo
authors.forename: Vanessa
authors.initials: V
authors.lastname: Bacchelli
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
authors.forename: Fabio
authors.initials: F
authors.lastname: Galvano
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000494:pharmacology; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D052160:Benzothiazoles; D001628:Beverages / Q000032:analysis*; D001713:Biphenyl Compounds; D002851:Chromatography, High Pressure Liquid; D032084:Citrus sinensis / Q000737:chemistry*; D005290:Ferric Compounds / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D013058:Mass Spectrometry; D010084:Oxidation-Reduction; D010851:Picrates; D010881:Piperidones; D013451:Sulfonic Acids
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D052160:Benzothiazoles; D001713:Biphenyl Compounds; D005290:Ferric Compounds; D010851:Picrates; D010881:Piperidones; D013451:Sulfonic Acids; C491664:dimethylpiperidone; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; C004931:1,1-diphenyl-2-picrylhydrazyl