Citrus juice extraction systems: effect on chemical composition and antioxidant activity of clementine juice.
Clementines are especially appreciated for their delicious flavor, and recent years have seen a great increase in the consumption of clementine juice. In previous decades, antioxidant compounds have received particular attention because of widely demonstrated beneficial health effects. In this work, the organoleptic, volatile flavor, and antioxidant quality of clementine juice were studied with regard to the influence on them by different juice extraction systems: plug inside fruit and rotating cylinders. The results showed that juice extracted by the former method presented higher yields and hesperidin content, which was related to higher antioxidant activity, demonstrated by ORAC and LDL assays. The organoleptic quality was not affected by the processing technique, whereas there were significant differences in the chemical flavor profile. There are important differences in chemical and functional quality between juice extraction techniques, which must be taken into account when employing processing systems to produce high-quality products.
Grupo de Investigación en Sustancias Bioactivas, Sede de Investigación Universitaria, Universidad de Antioquia, Carrera 53 # 61-30 Lab 229, Medellín, Colombia.
Rafael
R
Álvarez
Catarina P
CP
Carvalho
Jelver
J
Sierra
Oscar
O
Lara
David
D
Cardona
Julian
J
Londoño-Londoño
D000328:Adult; D000975:Antioxidants / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D002957:Citrus / Q000737:chemistry*; D005260:Female; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008297:Male; D008875:Middle Aged; D013649:Taste
D000975:Antioxidants