title: Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder.
abstract: The healthy properties of citrus fruits have been attributed to ascorbic acid and phenolic compounds, mainly to flavonoids. Flavonoids are important phytonutrients because they have a wide range of biological effects that provide health-related properties. In this context, this study seeks to characterise the phenolic compounds in lemon and their stability in different drying processes (freeze-drying and vacuum-drying) and storage conditions (-18 and 50°C for 1 and 3months). A powerful high-performance liquid chromatography coupled to DAD and electrospray-ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS) method has been applied for the separation, identification, and quantification of 19 phenolic compounds and 4 organic acids. To our knowledge, two hydroxycinnamic acids have been identified for the first time in lemon. Folin-Ciocalteu was applied to determine total phenolic compounds and TEAC, FRAP, and ORAC were applied to determine the antioxidant capacity of lemon. Total phenolic content significantly differed in the samples analysed, vacuum-dried lemon showing the highest phenolic content, followed by freeze-dried lemon and, finally, vacuum-dried lemon stored at 50°C for 1 and 3months. The content in furanic compounds was determined to evaluate the heat damage in lemon and it was showed an increase with the thermal treatment because of the triggering of Maillard reaction. As exception of ORAC, antioxidant-capacity assays were not correlated to phenolic content by HPLC due to the formation of antioxidant compounds during Maillard reaction.
authors.affiliation: Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain.
authors.forename: Patricia
authors.initials: P
authors.lastname: García-Salas
authors.forename: Ana María
authors.initials: AM
authors.lastname: Gómez-Caravaca
authors.forename: David
authors.initials: D
authors.lastname: Arráez-Román
authors.forename: Antonio
authors.initials: A
authors.lastname: Segura-Carretero
authors.forename: Eduardo
authors.initials: E
authors.lastname: Guerra-Hernández
authors.forename: Belén
authors.initials: B
authors.lastname: García-Villanova
authors.forename: Alberto
authors.initials: A
authors.lastname: Fernández-Gutiérrez
mesh_terms: D000143:Acids / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D002957:Citrus / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D005663:Furans / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D011208:Powders / Q000737:chemistry; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D000143:Acids; D000975:Antioxidants; D005419:Flavonoids; D005663:Furans; D010636:Phenols; D010936:Plant Extracts; D011208:Powders; C039281:furan