title: Fermented orange juice: source of higher carotenoid and flavanone contents.
abstract: The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones.
authors.affiliation: Área de Nutrición y Bromatologı́a, Departamento de Biologı́a Molecular e Ingenierı́a Bioquı́mica, Universidad Pablo de Olavide , Carretera de Utrera Km 1, E-41013 Sevilla, Spain.
authors.forename: Blanca
authors.initials: B
authors.lastname: Escudero-López
authors.forename: Isabel
authors.initials: I
authors.lastname: Cerrillo
authors.forename: Griselda
authors.initials: G
authors.lastname: Herrero-Martín
authors.forename: Damaso
authors.initials: D
authors.lastname: Hornero-Méndez
authors.forename: Angel
authors.initials: A
authors.lastname: Gil-Izquierdo
authors.forename: Sonia
authors.initials: S
authors.lastname: Medina
authors.forename: Federico
authors.initials: F
authors.lastname: Ferreres
authors.forename: Genoveva
authors.initials: G
authors.lastname: Berná
authors.forename: Francisco
authors.initials: F
authors.lastname: Martín
authors.forename: Maria-Soledad
authors.initials: MS
authors.lastname: Fernández-Pachón
mesh_terms: D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D002338:Carotenoids / Q000032:analysis* / Q000378:metabolism; D032084:Citrus sinensis / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology*; D005285:Fermentation; D044950:Flavanones / Q000032:analysis* / Q000378:metabolism; D005638:Fruit / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology; D010843:Pichia / Q000378:metabolism*
chemical_list: D044950:Flavanones; D002338:Carotenoids; C028610:flavanone