title: Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
abstract: Previously, we reported that alcoholic fermentation enhanced flavanones and carotenoids content of orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitative and quantitative profile of bioactive compounds and the antioxidant capacity of fermented orange juice. Ascorbic acid (203 mg/L), total flavanones (647 mg/L), total carotenoids (7.07 mg/L) and provitamin A (90.06 RAEs/L) values of pasteurized orange beverage were lower than those of fermented juice. Total phenolic remained unchanged (585 mg/L) and was similar to that of original juice. The flavanones naringenin-7-O-glucoside, naringenin-7-O-rutinoside, hesperetin-7-O-rutinoside, hesperetin-7-O-glucoside and isosakuranetin-7-O-rutinoside, and the carotenoids karpoxanthin and isomer, neochrome, lutein, ζ-carotene, zeaxanthin, mutatoxanthin epimers, β-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced a decrease in antioxidant capacity of fermented juice. However, TEAC (5.45 mM) and ORAC (6353 μM) values of orange beverage were similar to those of original orange juice. The novel orange beverage could be a valuable source of bioactive compounds with antioxidant capacity and exert potential beneficial effects.
authors.affiliation: a Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología , Universidad Pablo de Olavide , Sevilla , Spain ;
authors.forename: Blanca
authors.initials: B
authors.lastname: Escudero-López
authors.affiliation: a Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología , Universidad Pablo de Olavide , Sevilla , Spain ;|b Investigador Asociado de la Facultad de Ciencias de la Salud, Universidad Autónoma de Chile , Santiago de Chile , Chile ;
authors.forename: Isabel
authors.initials: I
authors.lastname: Cerrillo
authors.affiliation: c Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC , Murcia , Spain ;
authors.forename: Ángel
authors.initials: Á
authors.lastname: Gil-Izquierdo
authors.affiliation: d Departamento de Fitoquímica de Los Alimentos, Instituto de la Grasa-CSIC , Sevilla , Spain ;
authors.forename: Dámaso
authors.initials: D
authors.lastname: Hornero-Méndez
authors.affiliation: a Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología , Universidad Pablo de Olavide , Sevilla , Spain ;
authors.forename: Griselda
authors.initials: G
authors.lastname: Herrero-Martín
authors.affiliation: a Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología , Universidad Pablo de Olavide , Sevilla , Spain ;|e CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide , Sevilla , Spain.
authors.forename: Genoveva
authors.initials: G
authors.lastname: Berná
authors.affiliation: c Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC , Murcia , Spain ;
authors.forename: Sonia
authors.initials: S
authors.lastname: Medina
authors.affiliation: c Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC , Murcia , Spain ;
authors.forename: Federico
authors.initials: F
authors.lastname: Ferreres
authors.affiliation: a Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología , Universidad Pablo de Olavide , Sevilla , Spain ;|e CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide , Sevilla , Spain.
authors.forename: Franz
authors.initials: F
authors.lastname: Martín
authors.affiliation: a Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología , Universidad Pablo de Olavide , Sevilla , Spain ;|b Investigador Asociado de la Facultad de Ciencias de la Salud, Universidad Autónoma de Chile , Santiago de Chile , Chile ;
authors.forename: María-Soledad
authors.initials: MS
authors.lastname: Fernández-Pachón
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D032084:Citrus sinensis / Q000737:chemistry*; D005069:Evaluation Studies as Topic; D005285:Fermentation; D044950:Flavanones / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling; D005638:Fruit / Q000737:chemistry; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D005960:Glucosides / Q000032:analysis; D006569:Hesperidin / Q000031:analogs & derivatives / Q000032:analysis; D006358:Hot Temperature; D061352:Pasteurization; D010636:Phenols / Q000032:analysis; D000072664:Provitamins / Q000032:analysis; D014801:Vitamin A / Q000032:analysis
chemical_list: D000975:Antioxidants; D044950:Flavanones; D005419:Flavonoids; D005960:Glucosides; D010636:Phenols; D000072664:Provitamins; C545247:hesperetin-7-glucoside; C529068:naringenin-7-O-glucoside; D014801:Vitamin A; D002338:Carotenoids; D006569:Hesperidin; C005273:naringenin; D001205:Ascorbic Acid; C538973:isosakuranetin
keywords: Alcoholic fermentation; antioxidant capacity; bioactive compounds; food composition; orange juice