Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices.
Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-β-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.
Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil.|Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil.
Elisa
http://orcid.org/0000-0002-0623-2705
E
Brasili
Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil.|Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil.
Daniela F Seixas
http://orcid.org/0000-0003-0951-2304
DF
Chaves
Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, SP, Brazil.
Ana Augusta O
AA
Xavier
Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil.|Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, SP, Brazil.
Adriana Z
http://orcid.org/0000-0003-4547-6064
AZ
Mercadante
Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil.|Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil.
Neuza M A
NM
Hassimotto
Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil.|Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil.
Franco M
FM
Lajolo
D002338:Carotenoids / Q000737:chemistry*; D032084:Citrus sinensis / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006358:Hot Temperature; D061352:Pasteurization; D028321:Plant Preparations / Q000737:chemistry*
D005419:Flavonoids; D028321:Plant Preparations; D002338:Carotenoids
Bahia orange juice; Cara Cara orange juice; Citrus sinensis L. Osbeck; LC-MS/MS; antioxidant capacity; carotenoids; flavonoids