Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges

Kirkwood Navel and Ruby Valencia are two spontaneous bud-mutations of the ordinary Washington Navel and Valencia late oranges characterized by the red coloration of their flesh. The purpose of this study was to analyze the physiological features, internal fruit quality, contents of relevant bioactiv...

Full description

Saved in:
Bibliographic Details
Published in:Antioxidants 2022-09, Vol.11 (10), p.1905
Main Authors: Zacarías-García, Jaime, Pérez-Través, Laura, Gil, José-Vicente, Rodrigo, María-Jesús, Zacarías, Lorenzo
Format: Article
Language:English
Subjects:
Acids
antioxidant
Antioxidants
Ascorbic acid
Bioactive compounds
Carotenoids
Citric acid
Citrus fruits
Citrus sinensis
Flavonoids
Food quality
Fruits
Lipophilic
Maturation
Nutritional aspects
nutritional quality
Orange
Organic acids
red-fleshed oranges
Succinic acid
Tocopherols
Vitamin C
Vitamin E
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Kirkwood Navel and Ruby Valencia are two spontaneous bud-mutations of the ordinary Washington Navel and Valencia late oranges characterized by the red coloration of their flesh. The purpose of this study was to analyze the physiological features, internal fruit quality, contents of relevant bioactive compounds and antioxidant capacity in the pulps of the red-fleshed fruits compared with the ordinary oranges during late development and maturation. In general, the content of sugars, organic acids, vitamin C, tocopherols, total phenolics and flavonoids, the hydrophilic antioxidant capacity and their changes during maturation were similar in the red-fleshed oranges and in the corresponding blond oranges. However, the mature Ruby fruits contained lower concentrations of sugars, malic and succinic acid and higher levels of citric acid than the ordinary Valencia. The major difference between the pulps of the Kirkwood and Ruby oranges and those of the ordinary oranges was the higher lipophilic antioxidant capacity and SOAC (singlet oxygen absorption capacity) of the former. Together, the high and unique content and composition of carotenoids in Kirkwood and Ruby may contribute to an enhanced antioxidant capacity without any detrimental effects on other fruit-quality attributes, making these varieties good sources of phytochemicals for the fresh-fruit and juice-processing citrus industries.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox11101905