Antioxidant activity of pasteurized and sterilized commercial red orange juices

Blood orange juice is a typical Italian product whose red color is primarily associated with anthocyanin pigments. Two orange‐based products are present on the market: pasteurized pure juice with 40 days of shelf life, and sterilized beverage containing minimum 12% of concentrated fruit juice. The a...

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Bibliographic Details
Published in:Molecular nutrition & food research 2005-12, Vol.49 (12), p.1129-1135
Main Authors: Fiore, Alberto, La Fauci, Luca, Cervellati, Rinaldo, Guerra, Maria Clelia, Speroni, Ester, Costa, Stefano, Galvano, Giacomo, De Lorenzo, Antonino, Bacchelli, Vanessa, Fogliano, Vincenzo, Galvano, Fabio
Format: Article
Language:English
Subjects:
Anthocyanin
Anthocyanins - analysis
Anthocyanins - pharmacology
Antioxidant
Antioxidants - analysis
Antioxidants - pharmacology
Benzothiazoles
Beverages - analysis
Biological and medical sciences
Biphenyl Compounds
Blood orange juice
Chromatography, High Pressure Liquid
Citrus sinensis - chemistry
Ferric Compounds - chemistry
Food engineering
Food Handling - methods
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Hydrogen-Ion Concentration
Mass Spectrometry
Oxidation-Reduction
Pasteurization
Picrates
Piperidones
Sterilization
Sulfonic Acids
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Summary:Blood orange juice is a typical Italian product whose red color is primarily associated with anthocyanin pigments. Two orange‐based products are present on the market: pasteurized pure juice with 40 days of shelf life, and sterilized beverage containing minimum 12% of concentrated fruit juice. The aim of the present paper is to verify the relationships between the antioxidant properties and the anthocyanins content in a sampling of pasteurized and sterilized commercial red orange juices. The anthocyanins composition was determined by HPLC‐MS/MS, while the antioxidant activity was evaluated by the Briggs‐Rauscher reaction, selected in order to acquire information at acid pH values, by three radical scavenging assays (DMPD, 2‐2′‐azinobis‐(3‐ethylenbenzothiazoline‐6‐sulfonic acid) diammonium salt (ABTS), DPPH), and by FRAP assay to monitor the ferric reducing power. Results showed that antioxidant activity, particularly when measured by ABTS method, is positively related to the content of anthocyanins and that the reduction of anthocyanins content, typical of commercial long‐shelf life juices, leads to a remarkable loss of antioxidant power.
ISSN:1613-4125
1613-4133
DOI:10.1002/mnfr.200500139