Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

A recently developed food, the so-called ultrafrozen orange juice (UFOJ), has been characterized in terms of carotenoid pigments, ascorbic acid, and color. The juice, obtained from Valencia late oranges, is frozen immediately after the squeezing of the oranges, which makes it a product showing good...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-02, Vol.55 (4), p.1347-1355
Main Authors: Meléndez-Martínez, Antonio J, Vicario, Isabel M, Heredia, Francisco J
Format: Article
Language:English
Subjects:
ascorbic acid
Ascorbic Acid - analysis
Beverages - analysis
Biological and medical sciences
carotenoids
Carotenoids - analysis
Citrus sinensis - chemistry
Color
food composition
Food industries
Food Preservation - methods
Freezing
frozen juice
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
novel foods
orange juice
pigments
ultrafrozen orange juice
vitamin content
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Summary:A recently developed food, the so-called ultrafrozen orange juice (UFOJ), has been characterized in terms of carotenoid pigments, ascorbic acid, and color. The juice, obtained from Valencia late oranges, is frozen immediately after the squeezing of the oranges, which makes it a product showing good organoleptic and nutritional quality. In relation to the carotenoid profile, it was observed that the 5,6-epoxy carotenoids violaxanthin and antheraxanthin (specifically (9Z)-violaxanthin and (9Z)- or (9‘Z)-antheraxanthin), were by far the major pigments and that dihydroxycarotenoids predominate over monohydroxycarotenoids. As far as color was concerned, it was seen that there were little differences among the juices analyzed. The hue of the samples, ranging from 77.19° to 80.15° and from 79.99° to 83.04° depending on the kind of instrumental measurement, and their chroma (ranging from 63.06 to 72.25 and from 44.40 to 58.38) revealed readily that the juice surveyed exhibited a deep orangeish coloration, the color coordinate best correlated with the total carotenoid content being b*. The levels of ascorbic acid ranged from 332.64 to 441.44 mg/L, with an average content of 391.06 ± 28.86 mg/L. Keywords: Ascorbic acid; carotenoids; CIELAB; color; ultrafrozen orange juice; Valencia oranges; vitamin C
ISSN:0021-8561
1520-5118
DOI:10.1021/jf063025b