Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C

The purpose of this study was to evaluate the specific contribution of carotenoids and vitamin C to the lipophilic and hydrophilic antioxidant capacity, respectively, of the pulp of citrus fruits using the genetic diversity in pigmentation and in the carotenoid complement. To this end, six citrus varieties were selected: two mandarins, Clemenules ( Citrus clementina) and Nadorcott ( C. reticulata); two grapefruits ( C. paradisi), Marsh and Star Ruby; and two sweet oranges ( C. sinensis), Valencia late and Valencia Ruby. Total carotenoid content and composition in the pulp of fruits were very different, in relation to their color singularities. Valencia Ruby and Nadorcott had the highest carotenoid content, accumulating the former large amounts of linear carotenes (phytoene, phytofluene, and lycopene) and Nadorcott of β-cryptoxanthin. Orange fruits contained the highest amount of vitamin C while in Nadorcott mandarin it was substantially lower. Analysis of antioxidant capacity, evaluated by 2,2’-azino-di-(3-ethylbenzthiazoline sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, in the pulp of the different fruit varieties indicated a high and positive correlation between vitamin C content and hydrophilic antioxidant capacity. Nevertheless, a weak correlation was observed between carotenoids content and lipophilic antioxidant capacity in the pulp extracts assayed by ABTS. Overall, vitamin C in the pulp of citrus fruit had an important contribution to the hydrophilic antioxidant capacity, whereas that of carotenoids to lipophilic antioxidant capacity was very variable, being the highest that of Valencia Ruby orange, with large concentrations of lycopene and phytoene, followed by Nadorcott mandarin, with high β-cryptoxanthin content.

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Spray-Drying Microencapsulation of Pink Guava (Psidium guajava) Carotenoids Using Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves as Encapsulating Materials

Polymers ◽

10.3390/polym14020310 ◽

2022 ◽

Vol 14 (2) ◽

pp. 310

Author(s):

María Carolina Otálora ◽

Andrea Wilches-Torres ◽

Jovanny A. Gómez Castaño

Keyword(s):

Antioxidant Capacity ◽

Spray Drying ◽

Aloe Vera ◽

Carotenoid Content ◽

Wall Material ◽

Uniform Size ◽

Spherical Type ◽

Opuntia Ficus Indica ◽

Natural Colorant ◽

Total Carotenoid Content

In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV–vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is proposed as a convenient alternative means to incorporate guava carotenoids, a natural colorant with a high antioxidant capacity, and dietary fiber content in the manufacture of functional products, which is a topic of interest for the food, pharmaceutical, and cosmetic industries.

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Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201664020387 ◽

2016 ◽

Vol 64 (2) ◽

pp. 387-393

Author(s):

Alena Andrejiová ◽

Alžbeta Hegedűsová ◽

Miroslav Šlosár ◽

Silvia Barátová

Keyword(s):

Vitamin C ◽

Positive Impact ◽

Research Work ◽

Carotenoid Content ◽

Cucurbita Moschata ◽

Total Carotenoid ◽

Total Carotenoids ◽

Total Carotenoid Content ◽

Technological Processing ◽

Winter Squash

The winter squash is an important source of antioxidants, especially carotenoids. The aim of submitted research work was to determine the effect of genotype, storage and different methods of technological processing (baking, boiling and sterilization) on the content of ascorbic acid and total carotenoids in fruits of winter squash (Cucurbita moschata Duch. ex Poir.). The small-plot field experiment was established at Slovak University of Agriculture in Nitra in 2013. Five cultivars of winter squash (‘Liscia’, ‘Orange’, ‘Hannah’, ‘UG 205 F1’ and ‘Waltham’) were examined in experiment. The total carotenoids content in the pulp of fresh fruits was ranged from 9.33 to 15.10 mg.100 g−1. Its highest value was determined in case of ‘Orange’ variety. The storage and the thermal treatment of fruit pulp in case of baking had positive impact from the total carotenoid content point of view. The baking resulted in the increase of its value in winter squash. On the contrary, sterilization tended to the decrease of total carotenoid content in edible part of squash. The total carotenoids content in the baking pulp was ranged from 14.27 to 31.87 mg.100 g−1. The vitamin C content before storage and technological processing ranged in interval from 13.88 to 18.69 mg.100 g−1. Particular thermal methods of processing and storage resulted in decrease of vitamin C content in the pulp of all winter squash varieties.

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Free radicals scavenging -antioxidant phytochemicals in cherry tomato (Solanum lycopersicon var. Ceresiforme (DUNAL) A. Gray)

Bangladesh Journal of Botany ◽

10.3329/bjb.v43i3.21591 ◽

2015 ◽

Vol 43 (3) ◽

pp. 255-260

Author(s):

Gyanendra Kumar Rai ◽

Rajesh Kumar ◽

Ranjeet Ranjan Kumar ◽

Sheetal Dogra

Keyword(s):

Vitamin C ◽

Water Soluble ◽

Soluble Solids ◽

Carotenoid Content ◽

Total Carotenoid ◽

Cherry Tomato ◽

Total Carotenoids ◽

Total Carotenoid Content ◽

Maximum Acidity ◽

Lycopene Content

Significant differences (p ? 0.05) were observed among the cherry tomato lines for the principal antioxidants, viz. total carotenoids, lycopene and vitamin-C. Vitamin-C content ranged from 17.62 - 46.16 mg/100 g, the total carotenoid content ranged from 3.86 - 6.66 mg/100 g and lycopene content ranged from 2.83 - 5.26 mg/100 g on fresh weight basis. The total phenolics, another important class of antioxidants, also differed significantly amongst the cherry tomato line (12.41-31.17 mg gallic acid equivalent/100 g). Significant variation (p ? 0.05) was also observed for pH and titrable acidity. The pH varied from 4.15 - 4.52 and anhydrous citric acid ranged from 0.050 up to 0.323%. The total soluble solids were 3.41 - 5.16%. The maximum vitamin-C content was recorded in VRCT-6 (46.16 mg/100 g) closely followed by VRCT-7 (45.51 mg/100 g) and VRCT-15 (44.71 mg/100 g), whereas maximum total carotenoid content were recorded in VRCT-16 (6.66 mg/100 g) followed by VRCT-7 (6.48 mg/100 g) and VRCT-1(6.36 mg/100 g), respectively. On the other hand, maximum lycopene content was estimated in VRCT-16 (5.26 mg/100 g) followed by VRCT-3 (5.23 mg/100 g) and VRCT-14 (4.73 mg/100 g). Maximum acidity and total water soluble solids were recorded in VRCT-9 (0.323%) and VRCT-7 (5.16%), respectively. DOI: http://dx.doi.org/10.3329/bjb.v43i3.21591 Bangladesh J. Bot. 43(3): 255-260, 2014 (December)

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Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk

Jurnal Riset Teknologi Industri ◽

10.26578/jrti.v10i1.1754 ◽

2016 ◽

Vol 10 (1) ◽

pp. 64-69

Author(s):

Fauziati Fauziati ◽

Yuni Adiningsih ◽

Ageng Priatni

Keyword(s):

Vitamin C ◽

Citrus Fruit ◽

Edible Coating ◽

Edible Coatings ◽

Test Results ◽

Citrus Fruits ◽

Fixed Amount ◽

Food Items ◽

Quality Of Food

Edible coatings represent preservation techniques also function as a packaging material that is applied directly to food items including fruits. Its use is intended to extend the shelf life and improve the quality of food products and is biodegradable materials that are more environmentally friendly. Research Stearin use as edible coating on citrus fruits have been done. The use of stearin used was 0%, 0.1% and 0.2% combined with gelatin at a fixed amount that is 2 g. Edible coatings applied to citrus fruit which gained the best results are stearin 0.1% with test results shrinkage lowest weight on day 12 amounted to 5.598% for the treatment of immersion and can retain the vitamin C content of 40.3 mg / 100 g and can maintain antioksioksidan to 12 days with the antioxidant content of 74.7%.ABSTRAKEdible coating merupakan teknik pengawetan sekaligus berfungsi sebagai bahan pengemasan yang diaplikasikan secara langsung pada bahan pangan termasuk buah buahan. Penggunaannya dimaksudkan untuk memperpanjang masa simpan dan memperbaiki kualitas produk pangan serta merupakan bahan yang biodegradable sehingga lebih ramah lingkungan. Penelitian penggunaan Stearin kelapa sawit sebagai edible coating pada buah jeruk telah dilakukan. Penggunaan stearin yang digunakan adalah 0%, 0.1% dan 0.2% yang dikombinasikan dengan gelatin dengan jumlah tetap yaitu 2 g. Edible coating diaplikasikan ke buah jeruk dimana diperoleh hasil terbaik yaitu stearin 0.1% dengan hasil uji susut bobot terendah pada hari ke 12 sebesar 5.598% untuk perlakuan celup dan dapat mempertahankan kandungan vitamin C sebesar 40.3 mg/100 gr serta dapat mempertahankan antioksioksidan sampai 12 hari dengan kandungan antioksidan 74.7%. Kata kunci : Stearin, Edible Coating, buah jeruk

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Antioxidants in Varieties of Chicory (Cichorium intybusL.) and Wild Poppy (Papaver rhoeasL.) of Southern Italy

Journal of Chemistry ◽

10.1155/2015/923142 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8 ◽

Cited By ~ 19

Author(s):

Anna Montefusco ◽

Giuliana Semitaio ◽

Pier Paolo Marrese ◽

Andrea Iurlaro ◽

Monica De Caroli ◽

...

Keyword(s):

Southern Italy ◽

Antioxidant Activities ◽

Carotenoid Content ◽

Cultivated Plants ◽

Total Carotenoid ◽

Papaver Rhoeas ◽

Edible Portion ◽

Total Carotenoid Content ◽

Lipophilic Antioxidant ◽

Basal Rosette

We report the hydrophilic and lipophilic antioxidant activities, as well as the total phenol, flavonoid, tocochromanol (tocopherol and tocotrienol), and carotenoid contents in the edible portion of wild and cultivated varieties of chicory (Cichorium intybusL.) and in the basal rosette leaves of the wild species of poppy (Papaver rhoeasL.), known by natives as “paparina,” collected in the countryside of Salento (South Apulia, Italy). We analyzed (1) two cultivars of chicory, the “Catalogna” harvested in the area between S. Pietro Vernotico and Tuturano (Brindisi) and the “Otrantina” harvested in Otranto (Lecce); (2) two wild chicory ecotypes harvested in S. Pietro Vernotico (Brindisi) and Statte (Taranto), respectively; (3) the basal leaves of wild poppy harvested in Sternatia (Lecce). In all samples, our results showed that the hydrophilic antioxidant activity is, generally, higher than the lipophilic activity. Poppy leaves exhibited the highest hydrophilic and lipophilic antioxidant activities and the highest concentration of total phenols and flavonoids. Tocopherols were detected only as traces. Among the extracted carotenoids, lutein andβ-carotene were the most abundant in all analyzed samples. Total carotenoid content was greater in wild than in cultivated plants.

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Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽

10.3390/pr9071228 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1228

Author(s):

Amro B. Hassan ◽

Salah A. Al Maiman ◽

Mohammed A. Mohammed ◽

Ghedeir M. Alshammari ◽

Dalal A. Alkhudhayri ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Vitamin C ◽

Bioactive Compounds ◽

Mineral Content ◽

Crude Fiber ◽

Carotenoid Content ◽

Total Phenolic ◽

Total Carotenoid ◽

Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

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Polyphenols, Vitamin C, in Vitro Antioxidant Capacity, α-Amylase and COX-2 Inhibitory Activities of Citrus Samples from Aceh, Indonesia

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000481 ◽

2019 ◽

Vol 89 (5-6) ◽

pp. 337-347 ◽

Cited By ~ 1

Author(s):

Constanze Thieme ◽

Anna Westphal ◽

Angelika Malarski ◽

Volker Böhm

Keyword(s):

Vitamin C ◽

Antioxidant Capacity ◽

Inhibitory Activity ◽

Trolox Equivalent Antioxidant Capacity ◽

Citrus Fruits ◽

Antioxidant Capacities ◽

Trolox Equivalent ◽

Cox 2 ◽

Highly Correlated

Abstract. This study was conducted to analyse antioxidant potencies, vitamin C contents, polyphenol profiles, antidiabetic and anti-inflammatory potencies of citrus fruits from Indonesia. Total phenolics contents (TPC) of seven citrus fruits from northern Aceh, Indonesia, were measured using Folin-Ciocalteu (FC) and Fast Blue BB (FBBB) methods. Total flavonoid content (TFC) test showed for peel and pulp extracts of calung and jeruk takengon (local mandarin) the highest values. H-TEAC (hydrophilic trolox equivalent antioxidant capacity) and H-ORAC (hydrophilic oxygen reactive absorbance capacity) antioxidant capacity were highest for peel and pulp of jeruk takengon, calung and kruet mameh. Interestingly, peel extracts showed no α-amylase inhibition activity whilst pulp showed weak inhibitory activity. Polyphenol composition was dominated by flavanones, with hesperidin and neohesperidin as main flavanones (hesperidin: 131–5433 mg/100 g DW, neohesperidin: 431–4131 mg/100 g DW). Vitamin C contents were highly correlated with antioxidant capacities in pulp (R2 = 0.95 and R2 = 0.94 at p < 0.01 for H-TEAC and H-ORAC, respectively), and TPC and TFC were highly correlated with antioxidant capacities (R2 = 0.99 and R2 = 0.98 for TPC FC in pulp and R2 = 0.93 and R2 = 0.84 in peel for H-TEAC and H-ORAC, respectively; R2 = 0.88 and R2 = 0.80 in pulp, and R2 = 0.68 and R2 = 0.75 for TFC in peel for H-TEAC and H-ORAC at p < 0.01). In-vitro COX-2 inhibitory activity tests resulted in higher activity for pulp compared to the corresponding peel extracts except for calung. Pulp extract of jeruk takengon showed the highest activity. In general, local citrus fruits from Aceh, Indonesia, are potential sources of polyphenols and vitamin C.

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Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences

Journal of Agricultural Science and Food Technology ◽

10.36630/jasft_21006 ◽

2021 ◽

Vol 7 (4) ◽

pp. 57-65

Author(s):

Md. Hafizul Haque Khan ◽

◽

Mohammad Mainuddin Molla ◽

Ashfak Ahmed Sabuz ◽

Md. Golam Ferdous Chowdhury ◽

...

Keyword(s):

Vitamin C ◽

Sensory Evaluation ◽

Consumer Preferences ◽

Value Added ◽

Orange Peel ◽

Nutritional Composition ◽

Carotenoid Content ◽

Nutritional Requirement ◽

Total Carotenoid ◽

Total Carotenoid Content

The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.

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Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.9715 ◽

2016 ◽

Vol 19 (0) ◽

Cited By ~ 1

Author(s):

Carolina Rojas-Garbanzo ◽

Ana Mercedes Pérez ◽

Fabrice Vaillant ◽

María Lourdes Pineda-Castro

Keyword(s):

Costa Rica ◽

Antioxidant Capacity ◽

Starch Content ◽

Carotenoid Content ◽

Antioxidant Compounds ◽

Bactris Gasipaes ◽

Palm Fruit ◽

Peach Palm ◽

Total Carotenoid Content ◽

Significant Difference

Summary The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a potential source of bioactive compounds. The variability present in five batches of peach palm fruit obtained from two regions in Costa Rica: Tucurrique (T) and Pérez Zeledón (PZ), was studied. Significant differences were found for fruit weight, length and width amongst the batches studied. The moisture, fat and protein contents of the Tucurrique fruit were significantly lower than those from Pérez Zeledón. No significant difference in starch content was found between any of the batches of peach palm fruit studied. In terms of antioxidant compounds, the total carotenoid content ranged between 109 and 202 µg β-carotene equivalents/g dry weight (dw), while the total polyphenol content varied from 54 to 106 mg gallic acid equivalents (GAE) /100 g (dw). Both these components presented variability amongst the five batches. The antioxidant capacity was determined by the ORAC method and only the PZ 3 sample presented significant differences from the other four batches. The average hydrophilic antioxidant capacity was 37 ± 7 µmol of Trolox equivalents (TE)/g (dw). Overall, the peach palm fruit showed potential to be used in the development of functional foods since the variability of the raw peach-palm fruit, determined by applying a principal component analysis, showed that some characteristics of this fruit were not affected by harvest time and showed no differences between the batches from the two areas.

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