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Sun R, Xing R, Zhang J, Deng T, Ge Y, Zhang W, Chen Y. Quality changes of HHP orange juice during storage: Metabolomic data integration analyses. Food Chem 2023; 404:134612. [PMID: 36288672 DOI: 10.1016/j.foodchem.2022.134612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 09/18/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022]
Abstract
High hydrostatic pressure (HHP) is a non-thermal method of sterilizing orange juice. However, knowledge of the quality variation during its storage is limited. This study aimed to comprehensively analyze metabolite variations during HHP orange juice storage using gas chromatography-mass spectrometer and liquid chromatography-mass spectrometry. Fifty-seven volatiles and 49 non-volatiles were identified. Partial least square analysis results showed that 21 days was a dividing point for metabolites highly varied. Results of relative odor activity value showed nonanal, methyl butanoate, and ethyl butanoate decreased after six days, which might reduce fruity flavor. After 21 days, over 60 % of metabolites such as linalool, α-pinene, and ascorbic acids decreased while α-terpineol and limonin increased, which would likely result in a change of coniferous, tarry, and bitter, as well as decreased organoleptic quality and antioxidative activities. This study provides a theoretical basis to optimize the shelf-life of HHP orange juice and advice for consumers' choices.
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Affiliation(s)
- Ruixue Sun
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China; College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China
| | - Ranran Xing
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Jiukai Zhang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Tingting Deng
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Yiqiang Ge
- China Rural Technology Development Center, Beijing 100045, China
| | - Weiwei Zhang
- College of Science, China Agricultural University, Beijing 100083, China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
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Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds. Foods 2023; 12:foods12020400. [PMID: 36673492 PMCID: PMC9858198 DOI: 10.3390/foods12020400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20-30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5-2) than the Navel by-product.
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Visvanathan R, Williamson G. Review of factors affecting citrus polyphenol bioavailability and their importance in designing in vitro, animal, and intervention studies. Compr Rev Food Sci Food Saf 2022; 21:4509-4545. [PMID: 36183163 DOI: 10.1111/1541-4337.13057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 07/07/2022] [Accepted: 09/07/2022] [Indexed: 01/28/2023]
Abstract
Evidence from in vitro, animal, and human studies links citrus fruit consumption with several health-promoting effects. However, many in vitro studies disregard bioavailability data, a key factor determining responses in humans. Citrus (poly)phenol metabolism and bioavailability follow specific pathways that vary widely among individuals and are affected by several intrinsic (age, sex, gut microbiota, metabolic state, genetic polymorphisms) and extrinsic (food matrix, co-consumed food, (poly)phenol solubility, dose, food processing, lifestyle) factors. The gut microbiota is crucial to both absorption of citrus (poly)phenols and the production of catabolites, and absorption of both takes place mostly in the colon. Citrus (poly)phenol absorption can reach up to 100% in some individuals when the sum of the gut microbiota products are taken into account. This review emphasizes the importance of understanding citrus (poly)phenol absorption, metabolism, and bioavailability using evidence primarily derived from human studies in designing in vitro, animal, and further human clinical studies.
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Affiliation(s)
- Rizliya Visvanathan
- Department of Nutrition, Dietetics, and Food, School of Clinical Sciences at Monash Health, Faculty of Medicine, Nursing and Health Sciences, Monash University, Notting Hill, VIC, Australia
| | - Gary Williamson
- Department of Nutrition, Dietetics, and Food, School of Clinical Sciences at Monash Health, Faculty of Medicine, Nursing and Health Sciences, Monash University, Notting Hill, VIC, Australia
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Tomás-Navarro M, Navarro JL, Vallejo F, Tomás-Barberán FA. Novel Urinary Biomarkers of Orange Juice Consumption, Interindividual Variability, and Differences with Processing Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4006-4017. [PMID: 33724826 DOI: 10.1021/acs.jafc.0c08144] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Untargeted metabolomics identified urinary biomarkers able to discriminate between the intake of fresh hand-squeezed and industrially processed orange juices. Processing led to an upregulation in the excretion of hydroxy-polymethoxyflavone sulfates, abscisic acid, and sinapic acid 4'-glucuronide. The demethylated polymethoxyflavone metabolites were produced with a significant interindividual variability suggesting that they could originate from gut microbiota metabolism. No correlation between the excretion levels of flavanone and polymethoxyflavone metabolites was observed, showing that gut microbiota metabolism differences could be behind the interindividual variability. Subjects with a high excretion level of hesperetin conjugates could be low or high polymethoxyflavone excretors. Flavanone phase II metabolites were primarily glucuronides, while those of demethylated polymethoxyflavones were mainly sulfates. A comparative study with the available demethylated polymethoxyflavone standards suggested that the metabolites produced in humans could be tentatively 4'-hydroxy- and/or 3'-hydroxy-polymethoxyflavone sulfates. This study is the first to describe the bioavailability and metabolism of citrus juice polymethoxyflavones in humans.
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Affiliation(s)
- María Tomás-Navarro
- Laboratory of Food & Health, Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P. O. Box 164, 30100 Campus de Espinardo, Murcia, Spain
| | | | - Fernando Vallejo
- Laboratory of Food & Health, Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P. O. Box 164, 30100 Campus de Espinardo, Murcia, Spain
| | - Francisco A Tomás-Barberán
- Laboratory of Food & Health, Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P. O. Box 164, 30100 Campus de Espinardo, Murcia, Spain
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5
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Li Q, Li T, Baldwin EA, Manthey JA, Plotto A, Zhang Q, Gao W, Bai J, Shan Y. Extraction Method Affects Contents of Flavonoids and Carotenoids in Huanglongbing-Affected "Valencia" Orange Juice. Foods 2021; 10:783. [PMID: 33917278 PMCID: PMC8067400 DOI: 10.3390/foods10040783] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/25/2021] [Accepted: 03/31/2021] [Indexed: 11/20/2022] Open
Abstract
A previous study using healthy "Valencia" orange fruit found that juicing extraction methods dramatically changed the orange juice (OJ) flavor and phytochemical profiles. The present study was conducted to confirm whether the same changes occur when Huanglongbing (HLB)-affected oranges were used. HLB has extensively spread to most OJ processing regions around the world, substantially deteriorating fruit and juice flavor quality and altering the phytochemical profiles. In this study, the effect of two major juice extractor types, a shear force extractor (SFE) and a reamer extractor (RE), on the juice quality and physiochemical profile was assessed using HLB-affected orange fruit. Juice extracted via SFE resulted in a lower yield with lower peel oil and higher pellet (peel tissue particles) content compared to juice obtained via RE. The SFE juice also had higher levels of hesperidin and other flavonoid glycosides, mainly due to plentiful peel tissue particles. The SFE juice was also abundant in carotenoids due to a large amount of flavedo particles in the juice. On the other hand, polymethoxylated flavones occurred at higher concentrations in the RE juice, and this may be due to the higher peel oil content in this juice. The SFE juice was rich in flavonoid glycosides and carotenoids, which are associated with potential antioxidant properties; however, the extra portion of the phytonutrients mostly existed in the pellets and possibly had low bioavailability. The results obtained from the HLB-affected oranges are in agreement with the previous observations of healthy oranges.
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Affiliation(s)
- Qili Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; (Q.L.); (T.L.); (Q.Z.)
- Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Tao Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; (Q.L.); (T.L.); (Q.Z.)
- Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China
| | - Elizabeth A. Baldwin
- USDA-ARS, Horticultural Research Laboratory, Fort Pierce, FL 34945, USA; (E.A.B.); (J.A.M.); (A.P.)
| | - John A. Manthey
- USDA-ARS, Horticultural Research Laboratory, Fort Pierce, FL 34945, USA; (E.A.B.); (J.A.M.); (A.P.)
| | - Anne Plotto
- USDA-ARS, Horticultural Research Laboratory, Fort Pierce, FL 34945, USA; (E.A.B.); (J.A.M.); (A.P.)
| | - Qun Zhang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; (Q.L.); (T.L.); (Q.Z.)
- Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Wei Gao
- Inspection and Testing Center of Quality and Measurement, Yueyang 414000, China;
| | - Jinhe Bai
- USDA-ARS, Horticultural Research Laboratory, Fort Pierce, FL 34945, USA; (E.A.B.); (J.A.M.); (A.P.)
| | - Yang Shan
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; (Q.L.); (T.L.); (Q.Z.)
- Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China
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6
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Sun X, Yang H, Zhao W, Bourcier E, Baldwin EA, Plotto A, Irey M, Bai J. Huanglongbing and Foliar Spray Programs Affect the Chemical Profile of "Valencia" Orange Peel Oil. FRONTIERS IN PLANT SCIENCE 2021; 12:611449. [PMID: 33995429 PMCID: PMC8118161 DOI: 10.3389/fpls.2021.611449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 02/16/2021] [Indexed: 05/03/2023]
Abstract
Florida orange trees have been affected by huanglongbing (HLB) for more than a decade. To alleviate disease-caused tree decline, maintain fruit productivity, and reduce disease transmission, enhanced foliar spray programs combining vector control and nutritional supplementation have been applied to healthy and diseased trees. The aim of this research was to discover if the various foliar sprays affect fruit peel oil chemical components. In this study, "Valencia" orange trees, with or without HLB (HLB±), were treated with the grower standard program (control, C) or one of four proprietary enhanced foliar spray programs (N1, N2, N3, and N4) over 16 months. Compared with HLB-, HLB+ samples had lower concentrations of typical peel oil components, including valencene, octanal, and decanal, and were abundant in oxidative/dehydrogenated terpenes, such as carvone and limonene oxide. However, limonene, the dominant component, was not affected by any treatment. Control and three out of four enhanced foliar spray programs, N2, N3, and N4, had very little influence on the chemical profiles of both HLB- and HLB+ samples, while N1 treatment greatly altered the chemical profile of HLB+ samples, resulting in peel oil similar to that of HLB- samples.
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Affiliation(s)
- Xiuxiu Sun
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | - Huqing Yang
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
- Zhejiang A & F University, Hangzhou, China
| | - Wei Zhao
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | - Elise Bourcier
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | | | - Anne Plotto
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | - Mike Irey
- Southern Gardens Citrus Nursery, Clewiston, FL, United States
| | - Jinhe Bai
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
- *Correspondence: Jinhe Bai,
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Moser SE, Shin JE, Kasturi P, Hamaker BR, Ferruzzi MG, Bordenave N. Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit In Vitro Glucose Transport. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9387-9397. [PMID: 32786825 DOI: 10.1021/acs.jafc.0c03334] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The effect of formulating orange juice (OJ) with dietary fibers (DFs) on in vitro bioaccessibility of flavonoids and their ability to inhibit glucose transport in Caco-2 cells were investigated on Valencia orange fruit (OF), OJ, and OJ formulated with 1 and 2.8% DFs. DFs were either orange pomace (P) or commercial pulverized citrus pulp fiber (CF). Juice extraction and formulation with CF led to minimal loss of flavonoids compared to formulation with P (474 μmol/100 g for OF vs 315-368 μmol/100 g for OJ and OJ with CF, and 266-280 μmol/100 g for OJ with P). Addition of DFs led to similar or improved flavonoid bioaccessibility compared to OJ (9.5% in OJ vs 7.9-33.4% with DFs) but higher glucose transport in Caco-2 cells (0.45 μmol/min in OJ alone vs 0.64-0.94 μmol/min with DFs). This paradoxical effect was attributed to potential complexation of flavonoids and DFs, preventing flavonoids from interfering with glucose transport.
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Affiliation(s)
- Sydney E Moser
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- PepsiCo R&D, Purchase, New York 10577, United States
| | - Jin-E Shin
- PepsiCo R&D, Barrington, Illinois 60010, United States
| | | | - Bruce R Hamaker
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47905, United States
| | - Mario G Ferruzzi
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47905, United States
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina 28081, United States
| | - Nicolas Bordenave
- PepsiCo R&D, Barrington, Illinois 60010, United States
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
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Mas-Capdevila A, Teichenne J, Domenech-Coca C, Caimari A, Del Bas JM, Escoté X, Crescenti A. Effect of Hesperidin on Cardiovascular Disease Risk Factors: The Role of Intestinal Microbiota on Hesperidin Bioavailability. Nutrients 2020; 12:E1488. [PMID: 32443766 PMCID: PMC7284956 DOI: 10.3390/nu12051488] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 05/07/2020] [Accepted: 05/18/2020] [Indexed: 12/12/2022] Open
Abstract
Recently, hesperidin, a flavonone mainly present in citrus fruits, has emerged as a new potential therapeutic agent able to modulate several cardiovascular diseases (CVDs) risk factors. Animal and in vitro studies demonstrate beneficial effects of hesperidin and its derived compounds on CVD risk factors. Thus, hesperidin has shown glucose-lowering and anti-inflammatory properties in diabetic models, dyslipidemia-, atherosclerosis-, and obesity-preventing effects in CVDs and obese models, and antihypertensive and antioxidant effects in hypertensive models. However, there is still controversy about whether hesperidin could contribute to ameliorate glucose homeostasis, lipid profile, adiposity, and blood pressure in humans, as evidenced by several clinical trials reporting no effects of treatments with this flavanone or with orange juice on these cardiovascular parameters. In this review, we focus on hesperidin's beneficial effects on CVD risk factors, paying special attention to the high interindividual variability in response to hesperidin-based acute and chronic interventions, which can be partly attributed to differences in gut microbiota. Based on the current evidence, we suggest that some of hesperidin's contradictory effects in human trials are partly due to the interindividual hesperidin variability in its bioavailability, which in turn is highly dependent on the α-rhamnosidase activity and gut microbiota composition.
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Affiliation(s)
- Anna Mas-Capdevila
- Eurecat, Technology Centre of Catalunya, Nutrition and Health Unit, 43204 Reus, Spain; (A.M.-C.); (J.T.); (C.D.-C.); (A.C.); (J.M.D.B.)
- Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Campus Sescelades, 43007 Tarragona, Spain
| | - Joan Teichenne
- Eurecat, Technology Centre of Catalunya, Nutrition and Health Unit, 43204 Reus, Spain; (A.M.-C.); (J.T.); (C.D.-C.); (A.C.); (J.M.D.B.)
| | - Cristina Domenech-Coca
- Eurecat, Technology Centre of Catalunya, Nutrition and Health Unit, 43204 Reus, Spain; (A.M.-C.); (J.T.); (C.D.-C.); (A.C.); (J.M.D.B.)
| | - Antoni Caimari
- Eurecat, Technology Centre of Catalunya, Nutrition and Health Unit, 43204 Reus, Spain; (A.M.-C.); (J.T.); (C.D.-C.); (A.C.); (J.M.D.B.)
- Eurecat, Technology Centre of Catalunya, Biotechnology Area and Technological Unit of Nutrition and Health, 43204 Reus, Spain
| | - Josep M Del Bas
- Eurecat, Technology Centre of Catalunya, Nutrition and Health Unit, 43204 Reus, Spain; (A.M.-C.); (J.T.); (C.D.-C.); (A.C.); (J.M.D.B.)
| | - Xavier Escoté
- Eurecat, Technology Centre of Catalunya, Nutrition and Health Unit, 43204 Reus, Spain; (A.M.-C.); (J.T.); (C.D.-C.); (A.C.); (J.M.D.B.)
- Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Campus Sescelades, 43007 Tarragona, Spain
| | - Anna Crescenti
- Eurecat, Technology Centre of Catalunya, Nutrition and Health Unit, 43204 Reus, Spain; (A.M.-C.); (J.T.); (C.D.-C.); (A.C.); (J.M.D.B.)
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Hunlun C, de Beer D, Sigge GO, Van Wyk J. Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1029-1037. [PMID: 30009498 DOI: 10.1002/jsfa.9267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 06/14/2018] [Accepted: 07/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND There is epidemiological evidence that fruits and vegetables promote general health due to their phenolic composition. The phenolic composition of three commercially important citrus varieties ('Mandarin', 'Navel' orange and 'Valencia' orange), used for frozen concentrated orange juice (FCOJ) production in South Africa, were evaluated based on variety, production season and geographical region (Western Cape (WC) and Eastern Cape (EC)). RESULTS FCOJ from the WC had significantly (P < 0.05) lower titratable acidity (TA) and higher total soluble solids (TSS):TA ratio compared to FCOJ produced in the EC. The 'Navel' FCOJ, irrespective of season and region, had the highest (P < 0.05) phenolic content (sum of quantified compounds, TP). Regional effects were clear for the 'Mandarin' variety, the EC 'Mandarin' FCOJ had the highest TP and WC 'Mandarin' had the lowest. Seasonal differences were less evident. Variation that could be ascribed to regional differences were also found for individual phenolic compounds. CONCLUSION Robust data regarding the phenolic profile of FCOJ produced in South Africa, suitable for inclusion in food composition databases, were collected. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Cindy Hunlun
- Department of Food Science, Stellenbosch University, Matieland, South Africa
| | - Dalene de Beer
- Department of Food Science, Stellenbosch University, Matieland, South Africa
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Gunnar O Sigge
- Department of Food Science, Stellenbosch University, Matieland, South Africa
| | - Jessy Van Wyk
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, South Africa
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10
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de Paiva A, Gonçalves D, Ferreira P, Baldwin E, Cesar T. Postprandial effect of fresh and processed orange juice on the glucose metabolism, antioxidant activity and prospective food intake. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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11
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Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. Food Chem 2018; 265:39-48. [DOI: 10.1016/j.foodchem.2018.05.072] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Revised: 05/15/2018] [Accepted: 05/15/2018] [Indexed: 12/21/2022]
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12
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Escudero-López B, Ortega Á, Cerrillo I, Rodríguez-Griñolo MR, Muñoz-Hernández R, Macher HC, Martín F, Hornero-Méndez D, Mena P, Del Rio D, Fernández-Pachón MS. Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2777-2786. [PMID: 29124773 DOI: 10.1002/jsfa.8774] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 10/19/2017] [Accepted: 11/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Alcoholic fermentation of fruits has generated novel products with high concentrations of bioactive compounds and moderate alcohol content. The aim of this study was to evaluate the potential effect on cardiovascular risk factors of the regular consumption by healthy humans of a beverage obtained by alcoholic fermentation and pasteurization of orange juice. RESULTS Thirty healthy volunteers were enrolled in a randomized controlled study. The experimental group (n = 15) drank 500 mL orange beverage (OB) per day for 2 weeks (intervention phase), followed by a 3-week washout phase. Blood samples were collected at baseline (E-T0) and at the end of the intervention (E-T1) and washout (E-T2) phases. Controls (n = 15) did not consume OB during a 2-week period. OB intake significantly increased oxygen radical absorbance capacity (43.9%) and reduced uric acid (-8.9%), catalase (CAT) (-23.2%), thiobarbituric acid reactive substances (TBARS) (-30.2%) and C-reactive protein (-2.1%) (E-T1 vs. E-T0). These effects may represent longer-term benefits, given the decreased uric acid (-8.9%), CAT (-34.6%), TBARS (-48.4%) and oxidized low-density lipoprotein (-23.9%) values recorded after the washout phase (E-T2 vs. E-T0). CONCLUSION The regular consumption of OB improved antioxidant status and decreased inflammation state, lipid peroxidation and uric acid levels. Thus OB may protect the cardiovascular system in healthy humans and be considered a novel functional beverage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Blanca Escudero-López
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
| | - Ángeles Ortega
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain
| | - Isabel Cerrillo
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- Investigador Asociado, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago de Chile, Chile
| | - María-Rosario Rodríguez-Griñolo
- Área de Estadística e IO, Departamento de Economía, Métodos Cuantitativos e Historia Económica, Universidad Pablo de Olavide, Sevilla, Spain
| | - Rocío Muñoz-Hernández
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocio/CSIC/Universidad de Sevilla, Laboratorio de Hipertensión Arterial e Hipercolesterolemia, Sevilla, Spain
| | - Hada C Macher
- Servicio de Bioquímica Clínica, Hospital Virgen del Rocío, Sevilla, Spain
| | - Franz Martín
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain
| | - Dámaso Hornero-Méndez
- Departamento de Fitoquímica de Alimentos, Instituto de la Grasa-CSIC, Sevilla, Spain
| | - Pedro Mena
- Human Nutrition Unit, Department of Food & Drug, University of Parma, Parma, Italy
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food & Drug, University of Parma, Parma, Italy
| | - María-Soledad Fernández-Pachón
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- Investigador Asociado, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago de Chile, Chile
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13
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Kiefl J, Kohlenberg B, Hartmann A, Obst K, Paetz S, Krammer G, Trautzsch S. Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2370-2377. [PMID: 28285516 DOI: 10.1021/acs.jafc.7b00892] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Orange fruits from huanglongbing (HLB)-infected trees do not fully mature and show a severe off-flavor described as bitter-harsh, metallic, and less juicy and fruity. The investigation of juice from HLB-infected (HLBOJ) and healthy control oranges (COJ) by gas chromatography-mass spectrometry showed higher concentrations of fruity esters, such as ethyl butyrate and ethyl 2-methylbutyrate, and soapy-waxy alkanals, such as octanal and decanal, in the COJ, whereas the HLBOJ showed higher concentrations of green aldehydes such as hexanal and degradation compounds of limonene and linalool such as α-terpineol. Application of aroma extract dilution analysis on terpeneless peel oil led to the identification of long-chained aldehydes such as ( E, E)-2,4-decadienal, ( Z)-8-tetradecenal, trans-4,5-epoxy-( E)-2-decenal, ( Z)-4-decenal, and octanal with the highest flavor dilution factors among 25 odor-active volatiles in the peel oil of healthy oranges. Taste-guided fractionation and identification of the HLBOJ secondary metabolites followed by sensory validation revealed that flavanoids such as hesperidin may modulate the flavor to evoke the unacceptable harsh/metallic taste impression. Quantitation of the bitter components showed good correlation between the limonoid and flavanoid concentrations with the off-flavor and quality of the oranges obtained throughout the season.
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Affiliation(s)
- Johannes Kiefl
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Birgit Kohlenberg
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Anja Hartmann
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Katja Obst
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Susanne Paetz
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Gerhard Krammer
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Stephan Trautzsch
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
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14
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Gonçalves D, Ferreira P, Baldwin E, Cesar T. Health Benefits of Orange Juice and Citrus Flavonoids. PHYTOCHEMICALS IN CITRUS 2017. [DOI: 10.1201/9781315369068-10] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice. Food Chem 2017; 230:441-447. [DOI: 10.1016/j.foodchem.2017.03.041] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 03/06/2017] [Accepted: 03/08/2017] [Indexed: 01/30/2023]
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16
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Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1964-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Gualdani R, Cavalluzzi MM, Lentini G, Habtemariam S. The Chemistry and Pharmacology of Citrus Limonoids. Molecules 2016; 21:E1530. [PMID: 27845763 PMCID: PMC6273274 DOI: 10.3390/molecules21111530] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Accepted: 11/10/2016] [Indexed: 01/10/2023] Open
Abstract
Citrus limonoids (CLs) are a group of highly oxygenated terpenoid secondary metabolites found mostly in the seeds, fruits and peel tissues of citrus fruits such as lemons, limes, oranges, pumellos, grapefruits, bergamots, and mandarins. Represented by limonin, the aglycones and glycosides of CLs have shown to display numerous pharmacological activities including anticancer, antimicrobial, antioxidant, antidiabetic and insecticidal among others. In this review, the chemistry and pharmacology of CLs are systematically scrutinised through the use of medicinal chemistry tools and structure-activity relationship approach. Synthetic derivatives and other structurally-related limonoids from other sources are include in the analysis. With the focus on literature in the past decade, the chemical classification of CLs, their physico-chemical properties as drugs, their biosynthesis and enzymatic modifications, possible ways of enhancing their biological activities through structural modifications, their ligand efficiency metrics and systematic graphical radar plot analysis to assess their developability as drugs are among those discussed in detail.
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Affiliation(s)
- Roberta Gualdani
- Department of Chemistry "U. Shiff", University of Florence, Via della Lastruccia 3, Florence 50019, Italy.
| | - Maria Maddalena Cavalluzzi
- Department of Pharmacy-Drug Sciences, University of Studies of Bari Aldo Moro, Via E. Orabona n. 4, Bari 70126, Italy.
| | - Giovanni Lentini
- Department of Pharmacy-Drug Sciences, University of Studies of Bari Aldo Moro, Via E. Orabona n. 4, Bari 70126, Italy.
| | - Solomon Habtemariam
- Pharmacognosy Research Laboratories & Herbal Analysis Services, University of Greenwich, Central Avenue, Charham-Maritime, Kent ME4 4TB, UK.
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18
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Raithore S, Dea S, McCollum G, Manthey JA, Bai J, Leclair C, Hijaz F, Narciso JA, Baldwin EA, Plotto A. Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:422-9. [PMID: 25615579 DOI: 10.1002/jsfa.7105] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Revised: 01/12/2015] [Accepted: 01/17/2015] [Indexed: 05/19/2023]
Abstract
BACKGROUND Mandarins and mandarin hybrids have excellent flavor and color attributes, making them good candidates for consumption as fresh fruit. When processed into juice, however, they are less palatable, as they develop delayed bitterness when stored for a period of time. In this study the kinetics of delayed bitterness in two citrus mandarin hybrid siblings, 'Ambersweet' and USDA 1-105-106, was explored by sensory and instrumental analyses. In addition to the bitter limonoids, other quality factors (i.e. sugars, acids, pH, soluble solids content (SSC), titratable acidity (TA) and the ratio SSC/TA) were also measured. RESULTS The two citrus hybrid siblings had different chemical profiles, which were perceived by taste panels. USDA 1-105-106 developed delayed bitterness when the juice was stored for more than 4 h, similar to juice from 'Navel' oranges, but 'Ambersweet' did not. Bitterness in 'Ambersweet' was more affected by harvest maturity, as juice from earlier harvest had lower SSC but higher TA and bitter limonoids. CONCLUSION Since juice of USDA 1-105-106 shows delayed bitterness when stored for more than 4 h, this cultivar is not suitable for juice processing. Our finding that siblings can differ in chemical and sensory properties emphasize the importance of post-processing storage studies before releasing cultivars for juice.
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Affiliation(s)
- Smita Raithore
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Sharon Dea
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Greg McCollum
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - John A Manthey
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Jinhe Bai
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Clotilde Leclair
- École Nationale Supérieure Agronomique de Toulouse, Toulouse, France
| | - Faraj Hijaz
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Jan A Narciso
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Elizabeth A Baldwin
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Anne Plotto
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
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19
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Bai J, Baldwin EA, McCollum G, Plotto A, Manthey JA, Widmer WW, Luzio G, Cameron R. Changes in Volatile and Non-Volatile Flavor Chemicals of "Valencia" Orange Juice over the Harvest Seasons. Foods 2016; 5:E4. [PMID: 28231099 PMCID: PMC5224568 DOI: 10.3390/foods5010004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 12/12/2015] [Accepted: 12/23/2015] [Indexed: 11/25/2022] Open
Abstract
Florida "Valencia" oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.
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Affiliation(s)
- Jinhe Bai
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Elizabeth A Baldwin
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Greg McCollum
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Anne Plotto
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - John A Manthey
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Wilbur W Widmer
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Gary Luzio
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Randall Cameron
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
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20
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Peterson JJ, Dwyer JT, Jacques PF, McCullough ML. Improving the estimation of flavonoid intake for study of health outcomes. Nutr Rev 2015; 73:553-76. [PMID: 26084477 DOI: 10.1093/nutrit/nuv008] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Imprecision in estimating intakes of non-nutrient bioactive compounds such as flavonoids is a challenge in epidemiologic studies of health outcomes. The sources of this imprecision, using flavonoids as an example, include the variability of bioactive compounds in foods due to differences in growing conditions and processing, the challenges in laboratory quantification of flavonoids in foods, the incompleteness of flavonoid food composition tables, and the lack of adequate dietary assessment instruments. Steps to improve databases of bioactive compounds and to increase the accuracy and precision of the estimation of bioactive compound intakes in studies of health benefits and outcomes are suggested.
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Affiliation(s)
- Julia J Peterson
- J.J. Peterson, J.T. Dwyer, and P.F. Jacques are with the Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer and P.F. Jacques are with the Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer is with the Tufts University School of Medicine and Frances Stern Nutrition Center, Tufts Medical Center, Boston, Massachusetts, USA. M.L. McCullough is with the Epidemiology Research Program, American Cancer Society, Atlanta, Georgia, USA.
| | - Johanna T Dwyer
- J.J. Peterson, J.T. Dwyer, and P.F. Jacques are with the Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer and P.F. Jacques are with the Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer is with the Tufts University School of Medicine and Frances Stern Nutrition Center, Tufts Medical Center, Boston, Massachusetts, USA. M.L. McCullough is with the Epidemiology Research Program, American Cancer Society, Atlanta, Georgia, USA
| | - Paul F Jacques
- J.J. Peterson, J.T. Dwyer, and P.F. Jacques are with the Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer and P.F. Jacques are with the Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer is with the Tufts University School of Medicine and Frances Stern Nutrition Center, Tufts Medical Center, Boston, Massachusetts, USA. M.L. McCullough is with the Epidemiology Research Program, American Cancer Society, Atlanta, Georgia, USA
| | - Marjorie L McCullough
- J.J. Peterson, J.T. Dwyer, and P.F. Jacques are with the Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer and P.F. Jacques are with the Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA. J.T. Dwyer is with the Tufts University School of Medicine and Frances Stern Nutrition Center, Tufts Medical Center, Boston, Massachusetts, USA. M.L. McCullough is with the Epidemiology Research Program, American Cancer Society, Atlanta, Georgia, USA
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21
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Clemens R, Drewnowski A, Ferruzzi MG, Toner CD, Welland D. Squeezing fact from fiction about 100% fruit juice. Adv Nutr 2015; 6:236S-243S. [PMID: 25770266 PMCID: PMC4352186 DOI: 10.3945/an.114.007328] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Total fruit intake in the United States is ~1 cup equivalent per day, or one-half of the 2010 Dietary Guidelines for Americans recommendation for adults. Two-thirds of the fruit consumed is whole fruit and one-third is 100% juice. The nutritional value of whole fruit, with the exception of fiber and vitamin C, may be retained with appropriate juice production methods and storage conditions. One-hundred percent fruit juice consumption is associated with a number of health benefits, such as improved cardiovascular health and decreased obesity, although some of these and other potential benefits are controversial. Comprehensive analyses of the evidence by the Academy of Nutrition and Dietetics in 2014, the US Dietary Guidelines Advisory Committee in 2010, and the Australian Dietary Guidelines of 2013 concluded that 100% fruit juice is not related to adiposity in children when consumed in appropriate amounts for age and energy needs. However, some reports suggest the consumption of fruit juice contributes to unhealthful outcomes, particularly among children. A dietary modeling study on the best ways to meet the fruit intake shortfall showed that a combination of whole fruit and 100% juice improved dietary density of potassium and vitamin C without significantly increasing total calories. Notably, 100% juice intake was capped at amounts consistent with the 2001 American Pediatric Association guidance. The preponderance of evidence supports the position that 100% fruit juice delivers essential nutrients and phytonutrients, provides year-round access to a variety of fruits, and is a cost-effective way to help people meet fruit recommendations.
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Affiliation(s)
- Roger Clemens
- Horn, La Mirada, CA; University of Southern California School of Pharmacy, Los Angeles, CA; and California State University, Northridge, CA
| | - Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, Seattle, WA
| | - Mario G Ferruzzi
- Department of Food Science and Department of Nutrition Science, Purdue University, West Lafayette, IN
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22
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Silveira JQ, Cesar TB, Manthey JA, Baldwin EA, Bai J, Raithore S. Pharmacokinetics of flavanone glycosides after ingestion of single doses of fresh-squeezed orange juice versus commercially processed orange juice in healthy humans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12576-12584. [PMID: 25495754 DOI: 10.1021/jf5038163] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Orange juice is a rich source of flavonoids considered beneficial to cardiovascular health in humans. The objective of this study was to analyze the pharmacokinetics of the main flavanone glycosides, hesperidin and narirutin, in humans after the consumption of two styles of orange juice, fresh-squeezed (FOJ) and commercially processed (POJ), differing in their amounts of soluble and insoluble forms of these compounds. Healthy human subjects consumed 11.5 mL/kg body weight of FOJ, and after an interval of 30 days, consumed the same quantity of POJ. The results showed that there were no significant differences in the Tmax of the pharmacokinetic curves for the metabolites of hesperidin and narirutin following the consumption of the two styles of juices, and corrected for differences in doses in the POJ and FOJ, there were also no significant differences in the AUC and Cmax values and percent absorption of these compounds.
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Affiliation(s)
- Jacqueline Q Silveira
- Food and Nutrition Department, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP , Rodovia Araraquara-Jau km1, Araraquara, SP 14801-902, Brazil
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