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Antioxidant activity of pasteurized and sterilized commercial red orange juices
Author(s) -
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
Publication year - 2005
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200500139
Subject(s) - pasteurization , abts , chemistry , food science , anthocyanin , antioxidant , dpph , orange (colour) , orange juice , shelf life , ferric , biochemistry , organic chemistry
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.