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Lipid composition of commercially canned single‐strength orange juice
Author(s) -
Nagy Steven,
Nordby Harold E.,
Smoot John M.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545089
Subject(s) - phospholipid , chemistry , orange juice , food science , composition (language) , orange (colour) , chromatography , glycolipid , polyunsaturated fatty acid , lipid oxidation , fatty acid , biochemistry , linguistics , philosophy , membrane , antioxidant
The lipid composition of commercially canned single‐strength orange juice ranged from 84–101 mg/100 ml juice (overall mean 95 ± 6). Phospholipid phosphorus, expressed as mg/100 ml juice, showed a range of from 1.56–1.95, while phospholipid phosphorus/lipid values (as µg‐P/mg lipid) were within a very narrow range, 18.9 ± 1.1. The percentage distribution of lipid classes in these juices was 24–35% neutral lipids, 18–23% resin acids and glycolipids, and 43–53% phospholipids and other polar lipids. Five fatty acids, i.e. C 16 , C 16:1 , C 18:1 , C 18:2 , and C 18:3 , accounted for over 93% of all fatty acids. The relative percentages of C 18:2 and C 18:3 differed between seasonal juices. The lipid composition does not warrant inclusion in nutritional labeling; however, lipid levels may be useful in detecting adulteration.