Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria

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• 作者：Vincenzo Sicari ; Teresa Maria Pellicanò…
• 关键词：Citrus juices ; Soluble solids total ; Ascorbic acid ; Phenolic total ; Flavonoid total ; Antioxidant activity
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：10
• 期：4
• 页码：773-780
• 全文大小：389 KB
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：10

文摘

Juices from 15 citrus varieties (six oranges, one lemon, two grapefruit, three bergamot, one cedar, one mandarin and one chinotto) from Calabria (Italy) were investigated mainly on quality parameters, total flavonoids, total phenolic compounds, total anthocyanin, ascorbic acid and antioxidant capacity (ABTS and DPPH assay). Total phenolic compounds had highest values, ranging from 1.54 mg/mL and 1.43 mg/mL respectively for pink grapefruit (PG) and yellow grapefruit (YG), to 0.92 and 0.96 mg/mL for cedar (C) and mandarin (Ma) respectively. Total anthocyanins ranged from 0.31 μg/mL yellow grapefruit (YG) to 3.51 μg/mL tarocco (T). Total flavonoids ranged from 0.09 mg/mL tarocco (T) to 0.24 mg/mL castagnaro (BC). In general the three cultivars of bergamot (BFe, BC and BF) have the greatest amount of flavonoids. All the analysed samples exhibit a good content of bioactive compounds.