Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed <Emphasis Type="Italic">Citrus</Emphasis> juices

The impact of minimal heat-processing of juices on the activities of endogenous pectin methylesterase (PE) and peroxidase (POD) was compared between Citrus species. Mono-cultivar juices were produced from three orange (Citrus sinensis (L.) Osbeck cvs. ‘Navelina’, ‘Salustiana’, and ‘Navelate’), two lemon (Citrus limon (L.) Burm. f. cvs. ‘Verna’ and ‘Primofiori’), and two Clementine mandarin varieties (Citrus reticulata Blanco cvs. ‘Marisol’ and ‘Clemenules’). Two mandarin hybrids (cvs. ‘Ortanique’ and ‘Clemenvilla’) were likewise used. The freshly squeezed juices were subjected to continuous treatments at six different temperatures (42–92 °C) with subsequent re-cooling on the pilot plant scale. In fresh Citrus juice, POD activities notably varied between 0.2 and 7.5 nkat g⁻¹ of juice, whereas PE activities were more uniform (0.4–1.5 PE units g⁻¹). In all juices, except ‘Ortanique’ juice, heating ≥42 °C for 12 s reduced POD activity below 4.3% of the maximum activity in fresh Citrus juice. Thermal tolerance of the thermo-labile PE fraction was overall much higher, but varied among juices during heating at temperatures ≤62 °C. Overall thermal resistance of PE was though comparable, with deactivation exceeding 84%, mostly even 90%, after thermal treatments ≥72 °C. Unlike POD, total PE activity proved to be an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof. Freshly squeezed juices can analytically be distinguished from cold-stored, minimally processed products that display an almost completely inactivated thermo-labile PE fraction and thus extended shelf life.     

Isolation of eriocitrin (eriodictyol 7‐O‐rutinoside) as an arachidonate lipoxygenase inhibitor from Lumie fruit (Citrus lumia) and its distribution in Citrus species

An inhibitory compound acting against rat platelet 12‐lipoxygenase was isolated from the peel of Lumie fruit (Citrus lumia) by activity‐guided separation. It was identified as eriocitrin (eriodictyol 7‐O‐rutinoside) by spectroscopic analyses. Eriocitrin inhibited 5‐lipoxygenase (IC₅₀29.1 µmol L^?1) from rat peritoneal polymorphonuclear leukocytes in addition to 12‐lipoxygenase (IC₅₀22.3 µmol L^?1). Its aglycone, eriodictyol (5,7,3′, 4′‐tetrahydroxyflavanone), was a much more potent inhibitor of both 12‐lipoxygenase (IC₅₀0.07 µmol L^?1) and 5‐lipoxygenase (IC₅₀0.20 µmol L^?1). It also inhibited the production of leukotriene B₄ in intact peritoneal polymorphonuclear leukocytes stimulated with calcium ionophore A23187 (IC₅₀12.7 µmol L^?1). The distribution of eriocitrin in 39 citrus fruits was investigated by high‐performance liquid chromatography analysis. Lumie, eureka lemon (Citrus limon), Sambokan (Citrus sulcata), Sudachi (Citrus sudachi) and Koji (Citrus leiocarpa) fruits were found to contain high levels of eriocitrin in both peel and juice vesicles. Copyright © 2006 Society of Chemical Industry     

Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC–MS-Olfactometry

Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, γ-terpinene, β-pinene and α-pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma-active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation.     

Influence of rootstock and scion on antioxidant capacity of juice from new pomelo and mandarin varieties

BACKGROUND: New pomelo and mandarin scion varieties growing under subtropical arid conditions were investigated for total antioxidants in the juice. Four different rootstocks—sour orange (Citrus aurantium (L.); SO), Volkamer lemon (C. volkameriana (Ten & Pasq.)), SB812 (C. sunki (Hort. ex Tan.) × Poncirus trifoliate (L.)) and C. macrophylla (Wester)—were tested. RESULTS: Fruit juice was tested for total antioxidants, ascorbic acid and total polyphenol contents. Cyclic voltammetry (CV) analysis revealed three different antioxidant groups for pomelo and four groups for mandarin. CV analysis for the pomelo scion/rootstock combinations showed that ascorbic acid concentration was highest for scions grafted onto SO. Total polyphenol levels were similar among the pomelo varieties. Mandarin analysis revealed that ‘Merav’ scion/SO had the highest ascorbic acid concentration (1.91 ± 0.01 mmol L^?1). Total polyphenol analysis discovered that ‘Merav’ 4/119‐/SB812 gave the highest levels, while ‘Ora Shani’ scion grafted on to any tested rootstock contained the lowest CONCLUSION: We suggest that the SO rootstock is superior to Volka, 812 and macrophylla in terms of juice antioxidant capacity. For the pomelo, both ‘Flamingo’ scions were found to have high antioxidant production capacity, with ‘Flamingo’ 3/73 being slightly superior regardless of the rootstock. The best mandarins were ‘Merav’ hybrids in combination with SO rootstock. Copyright © 2009 Society of Chemical Industry     

Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

BACKGROUND: The presence of phenolics in fruit, red wine and vinegar has positive health effects due to their significant antioxidant activity. The aim of the study was to determine the effects of two different vinegar production methods on antioxidant activity and phenolic level of vinegars derived from Ulugbey Karasi grapes. Traditional surface and industrial submerge methods were used to make vinegar. Samples were taken from fresh red grape juice, maceration, wine, traditional vinegar and industrial vinegar. RESULTS: Total phenolic content of traditional and industrial vinegar samples were 2690 mg L^?1 and 2461 mg L^?1 GAE, respectively. ORAC values of traditional and industrial vinegar samples were 10.50 µmol mL^?1and 8.84 µmol mL^?1 TE, respectively. Antioxidant activity values of traditional and industrial vinegars were 13.50 mmol L^?1 and 10.37 mmol L^?1 TEAC, respectively. Gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, syringic acid, p‐coumaric acid and ferulic acid were detected in grape juice, wine and vinegar samples. The content of catechin in industrial vinegar (27.50 mg L^?1) was significantly higher than that of in traditional vinegar (13.76 mg L^?1) (P < 0.05). Traditional vinegar had higher amounts of chlorogenic and syringic acids than the industrial vinegar (P > 0.05). CONCLUSION: Results of this study showed that different production methods affected the functional constituents of wine vinegars. Copyright © 2010 Society of Chemical Industry     

Effects of agricultural practices on instrumental colour,mineral content,carotenoid composition,and sensory quality of mandarin orange juice,cv. Hernandina

BACKGROUND: Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, hypertension and heart disease, due, among other factors such as modulation of gene expression and improvement of gap junctional communication, to the presence of various forms of antioxidants present in the foods as carotenoids. Otherwise, consumers demand organic products which they believe have more flavour and are of greater benefit to the environment and human health. The effects of organic farming on CIE L*a*b* colour, mineral content, carotenoid composition and sensory quality of Hernandina mandarin juices were studied. RESULTS: Organic farming of mandarin oranges resulted in juices with higher contents of minerals and carotenoids, and of better sensory quality. For instance, organic juice contained a total concentration of carotenoids of 14.4 mg L^?1 compared to 10.2 mg L^?1 of conventional juice. CONCLUSION: Mandarin orange juices can be considered as a good source of some important nutrients, such as potassium and antioxidant chemicals, e.g. β‐cryptoxanthin. Copyright © 2008 Society of Chemical Industry     

Limonoid content of sour orange varieties

BACKGROUND: Modern Citrus cultivars are thought to have arisen from three parents: the pummelo, the mandarin, and citron. Taxological and genetic data support that sweet and sour oranges share a common parentage. However, as their name suggests, the organoleptic properties of the fruit from these two families is distinctly different. Analysis of the limonoid content of sour orange varieties has been limited. RESULTS: Juice samples prepared from a selection of sour orange cultivars were evaluated for their limonoid A‐ring lactone, aglycone, and glucoside contents. Limonoate A‐ring lactone concentrations ranged from 11.1 to 44. 9 mg L^?1, whereas nomilinoate A‐ring lactone levels were found not to exceed 1.2 mg L^?1. Total limonoid aglycone and total limonoid glucoside concentrations varied from 2.4 to 18.4 mg L^?1 and from 149.0 to 612.3 mg L^?1, respectively. Limonoid glucoside profiling by liquid chromatography–mass spectrometry suggest that the sour oranges are distinctly different from sweet oranges and other citrus species. CONCLUSION: Limonoid aglycone and A‐ring contents across sweet and sour oranges are similar, whereas limonoid glucoside profiles are distinctly different. Juice prepared from Citrus maderaspatana had the highest limonoid concentrations among the samples tested and could potentially be used for the isolation of limonoid A‐ring lactones and glucosides. Published 2011 by John Wiley & Sons, Ltd.     

Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

During growth, ripening, and post-harvest, the quality of fruits can be modified by various stresses. Ample maturation allows prolonged storage and increases the quality of citrus fruits. The eight major volatile compounds in fresh juices from mandarin (Citrus reticulata Blanco var. Willow Leaf), clementine (Citrus reticulata × Citrus sinensis var. Commune), and their six cross-pollinated hybrids were quantified by gas chromatography. Mandarin juice contained the highest volatile concentration (2177.6 ± 110.6 mg L⁻¹), whereas the total aromatic compounds of the hybrid and clementine juices were lower (1060.6 ± 81.6–1724.2 ± 138.5 mg L⁻¹ and 864.8 ± 67.8 mg L⁻¹, respectively). Limonene was the major compound (667.3 ± 53.7–1259.9 ± 98.4 mg L⁻¹) in all juices. We observed significant differences according to the process of juice extraction used (with and without peel). The relative volatile concentration was higher when the juice was extracted with peel, and the juicing process induced differences in the relative volatile concentrations of between 20 and 40%. The levels of volatile compounds in the juice changed according to the degree of fruit maturity. The concentrations of the eight major juice components increased during ripening and until the commercial maturity stage when the juice was obtained from peeled fruits, whereas their concentrations increased until the post-maturation stage when the juices were produced from whole fruits. These two factors determined the contributions of these compounds to the characteristic aromas of Citrus juices.     

Aroma Impact Compounds in Three Citrus Oils: Cross-matching Test and Correspondence Analysis Approach

ABSTRACT Twenty‐three odor chemicals from 3 Citrus essential oils (lemon, Valencia orange, and Citrus sudachi) were selected as the potent character‐impact compounds on the basis of their limited odor unit values, and then every chemical was cross‐matched by sensory test to the 3 oils to attribute each aroma character to 1 of the 3 Citrus oils. The matching‐frequency data (ratio data) obtained was subjected to correspondence analysis and graphed on a diagram. Consequently, it was found that the aroma character of lemon oil was mainly represented by citral, with a high matching frequency of 0.89 (59 counts out of 66 trials, x²_o= 93.36). The orange character consisted mostly of linalool and nonanal. α, β‐Pinene, α‐sinensal and myrcene were related to the aroma of C. sudachi oil. The application of the cross‐matching test and correspondence analysis in the characterization of food aromas has never been reported in the literature to date, and the validity of these methods was successfully demonstrated by our study.     

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

Cofermentation of longan juice by mixed cultures of Saccharomyces cerevisiae var. bayanus EC‐1118 and Williopsis saturnus var. saturnus CBS254 at two inoculation ratios (EC‐1118:CBS254 = 1:100 and 1:1000 cfu mL^?1) was performed to ascertain their impact on longan wine aroma compound formation. The results showed improved aroma compound profiles in the longan wine fermented with mixed yeasts in comparison with the longan wines fermented with single yeasts in terms of increased production of acetate esters, fatty acid ethyl esters, alcohols and carboxylic acids. The impact of cofermentation on longan wine aroma formation was affected by the ratio of S. cerevisiae EC‐1118 to W. saturnus CBS254 with 1:100 cfu mL^?1 being more effective. This research suggests that the inoculation ratio of mixed yeasts may be used as an effective means of manipulating longan wine aroma.     

Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry

The volatile compounds of Citrus juices have been extracted by headspace solid-phase microextraction (HS-SPME) and analysed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). This work deals with the analysis of 65 cross pollinated hybrid fruits and their parents: mandarin (Citrus reticulata Blanco var. Willow Leaf) and clementine (Citrus reticulata × Citrus sinensis var. Commune). Among the 44 components identified which accounted for 90.2 to 99.8% of the volatile fraction, limonene (56.8–93.3%) and γ-terpinene (0.1–36.4%) were the major components in all samples. The clementine juice was characterised by the pre-eminence of limonene (90.0%) and a minor amount of γ-terpinene (1.2%) while the mandarin juice exhibited high amount of limonene (66.3%) and γ-terpinene (21.1%). All hybrid juices showed qualitatively similar composition but differing in the quantitative profile of the couple limonene/γ-terpinene. The principal component analysis (PCA) and the discriminant analysis indicated that hybrids samples were symmetrically distributed around the both parents. If some studies were found in the literature about mandarin juice, to our knowledge, this work is the first study on the volatile compounds of clementine juice and a large amount of hybrids.     

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

An efficient pilot‐scale process was developed to produce nutraceutical products from fresh sea buckthorn (Hippophae rhamnoides) berries. Fresh berries were subjected to high‐pressure dewatering using a continuous screw press. The separated liquid phase containing 80–90% of pulp oil was clarified at 80 °C and centrifuged to obtain pulp oil, clear juice and sludge. The pulp oil yield was 2.7–2.8% of fresh berry weight with 66–70% extraction efficiency. The pulp oil was remarkably rich in carotenoids (2450–2810 mg kg^?1), tocopherols (1409–1599 mg kg^?1) and sterols (4096–4403 mg kg^?1), with a characteristic fresh berry flavour and 16:1 as the major fatty acid (45.6–49.1%). The clear juice obtained was free from oil and contained high amounts of vitamin C (1683–1840 mg kg^?1) and phytochemicals such as polyphenols (2392–2821 mg kg^?1) and flavonoids (340–401 mg kg^?1). Isorhamnetin (251–310 mg kg^?1) was the major flavonoid in the juice, along with quercetin (77–81 mg kg^?1) and kaempherol (12–16 mg kg^?1). The juice was very acidic (pH 3), with high concentrations of organic acids (30.8–36.0 g kg^?1). High‐performance liquid chromatography profiling of organic acids revealed quinic acid (18.1–19.9 g kg^?1) as the major acid in the juice. The seeds in the pressed cake were separated and extracted for oil using supercritical CO₂. Copyright © 2006 Society of Chemical Industry     

The prevention of fish spoilage by high antioxidant Australian culinary plants: Shewanella putrefaciens growth inhibition

Shewanella putrefaciens is a marine bacterium and a major microbial cause of spoilage in low temperature stored seafood. A survey of fruits and culinary herbs was undertaken on Australian plants with high antioxidant capacities. Twenty‐eight extracts from thirteen plant species were investigated for the ability to inhibit S. putrefaciens growth. Of these, eight extracts (28.6%) substantially inhibited S. putrefaciens growth. The muntries (Kunzea pomifera), lemon aspen (Acronychia acidula) and desert lime (Citrus glauca) extracts were efficient anti‐S. putrefaciens agents, with MIC values ≤3000 μg mL^?1. Of these, the muntries methanolic extract was the most potent growth inhibitor (MIC = 2240 μg mL^?1). The aqueous desert lime extract was also an effective growth inhibitor (MIC of 3857 μg mL^?1), whilst the methanolic bush tomato (Solanum aviculare), aqueous muntries and Davidson's plum (Davidsonia pruriens) extracts displayed moderate S. putrefaciens growth inhibition. All extracts were nontoxic in the Artemia fransiscana bioassay, with LC50 values (>1000 μg mL^?1). Nontargeted HPLC‐QTOF mass spectroscopy (with screening against three compound databases) putatively identified twenty compounds that were present in both inhibitory muntries extracts. The low toxicity of these extracts and their inhibitory bioactivity against S. putrefaciens indicates their potential as natural fish and seafood preservatives.     

Chemical composition,antioxidant activity and anti‐lipase activity of Origanum vulgare and Lippia turbinata essential oils

This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano and Lippia essential oils. The major compounds found in oregano essential oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p‐cymene (8.00%) and thymol (8.00%). In Lippia essential oil, α‐limonene (76.80%) and 1,8‐cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg gallic acid mL^?1) and DPPH scavenging activity (IC₅₀ 0.357 μg mL^?1) than Lippia essential oil (7.94 mg gallic acid mL^?1 and IC₅₀ 0.400 μg mL^?1, respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover, oregano essential oil had also higher anti‐lipase activity (IC₅₀ 5.09 and 7.26 μg mL^?1). Higher phenolic content in the essential oils was related with higher scavenging and anti‐lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants on food products.     

Antioxidant activities of different Teucrium montanum L. Extracts

The sequential extraction of Teucrium montanum L. was realised with five solvents of different polarities (70% methanol, petroleum ether, chloroform, ethyl acetate, and n‐butanol) and HPLC method was used for identification of phenolic compounds. The total phenolic content of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and range from 0 to 296 mg g^?1. The antioxidant activity of extracts was tested by measuring their ability to scavenge reactive hydroxyl radical during the Fenton reaction, using electron spin resonance (ESR) spectroscopy. Moreover, the influence of these extracts on lipid peroxyl radicals obtained during lipid peroxidation of: (1) sunflower oil (37 °C, 3 h) induced by 4,4′‐azobis(4‐cyanovaleric acid) (ACVA) and (2) liposomes induced by 2,2′‐azobis(2‐amidino‐propane)dihydrochloride (AAPH) was studied. n‐Butanol extract, because of the highest content of total phenolic compounds (296 mg g^?1) had the best antioxidant activity (100% at 0.16 mg mL^?1 in Fenton reaction system; 90.57% at 5 mg mL^?1 in system I; 100% at 5 mg mL^?1 in system II).     

Phenolic compounds and antioxidant activity of tuberous root leaves

The antioxidant potential of five tuberous root leaves was evaluated. High performance liquid chromatography (HPLC/DAD) showed the presence of phenolic compounds in leaves, and the predominant ones were chlorogenic acids in carrot (458.79 mg.L^?1± 0.03): rosmarinic acid in sweet potato (222.05 mg.L^?1± 0.01) and quercetin in sweet potato (292.42 mg.L^?1± 0.01). Radish leaves showed a higher total in vitro antioxidant activity for all methods used in this study. The results indicated that these leaves were natural sources of antioxidants and, therefore, could be included in the health beneficial diet.     

Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis

A total of 98 grape cultivars were studied for content and composition of organic acids and sugars in grape juice during two consecutive years. Glucose and fructose were the predominant sugars in grape berries and ranged from 45.86 to 122.89 mg mL^?1, and 47.64 to 131.04 mg mL^?1, respectively, in two years. Sucrose was present at trace amounts in most cultivars, but two cultivars of hybrids between Vitis labrusca and V. vinifera contained large amounts of sucrose. Tartaric acid content in berries, varying from 1.57 to 9.09 and 1.54 to 9.05 mg mL^?1, respectively, in two years, was significantly higher than malic acid, which ranged from 0.38 to 6.05 and 0.36 to 7.06 mg mL^?1, respectively, in two years. Moreover, significantly higher total soluble sugars and fructose and lower total acids and malic acid were found in cultivars from hybrids between V. labrusca and V. vinifera than those in V. vinifera cultivars, and wine grapes had higher total sugars and acids than table grapes from V. vinifera. Principal component analysis (PCA) indicated that genotypic correlations among sugar and acid contents were stable and the first three PCs accounted for about 82% of total variance in both years. PC1 was highly connected with glucose and fructose contents, and sucrose was an important contributor to the variance for PC2, as well as for PC3. PC2 and PC3 were highly connected also with organic acids, but the contributor to variance differed from one year to the next. Tartaric acid was the main contributor to variance in 2003, and malic acid was important in 2004 for PC2 and PC3. In a scatter plot of the score values of all genotypes projected to the PC1 and PC2 plane, three groups of cultivars tend to cluster based on their genetic background or purpose of use. The cultivars of hybrid V. labrusca and V. vinifera were represented by high sugars, especially sucrose, and low acids. Among the cultivars of V. vinifera, wine grapes were found in general to have more sugars and acids than table grapes. The composition of sugars was stable in grape berries between the two years, while acids were sensitive to climate changes. Finally, the different responses of malic and tartaric acids to climate change is discussed. Copyright © 2006 Society of Chemical Industry     

Enzymatic grafting of gallate ester onto chitosan: evaluation of antioxidant and antibacterial activities

The antioxidant octyl gallate (OG) has been successfully grafted onto chitosan by means of horseradish peroxidase biocatalyst. The maximum gallate incorporation onto chitosan determined by ¹H NMR spectroscopy was up to 16 molar%. The resulting materials displayed antioxidant capacities with DPPH radical inhibition percentage up to 23% upon the assay conditions. The grafting of the antioxidant on chitosan enhanced its antimicrobial activity. Minimal inhibitory concentration (MIC) for Escherichia coli was 0.5 g L^?1. The native medium molecular weight chitosan alone or grafted with the lowest OG incorporation (ca. 11 molar%) attained 100% inhibition of E. coli, whereas lower inhibition was observed for all other materials 50.7–68.9% corresponding a reduction in the counts from 10.6 to 5.23–3.30 Log CFU mL^?1. The inhibition of Listeria monocytogenes was significantly higher (59.8–100%) than that with the Gram negative bacterium reaching the MIC at 0.25 g L^?1 with a reduction in the counts from 12.6 Log CFU mL^?1 to 5.06–0 Log CFU mL^?1.     

Isolation and identification of an antioxidant flavonoid compound from citrus-processing by-product

BACKGROUND: Large amounts of citrus by‐products are released from juice‐processing plants every year. Most bioactive compounds are found in the peel and inner white pulp. Flavonoids are a widely distributed group of bioactive compounds. The methanolic extract of citrus peel powder has been shown to possess strong antioxidant activity. Therefore the aim of this study was to isolate the major antioxidant flavonoid compound from Citrus unshiu (satsuma) peel as citrus by‐product and evaluate its antioxidant activity. RESULTS: The major flavonoid isolated from C. unshiu peel was identified as quercetagetin. The structure of the compound was determined by tandem mass spectrometry and ultraviolet spectroscopy. Its antioxidant activity was assessed by assays of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical, hydroxyl radical and intracellular reactive oxygen species (ROS) scavenging and DNA damage inhibition. Quercetagetin showed strong DPPH radical‐scavenging activity (IC₅₀7.89 µmol L^?1) but much lower hydroxyl radical‐scavenging activity (IC₅₀203.82 µmol L^?1). Furthermore, it significantly reduced ROS in Vero cells and showed a strong protective effect against hydrogen peroxide‐induced DNA damage. CONCLUSION: The results of this study suggest that quercetagetin could be used in the functional food, cosmetic and pharmaceutical industries. Copyright © 2011 Society of Chemical Industry     

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality,Consumer Preference,and Nutrient Bioaccessibility

Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off‐flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.