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dc.contributor.author
Stinco, C. M.
dc.contributor.author
Baroni, María Verónica
dc.contributor.author
Di Paola Naranjo, Romina Daniela
dc.contributor.author
Wunderlin, Daniel Alberto
dc.contributor.author
Heredia, Francisco J.
dc.contributor.author
Meléndez Martínez, A. J.
dc.date.available
2018-03-05T18:46:37Z
dc.date.issued
2015-02
dc.identifier.citation
Stinco, C. M.; Baroni, María Verónica; Di Paola Naranjo, Romina Daniela; Wunderlin, Daniel Alberto; Heredia, Francisco J.; et al.; Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays; Academic Press Inc Elsevier Science; Journal Of Food Composition And Analysis; 37; 2-2015; 1-10
dc.identifier.issn
0889-1575
dc.identifier.uri
http://hdl.handle.net/11336/37806
dc.description.abstract
Antioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical methods (FRAP, TEAC and total phenols by Folin-Ciocalteu assay) in the hydrophilic fraction (phenolic compounds and ascorbic acid) of orange juices (OJs) from six varieties (Midknight, Delta Seedless, Rohde Red, Seedless, Early and clone Sambiasi), harvested in two seasons. The contents of phenolic compounds and ascorbic acid analyzed, respectively, by UPLC and HPLC were 370.04±76.97mg/L and 52.05±6.69mg/100mL. Variety and season significantly influenced (p<0.05) composition and antioxidant capacity. TEAC and FRAP values correlated well with individual hydrophilic compounds (R2>0.991) but no correlation with cellular assay was observed. An increase in survival rates between 23% and 38% was obtained, excepting for two varieties that showed no activity (Rohde Red and Seedless). Narirutin, naringin-d, ferulic acid-d2, didymin, neoeriocitrin and sinapic acid hexose and caffeic acid-d1 were the phenolic compounds which contributed to survival rates (R2=0.979, p<0.01).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Inc Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Cultivar Differences
dc.subject
Folin-Ciocalteu
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Food Analysis
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Food Composition
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Frap
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Hydrophilic Antioxidants
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Orange Juices
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Saccharomyces Cerevisiae
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Teac
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-02-28T14:12:29Z
dc.journal.volume
37
dc.journal.pagination
1-10
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Stinco, C. M.. Universidad de Sevilla; España
dc.description.fil
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Di Paola Naranjo, Romina Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Heredia, Francisco J.. Universidad de Sevilla; España
dc.description.fil
Fil: Meléndez Martínez, A. J.. Universidad de Sevilla; España
dc.journal.title
Journal Of Food Composition And Analysis
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157514001616
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfca.2014.09.006
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