Antioxidant activity of pasteurized and sterilized commercial red orange juices

Alberto Fiore, Luca La Fauci, Rinaldo Cervellati, Maria Clelia Guerra, Ester Speroni, Stefano Costa, Giacomo Galvano, Antonino De Lorenzo, Vanessa Bacchelli, Vincenzo Fogliano, Fabio Galvano

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)1129-1135
Number of pages7
JournalMolecular Nutrition and Food Research
Volume49
Issue number12
DOIs
Publication statusPublished - Dec 2005

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Anthocyanins
orange juice
anthocyanins
Antioxidants
antioxidant activity
juices
shelf life
antioxidants
Sulfonic Acids
sulfonic acid
Beverages
assays
fruit juices
beverages
Color
Salts
pigments
High Pressure Liquid Chromatography
markets
salts

Cite this

Fiore, A., La Fauci, L., Cervellati, R., Guerra, M. C., Speroni, E., Costa, S., ... Galvano, F. (2005). Antioxidant activity of pasteurized and sterilized commercial red orange juices. Molecular Nutrition and Food Research, 49(12), 1129-1135. https://doi.org/10.1002/mnfr.200500139
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. / Antioxidant activity of pasteurized and sterilized commercial red orange juices. In: Molecular Nutrition and Food Research. 2005 ; Vol. 49, No. 12. pp. 1129-1135.
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abstract = "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.",
author = "Alberto Fiore and {La Fauci}, Luca and Rinaldo Cervellati and Guerra, {Maria Clelia} and Ester Speroni and Stefano Costa and Giacomo Galvano and {De Lorenzo}, Antonino and Vanessa Bacchelli and Vincenzo Fogliano and Fabio Galvano",
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Fiore, A, La Fauci, L, Cervellati, R, Guerra, MC, Speroni, E, Costa, S, Galvano, G, De Lorenzo, A, Bacchelli, V, Fogliano, V & Galvano, F 2005, 'Antioxidant activity of pasteurized and sterilized commercial red orange juices', Molecular Nutrition and Food Research, vol. 49, no. 12, pp. 1129-1135. https://doi.org/10.1002/mnfr.200500139

Antioxidant activity of pasteurized and sterilized commercial red orange juices. / 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.

In: Molecular Nutrition and Food Research, Vol. 49, No. 12, 12.2005, p. 1129-1135.

Research output: Contribution to journalArticle

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T1 - Antioxidant activity of pasteurized and sterilized commercial red orange juices

AU - Fiore, Alberto

AU - La Fauci, Luca

AU - Cervellati, Rinaldo

AU - Guerra, Maria Clelia

AU - Speroni, Ester

AU - Costa, Stefano

AU - Galvano, Giacomo

AU - De Lorenzo, Antonino

AU - Bacchelli, Vanessa

AU - Fogliano, Vincenzo

AU - Galvano, Fabio

PY - 2005/12

Y1 - 2005/12

N2 - 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.

AB - 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.

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DO - 10.1002/mnfr.200500139

M3 - Article

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JO - Molecular Nutrition and Food Research

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SN - 1613-4125

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