Antioxidant activity of pasteurized and sterilized commercial red orange juices

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

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

36 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 - 21 Nov 2005
Externally publishedYes

Keywords

  • Anthocyanin
  • Antioxidant
  • Blood orange juice
  • Pasteurization
  • Sterilization

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