Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

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, Rohd...

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Detalles Bibliográficos
Autores: Stinco, C. M., Baroni, María Verónica, Di Paola Naranjo, Romina Daniela, Wunderlin, Daniel Alberto, Heredia, Francisco J., Meléndez Martínez, A. J.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/37806
Acceso en línea:http://hdl.handle.net/11336/37806
Access Level:acceso abierto
Palabra clave:Cultivar Differences
Folin-Ciocalteu
Food Analysis
Food Composition
Frap
Hydrophilic Antioxidants
Orange Juices
Saccharomyces Cerevisiae
Teac
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37806
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
title Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
spellingShingle Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
Stinco, C. M.
Cultivar Differences
Folin-Ciocalteu
Food Analysis
Food Composition
Frap
Hydrophilic Antioxidants
Orange Juices
Saccharomyces Cerevisiae
Teac
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
title_short Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
title_full Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
title_fullStr Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
title_full_unstemmed Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
title_sort Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
dc.creator.none.fl_str_mv Stinco, C. M.
Baroni, María Verónica
Di Paola Naranjo, Romina Daniela
Wunderlin, Daniel Alberto
Heredia, Francisco J.
Meléndez Martínez, A. J.
author Stinco, C. M.
author_facet Stinco, C. M.
Baroni, María Verónica
Di Paola Naranjo, Romina Daniela
Wunderlin, Daniel Alberto
Heredia, Francisco J.
Meléndez Martínez, A. J.
author_role author
author2 Baroni, María Verónica
Di Paola Naranjo, Romina Daniela
Wunderlin, Daniel Alberto
Heredia, Francisco J.
Meléndez Martínez, A. J.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Cultivar Differences
Folin-Ciocalteu
Food Analysis
Food Composition
Frap
Hydrophilic Antioxidants
Orange Juices
Saccharomyces Cerevisiae
Teac
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
topic Cultivar Differences
Folin-Ciocalteu
Food Analysis
Food Composition
Frap
Hydrophilic Antioxidants
Orange Juices
Saccharomyces Cerevisiae
Teac
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
description 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).
publishDate 2015
dc.date.none.fl_str_mv 2015-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37806
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
0889-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37806
identifier_str_mv 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
0889-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157514001616
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2014.09.006
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196100058415104
spelling Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assaysStinco, C. M.Baroni, María VerónicaDi Paola Naranjo, Romina DanielaWunderlin, Daniel AlbertoHeredia, Francisco J.Meléndez Martínez, A. J.Cultivar DifferencesFolin-CiocalteuFood AnalysisFood CompositionFrapHydrophilic AntioxidantsOrange JuicesSaccharomyces CerevisiaeTeachttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Antioxidant 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).Fil: Stinco, C. M.. Universidad de Sevilla; EspañaFil: 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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaFil: Heredia, Francisco J.. Universidad de Sevilla; EspañaFil: Meléndez Martínez, A. J.. Universidad de Sevilla; EspañaAcademic Press Inc Elsevier Science2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37806Stinco, 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; 1-100889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157514001616info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2014.09.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:14:46Zoai:ri.conicet.gov.ar:11336/37806instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:14:46.383CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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