Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Changes in Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Fariborz Habibi
,
Asghar Ramezanian
,
Fabian Guillén
ORCID logo ,
Salvador Castillo
,
María Serrano
ORCID logo ,
Daniel Valero
* ORCID logo
Version 1 : Received: 9 September 2020 / Approved: 10 September 2020 / Online: 10 September 2020 (09:11:16 CEST)

How to cite: Habibi, F.; Ramezanian, A.; Guillén, F.; Castillo, S.; Serrano, M.; Valero, D. Changes in Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures. Preprints.org 2020, 2020090231. https://doi.org/10.20944/preprints202009.0231.v1 Habibi, F.; Ramezanian, A.; Guillén, F.; Castillo, S.; Serrano, M.; Valero, D. Changes in Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures. Preprints.org 2020, 2020090231. https://doi.org/10.20944/preprints202009.0231.v1

Abstract

The changes in nutritional quality, bioactive compounds and antioxidant enzymes in the juice of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’ and ‘Sanguine’) stored during 6 months at 2 and 5 °C plus 2 days at 20 °C for shelf life were studied. Sucrose was the sugar found at higher concentration and decreased during storage for all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures and the highest content was found in ‘Sanguinello’, especially the major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and the individual (cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside)) increased for all cultivars, the ‘Sanguinello’ having the higher concentrations. Antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) were higher also in ‘Sanguinello’ and increased during storage. Overall, these results together with the sensory analysis suggest that ‘Sanguinello’ would be the best cultivar for prolonged storage.

Keywords

organic acids; sugars; anthocyanins; antioxidant enzymes; ascorbic acid

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
Views 0
Downloads 0
Comments 0
Metrics 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.