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In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

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    Article

    In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]
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    † Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstraße 25, 70599 Stuttgart, Germany
    ‡ King Abdulaziz University, Faculty of Science, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia
    *Tel.: +49 711 459 22995. Fax: +49 711 459 24110. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2015, 63, 2, 578–587
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    https://doi.org/10.1021/jf505297t
    Published December 23, 2014
    Copyright © 2014 American Chemical Society
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    Abstract

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    Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.

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    Data on reproducibility, recovery, and limit of detection/limit of quantification for carotenoid, flavonoid, and vitamin C quantification. This material is available free of charge via the Internet at http://pubs.acs.org.

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    Cite this: J. Agric. Food Chem. 2015, 63, 2, 578–587
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    https://doi.org/10.1021/jf505297t
    Published December 23, 2014
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