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J Agric Food Chem. 2015 Jan 21;63(2):578-87. doi: 10.1021/jf505297t. Epub 2015 Jan 8.

In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].

Author information

1
Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany.

Abstract

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.

KEYWORDS:

bioactive compounds; bioavailability; dietary fiber; fruit matrix; health and nutrition

PMID:
25539394
DOI:
10.1021/jf505297t
[Indexed for MEDLINE]

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