Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

Abstract

Previously, we reported that alcoholic fermentation enhanced flavanones and carotenoids content of orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitative and quantitative profile of bioactive compounds and the antioxidant capacity of fermented orange juice. Ascorbic acid (203 mg/L), total flavanones (647 mg/L), total carotenoids (7.07 mg/L) and provitamin A (90.06 RAEs/L) values of pasteurized orange beverage were lower than those of fermented juice. Total phenolic remained unchanged (585 mg/L) and was similar to that of original juice. The flavanones naringenin-7-O-glucoside, naringenin-7-O-rutinoside, hesperetin-7-O-rutinoside, hesperetin-7-O-glucoside and isosakuranetin-7-O-rutinoside, and the carotenoids karpoxanthin and isomer, neochrome, lutein, ζ-carotene, zeaxanthin, mutatoxanthin epimers, β-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced a decrease in antioxidant capacity of fermented juice. However, TEAC (5.45 mM) and ORAC (6353 μM) values of orange beverage were similar to those of original orange juice. The novel orange beverage could be a valuable source of bioactive compounds with antioxidant capacity and exert potential beneficial effects.

Keywords:

• Alcoholic fermentation
• antioxidant capacity
• bioactive compounds
• food composition
• orange juice

Disclosure statement

The authors declare that there is no conflict of interests regarding the publication of this article.

Funding information

We are grateful for the support of Junta de Andalucía (Projects P09-AGR4814M, P08-AGR-03477 and Grupo PAI BIO311), and of National Funding Agencies (Projects AGL2010-14850/ALI, AGL2011-23690, CSD007-0063 and CSIC 201170E041). We are also grateful to Fundación Séneca - CARM “Group of Excellence in Research” 04486/GERM/06. The research project grant of B.E.-L. is supported by Junta de Andalucía. A.G.-I., F.F. and S.M. are members of the CORNUCOPIA Network 112RT0460 and D.H.-M. of the IBERCAROT Network 112RT0445 financed by CYTED. We are also grateful to Grupo Hespérides Biotech S.L. for providing the samples.