Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp colorationContribution of carotenoids and vitamin C

  1. Jaime Zacarías García 1
  2. Florencia Rey 1
  3. José Vicente Gil Ponce 2
  4. Mª Jesús Rodrigo 1
  5. Lorenzo Zacarías 1
  1. 1 Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Valencia, Spain
  2. 2 Food Technology Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
Zeitschrift:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Datum der Publikation: 2021

Ausgabe: 27

Nummer: 3

Seiten: 210-222

Art: Artikel

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Andere Publikationen in: Food science and technology international = Ciencia y tecnología de alimentos internacional

Zusammenfassung

The purpose of this study was to evaluate the specific contribution of carotenoids and vitamin C to the lipophilic and hydrophilic antioxidant capacity, respectively, of the pulp of citrus fruits using the genetic diversity in pigmentation and in the carotenoid complement. To this end, six citrus varieties were selected: two mandarins, Clemenules (Citrus clementina) and Nadorcott (C. reticulata); two grapefruits (C. paradisi), Marsh and Star Ruby; and two sweet oranges (C. sinensis), Valencia late and Valencia Ruby. Total carotenoid content and composition in the pulp of fruits were very different, in relation to their color singularities. Valencia Ruby and Nadorcott had the highest carotenoid content, accumulating the former large amounts of linear carotenes (phytoene, phytofluene, and lycopene) and Nadorcott of β-cryptoxanthin. Orange fruits contained the highest amount of vitamin C while in Nadorcott mandarin it was substantially lower. Analysis of antioxidant capacity, evaluated by 2,2’-azino-di-(3-ethylbenzthiazoline sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, in the pulp of the different fruit varieties indicated a high and positive correlation between vitamin C content and hydrophilic antioxidant capacity. Nevertheless, a weak correlation was observed between carotenoids content and lipophilic antioxidant capacity in the pulp extracts assayed by ABTS. Overall, vitamin C in the pulp of citrus fruit had an important contribution to the hydrophilic antioxidant capacity, whereas that of carotenoids to lipophilic antioxidant capacity was very variable, being the highest that of Valencia Ruby orange, with large concentrations of lycopene and phytoene, followed by Nadorcott mandarin, with high β-cryptoxanthin content.

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Informationen zur Finanzierung

The authors are members of the CaRed Excellence Network (BIO2015-71703-REDT and BIO2017-90877-REDT) and European COST Action CA15113 EUROCAROTEN. The authors acknowledged the Fundaci?n ANECOOP and the Citrus Germplasm Bank of Instituto Valenciano de Investigaciones Agrarias (Generalitat Valenciana) for the provision of fruits and the Department of Food Technology, University Miguel Hern?ndez for the technical advice in the antioxidant assays. The author(s) disclosed receipt of the following financial support for the research, authorship and/or publication of this article: This work was supported by research grants AGL2015-70218 and RTI2018-095131-B-I00 of the Ministry of Science, Innovation and Universities (Spanish Government). JZ is the recipient of a FDEGENT/2018/007 predoctoral scholarship from Generalitat Valenciana (Spain), and FR is the recipient of a predoctoral scholarship from the Agencia Nacional de Investigaci?n e Innovaci?n (Uruguay).

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Fuente de los datos: Dialnet