Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany.
J Agric Food Chem. 2015 Jan 21;63(2):578-87. doi: 10.1021/jf505297t. Epub 2015 Jan 8.
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.
测定了新鲜橙瓣及其制成的匀浆、鲜榨、巴氏杀菌和高温瞬时杀菌汁中的类胡萝卜素、类黄酮和维生素 C 浓度。在榨汁过程中，叶黄素和β-隐黄质略有降解，而β-胡萝卜素水平保持不变。维生素 C 水平不受影响，而类黄酮水平在榨汁过程中下降了 8 倍，这很可能是由于富含类黄酮的橘白和汁泡被去除。同样，在体外消化过程中存在这种纤维基质化合物，据推测会显著降低新鲜水果段（12%）中所有类胡萝卜素的总生物利用度（BA），而果汁中（29-30%）的类胡萝卜素的生物利用度较高。在消化前机械破坏橙瓣不会改变类胡萝卜素的生物利用度，而巴氏杀菌鲜榨橙汁则会使生物利用度略微增加 9-11%。除了类胡萝卜素的生物利用度之外，还监测了橙瓣体外消化过程中橙皮苷、柚皮苷和维生素 C（包括脱氢抗坏血酸）的稳定性，并简要验证了所应用的分析方法。
