Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Novais 10, ES-28040 Madrid, Spain.
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, ES-46100 Burjassot, Valencia, Spain.
Food Chem. 2017 Jun 15;225:114-124. doi: 10.1016/j.foodchem.2016.12.098. Epub 2017 Jan 4.
Polyphenols, ascorbic acid content and antioxidant activity of two sweet oranges (Navel-N and Cara Cara-CC) and mandarin (Clementine-M) as well as their bioaccessibilities were evaluated in pulps and compared to those in fresh juice. Thus, pulps of oranges and mandarins displayed higher hesperidin (HES), narirutin (NAR), total flavonoids (TF), total phenols (TP) and antioxidant activity (AAC) than their corresponding juices. Also, CC products presented higher bioactive compounds content than N ones. Bioaccessibility of bioactive compounds and AAC were higher in pulps of both oranges and mandarin than in their corresponding juices. Oranges (N and CC) pulps and juices presented higher bioaccessibilities than mandarin ones. The postharvest storage of mandarin at 12°C during 5weeks not only produced a significant increase of the bioactive compounds but also an increase of their bioaccessibility. The bioaccessibility of Citrus bioactive compounds is necessary for calculating more accurately their daily intake amount.
研究了两种甜橙（脐橙-N 和红肉脐橙-CC）和宽皮柑桔（克莱门氏小蜜柑-Clementine-M）的果肉及其鲜榨汁的多酚、抗坏血酸含量和抗氧化活性及其生物可利用度，并与鲜榨汁进行了比较。因此，与鲜榨汁相比，橙和宽皮柑桔的果肉中的橙皮苷（HES）、柚皮苷（NAR）、总类黄酮（TF）、总酚（TP）和抗氧化活性（AAC）更高。此外，CC 产品的生物活性化合物含量高于 N 产品。两种橙和宽皮柑桔的果肉的生物活性化合物和 AAC 的生物可利用度均高于其相应的鲜榨汁。与宽皮柑桔相比，橙（N 和 CC）的果肉和鲜榨汁的生物可利用度更高。在 12°C 下贮藏 5 周后，宽皮柑桔不仅增加了生物活性化合物的含量，还增加了其生物可利用度。计算柑橘生物活性化合物的每日摄入量时，生物可利用度是必要的。
