Aghaei Faezeh, Ramezanian Asghar, Saharkhiz Mohammad Jamal, Golmakani Mohammad-Taghi, Rowshan Vahid
Department of Horticultural Science, School of Agriculture Shiraz University Shiraz Iran.
Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran.
Food Sci Nutr. 2025 Jun 27;13(7):e70448. doi: 10.1002/fsn3.70448. eCollection 2025 Jul.
This study was carried out to investigate the protective effects of melatonin (Mel) and arginine (Arg) treatments on the maintenance and enhancement of bioactive compounds in Valencia orange peel, including soluble sugars, organic acids, and phenolic compounds, during 6 months of cold storage. This research was conducted to optimize storage conditions and increase the added value of orange peel as a rich source of functional compounds in the food and pharmaceutical industries. The 1 mM-Mel treatment increased fructose by 14%. Glucose content decreased in the control, 2 mM-Mel, 5 mM-Arg, and 10 mM-Arg treatments, but remained constant at 1 mM-Mel. Sucrose content increased by 46% at 10 mM-Arg. Ascorbic acid increased by 145% with 1 mM-Mel and by 90% with 10 mM-Arg. Citric acid increased by 173% with 1 mM-Mel and by 102% with 1 mM-Arg. Coumaric acid increased by 44% with 1 mM-Mel and remained constant at 10 mM-Arg. -ferulic acid increased by 50% with 5 mM-Arg. Chlorogenic acid increased by 103% with 1 mM-Mel. Catechin increased by 15% with 10 mM-Arg. Quercetin increased by 292% with 10 mM-Arg. Hesperidin increased by 35% with 10 mM-Arg and hesperetin by 74% with 10 mM-Arg. Mel and Arg maintained the bioactive compounds of orange peel during cold storage. They are potential treatments to increase the added value of agricultural products by preserving bioactive compounds.
本研究旨在探讨褪黑素（Mel）和精氨酸（Arg）处理对巴伦西亚橙皮中生物活性化合物（包括可溶性糖、有机酸和酚类化合物）在6个月冷藏期间的维持和增强作用。进行这项研究是为了优化储存条件，并提高橙皮作为食品和制药行业中功能性化合物丰富来源的附加值。1 mM-Mel处理使果糖增加了14%。在对照、2 mM-Mel、5 mM-Arg和10 mM-Arg处理中，葡萄糖含量下降，但在1 mM-Mel处理中保持不变。10 mM-Arg处理使蔗糖含量增加了46%。1 mM-Mel处理使抗坏血酸增加了145%，10 mM-Arg处理使其增加了90%。1 mM-Mel处理使柠檬酸增加了173%，1 mM-Arg处理使其增加了102%。1 mM-Mel处理使香豆酸增加了44%，10 mM-Arg处理使其保持不变。5 mM-Arg处理使阿魏酸增加了50%。1 mM-Mel处理使绿原酸增加了103%。10 mM-Arg处理使儿茶素增加了15%。10 mM-Arg处理使槲皮素增加了292%。10 mM-Arg处理使橙皮苷增加了35%，使橙皮素增加了74%。Mel和Arg在冷藏期间维持了橙皮的生物活性化合物。它们是通过保存生物活性化合物来增加农产品附加值的潜在处理方法。
