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Article

Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

by
Fabiana N. Vieira
1,
Sónia Lourenço
1,
Liliana G. Fidalgo
1,*,
Sónia A. O. Santos
2,*,
Armando J. D. Silvestre
2,
Eliana Jerónimo
3 and
Jorge A. Saraiva
1
1
QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
2
CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
3
Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo/ Instituto Politécnico de Beja (IPBeja), 7801-908 Beja, Portugal
*
Authors to whom correspondence should be addressed.
Molecules 2018, 23(10), 2706; https://doi.org/10.3390/molecules23102706
Submission received: 1 October 2018 / Revised: 18 October 2018 / Accepted: 18 October 2018 / Published: 20 October 2018
(This article belongs to the Special Issue The Antioxidant Capacities of Natural Products)
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Abstract

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.
Keywords: antioxidant activity; bioactive compounds; orange juice; high pressure; refrigerated storage; thermal processing; phenolic compounds antioxidant activity; bioactive compounds; orange juice; high pressure; refrigerated storage; thermal processing; phenolic compounds

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MDPI and ACS Style

Vieira, F.N.; Lourenço, S.; Fidalgo, L.G.; Santos, S.A.O.; Silvestre, A.J.D.; Jerónimo, E.; Saraiva, J.A. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. Molecules 2018, 23, 2706. https://doi.org/10.3390/molecules23102706

AMA Style

Vieira FN, Lourenço S, Fidalgo LG, Santos SAO, Silvestre AJD, Jerónimo E, Saraiva JA. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. Molecules. 2018; 23(10):2706. https://doi.org/10.3390/molecules23102706

Chicago/Turabian Style

Vieira, Fabiana N., Sónia Lourenço, Liliana G. Fidalgo, Sónia A. O. Santos, Armando J. D. Silvestre, Eliana Jerónimo, and Jorge A. Saraiva. 2018. "Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice" Molecules 23, no. 10: 2706. https://doi.org/10.3390/molecules23102706

APA Style

Vieira, F. N., Lourenço, S., Fidalgo, L. G., Santos, S. A. O., Silvestre, A. J. D., Jerónimo, E., & Saraiva, J. A. (2018). Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. Molecules, 23(10), 2706. https://doi.org/10.3390/molecules23102706

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