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Open AccessArticle

The Effect of Processing Methods on Phytochemical Composition in Bergamot Juice

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Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi (SSEA)—Azienda Speciale della Camera di Commercio di Reggio, via T. Campanella, 12-89125 Reggio Calabria, Italy
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Consiglio Nazionale delle Ricerche (CNR), Istituto di Ricerca degli Ecosistemi Terrestri (IRET), via P. Castellino, 111-80131 Napoli, Italy
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Author to whom correspondence should be addressed.
Foods 2019, 8(10), 474; https://doi.org/10.3390/foods8100474
Received: 29 August 2019 / Revised: 7 October 2019 / Accepted: 9 October 2019 / Published: 11 October 2019
(This article belongs to the Special Issue The Health Benefits of Fruits and Vegetables)
Experimental and epidemiological studies show a positive relation between consumption of citrus juices and reduction of risk for some chronic disorders, such as diabetes and cardiovascular diseases. In particular, the bergamot juice is characterized by noticeable amounts of phytochemicals such as flavanone glycosides, limonoids, and quaternary ammonium compounds, all health-beneficial biomolecules. In vitro and in vivo studies have shown anti-inflammatory, cholesterol-lowering, and anti-diabetic activities attributed to these compounds depending on their chemical structure. However, nutritional content of bergamot juice may vary as consequence of different processing techniques, thus needing to address this claim. For this reason, the objective of this research was to evaluate the effects of different processing systems on the proximate constituents, the composition, and the antioxidant activity of the correspondent juices. Overall, the results indicate that the process employed may influence the chemical composition and the functional properties of the ended juice. Screw press method produced a juice with greater content of flavanone glycosides (ranged from 37 to 402 mg/L) and limonoid aglycones (ranged from 65 to 67 mg/L) than the other processes (p < 0.001). However, the process used for extraction of bergamot juice did not affect significantly the N,N-dimethyl-L-proline content (p < 0.5). Moreover, the screw press juice showed the highest antioxidant activity with EC50 value of 9.35 µg/mL, thus suggesting that this method maintains for health the nutritional quality of a fresh-pressed juice. View Full-Text
Keywords: bergamot juice; juice processing; flavanone glycosides; limonoids; stachydrine; antioxidant bergamot juice; juice processing; flavanone glycosides; limonoids; stachydrine; antioxidant
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Cautela, D.; Vella, F.M.; Laratta, B. The Effect of Processing Methods on Phytochemical Composition in Bergamot Juice. Foods 2019, 8, 474.

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