Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

Antioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical methods (FRAP, TEAC and total phenols by Folin-Ciocalteu assay) in the hydrophilic fraction (phenolic compounds and ascorbic acid) of orange juices (OJs) from six varieties (Midknight, Delta Seedless, Rohde Red, Seedless, Early and clone Sambiasi), harvested in two seasons. The contents of phenolic compounds and ascorbic acid analyzed, respectively, by UPLC and HPLC were 370.04 76.97 mg/L and 52.05 6.69 mg/100 mL. Variety and season significantly influenced (p < 0.05) composition and antioxidant capacity. TEAC and FRAP values correlated well with individual hydrophilic compounds (R2 > 0.991) but no correlation with cellular assay was observed. An increase in survival rates between 23% and 38% was obtained, excepting for two varieties that showed no activity (Rohde Red and Seedless). Narirutin, naringin-d, ferulic acid-d2, didymin, neoeriocitrin and sinapic acid hexose and caffeic acid-d1 were the phenolic compounds which contributed to survival rates (R2 = 0.979, p < 0.01

Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment

This is the peer reviewed version of the following article: García Martínez, Eva María, Andújar Pérez, Isabel, Yuste Del Carmen, Alberto, Prohens Tomás, Jaime, Martínez Navarrete, Nuria. (2018). Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment..Journal of the Science of Food and Agriculture, 98, 8, 3076-3083. , which has been published in final form at http://doi.org/10.1002/jsfa.8807. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] BACKGROUND: Recent epidemiological studies have suggested that phenolic compounds present in grapefruit play an important role in the bioactive properties of this fruit. However, the consumption of fresh grapefruit is low. Freeze dried powdered grapefruit can be an alternative to promote this fruit consumption. To improve the quality and stability of the powdered fruit, the addition of encapsulating and anticaking agents can be used. In this work, different grapefruit powders obtained by freeze drying with addition of gum arabic (1.27 g/100 g), and bamboo fibre (0.76 g/100 g) with and without a pre-drying microwave treatment were compared with the fresh and freeze-dried fruit with no carriers added in order to evaluate the effect of these preservation processes on phenolics content and on its antioxidant (DPPH, ABTS and FRAP) and anti-inflamatory (evaluated in RAW 264.7 macrophages) capacities. RESULTS: Freeze drying and gum arabic and bamboo fibre addition significantly increased the total phenolics, and antioxidant and anti-inflammatory activities (by inhibiting NO production of LPS activated RAW 264.7 macrophages) of grapefruit. An additional increase in these parameters was obtained with a microwave pretreatment before freeze-drying. CONCLUSIONS: The combined addition of gum arabic and bamboo fibre to the grapefruit puree and the application of a microwave pretreatment improve the functional properties of the fruit without showing cytotoxicity in vitro.We thank the Ministerio de Economia y Competitividad and FEDER for financial support given through the Project AGL 2012-39103.García Martínez, EM.; Andújar Pérez, I.; Yuste Del Carmen, A.; Prohens Tomás, J.; Martínez Navarrete, N. (2018). Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment. Journal of the Science of Food and Agriculture. 98(8):3076-3083. https://doi.org/10.1002/jsfa.8807S3076308398