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Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice

AutorCerrillo, Isabel; Escudero-López, Blanca; Hornero-Méndez, Dámaso ; Martín, Francisco; Fernández-Pachón, M. Soledad
Palabras claveLC-MS (APCI)
Bioactive compounds
Provitamin A
β-cryptoxanthin
Carotenoids
Alcoholic fermentation
Orange juice
Fecha de publicación2014
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 62: 842- 849 (2014)
ResumenOrange juice is considered a rich source of carotenoids, which are thought to have diverse biological functions. In recent years, a fermentation process has been carried out in fruits resulting in products that provide higher concentrations of bioactive compounds than their original substrates. The aim of this study was to evaluate the effect of a controlled alcoholic fermentation process (15 days) on the carotenoid composition of orange juice. Twenty-two carotenoids were identified in samples. The carotenoid profile was not modified as result of the fermentation. Total carotenoid content and provitamin A value significantly increased from day 0 (5.37 mg/L and 75.32 RAEs/L, respectively) until day 15 (6.65 mg/L and 90.57 RAEs/L, respectively), probably due to a better extractability of the carotenoids from the food matrix as a result of processing. Therefore, the novel beverage produced could provide a rich source of carotenoids and exert healthy effects similar to those of orange juice. © 2014 American Chemical Society.
URIhttp://hdl.handle.net/10261/115669
DOI10.1021/jf404589b
Identificadoresdoi: 10.1021/jf404589b
issn: 0021-8561
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