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Título

In Vitro Availability of Flavonoids and Other Phenolics in Orange Juice

AutorTomás Barberán, Francisco; Gil Muñoz, M.ª Isabel; Gil-Izquierdo, Ángel ; Ferreres, Federico
Palabras claveOrange juice
Flavonoids
Processing
Flavanones
Flavonols
Caffeic acid derivatives
Availability
Solubility
Fecha de publicación26-ene-2001
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 49(2): 1035-1041 (2001)
ResumenHand-squeezed navel orange juice contains 839 mg/L phenolics, including flavanones, flavones, and hydroxycinnamic acid derivatives. The flavanones are the main phenolics in the soluble fraction (648.6 mg/L) and are also present in the cloud fraction (104.8 mg/L). During refrigerated storage of fresh juice (4 °C), 50% of the soluble flavanones precipitate and integrate into the cloud fraction. Commercial orange juices contain only 81−200 mg/L soluble flavanones (15−33%) and the content in the cloud is higher (206−644 mg/L) (62−85%), showing that during industrial processing and storage the soluble flavanones precipitate and are included in the cloud. An in vitro simulation of orange juice digestion shows that a serving of fresh orange juice (240 mL) provides 9.7 mg of soluble hesperidin (4‘-methoxy-3‘,5,7-trihydroxyflavanone-7-rutinoside) and 4.7 mg of the C-glycosylflavone vicenin 2 (apigenin, 6,8-di-C-glucoside) for freshly squeezed orange juice, whereas pasteurized commercial juices provide 3.7 mg of soluble hesperidin and a higher amount of vicenin 2 (6.3 mg). This means that although orange juice is a very rich source of flavanones, only a limited quantity is soluble, and this might affect availability for absorption (11−36% of the soluble flavanones, depending on the juice). The flavanones precipitated in the cloud are not available for absorption and are partly transformed to the corresponding chalcones during the pancreatin−bile digestion.
Descripción7 pages, 1 figure, 5 tables.
Versión del editorhttp://dx.doi.org/10.1021/jf0000528
URIhttp://hdl.handle.net/10261/18096
DOI10.1021/jf0000528
ISSN1520-5118 (Online)
0021-8561 (Print)
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