|LI, QILI - Hunan Academy Of Agricultural Sciences
|LI, TAO - Hunan Academy Of Agricultural Sciences
|BALDWIN, ELIZABETH - Retired ARS Employee
|ZHANG, QUN - Hunan Academy Of Agricultural Sciences
|GAO, WEI - Hunan Academy Of Agricultural Sciences
|SHAN, YANG - Hunan Academy Of Agricultural Sciences
Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/31/2021
Publication Date: 4/6/2021
Citation: Li, Q., Li, T., Baldwin, E., Manthey, J.A., Plotto, A., Zhang, Q., Gao, W., Bai, J., Shan, Y. 2021. Extraction method affects contents of carotenoids and flavonoids in Huanglongbing-affected ‘Valencia’ orange juice. Foods. https://doi.org/10.3390/foods10040783.
Interpretive Summary: Orange juice has long been known to play an important role in healthy diets, contributing to daily intakes of folic acid, vitamin C, potassium, calcium, and other minerals. Recently particular benefits of orange juice have been shown to include phytonutrients, the biologically active components, such as antioxidants and fiber which are helpful in reducing the risk of certain cancers, heart disease and diabetes, the leading causes of death and disability. Recent research has shown that enhanced flavonoids, especially the abundant hesperidin and naringenin; carotenoids, such as ß-cryptoxanthin, lutein, and fiber content, directly affect health benefits. The objectives of this research were to compare the overall flavor and health-related quality attributes, especially bioactive phytochemicals of orange juice extracted by two major commercial juice extractor types in HLB-affected oranges to confirm the results occurred in healthy oranges.
Technical Abstract: A previous study using healthy ‘Valencia’ orange fruit found that juicing methods dramatically changed orange juice (OJ) phytochemical profiles. The present study was conducted to confirm if the same changes occur with Huanglongbing (HLB) affected oranges , as HLB has extensively spread to most OJ processing regions globally.. Two juice extractor types used in the experiment were a shear force extractor (SFE) and a reamer extractor (RE). Juice extracted with SFE resulted in a lower yield with lower peel oil and higher pellet (peel tissue particles) content compared to juice obtained with RE. The SFE juice also had higher levels of hesperidin and other flavonoid glycosides, mainly due to plentiful peel tissue particles, The SFE juice was also abundant in carotenoids due to a large amount of flavedo particles in the juice. On the other hand, polymethoxylated flavones occurred at higher concentrations in the RE juice, and this may be due to the higher peel oil content in this juice. Overall, the SFE juice was rich in flavonoid glycosides and carotenoids, which are associated with strong antioxidant properties, anticancer activity and rich orange color (carotenoids). The RE juice had more polymethoxylated flavones, although they are not an abundant phytochemical group in OJ. The effects of juice extractor on healthy fruit were confirmed in HLB fruit.