51. Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice
- Author
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Isabel Cerrillo, Francisco D. Fernández Martín, Dámaso Hornero-Méndez, Blanca Escudero-López, and María-Soledad Fernández-Pachón
- Subjects
β cryptoxanthin ,Ethanol fermentation ,Bioactive compounds ,β-cryptoxanthin ,LC-MS (APCI) ,Provitamin A ,Food science ,Orange juice ,Carotenoid composition ,Beta-cryptoxanthin ,Vitamin A ,Carotenoid ,chemistry.chemical_classification ,Ethanol ,Chemistry ,Alcoholic Beverages ,organic chemicals ,food and beverages ,General Chemistry ,Carotenoids ,biological factors ,Provitamin a ,Fruit ,Fermentation ,Alcoholic fermentation ,General Agricultural and Biological Sciences ,Citrus sinensis - Abstract
Orange 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., This study was supported by funding from the Ministerio de Ciencia e Innovación (Spanish government, Project AGL2010-14850/ALI) and the Consejerı́a de Economı́a, Innovación, Ciencia y Empleo (Junta de Andalucı́a, Projects P08-AGR-03477 and P09-AGR4814, and Grupo PAI BIO311). The Research Project grant of B.E.-L. is supported by the Junta de Andalucı́a. D.H.-M. is member of the IBERCAROT Network 112RT0445 financed by CYTED.
- Published
- 2014