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Orange fruit and juice are highly appreciated for their health benefits, primarily due to their antioxidant compounds. This study evaluated the antioxidant activities, phenolic compounds, and ascorbic acid content in the pulp of thirteen orange cultivars of interest to orange juice industry, harvested on two different dates within the harvest season for each of them. The highest polyphenol content was found in the Moro Catania and Sanguinelli cultivars. The highest ascorbic acid content was found in the Bernalina cultivar. The antioxidant assays (ABTS and DPPH) suggested that blood oranges (Moro Catania, Moro Rosso and Sanguinelli cultivars) had the highest antioxidant activities. PCA analysis suggested a strong relationship between polyphenols and antioxidant activity, as well as a genotype effect on antioxidant compounds and activity. This study showed significant differences in the metabolic responses of different cultivars, which can be utilised by the juice industry to offer consumers better juice properties.

Advances in foodomics have demonstrated the feasibility of detecting specific molecules, known as ‘foodomes’, that can serve as biomarkers in fresh meat and dairy products to identify the origin of feeding foods. Identifying these biomarkers is crucial to establish traceability, as consumers demand products of guaranteed quality. In this work, after conducting an exhaustive review of the most relevant scientific documents from the last twenty years, we present a collection of as many as 76 and 66 lipidomes, 42 and 14 metabolomes, 53 and 61 volatile compounds and 8 and 4 isotope ratios (from fresh meat and dairy products, respectively) as potential biomarkers to determine feeding regime in farm ruminants (e.g. fresh herbage, conserved forage or concentrate). CLA9cis-11trans, stearoyl-CoA desaturase, toluene, skatole, and δ13C and δ15N have been widely cited in scientific research to determine the feeding system in ruminants. A combination of these biomarkers with mathematical techniques (discriminant analysis and machine learning) could be used to determine origin and quality in meat and dairy products from ruminants.

Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected. Regardless of access to pasture or concentrate, continued access to mother’s milk during rearing influences the sensorial meat traits of these lambs, so we consider this type of management an optimal way of obtaining the traditional ‘Mediterranean lamb meat’.