Sok pomarańczowy a korzystne składniki dla zdrowia człowieka

Julian K. Aschoff †, Sabrina Kaufmann †, Onur Kalkan †, Sybille Neidhart †, Reinhold Carle †‡, and Ralf M. Schweiggert *

Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstraße 25, 70599 Stuttgart, Germany
King Abdulaziz University, Faculty of Science, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia


W amerykańskim tygodniku naukowym „Journal of Agricultural and Food Chemistry” opublikowano wyniki badań naukowców z Uniwersytetu Hohenheim (Niemcy) i Uniwersytetu im. Króla Andulaziza (Arabia Saudyjska). Udowodniono, że świeży owoc pomarańczy zawiera korzystne dla zdrowia składniki, takie jak karotenoidy, flawonoidy i witamina C, ale są lepiej przyswajalne po przetworzeniu, z soku, dzięki czemu mogą zostać efektywniej wykorzystanie przez organizm człowieka.

Abstrakt oryginalnego doniesienia poniżej.


Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.


Źródło: J. Agric. Food Chem., 2015, 63 (2), pp 578–587