Abstract
Orange (Citrus sinensis) juice contains a high amount of antioxidant compounds, such as polyphenols and vitamins. The aim of this work was to develop an adsorption procedure for the quantitative recovery of polyphenols from fresh orange juice. Different macroporous resins have been selected to evaluate their affinity for phenolic compound in order to purify the antioxidant compounds from the orange juice. The main compounds of orange juice were firstly characterized using an UPLC-UV-HRMS to define the metabolite profile, and subsequently three different types of adsorbent (XAD-2, XAD-4, and XAD-16N) were tested to concentrate these bioactive compounds. The time of contact was selected based on kinetic studies, and subsequently the adsorption and elution conditions were optimized in order to maximize the recovery of phenolic compounds to obtain an extract rich of bioactive compounds. Lastly, antioxidant capacity of the orange juice extract of selected macroporous resin, obtained under optimized conditions, was determined by in vitro antioxidant assays.
Highlights
In the last few decades, the interest for new bioactive compounds in antioxidant compounds has increased because of their capability to fight several chronic and acute diseases, including inflammatory cardiovascular and neurological diseases as well as cancers [1].Among these new compounds, polyphenol is considered one of the most promising antioxidants of natural origin that can be used for the formulation of new drugs and nutraceuticals and as ingredient for functional foods
E antioxidant compounds act through several mechanisms, but the most accepted one is the scavenging of free radicals contributing to reduce the oxidative stress [2]
There has been a growing interest to replace synthetic antioxidants with natural ones in order to increase the shelf-life and improve the nutraceutical value of food products [7,8,9]. ere is a broad range of natural antioxidant compounds, but, among them, polyphenol doubtlessly represents the most abundant and Journal of Food Quality widespread class in nature
Summary
In the last few decades, the interest for new bioactive compounds in antioxidant compounds has increased because of their capability to fight several chronic and acute diseases, including inflammatory cardiovascular and neurological diseases as well as cancers [1].Among these new compounds, polyphenol is considered one of the most promising antioxidants of natural origin that can be used for the formulation of new drugs and nutraceuticals and as ingredient for functional foods. Antioxidants are commonly used to protect oxidizable species, such as cosmetics [3, 4], pharmaceuticals [5], and foods [6], from the deleterious effects of oxidation and are employed as dietary supplements to neutralize the adverse effects of the oxidative stress They are employed in the food industry to reduce rancidity, to protect and stabilize colours and aroma and to increase the shelf life of products [7]. Polyphenols are secondary plant metabolites occurring in vegetables, fruits, beverages, and other related food products with well-documented antioxidant, anticarcinogenic, antimutagenic, antiallergic, and antiaging activities [10]; for these properties, particular attention is currently placed on its extraction from inexpensive agricultural food products. Fruits and vegetables of the Mediterranean area can be considered an important source of polyphenol [11]
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