Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

Abstract

AbstractBACKGROUND: Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, hypertension and heart disease, due, among other factors such as modulation of gene expression and improvement of gap junctional communication, to the presence of various forms of antioxidants present in the foods as carotenoids. Otherwise, consumers demand organic products which they believe have more flavour and are of greater benefit to the environment and human health. The effects of organic farming on CIE L*a*b* colour, mineral content, carotenoid composition and sensory quality of Hernandina mandarin juices were studied.RESULTS: Organic farming of mandarin oranges resulted in juices with higher contents of minerals and carotenoids, and of better sensory quality. For instance, organic juice contained a total concentration of carotenoids of 14.4 mg L−1 compared to 10.2 mg L−1 of conventional juice.CONCLUSION: Mandarin orange juices can be considered as a good source of some important nutrients, such as potassium and antioxidant chemicals, e.g. β‐cryptoxanthin. Copyright © 2008 Society of Chemical Industry