Commercial processing techniques used in orange juice production impact juice composition and lead to significant differences in nutritional and flavor characteristics relative to fresh fruit. In this study 'Hamlin' and 'Valencia' oranges were extracted with a commercial food service juicer, and the juice was then either pasteurized or not, resulting in fresh-commercial juice (FCJ) or fresh pasteurized commercial juice (FCPJ). These juices were compared to pasteurized processed juice (PPJ), and to hand-squeezed 'Valencia' juice (HSJ) for their phytonutrient content. The main orange juice flavonoids, hesperidin and narirutin, were twofold higher in PPJ than in FCJ/FCPJ and HSJ. These compounds occur at high concentrations in orange fruit albedo and juice sac membranes. The higher levels of these compounds in the PPJ suggest that the extraction and finishing process used to produce this juice led to more peel tissue in the juice than fresh juice extraction methods. The total phenolic content (TPC) in the juices followed a similar pattern to the flavonoid glycoside content. Most of the hesperidin in PPJ occurred in the insoluble fraction, whereas most of the hesperidin in the FCJ remained soluble in the juice serum. The polymethoxylated flavones associated with peel oil occurred at the highest levels in the FCJ/FCPJ and lowest in HSJ, whereas limonoids and alkaloids occurred at higher levels in PPJ and HSJ than in FCJ/FCPJ. Similar results were obtained by 'Pera Rio' orange juice. Pharmacokinetic data showed no differences in the uptake of the main flavonoids by humans consuming either PPJ or FCJ.

Effects of juice production methods on flavonoids and other secondary metabolites in fresh and processed orange juice

248th National Meeting (2014)

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