Multi-User Equipment approved in grant 2013/10138-0: liquid Chromatograph (HPLC/DAD)

• Grant number: 14/23303-1
• Support Opportunities: Multi-user Equipment Program
• Start date: September 01, 2015
• End date: August 31, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Magali Conceição Monteiro da Silva
• Grantee: Magali Conceição Monteiro da Silva
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil
• City of the host institution: Araraquara
• Associated research grant: 13/10138-0 - Impact of citric flavanones and limonin in the quality of orange juice, AP.R
• EMU web page: Página do Equipamento Multiusuário não informada
• Type of equipment: Caracterização de Materiais - Análises Químicas - Cromatrografia líquida
• Manufacturer: Fabricante não informado
• Model: Modelo não informado

Abstract

Brazil is the largest worldwide producer and exporter of orange juice, having exported 463 thousand tons of frozen concentrated orange juice (FCOJ) and 944 thousand tons of pasteurized juice (NFC, not from concentrate) on the 2011/2012 harvest. Orange juice is the most consumed beverage in the world, with 35% of participation among juices. Orange juice daily consumption has been associated to the prevention of neurodegeneratives and cardiovasculars diseases, and some kinds of cancer, among others, with additional reduction of hypertension risk. These properties are related to the orange juice composition. Orange juice is an important source of bioactive compounds, as vitamin C, flavonoids and caratenoids. Flavonoids are the most important group of bioactive compounds of citrus, mainly flavanones hesperidin and narituin. One determinant feature of the quality of orange juice is the presence of bitterness, considered a negative and critical factor for sensory quality. The limonoid substances, as limonin, are responsible for bitterness in citric fruit juices, even when present in trace amounts. The influence of fruit ripening, use of rootstock and extractor settings on the limonin and flavonoids content of orange juice will allow to know the most important factors for the developing of these compounds in the juice. Only few studies have the approach on factors influencing limonin and flavonoid formation in orange juice from Pêra Rio variety, the main cultivated variety in Brazil and responsible for the most part of the Brazilian exportation of orange juice. The aim of this project is to evaluate the impact of the flavanones hesperidin and nairutin, and limonin on the quality of orange juice, using the high performance liquid chromatography. (AU)

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

MESQUITA, E.; MONTEIRO, M.. Simultaneous HPLC determination of flavonoids and phenolic acids profile in Pera-Rio orange juice. Food Research International, v. 106, p. 54-63, APR 2018. (14/23303-1, 13/10138-0)