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

Grant number: 14/23303-1
Support Opportunities:Multi-user Equipment Program
Duration: September 01, 2015 - 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
Associated research grant:13/10138-0 - Impact of citric flavanones and limonin in the quality of orange juice, AP.R
As informações de acesso ao Equipamento Multiusuário são de responsabilidade do Pesquisador responsável
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


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)

Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
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, . (14/23303-1, 13/10138-0)

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