Characterization of Phenolic compounds of citrus varieties

• Grant number: 22/12730-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2022
• End date: April 30, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Franco Maria Lajolo
• Grantee: Felipe Buzzato Azzi
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

Orange (Citrus osbeck) and orange juice is considered a good dietary source of several bioactive compounds, mainly fiber, vitamina C and phenolic compounds. Hesperidin and narirutin are the major citrus flavanones and has been correlated with several biological activity, presenting high antioxidante capacity, anti-inflammatory activity, and also modulating the lipid and glycidic metabolism. Orange is one of the main fruits consumed by Brazilian population and the main source of flavonoids of Brazilian diet. Studies from our research group has been showed that the consumption of orange juice modulate the inflammation biomarkers, decrease the oxidative stress, improve the biochemical markers (cholesterol) and decrease the blood pressure. However, there are several varieties of orange commercially available and their flavonoids profile and amount is not well known. In this way, the aim of this project is the caracterization of the phenolic compounds of several varieties of orange.