PubMed · 15210438
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
2004. Orange juice evolution.. https://pubmed.ncbi.nlm.nih.gov/15210438/
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
Fourteen mineral and trace elements (Al, Ba, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Sr and Zn) were determined in the herbs and their infusions consumed for medical purposes in Turkey such as chamomile (Matricaria chammomile L.), fennel (Foeniculum vulgare), linden (Tilia vulgaris), nettle (Urtica dioical), rosehip (Fr.Rosa caninae), sage (Salvia officinalis) and senna tea (Cassia anqustifolia). Microwave digestion procedure was applied under optimized conditions for dissolution of medicinal herbs. Element concentrations in the medicinal herbs and their infusions were determined by FAAS and ICP-AES. The accuracy and precision were verified against a GBW 07605 Poplar leaves and Tea certified reference material. The mineral and trace element content of medicinal herbs and their infusions showed a wide variability. However, distribution of the elements in the infusions is not high and it is nil especially for Cd, Co, Cr and Pb.
Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange-carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 degrees C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice.
The carotenoid profile of orange juice is very complex, a common characteristic for citrus products in general. This fact, along with the inherent acidity of the product, which promotes the isomerization of some carotenoids, makes the correct identification of some of these pigments quite difficult. Thus, one of the carotenoids occurring in orange juice has been traditionally identified as isolutein, a term used to refer to lutein epoxide, although enough evidence to support that identification has not been given. In this study, the carotenoid previously identified as isolutein/lutein epoxide in orange juice has been isolated and identified as a 9 or 9'-cis isomer of antheraxanthin as a result of different tests. To support this identification, a mixture of geometrical isomers of lutein epoxide isolated from petals of dandelions was analyzed under the same conditions used for orange juice carotenoids to check that neither their retention times nor their spectroscopic features matched with those of the orange juice carotenoid now identified as a cis isomer of antheraxanthin.