Affiliation:
1. Department of Food Science and Nutrition, Catholic University of San Antonio. Campus de los Jerónimos s/n, 30107 Guadalupe, Murcia (Spain)
2. Department of Food Science and Nutrition, Catholic University of San Antonio. Campus de los Jerónimos s/n, 30107 Guadalupe, Murcia (Spain),
3. Department of AgroFood Technology, Miguel Hernández University. Carretera de Beniel, km 3,2. 03312 Orihuela, Alicante (Spain)
Abstract
The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande mandarin juices were studied. Independent of the farming type, mandarin juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of mandarins resulted in juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional juices, respectively. A trained panel stated that organic Orogrande juices had higher intensities of orange color, fresh mandarin and floral aromas than conventional juices.
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Cited by
21 articles.
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