ArticleJournal of the science of food and agriculture2022
Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars.
Article in Journal of the science of food and agriculture, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Antioxidant Efficacy of a Standardized Red Orange (Nutrients · 2022Trial
- Effectiveness of "Moro" Blood OrangeNutrients · 2022Trial
- Article
- Assessing food procurement greenhouse gas emissions and food waste in UK fine dining.Cleaner food systems · 2026Article
- Linking Soil-Orchard Fruit Quality and Circular Food Innovation Through the Valorization of Dried Cherry Pomace in Dairy-Based Spreadable Products.Foods (Basel, Switzerland) · 2026Article
- Melatonin Boosts the Phytochemical Profile of Blood Oranges, Enhancing (Poly)phenol and Endogenous Melatonin Content, Through Pre- and Postharvest Treatments.Journal of pineal research · 2025Article
- Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.Food chemistry: X · 2025Article
- Blood Orange (Antioxidants (Basel, Switzerland) · 2025Article
- Quality Characteristics of Yogurt Fortified withPreventive nutrition and food science · 2025Article
- Chromatic symphony of fleshy fruits: functions, biosynthesis and metabolic engineering of bioactive compounds.Molecular horticulture · 2025Review
- Sequential extraction of antioxidants fromFood chemistry: X · 2025Article
- Effects of Different Postharvest Treatments on Fruit Quality, Sucrose Metabolism, and Antioxidant Capacity of 'Newhall' Navel Oranges During Storage.Plants (Basel, Switzerland) · 2025Article
- Brassinosteroid preharvest treatments as a useful tool to increase crop yield and red colour in blood orange fruits.Frontiers in plant science · 2025Article
- An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices.Journal of food science · 2025Review
- Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product.Foods (Basel, Switzerland) · 2024Article
- Effect of Blood Orange (Antioxidants (Basel, Switzerland) · 2024Article
- Qualitative Traits and Antioxidant Properties of Blood Oranges Are Affected by the Genotype and the Climatic Conditions.Foods (Basel, Switzerland) · 2024Article
- A high-quality chromosome-scale genome assembly of blood orange, an important pigmented sweet orange variety.Scientific data · 2024Article
- Cellular electrophysiological effects of the citrus flavonoid hesperetin in dog and rabbit cardiac ventricular preparations.Scientific reports · 2024Article
- Influence of Different Rootstocks on Fruit Quality and Primary and Secondary Metabolites Content of Blood Oranges Cultivars.Molecules (Basel, Switzerland) · 2023Article
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5 authors.
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Abstract
backgroundBlood oranges are grown increasingly in Europe for fresh consumption because of their special taste and excellent nutraceutical properties that confer the status of a functional food. The health benefits are associated with the range of additional bioactive compounds that they contain with respect to blonde oranges.
resultsWe analysed the physicochemical properties and the levels of organic acids, sugars and antioxidants in 11 blood orange cultivars representing the most representative cultivars of blood oranges widespread in the Mediterranean basin. In particular, we examined the levels of phenols, flavonoids and anthocyanins present in these cultivars at harvest maturity. The physicochemical, antioxidant and colour properties differ significantly among these cultivars. The deepest red peel and juice was found in Sanguinelli, followed by Tarocco Rosso and Moro. High-performance liquid chromatography with refractive index detector analysis revealed sucrose as the main sugar in all these cultivars, followed by fructose and glucose. Citric acid was the dominant organic acid, followed by malic acid and ascorbic acid. Moro showed the greatest levels of antioxidant activity. Regarding the phenolic composition, we found p-coumaric acid to be the main hydroxycinnamic acid in all cultivars, with maximum amounts in Moro and Sanguinelli. The highest amounts of cyanidin-3-O-glucoside and cyanidin-3-(6''-malonyl)-glucoside were found in Moro, for which the juice was of the deepest red colour.
conclusionThe phenolic composition and antioxidant activity of the 11 cultivars was assessed. The results showed that Moro was the cultivar with the highest content of polyphenols and levels of antioxidant activity, followed by Sanguinelli. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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