Bergamot (Citrus bergamia, Risso): The effects of cultivar and harvest date on functional properties of juice and cloudy juice

Antioxidants

Volumn 8, Issue 7, 2019, Pages

  Giuffrè, Angelo Maria ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Antioxidants; Bergamot; Bioactive compound; Biometrics; Biomolecules; Citrus bergamia Risso; Cloudy juice; Non climacteric

Indexed keywords

EID: 85070888908     PISSN: None     EISSN: 20763921     Source Type: Journal    
DOI: 10.3390/antiox8070221     Document Type: Article

References (50)

1. Strano, A.; Falcone, G.; Nicolò, B.F.; Stillitano, T.; De Luca, A.I.; Nesci, F.S.; Gulisano, G. Eco-profiles and economic performances of a high-value fruit crop in southern Italy: a case study of bergamot (Citrus bergamia Risso). Agroecol. Sust. Food 2017, 41, 1124–1145.
2. ISTAT. 2019. Available online: http://agri.istat.it/jsp/dawinci.jsp?q=plC250000030000193200&an=2017&ig= 1&ct=281&id=15A\T1\textbar{}21A\T1\textbar{}31A (accessed on 6 December 2018).
3. Katz, E.; Lagunes, P.M.; Riov, J.; Weiss, D.; Goldschmidt, E.E. Molecular and physiological evidence suggests the existence of a system II-like pathway of ethylene production in non-climacteric Citrus fruit. Planta 2004, 219, 243–252. [CrossRef] [PubMed]
4. Jin, W.F.; Shen, L.H.; Ren, J.H.; Jin, J.M.; Shen, Y.Y.; Zhu, J.Q.; Liang, Z.S.; Yang, D.F. Research progress on bergamot essential oil and its related product development. Chin. Tradit. Herb. Drugs 2016, 47, 857–861.
5. Pernice, R.; Borriello, G.; Ferracane, R.; Borrelli, R.C.; Cennamo, F.; Ritieni, A. Bergamot: A source of natural antioxidants Bergamot: A source of natural antioxidants for functionalized fruit juices. Food Chem. 2009, 112, 545–550. [CrossRef]
6. Giuffrè, A.M.; Zappia, C.; Capocasale, M.; Poiana, M.; Sidari, R.; Di Donna, L.; Bartella, L.; Sindona, G.; Corradini, G.; Giudici, G.; et al. Vinegar production to valorise Citrus bergamia by-products. Eur. Food Res. Technol. 2017, 245, 667–675. [CrossRef]
7. Qiu, T.; Wu, D.; Yang, L.; Ye, H.; Wang, Q.; Cao, Z.; Tang, K. Exploring the mechanism of flavonoids through systematic bioinformatics analysis. Front. Pharmacol. 2018, 9, 918. [CrossRef]
8. Martirosyan, D.M.; Singh, J. A new definition of functional food by FFC: what makes a new definition unique? Funct. Foods Health Dis. 2015, 5, 209–223.
9. Lee, S.C.; Foo, M.H. “Functional Foods and Its Biomarkers”. In Introduction to Functional Food Science: Textbook, 2nd ed.; Richardson, T.X., Ed.; Functional Food Center: Dallas, TX, USA, 2014.
10. Clydesdale, F. Functional Foods: Opportunities and Challenges. Institute of Food Technologist 58.12: 35-40. 2004. Available online: http://www.ift:~{}/media/Knowledge%20Center/Science%20Reports/Expert% 20Reports/Functional%20Foods/Functionalfoods_expertreport_full.pdf (accessed on 9 April 2019).
11. American Dietetic Association. Position of the American Dietetic Association: functional foods. J. Am. Diet. Assoc. 1999, 99, 1278–1285. [CrossRef]
12. DeFelice, S.L. ‘The nutraceutical revolution, its impact on food industry research and development’. Trends Food Sci. Technol. 1995, 6, 59–61. [CrossRef]
13. Li, B.B.; Smith, B.; Hossain, M.M. Extraction of phenolics from citrus peels: I. Solvent extraction method. Sep. Purif. Technol. 2006, 48, 182–188. [CrossRef]
14. Laroze, L.; Soto, C.; Zúñiga, M.E. Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes. Electron. J. Biotech. 2010, 13, 11–12. [CrossRef]
15. Roggia Ruviaro, A.; de Paula Menezes Barbosa, P.; Alves Macedo, G. Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products. Food Res. Int. 2019, in press. [CrossRef]
16. Di Donna, L.; De Luca, G.; Mazzotti, F.; Napoli, A.; Salerno, R.; Taverna, D.; Sindona, G. Statin-like principles of Bergamot fruit (Citrus bergamia): Isolation of 3-hydroxymethylglutaryl flavonoid glycosides. J. Nat. Prod. 2009, 72, 1352–1354. [CrossRef] [PubMed]
17. Giuffrè, A.M.; Zappia, C.; Capocasale, M. Physico-chemical stability of blood orange juice during frozen storage. Int. J. Food Prop. 2017, 20, 1930–1943.
18. IFUMA 30 International Fruit and Vegetable Juice Association (IFUMA). 2016. Available online: www.ifu-fruitjuice.com/ifu-methods (accessed on 1 May 2019).
19. Panuccio, M.R.; Papalia, T.; Attinà, E.; Giuffrè, A.M.; Muscolo, A. Use of digestate as an alternative to mineral fertilizer: effects on growth and crop quality. Arch. Agron. Soil Sci. 2019, 65, 700–711. [CrossRef]
20. Sicari, V.; Dorato, G.; Giuffrè, A.M.; Rizzo, P.; Albunia, A.R. The effect of different packaging on nutritional properties and antioxidant activity of oranges during storage. J. Food Process. Pres. 2017, 41, e13168. [CrossRef]
21. Cserhalmi, Z.; Sass-Kiss, Á.; Tóth-Markus, M.; Lechner, N. Study of pulsed electric field treated citrus juices. Innov. Food Sci. Emerg. 2006, 7, 49–54. [CrossRef]
22. Destani, F.; Cassano, A.; Fazio, A.; Vincken, J.P.; Gabriele, B. Recovery and concentration of phenolic compounds in blood orange juice by membrane operations. J. Food Eng. 2013, 117, 263–271. [CrossRef]
23. Ryan, M.J.; Dudash, H.J.; Docherty, M.; Geronilla, K.B.; Baker, B.A.; Haff, G.G.; Cutlip, R.G.; Always, S.E. Vitamin E and C supplementation reduces oxidative stress, improves antioxidant enzymes and positive muscle work in chronically loaded muscles of aged rats. Exp. Gerontol. 2010, 45, 882–895. [CrossRef]
24. Asensi-Fabado, A.A.; Munné-Bosch, S. Vitamins in plants: occurrence, biosynthesis and antioxidant function. Trends Plant Sci. 2010, 15, 582–592. [CrossRef]
25. Li, Y.; Schellhorn, H.E. Can ageing-related degenerative diseases be ameliorated through administration of vitamin C at pharmacological levels? Med. Hypotheses 2007, 68, 1315–1317. [CrossRef] [PubMed]
26. Sauberlich, H.E. Bioavailability of vitamins. Prog. Food Nut. Sci. 1985, 9, 1–33.
27. Sicari, V.; Pellicanò, T.M.; Giuffrè, A.M.; Zappia, C.; Capocasale, M.; Poiana, M. Physical chemical properties and antioxidant capacities of grapefruit juice (Citrus paradisi) extracted from two different varieties. Int. Food Res. J. 2018, 25, 1978–1984.
28. Kang, J.H.; Ivey, K.L.; Boumenna, T.; Rosner, B.; Wiggs, J.L.; Pasquale, L.R. Prospective study of flavonoid intake and risk of primary open-angle glaucoma. Acta Ophthalmol. 2018, 96, e692–e700. [CrossRef] [PubMed]
29. Khan, H.; Jawad, M.; Kamal, M.A.; Baldi, A.; Xiao, J.; Nabavi, S.M.; Daglia, S.M. Evidence and prospective of plant derived flavonoids as antiplatelet agents: Strong candidates to be drugs of future. Food Chem. Toxicol. 2018, 119, 355–367. [CrossRef] [PubMed]
30. Veríssimo, G.; Bast, A.; Weseler, A.R. Monomeric and oligomeric flavanols maintain the endogenous glucocorticoid response in human macrophages in pro-oxidant conditions in vitro. Chem-Biol Interact. 2018, 291, 237–244. [CrossRef]
31. Zhang, D.; Du, M.; Wei, Y.; Wang, C.; Shen, L. A review on the structure–activity relationship of dietary flavonoids for protecting vascular endothelial function: Current understanding and future issues. J. Food Biochem. 2018, 42, e12557. [CrossRef]
32. Hughes, L.A.; Arts, I.C.; Ambergen, T.; Brants, H.A.; Dagnelie, P.C.; Goldbohm, R.A.; van den Brandt, P.A.; Weijenberg, M.P. Higher dietary flavone, flavonol, and catechin intakes are associated with less of an increase in BMI over time in women: A longitudinal analysis from the Netherlands Cohort Study. Am. J. Clin. Nutr. 2008, 88, 1341–1352.
33. Feliciano, R.P.; Pritzel, S.; Heiss, C.; Rodriguez-Mateos, A. Flavonoid intake and cardiovascular disease risk. Curr. Opin. Food Sci. 2015, 2, 92–99. [CrossRef]
34. Cushnie, T.P.T.; Lamb, A.J. Antimicrobial activity of flavonoids. Int. J. Antimicrob. Agents 2005, 26, 343–356. [CrossRef]
35. Asres, K.; Seyoum, A.; Veeresham, C.; Bucar, F.; Gibbons, S. Naturally derived anti-HIV agents. Phytother. Res. 2005, 19, 557–581. [CrossRef] [PubMed]
36. Kim, H.P.; Son, K.H.; Chang, H.W.; Kang, S.S. Anti-inflammatory plant flavonoids and cellular action mechanisms. J. Pharmacol. Sci. 2004, 96, 229–245. [CrossRef] [PubMed]
37. Di Donna, L.; Gallucci, G.; Malaj, N.; Romano, E.; Tagarelli, A.; Sindona, G. Recycling of industrial essential oil waste: Brutieridin and Melitidin, two anticholesterolaemic active principles from bergamot albedo. Food Chem. 2011, 125, 438–441. [CrossRef]
38. Di Donna, L.; Taverna, D.; Mazzotti, F.; Benabdelkamel, H.; Attya, M.; Napoli, A.; Sindona, G. Comprehensive assay of flavanones in citrus juices and beverages by UHPLC–ESI-MS/MS and derivatization chemistry. Food Chem. 2018, 141, 2328–2333. [CrossRef] [PubMed]
39. Di Donna, L.; Iacopetta, D.; Cappello, A.R.; Gallucci, G.; Martello, E.; Fiorillo, M.; Dolce, V.; Sindona, G. Hypocholesterolaemic activity of 3-hydroxy-3-methyl-glutaryl flavanones enriched fraction from bergamot fruit (Citrus bergamia): ‘In vivo’ studies. J. Funct. Foods 2014, 7, 558–568. [CrossRef]
40. Fiorillo, M.; Peiris-Pagès, M.; Sanchez-Alvarez, R.; Bartella, L.; Di Donna, L.; Dolce, V.; Sindona, G.; Sotgia, G.; Cappello, A.R.; Lisanti, M.P. Bergamot natural products eradicate cancer stem cells (CSCs) by targeting mevalonate, Rho-GDI-signalling and mitochondrial metabolism. Biochim. Biophys. Acta Bioenergy 2018, 1859, 984–996. [CrossRef] [PubMed]
41. Del Caro, A.; Piga, A.; Vacca, V.; Agabbio, M. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chem. 2004, 84, 99–105. [CrossRef]
42. Giuffrè, A.M.; Capocasale, M.; Zappia, C.; Poiana, M. Influence of high temperature and duration of heating on the sunflower seed oil properties for food use and bio-diesel production. J. Oleo Sci. 2017, 66, 1193–1205. [CrossRef] [PubMed]
43. Giuffrè, A.M.; Zappia, C.; Capocasale, M. Effects of high temperatures and duration of heating on olive oil properties for food use and biodiesel production. J. Am. Oil Chem. Soc. 2017, 94, 819–830. [CrossRef]
44. Giuffrè, A.M.; Zappia, C.; Capocasale, M. Tomato seed oil for edible use: cold break, hot break and harvest year effects. J. Food Process. Pres. 2017, 41, e13309. [CrossRef]
45. Szeto, Y.T.; Tomlinson, B.; Benzie, I.F. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. Brit. J. Nut. 2002, 87, 55–59. [CrossRef] [PubMed]
46. Roussos, P.A. Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece. Sci. Hort 2011, 129, 253–258. [CrossRef]
47. Gardner, P.T.; White, T.A.C.; McPhail, D.B.; Duthie, G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem. 2000, 68, 471–474. [CrossRef]
48. Klimczak, I.; Małecka, M.; Szlachta, M.; Gliszczyńska-Świgło, A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J. Food Compos. Anal. 2007, 20, 313–322. [CrossRef]
49. Sdiri, S.; Bermejo, A.; Aleza, P.; Navarro, P.; Salvador, A. Phenolic composition, organic acids, sugars, vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins. Food Res. Int. 2012, 49, 462–468. [CrossRef]
50. Ramful, D.; Tarnus, E.; Aruoma, O.I.; Bourdon, E.; Bahorun, T. Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Res. Int. 2011, 44, 2088–2099. [CrossRef]