Chemical composition of blood orange varieties from Turkey: A comparative study

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Kafkas E., Ercişli S., Kemal K. N., Baydar K., Yilmaz H.

PHARMACOGNOSY MAGAZINE, cilt.5, sa.20, ss.329-335, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 5 Sayı: 20
  • Basım Tarihi: 2009
  • Doi Numarası: 10.4103/0973-1296.58155
  • Dergi Adı: PHARMACOGNOSY MAGAZINE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Veterinary Science Database
  • Sayfa Sayıları: ss.329-335
  • Anahtar Kelimeler: aroma, citrus, blood oranges, total flavonoid, total phenols, vitamin C, fatty acids, ANTIOXIDANT CAPACITY, HEART-DISEASE, FRUIT, ACIDS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Three blood orange varieties, Moro Blood, Sanguinello and Cara Cara grown together in Mediterranean region of Turkey were characterized for their total lipid, fatty acids, sugars, organic acids, vitamin C, total phenols, total flavonoid contents and aroma compounds. The total phenol content of blood orange varieties was in range of 441.0 to 527.0 mg/L, expressed as gallic acid equivalents (GAE). Total flavonoid concentrations ranged from 121.70 to 239.80 mg/L. The order of vitamin C, expressed as mg per 100 mL among different blood orange varieties was Sanguinello (41.59 mg)>Cara Cara (34.24 mg)>Moro Blood (31.83 mg). Moro Blood variety had the highest total lipid ratio (2.01 %), and followed by cv. Cara Cara (0.65 %) and cv. Sanguinello (0.59 %), respectively. Sixteen fatty acids were detected in blood orange varieties and C18:2 (linoleic acid) was predominant for all varieties ranged from 23.15 to 31.83 %. A total of 46 aroma compounds were identified in juices and among varieties, cv. Cara Cara had the highest number of aroma compounds. The study revealed that dietary intake oranges may supply substantial health components.