Decoding the Nonvolatile Sensometabolome of Orange Juice (Citrus sinensis)

2018 ◽  
Vol 66 (10) ◽  
pp. 2354-2369 ◽  
Author(s):  
Anneke Glabasnia ◽  
Andreas Dunkel ◽  
Oliver Frank ◽  
Thomas Hofmann
Keyword(s):  
Orange Juice ◽  
Citrus Sinensis

scholarly journals PROTECTIVE AND CURATIVE EFFECTS OF FRESH ORANGE JUICE (CITRUS SINENSIS L.) SUPPLEMENTATION AGAINST LIVER INJURIES, HEPATIC LIPID, PROTEIN, AND DNAOXIDATIVE DAMAGE INDUCED CYCLOOXYGENASE-2/PROSTAGLANDIN E2 INFLAMMATORY PATHWAY IN FEMALE IRRADIATED RATS

2020 ◽  
pp. 77-82
Author(s):  
GEHAN M MORSY ◽  
ALYAE MS GABAL
Keyword(s):  
Body Weight ◽  
Prostaglandin E2 ◽  
Orange Juice ◽  
Citrus Sinensis ◽  
Cyclooxygenase 2 ◽  
Healthy Control Group ◽  
Control Group ◽  
Protective Group ◽  
Hepatic Lipid ◽  
Healthy Control

Objective: Our study aimed to examine the protective and curative ability of fresh orange juice (OJ) (Citrus sinensis L.) to counteract the adverse side effects of ionizing radiation (IR) on hepatic tissues of female irradiated rats and that has not been studied in advance. Methods: Forty-nine adult female Sprague-Dawley albino rats (170±5 g) were divided into four sets of 12 animals, except the healthy control group contained 10 rats only and the irradiated control group contained 15 rats and was divided as follow Group I: Healthy control; Group II: Irradiated control, rats receiving a single dose (20 gray absorbed dose [Gy]) of whole-body γ-rays; Group III: Protective group, rats received (5 ml OJ/kg body weight) once daily for 14 days and after 24 h exposed to irradiation; and Group IV: Curative group, then rats were submitted to irradiation than after 24 h, treated with (5 ml OJ/kg body weight) once every day for 14 successive days. Results: Our results explored that fresh OJ contains significant amounts of antioxidants as flavonoids and polyphenols and consequently pre- or post-fresh OJ supplementation to female irradiated rats attenuated significantly (p≤0.05) hepatic lipid, protein, and DNA-oxidative damage, hepatic inflammation, and activated inflammatory cyclooxygenase-2/prostaglandin E2 pathway, liver fibrosis, impaired liver functions, and hepatic lipid metabolism when compared with irradiated control rats. Furthermore, fresh OJ improved significantly (p≤0.05) the hepatic antioxidant capacity in protective and curative groups in comparison with the irradiated control group. Conclusion: The current research illustrated that fresh OJ may improve and normalize the various hepatic biochemical abnormalities resulted from irradiation due to its high content of active constituents of flavonoids and polyphenols. It is advised for people who exposed to IR, especially females, to consume about (5 ml OJ/kg body weight) before exposure as the most significant improvements were recorded in the protective group that supplemented with OJ before irradiation.

scholarly journals Penggunaan Tepung Limbah Jus Jeruk (citrus sinensis) dalam Ransum terhadap Kualitas Karkas Ayam Broiler

2017 ◽  
Vol 17 (1) ◽  
pp. 31-37
Author(s):  
Ucop Haroen
Keyword(s):  
Orange Juice ◽  
Citrus Sinensis ◽  
Broiler Chickens ◽  
Positive Control ◽  
Abdominal Fat ◽  
Negative Control ◽  
Carcass Weight ◽  
Carcass Quality ◽  
Broiler Chicks ◽  
By Products

ABSTRAK. Tujuan penelitian ini adalah mengetahui pengaruh tingkat penggunaan tepung limbah jus jeruk (Citrus sinensis) dalam ransum terhadap kualitas karkas (bobot potong, bobot karkas, persentase karkas, kolesterol karkas, bobot lemak abdomen) dan konsumsi ransum ayam broiler. Materi yang digunakan adalah ayam broiler umur satu hari unsex, strain Arbor Acres CP 707 sebanyak 200 ekor. Rancangan yang digunakan adalah Rancangan Acak Lengkap terdiri 5 perlakuan dan 4 ulangan masing-masing ulangan terdiri dari 10 ekor ayam. Perlakuan terdiri dari P0 = Ransum mengandung 0% tepung limbah jus jeruk (kontrol positif); P1 = Ransum mengandung 0% tepung limbah jus dengan penambahan basitrasin 0,02% (kontrol negatif); P2 = jeruk mengandung 5% tepung limbah jus jeruk; P3 = Ransum mengandung 10% tepung limbah jus jeruk; P4 = Ransum 15% tepung limbah jus jeruk. Variabel yang diamati adalah kualitas karkas (bobot potong, bobot karkas, persentase karkas, kolesterol karkas, lemak abdomen) dan konsumsi ransum. Hasil penelitian menunjukkan bahwa penggunaan tepung limbah jus jeruk dalam ransum nyata (P0,05) menurunkan konsumsi ransum, bobot potong, bobot karkas, kolesterol karkas dan bobot lemak abdomen, tetapi penggunaan tepung limbah jus jeruk dalam ransum tidak mempengaruhi persentase karkas. Kesimpulan yang dapat diambil dari penelitian ini adalah penggunaan tepung limbah jus jeruk (Citrus sinensis) dapat digunakan sampai taraf 5% dalam ransum ayam broiler. (The use of orange (citrus sinensis) juice by products in the ration on carcass quality of broiler chickens) ABSTRACT. This study was conducted to evaluate the effect of orange (Citrus sinensis) juice by products in rations on (carcass quality) ; weight of slaughter, carcass weight, carcasspercentages, abdominal fat weight and feed intake of broiler chicks. A total of two hundred unsexed 1 d-old chicks (Arbor Acres CP-707) used. The design used was Completely Randomized Design consisting of 5 treatments and 4 replications of each replication consisting of 10 chickens. Feed treatment consisted of P0 = 0% orange juice waste flour (positive control); P1 = 0% waste juice flour with 0.02% basitratin addition (negative control); P2 = 5% orange juice flour waste; P3 = 10% orange juice flour waste; P4 = 15% orange juice flour waste. The variables observed were carcass quality (cut weight, carcass weight, carcass percentage, carcass cholesterol, abdominal fat) and ration consumption..The results showed that the use of orange juice flour in the ration significantly influenced (P 0.05) in reducing the consumption of ration, cut weight, carcass weight, carcass cholesterol and abdominal fat weight, but the use of orange juice waste flour in the ration did not affect the percentage of carcass . As a conclusion is the use of orange juice waste flour (Citrus sinensis) can be used to a level of 5% in broiler chicken rations.

scholarly journals Effects of a Flavonoid-Rich Extract from Citrus sinensis Juice on a Diet-Induced Obese Zebrafish

2019 ◽  
Vol 20 (20) ◽  
pp. 5116 ◽  
Author(s):  
Giuseppe Montalbano ◽  
Manuela Mania ◽  
Maria Cristina Guerrera ◽  
Rosaria Laurà ◽  
Francesco Abbate ◽  
...  
Keyword(s):  
Gene Expression ◽  
Orange Juice ◽  
Citrus Sinensis ◽  
Pathological Condition ◽  
Adult Zebrafish ◽  
Adipose Tissues ◽  
Lipolytic Action ◽  
Adipocyte Cell ◽  
Visceral Adipose ◽  
Subcutaneous Adipose

Background: Obesity is a pathological condition that has reached epidemic proportions; hence, it is necessary to find novel strategies aimed at fighting this disease. The present study was designed to evaluate the effect of a flavonoid-rich extract of orange (Citrus sinensis) juice (OJe) in diet-induced obese zebrafish. Methods: Adult zebrafish were divided into four diet groups: (i) normally fed (NF); (ii) overfed (OF); (iii) NF supplemented with OJe (5 mL/L in fish water; NF + OJe); and (iv) OF supplemented with OJe (OF + OJe). Each week, body weight (BW) and body mass index (BMI) were measured, and, at the end of the fifth week, euthanized zebrafish were processed for both microscopic evaluations and qPCR analyses. Results: In OF zebrafish, OJe significantly decreased both BW and BMI values and lowered the visceral adipose tissue, while it had little effect in the NF group. Moreover, it significantly reduced adipocyte cell size in both NF and OF groups in both visceral and subcutaneous adipose tissues, as well as their number in OF fish. Finally, OJe modulated some obesity-related genes, such as leptin A, ghrelin, orexin, pro-opiomelanocortin (POMC), and neuropeptide Y (NPY), in both gut and brain. Conclusion: This study adds new insights into the anti-obesity properties of orange juice and its flavonoids, suggesting their role as weight management agents through a lipolytic action linked to a restoration of metabolism-regulating gene expression.

scholarly journals Effect of Temperature on Production of Ochratoxin A by Aspergillus niger in Orange Juice

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Andreana Marino ◽  
Caterina Fiorentino ◽  
Francesca Spataro ◽  
Antonia Nostro
Keyword(s):  
Aspergillus Niger ◽  
Ochratoxin A ◽  
Orange Juice ◽  
Citrus Sinensis ◽  
Effect Of Temperature ◽  
Wild Type ◽  
Different Temperatures ◽  
Strain Dependent ◽  
Intrinsic Strain ◽  
Dependent Mechanism

This challenging study was carried out to evaluate the temporal production of ochratoxin A (OTA) by Aspergillus niger ATCC 16404 and wild type A. niger AM at different temperatures in fresh squeezed orange juice (Citrus sinensis [L.] Osbeck cv Tarocco). Each strain, inoculated into the filtered orange juice, was incubated at 4°C, 20°C, and 26°C for 28 days. In the juice, at 26°C and 20°C, the concentration of A. niger ATCC 16404 increased by more than 2 log10 up to the 21st day. At 4°C it remained constant. The microbial load of A. niger AM decreased at all temperatures. At 26°C, the maximum OTA accumulation found was 3.44 ng/mL on the 21st day for A. niger ATCC 16404 and 8. 44 ng/mL on the 7th day for A. niger AM. The OTA synthesis seemed to be an intrinsic strain-dependent mechanism. A. niger ATCC 16404 produced OTA in accordance with the higher temperatures and the biomass concentrations, whereas A. niger AM produced the toxin at all temperatures regardless of its biomass. These results showed that fresh orange juice contaminated with Aspergillus niger aggregate strains may contain OTA levels.

Characterization of Orange Juice (Citrus sinensis) by Polymethoxylated Flavones

1994 ◽  
Vol 42 (10) ◽  
pp. 2191-2195 ◽  
Author(s):  
Wilfried C. Ooghe ◽  
Sigrid J. Ooghe ◽  
Christ'l M. Detavernier ◽  
Andre Huyghebaert
Keyword(s):  
Orange Juice ◽  
Citrus Sinensis ◽  
Polymethoxylated Flavones

scholarly journals Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry

2016 ◽  
Vol 39 (6) ◽  
pp. 826-838 ◽  
Author(s):  
Sophie Deterre ◽  
Clotilde Leclair ◽  
Jinhe Bai ◽  
Elizabeth A. Baldwin ◽  
Jan A. Narciso ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Orange Juice ◽  
Citrus Sinensis ◽  
Juice Processing ◽  
Gas Chromatography Olfactometry
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