International Journal of Food Sciences and Nutrition

ISSN: (Print) (Online) Journal homepage: www.tandfonline.com/journals/iijf20

Comparison of vitamin C and flavanones between

freshly squeezed orange juices and commercial
100% orange juices from four European countries

Francisco J. Salar, Paola Sánchez-Bravo, Pedro Mena, Montaña Cámara &

Cristina García-Viguera

To cite this article: Francisco J. Salar, Paola Sánchez-Bravo, Pedro Mena, Montaña Cámara
& Cristina García-Viguera (2024) Comparison of vitamin C and flavanones between
freshly squeezed orange juices and commercial 100% orange juices from four European
countries, International Journal of Food Sciences and Nutrition, 75:3, 255-263, DOI:
10.1080/09637486.2024.2303034

To link to this article: https://doi.org/10.1080/09637486.2024.2303034

© 2024 The Author(s). Published with Published online: 17 Jan 2024.

license by Taylor & Francis Group, LLC.

Submit your article to this journal Article views: 1538

View related articles View Crossmark data

Citing articles: 1 View citing articles

Full Terms & Conditions of access and use can be found at

https://www.tandfonline.com/action/journalInformation?journalCode=iijf20
International Journal of Food Sciences and Nutrition
2024, VOL. 75, NO. 3, 255–263
https://doi.org/10.1080/09637486.2024.2303034

FOOD COMPOSITION AND ANALYSIS

Comparison of vitamin C and flavanones between freshly squeezed

orange juices and commercial 100% orange juices from four European
countries
Francisco J. Salara , Paola Sánchez-Bravoa,b,* , Pedro Menac , Montaña Cámarad and
Cristina García-Vigueraa,*
a
Lab. Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Murcia, Spain; bCentro de Investigación e Innovación Agroalimentaria y
Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Spain; cHuman Nutrition Unit, Department of Food
and Drug, University of Parma, Parma, Italy; dNutrition and Food Science Department. Pharmacy Faculty, Complutense University of
Madrid, Madrid, Spain

ABSTRACT ARTICLE HISTORY

Knowing the true levels of nutrients and dietary bioactives in fruit juices at the point of Received 8 October 2023
consumption is key to properly understand their potential health benefits. The objective was to Revised 7 December 2023
characterise the vitamin C and flavanone content in commercial orange juices consumed in Accepted 3 January 2024
Europe, compared with fresh-squeezed juices. Commercial juices were a rich source of vitamin C KEYWORDS
(>30% of the Nutrient Reference Value). Vitamin C in fresh-squeezed juices, at the end of their Ascorbic acid; flavonoids;
shelf-life, remained 33% higher than the levels found in the commercial juices. Flavanones had health; refrigeration;
similar values from both commercial and fresh juices, except for fresh samples stored for 48 h, shelf-life; storage
where fresh juices had higher values (22.36 mg/100 mL). Thus, orange juices preserve their bioactive
compounds during storage, with very little influence of the brand, country, industrial process or
storage conditions. Main bioactive compounds in commercial juices are present at nutritionally
significant levels to the freshly-squeezed ones.

Introduction a fundamental role in some inflammatory diseases

Citrus is one of the main cultivated fruits worldwide.
Orange production has increased in recent years to
almost 80 million tons produced worldwide per annum
in 2021, with the 10 main orange producers being Brazil
(16,214,982 tons), India (10,270,000 tons), China
(7,550,000 tons), Mexico (4,595,128 tons), USA (4,015,200
tons), Spain (3,604,800 tons), Egypt (3,000,000 tons),
Indonesia (2,513,860 tons), Iran (2,139,912 tons), and
Italy (1,770,910 tons) (FAOSTAT 2022).
Citrus fruits are a source of bioactive compounds,
such as flavanones, phenolic acids, carotenoids, vitamin
C, minerals and fibre (Gironés-Vilaplana et al. 2014).
Vitamin C is essential for human health since it cannot
be synthesised by the body (due to a lack of the
enzyme gulonolactone oxidase) and is involved in many
biochemical functions including neutralisation of free
radicals, iron absorption, synthesis of collagen, choles-
terol metabolism, and bone formation (Dasgupta and
Klein 2014; Kumar et al. 2022). Vitamin C also plays
related to oxidative stress such as obesity, cancer, and
type II diabetes (Grosso et al. 2013; Gironés-Vilaplana
et al. 2014). The recommended daily intake of vitamin
C varies depending on the country. In the EU, the
Average Requirement has been set at 90 mg for men
and 80 mg for women, while the Average Requirement
for children ranges from 15–85 mg per day according
to age (EFSA 2013). For labelling purposes, in the EU
and UK, a Nutrient Reference Value of 80 mg has been
set in law (R1169/2011).
Other phytochemicals have been identified in citrus
fruits, such as flavanones, which may have beneficial
effects on human health including anti-inflammatory,
anti-allergic, cardioprotective, anti-hyperglycaemic,
neuroprotective, hepatoprotective and antioxidant
effects (Fraga et al. 2023; Singh et al. 2023). In addi-
tion, the consumption of foods rich in flavonoids has
been associated with a lower incidence of chronic
diseases (type II diabetes, cardiovascular disease, and

CONTACT Paola Sánchez-Bravo psanchez@cebas.csic.es Lab. Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Murcia, Spain.
*Both authors contribute equally
This article has been corrected with minor changes. These changes do not impact the academic content of the article.
© 2024 The Author(s). Published with license by Taylor & Francis Group, LLC.
This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/),
which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in
any way. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.
256 F. J. SALAR ET AL.

dyslipidaemias) (Kang et al. 2020; Fraga et al. 2023). Table 1. Commercial orange juices purchased from four
Several studies have demonstrated the bioavailability European countries, each sample from a different company.
of the flavanones present in orange juice (hesperidin Country Sample code Storage type
France FJ1 NFC Chilled /Refrigeration
and narirutin, mainly), which are absorbed as agly- FJ2 NFC Chilled /Refrigeration
cones in the small intestine or metabolised by the gut FJ3 NFC Room temperature
microbiota at colonic level before absorption, to be FJ4 NFC Chilled /Refrigeration
FJ5 C Room temperature
subsequently metabolised by phase II enzymes (Agulló United Kingdom UKJ1 NFC Chilled /Refrigeration
et al. 2020; Agulló et al. 2021; Pereira-Caro et al. 2023). UKJ2 NFC Chilled /Refrigeration
UKJ3 NFC Chilled /Refrigeration
Fruit intake is associated with superior diet quality UKJ4 NFC Chilled /Refrigeration
and better overall health (Dicklin et al. 2022) and UKJ5 C Room temperature
UKJ6 C Room temperature
food-based dietary guidelines from around the world Germany GJ1 C Room temperature
recommend a minimum fruit and vegetable consump- GJ2 C Room temperature
GJ3 C Room temperature
tion, in many cases five daily servings (Cámara et al. GJ4 C Room temperature
2021). Fruit juice is defined in European law as the GJ5 C Room temperature
fermentable but unfermented product obtained from Spain SJ1 C Room temperature
SJ2 C Room temperature
the edible part of fruit and is made by juicing whole SJ3 NFC Chilled /Refrigeration
fruits (D2012/12/EU). 100% fruit juice can comple- SJ4 NFC Chilled /Refrigeration
SJ5 C Room temperature
ment whole fruit intake by providing vitamins, min-
C, from concentrate; NFC, not from concentrate.
erals and phytochemicals, and has been positively
associated with diet quality and several preventive
features in human health (Bellisle et al. 2018; D’Elia 1) and sent via courier (3 bottles per sample) – chilled
et al. 2021; Liu et al. 2023; Rossi et al. 2023). or ambient depending on the original product storage
Worldwide, orange juice represents more than 40% - to LabFAS, CEBAS-CSIC in Murcia, Spain. As a
of juices consumed (Neves et al. 2020). Orange juice comparator, freshly squeezed “Navelina” oranges were
may be freshly prepared at home or purchased as a obtained from 3 Spanish companies (AMC group,
commercially juiced product. For juices made at home, Murcia; Riverbend, Murcia; and ZUVAMESA (ZVM),
storage may lead to a deterioration in the nutritional Valencia) for juicing under laboratory conditions with
composition, while the pasteurisation processes used by an electric citrus juicer (Orbegozo EP 2210, Murcia,
manufacturers to reduce microbial spoilage hence Spain). Fresh oranges (20 kg) from each company were
improving food safety and extending shelf-life can neg- used to prepare freshly squeezed juices (FSJ) and, in
atively affect the nutritional, organoleptic and functional order to determine their shelf-life, samples were taken
properties of juices (Galaverna and Dall’Asta 2014; for analysis of vitamin C and flavanones at 0, 12, 24,
Chanson-Rolle et al. 2016; Salar et al. 2022). Therefore, and 48 h post-juicing (three batches of samples were
the aim of the present study was to characterise the prepared for each shelf-life time; FSJ1, FSJ3 and FSJ4).
composition of the main commercial orange juices in This was selected to represent the typical timeframe
Europe (France, United Kingdom, Germany, and Spain), that a fresh home squeezed orange juice would be
in terms of vitamin C and flavanone content, and to kept at home in the fridge. In addition, a further
compare it with fresh “Navelina” orange juice and up 20 kg of AMC oranges were obtained 1 week after the
to 48 h of store refrigeration to evaluate how commercial initial sampling, in order to compare different batches
juices compare to fresh samples. from the same company (FSJ1 for the initial sampling
and FSJ2 for 1 week after).

Materials and methods

Beverages and plant materials
Market data were studied in order to select the com-
mercial orange juices with the largest market share
in each of the four countries of interest: France, UK,
Germany, and Spain. Both chilled “not from concen-
trate” orange juice (Ch-NFC-OJ) and ambient con-
centrated orange juice (A-C-OJ) were included. Five
different samples per country (6 from UK) were pur-
chased from supermarkets in these countries (Table
Chemicals and reagents
The following substances, chemicals and reagents were
obtained for the nutritional analysis: hesperidin (Merck,
Darmstadt, Germany); formic acid, methanol, acetonitrile
and ethylenediaminetetraacetic acid disodium salt
2-hydrate (EDTA) (Panreac, Barcelona, Spain); and
L-ascorbic (AA) and dehydroascorbic (DHAA) acids
(Sigma-Aldrich, St. Louis, MO, USA). All solutions were
prepared with ultrapure water from a Milli-Q Advantage
A10 ultrapure water purification system (Millipore, USA).

Analysis of vitamin C: ascorbic acid (AA) and
dehydroascorbic acid (DHAA)
The analysis of vitamin C was carried out according
to Baenas et al. (2019). Briefly, samples were extracted
with EDTA 0.05% (v/v or w/v) in order to avoid
degradation of the target compounds. The juices (3 mL
per aliquot) were mixed with 10 mL of EDTA 0.05%
for 2 min. Later, samples were centrifuged for 10 min
at 3000 rpm at room temperature (21 ± 2 °C). The
supernatants were filtered through a Sep-Pack classic
cartridge C18 (Waters, Milford, MA, USA) and
through 0.22 μm PVDF Millipore filter (Merck
Millipore, Carrigtwohill, Ireland) before analysis.
Filtered samples were diluted with EDTA (1:100)
before UHPLC-QqQ-MS/MS analysis. Determination
of vitamin C (AA and DHAA) was performed using
a UHPLC coupled with a 6460 triple quadrupole-MS/
MS (Agilent Technologies, Waldbronn, Germany),
using a Pursuit XRs Diphenyl Pursuit USP L11
A6021100X030 column (3.0 × 100 mm, 3.0 μm particle
size) supplied by Agilent Technologies (Amstelveen,
The Netherland). The column temperature was set up
at 30 °C. The mobile phases consisted of 0.1% formic
acid in deionised Milli-Q-water (LC-MS grade)
(Solvent A) and acetonitrile (Solvent B). The flow rate
and injection volume were 0.4 mL/min and 20 μL,
respectively. Both AA and DHAA were analysed upon
the optimised gradient for 5.5 min (time: %B) (0:
0.05%), (2: 0.05%), (2.5: 90%), (3: 90%), (4: 0.05%),
and (5.5: 0.05%, for column stabilisation).
Identification and quantification of the bioactives
were performed by mass spectrometry operated in the
multiple reaction monitoring (MRM) and negative
mode, recording information from preferential MRM
transitions (quantification and confirmation) for the
corresponding analytes. Data acquisition and process-
ing were performed by MassHunter software version
B.04.00 (Agilent Technologies, Walbronn, Germany).
The concentration of vitamin C (AA + DHAA) was
calculated by comparison with freshly prepared AA
and DHAA standard curves. The results were expressed
as mg per 100 mL of juice.
Analysis of flavanones
For the identification and quantification of flavanones,
samples were analysed following the method described
by Salar et al. (2021) by HPLC-DAD, with a Luna
5 μm C18(2)100 Å column (250 × 4.6 mm), using
Security Guard Cartridges PFD C18 4 × 3.0 mm, both
supplied by Phenomenex (Torrance, CA, USA).
Chromatographic separation was performed using 5%
International Journal of Food Sciences and Nutrition 257
formic acid (solvent A) and methanol (solvent B),
upon a linear gradient (time, %B) (0, 15%); (20, 30%);
(30, 40%); (35, 60%); (40, 90%); (44, 90%), and back
to initial conditions, allowing 10 min for column sta-
bilisation. The quantification was carried out using
an Agilent Technologies 1220 Infinity Liquid
Chromatograph, equipped with an auto-injector
(G1313, Agilent Technologies, Santa Clara, CA, USA)
and a Diode Array Detector (1260, Agilent
Technologies). The flow rate was 0.9 mL/min.
Chromatograms were recorded at 280 nm and pro-
cessed on an Agilent ChemStation for LC 3D systems.
Flavanones were identified by comparison with
authentic standards of analytical grade. Flavanones
were quantified as hesperidin at 280 nm. The concen-
tration of phenolic compounds was expressed as mg
per 100 mL of juice.
Statistical analysis
The statistical analysis was carried out using the
XLSTAT software (2016.02.27444 version, Addinsoft,
Paris, France). One-way analysis of variance (ANOVA)
and Tukey’s multiple range test were used to compare
experimental data. The level of significance was set
at p < 0.05. All analyses were carried out in triplicate.
Results and discussion
Vitamin C
Significant differences in vitamin C (AA + DHAA)
content among commercial orange juices evaluated
within the same country were found, while the aver-
age content of vitamin C in commercial orange juices
between the countries was not significantly different
(Table 2). The variability was lower than 5% in vita-
min C analysis. FJ1 sample of Ch-NFC-OJ (France)
had the lowest vitamin C concentration
(19.54 ± 0.46 mg/100 mL) while the highest vitamin
C concentrations were seen in GJ5 sample of A-C-OJ
(70.95 ± 0.85 mg/100 mL; Germany) and SJ3 sample
of Ch-NFC-OJ (94.53 ± 1.65 mg/100 mL; Spain).
Thermal treatments carried out in industries have
the advantage of eliminating microbial contamination
and reaching high levels of enzyme inactivation
(Petruzzi et al. 2017), but they are also mainly
responsible for loss of vitamin C during processing
(Martí et al. 2009; Aschoff et al. 2015). These heat
treatments are not carried out in the same way in
all industries, which may be one of the factors that
influence the final amount of vitamin C in commer-
cial orange juices.
258 F. J. SALAR ET AL.

Table 2. Concentration of ascorbic acid, dehydroascorbic acid, Table 3. Concentration of ascorbic acid, dehydroascorbic acid,
and vitamin C (mg/100 mL) in commercial orange juice samples and vitamin C (mg/100 mL) in freshly squeezed orange juice
from four different countries. samples at different timepoints (t0, t12, t24 and t48 h).
Dehydroascorbic TOTAL Vitamin Dehydroascorbic
Sample Ascorbic acid acid C Sample Ascorbic acid acid TOTAL Vitamin C
ANOVA TestϮ ANOVA TestϮ
France *** *** *** FSJ1 *** NS ***
UK *** *** *** FSJ2 *** NS ***
Germany *** ** *** FSJ3 *** ** ***
Spain *** *** *** FSJ4 *** NS ***
Between countries NS NS NS Tukey’s Multiple Range Test‡
Tukey’s Multiple Range Test‡ FSJ1
France t0 71.66 ± 0.74 a 2.97 ± 0.44 74.63 ± 1.07 a
 FJ1 NFC Chilled 17.07 ± 0.34 d 2.46 ± 0.13 c 19.54 ± 0.46 e t12 69.59 ± 2.09 ab 2.90 ± 0.47 72.49 ± 2.56 ab
 FJ2 NFC Chilled 45.33 ± 0.66 b 2.84 ± 0.11 bc 48.17 ± 0.56 c t24 66.16 ± 1.17 bc 2.41 ± 0.52 68.58 ± 0.93 bc
 FJ3 NFC Ambient 35.53 ± 0.87 c 3.36 ± 0.09 ab 38.89 ± 0.80 d t48 64.13 ± 1.38 c 2.19 ± 0.41 66.31 ± 1.79 c
 FJ4 NFC Chilled 47.44 ± 1.98 b 3.91 ± 0.52 a 51.35 ± 1.48 b % Loss (t0-t48) 10.5% 26.4% 11.1%
 FJ5 C Ambient 54.46 ± 1.38 a 2.57 ± 0.26 c 57.02 ± 1.23 a FSJ2
UK t0 85.83 ± 1.09 a 2.45 ± 0.21 88.28 ± 1.00 a
 UKJ1 NFC Chilled 40.97 ± 1.59 de 3.55 ± 0.13 a 44.52 ± 1.65 c t12 82.87 ± 0.96 b 2.28 ± 0.16 85.15 ± 0.80 b
 UKJ2 NFC Chilled 45.48 ± 0.87 bc 3.35 ± 0.23 a 48.83 ± 1.01 b t24 81.59 ± 0.93 b 2.09 ± 0.10 83.68 ± 0.84 b
 UKJ3 NFC Chilled 53.63 ± 0.83 a 2.39 ± 0.34 a 56.02 ± 1.10 a t48 72.96 ± 0.17 c 2.12 ± 0.26 75.08 ± 0.09 c
 UKJ4 NFC Chilled 39.04 ± 1.31 e 3.84 ± 0.30 a 42.88 ± 1.14 c % Loss (t0-t48) 15.0% 13.4% 15.0%
 UKJ5 C Ambient 46.86 ± 1.46 b 1.88 ± 0.18 b 48.73 ± 1.49 b FSJ3
 UKJ6 C Ambient 43.16 ± 1.28 cd 2.14 ± 0.11 b 45.31 ± 1.18 bc t0 87.64 ± 1.09 a 4.16 ± 0.52 a 91.80 ± 1.45 a
Germany t12 85.94 ± 1.09 ab 4.21 ± 0.48 a 90.15 ± 0.62 ab
GJ1 C Ambient 42.98 ± 2.29 c 2.45 ± 0.37 ab 45.43 ± 1.95 c t24 84.15 ± 0.70 bc 3.37 ± 0.47 ab 87.53 ± 0.87 bc
GJ2 C Ambient 56.95 ± 2.56 b 2.42 ± 0.16 ab 59.37 ± 2.69 b t48 82.40 ± 1.29 c 2.75 ± 0.09 b 85.15 ± 1.21 c
GJ3 C Ambient 52.54 ± 2.07 bc 2.55 ± 0.23 ab 55.09 ± 2.30 bc % Loss (t0-t48) 6.0% 33.8% 7.2%
GJ4 C Ambient 44.14 ± 1.43 c 2.24 ± 0.13 b 46.38 ± 2.99 c FSJ4
GJ5 C Ambient 67.88 ± 1.12 b 3.07 ± 0.34 a 70.95 ± 0.85a t0 72.71 ± 1.01 a 1.91 ± 0.10 74.62 ± 0.92 a
Spain t12 71.39 ± 1.79 a 1.97 ± 0.25 73.36 ± 1.69 a
SJ1 C Ambient 32.93 ± 1.11 d 3.20 ± 0.47 b 36.14 ± 0.64 d t24 67.37 ± 0.80 b 1.89 ± 0.22 69.26 ± 0.95 b
SJ2 C Ambient 54.55 ± 1.14 b 3.01 ± 0.25 b 57.56 ± 0.91 b t48 66.50 ± 0.95 b 1.88 ± 0.35 68.38 ± 0.81 b
SJ3 NFC Chilled 90.44 ± 2.07 a 4.09 ± 0.43 a 94.53 ± 1.65 a % Loss (t0-t48) 8.5% 1.3% 8.4%
SJ4 NFC Chilled 40.93 ± 1.92 c 1.44 ± 0.15 c 42.37 ± 1.78 c Ϯ
NS: not significant at p > 0.05; **, and ***, significant at p < 0.01, and
SJ5 C Ambient 41.70 ± 0.59 c 1.96 ± 0.17 c 43.66 ± 0.42 c 0.001, respectively. ‡Values (mean of 3 replications) followed by the
Countries (mean) same letter, within the same column and company, were not signifi-
 France 39.97 ± 13.44 3.03 ± 0.60 42.99 ± 13.61 cantly different (p > 0.05), Tukey’s least significant difference test; FSJ:
 UK 44.86 ± 4.96 2.86 ± 0.79 47.42 ± 4.55 freshly squeezed juices.
Germany 52.90 ± 9.99 2.54 ± 0.37 55.44 ± 10.21
Spain 52.11 ± 21.13 2.74 ± 1.01 54.85 ± 21.80
Ϯ
NS: not significant at p > 0.05; **, and ***, significant at p < 0.01, and
0.001, respectively. ‡Values (mean of 3 replications) followed by the made from the same company could be due to the
same letter, within the same column and country, were not significantly
different (p > 0.05), Tukey’s least significant difference test. C, from con- state of ripeness of the oranges at the time of pro-
centrate; NFC, not from concentrate. The total values of all commercial cessing as well as to differences in the growing area
samples are in Table 4.
or the agricultural practices followed. Some authors
have shown that a higher ripening stage reduces the
vitamin C content in citrus (Sites and Reitz 1950).
Regarding the content of vitamin C during the In addition, these differences could derive from the
shelf-life study (Table 3), freshly squeezed juices amount of albedo that passes to the juice, since this
retained 85–92% of their initial vitamin C content fruit part has 19% of the total vitamin C content in
after 48 h of storage at 4 °C. Furthermore, there was citrus (Martí et al. 2009). This finding implies that
wide variation within the different samples at initial the type of apparatus used to squeeze oranges in the
content (t0). FSJ3 had the highest values home could influence the vitamin C content.
(91.80 ± 1.45 mg/100 mL), followed by FSJ2 The content of vitamin C in the fresh juices, after
(88.28 ± 1.00 mg/100 mL) and, with the lowest content the storage period, remained significantly higher than
for FSJ1 and FSJ4 (74.63 ± 1.07 and 74.62 ± that found in the commercial juices studied
0.92 mg/100 mL, respectively). Differences were also (73.73 ± 7.74 versus 50.13 ± 14.30 mg/100 mL, respec-
found between samples from the same company FSJ1 tively). Commercial samples had the lowest values in
and FSJ2 so, therefore, there were not only differences AA (47.33 ± 14.10 mg/100 mL) and total vitamin C
in terms of processing among companies, but also in (50.13 ± 14.30 mg/100 mL) but did not present differ-
the concentrations associated with the different ences in DHAA (Table 4, Figure 1). Commercial sam-
batches of oranges that arrive within the same com- ples likely had lost 30–40% of vitamin C compared
pany. These differences in vitamin C between juices with fresh juices. This is not surprising as vitamin C
 International Journal of Food Sciences and Nutrition 259

is highly thermolabile, so heat treatments cause a loss
of its content, bioactivity and healthy characteristics
(Patras et al. 2010; Brenes et al. 2022). Therefore,
differences in vitamin C content between commercial
and fresh juices are likely to be due to the pasteuri-
sation processes used in the manufacture of commer-
cial juices. Based on the data obtained in the shelf-life
experiment, a vitamin C degradation equation was
developed (Figure 2) to predict the equivalent time
in which freshly squeezed samples would reach the
average vitamin C concentration seen in commercial
samples. This time was estimated to be at 176 h
(7.3 days) of shelf-life.
In general, apart from FJ1 sample of Ch-NFC-OJ
(France), 200 mL of both commercial and fresh juices
contained sufficient vitamin C to reach the EU
adequate intake of 80 or 90 mg/day for women and
men respectively (EFSA 2013) and hence would be
considered to contain nutritionally significant levels
of vitamin C. In addition, since regular juice con-
sumption is associated with a higher intake of fruits
and vegetables, this dietary pattern is likely to ensure
that juice consumers reach the daily recommendation
for vitamin C (Bellisle et al. 2018; Murphy et al.
2020; Dicklin et al. 2022).
In addition and for marketing and labelling pur-
pose, all orange juices analysed (with the exception
of sample FJ1 NFC Chilled) can be labelled as “high
content in Vitamin C”, as they showed a minimum
content of 15% nutrient reference value (R1924/2006
and R1169/2011).

Table 4. Concentration of ascorbic acid, dehydroascorbic acid Flavanones

and total vitamin C (mg/100 mL) in freshly squeezed orange
Relative to the flavanones in orange juices (Table 5),
juice samples at different timepoints (t0, t12, t24 and t48 h,
mean of all companies) and commercial juices. the most abundant were narirutin (naringenin
Dehydroascorbic 7-O-rutinoside) and hesperidin (hesperetin
Ascorbic acid acid Total Vit. C 7-O-rutinoside). In commercial samples, in general,
ANOVAϮ *** NS *** juices from Germany and UK had the highest total
t0 79.46 ± 7.68 a‡ 2.87 ± 0.92 82.33 ± 8.21a
t12 77.45 ± 7.50 a 2.84 ± 0.95 80.29 ± 8.03 a flavanone content (18.58 ± 3.28 and 17.96 ±
t24 74.82 ± 8.51 a 2.44 ± 0.67 77.26 ± 8.86 a 2.30 mg/100 mL, respectively), compared with France
t48 71.50 ± 7.45 a 2.24 ± 0.42 73.73 ± 7.74 a
Commercial 47.33 ± 14.10 b 2.80 ± 0.74 50.13 ± 14.30 b
and Spain (15.51 ± 1.60 and 15.32 ± 3.42 mg/100 mL,
juices respectively). The variability was lower than 2% from
(mean) flavanones analysis. These differences may be due to
Ϯ
NS: not significant at p > 0.05; ***, significant at p < 0.001. ‡Values followed
by the same letter, within the same column, were not significantly
the ripening stage of the oranges used to make the
different (p > 0.05), Tukey’s least significant difference test. juice, since the flavonoid content depends on the

Figure 1. Box plots for the commercial and freshly squeezed orange juice samples (0, 12, 24 and 48 h). The red cross is the mean
value, the Middle line is the median.
260 F. J. SALAR ET AL.

Figure 2. Prediction time of the vitamin C degradation in freshly squeezed orange juice samples. The mean value of commercial
samples is highlighted in orange colour.

Table 5. Content of total and individual flavanones (mg/100 mL) of commercial orange juice samples from four different
countries.
O-triglycosyl naringenin Naringenin 7-O-rutinoside Hesperetin 7-O-rutinoside Total Flavanones
RT (min) 23.6 34.1 36.8 -
λmax 280 280 280 -
[M-H]- m/z 433 579 609 -
MS2 [M-H]- m/z 271 271 301 -
Sample
ANOVA TestϮ
France *** *** *** ***
UK *** *** *** ***
Germany *** *** *** ***
Spain *** *** *** ***
Countries *** *** NS **
Tukey’s Multiple Range Test‡
France
 FJ1 NFC Chilled 1.86 ± 0.06 a 5.90 ± 0.02 b 9.73 ± 0.16 a 17.49 ± 0.16 a
 FJ2 NFC Chilled 1.46 ± 0.11 b 4.66 ± 0.07 c 8.05 ± 0.07 c 14.18 ± 0.03 c
 FJ3 NFC Ambient 1.48 ± 0.15 b 4.27 ± 0.08 c 7.80 ± 0.16 c 13.54 ± 0.17 d
 FJ4 NFC Chilled 1.96 ± 0.04 a 6.32 ± 0.08 a 8.69 ± 0.19 b 16.97 ± 0.28 a
 FJ5 C Ambient 1.90 ± 0.15 a 5.77 ± 0.26 b 7.69 ± 0.14 c 15.36 ± 0.26 b
UK
 UKJ1 NFC Chilled 2.25 ± 0.09 b 6.69 ± 0.15 b 9.54 ± 0.07 b 18.48 ± 0.13 b
 UKJ2 NFC Chilled 2.36 ± 0.06 b 6.71 ± 0.14 b 9.65 ± 0.08 b 18.71 ± 0.07 b
 UKJ3 NFC Chilled 1.54 ± 0.06 c 5.14 ± 0.07 c 8.53 ± 0.09 c 15.21 ± 0.21 c
 UKJ4 NFC Chilled 1.65 ± 0.09 c 5.18 ± 0.11c 7.93 ± 0.11 c 14.75 ± 0.10 c
 UKJ5 C Ambient 2.82 ± 0.08 a 7.80 ± 0.50 a 9.81 ± 0.51 b 20.42 ± 0.39 a
 UKJ6 C Ambient 2.64 ± 0.11 a 7.10 ± 0.03b 10.45 ± 0.12 a 20.19 ± 0.22 a
Germany
GJ1 C Ambient 2.54 ± 0.08 b 6.92 ± 0.05 c 8.84 ± 0.08 bc 18.30 ± 0.09 c
GJ2 C Ambient 1.32 ± 0.08 d 3.94 ± 0.46 d 7.67 ± 0.89 c 12.93 ± 1.42 d
GJ3 C Ambient 2.29 ± 0.02 c 7.15 ± 0.08 bc 10.76 ± 0.12 a 20.19 ± 0.06 b
GJ4 C Ambient 2.55 ± 0.06 b 7.75 ± 0.35 b 8.93 ± 0.78 bc 19.23 ± 0.54 bc
GJ5 C Ambient 2.85 ± 0.12 a 9.43 ± 0.12 a 9.98 ± 0.21 ab 22.25 ± 0.13 a
Spain
SJ1 C Ambient 1.53 ± 0.06 c 4.35 ± 0.10 c 6.82 ± 0.13 e 11.13 ± 0.09 c
SJ2 C Ambient 1.11 ± 0.03 d 3.58 ± 0.11 d 8.54 ± 0.14 c 13.23 ± 0.23 c
SJ3 NFC Chilled 1.34 ± 0.11 c 4.05 ± 0.07 c 8.15 ± 0.07 d 13.54 ± 0.08 c
SJ4 NFC Chilled 2.08 ± 0.09 b 6.32 ± 0.10 b 8.93 ± 0.09 b 17.33 ± 0.08 b
SJ5 C Ambient 2.76 ± 0.08 a 8.37 ± 0.20 a 10.24 ± 0.07 a 21.37 ± 0.06 a
Countries (mean)
 France 1.73 ± 0.24 c 5.38 ± 0.82 b 8.39 ± 0.79 15.51 ± 1.60 b
 UK 2.21 ± 0.49 ab 6.44 ± 1.02 ab 9.32 ± 0.88 17.96 ± 2.30 a
Germany 2.31 ± 0.55 a 7.04 ± 1.86 a 9.23 ± 1.18 18.58 ± 3.28 a
Spain 1.76 ± 0.62 bc 5.33 ± 1.85 b 8.54 ± 1.15 15.32 ± 3.42 b
Ϯ
NS: not significant at p > 0.05; **, and ***, significant at p < 0.01, and 0.001, respectively. ‡Values (mean of 3 replications) followed by the same letter,
within the same column and country, were not significantly different (p > 0.05), Tukey’s least significant difference test. C, from concentrate; NFC, not
from concentrate. RT, Retention Time. The total values of all commercial samples are in Table 7.
 International Journal of Food Sciences and Nutrition 261

Table 6. Content of total and individual flavanones (mg/100 mL) Table 7. Concentration of total and individual flavanones
of freshly squeezed orange juice samples at different time- (mg/100 mL) in freshly squeezed orange juice samples at dif-
points (t0, t12, t24 and t48 h). ferent timepoints (t0, t12, t24 and t48 h, mean of all compa-
O-trygycosil Naringenin Hesperetin Total nies) and commercial juices.
Sample naringenin 7-O-rutinoside 7-O-rutinoside Flavanones O-trygycosil Naringenin Hespertin Total
ANOVA naringenin 7-O-rutinoside 7-O-rutinoside Flavanones
TestϮ ANOVAϮ *** NS *** ***
FSJ1 *** *** *** *** t0 1.33 ± 0.33 b‡ 6.57 ± 1.77 11.11 ± 2.10 ab 19.01 ± 3.46 ab
FSJ2 *** *** NS ** t12 1.24 ± 0.40 b 6.16 ± 1.16 11.62 ± 3.19 a 19.02 ± 4.03 ab
FSJ3 ** ** *** *** t24 1.33 ± 0.38 b 5.99 ± 1.19 13.03 ± 4.27 a 20.35 ± 5.33 ab
FSJ4 NS ** *** *** t48 1.48 ± 0.35 b 6.65 ± 1.64 14.23 ± 4.65 a 22.36 ± 5.77 a
Tukey’s Multiple Range Test‡ Commercial 2.01 ± 0.55 a 6.07 ± 1.58 8.89 ± 1.07 b 16.97 ± 2.99 b
FSJ1 juices
t0 1.26 ± 0.06 b 6.89 ± 0.10 b 9.18 ± 0.19 d 17.33 ± 0.29 d (mean)
t12 1.32 ± 0.02 b 7.17 ± 0.05 a 11.92 ± 0.04 c 20.40 ± 0.03 c Ϯ
NS: not significant at p > 0.05; ***, significant at p < 0.001. ‡Values fol-
t24 1.36 ± 0.04 b 7.18 ± 0.04 a 12.30 ± 0.03 b 20.84 ± 0.06 b
lowed by the same letter, within the same column, were not significantly
t48 1.47 ± 0.04 a 6.79 ± 0.02 b 13.16 ± 0.06 a 21.42 ± 0.11 a
different (p > 0.05), Tukey’s least significant difference test.
FSJ2
t0 1.32 ± 0.04 b 8.91 ± 0.04 a 11.84 ± 0.14 22.07 ± 0.14 a
t12 0.88 ± 0.04 d 6.57 ± 0.08 c 6.13 ± 0.08 16.58 ± 0.10 b
t24 1.06 ± 0.06 c 5.89 ± 0.04 d 9.40 ± 0.13 16.34 ± 0.22 b concentration and is known to be stable to thermal
t48 1.56 ± 0.07 a 8.68 ± 0.08 b 12.63 ± 0.09 22.86 ± 0.10 a treatments, like pasteurisation. Interestingly, Silveira
FSJ3
t0 1.81 ± 0.02 c 6.35 ± 0.08 b 14.08 ± 0.04 d 22.24 ± 0.06 d et al. (2014) found that industrial squeezing processes
t12 1.84 ± 0.06 bc 6.63 ± 0.09 ab 17.35 ± 0.06 c 25.82 ± 0.20 c led to a higher concentration of phenolic compounds
t24 1.90 ± 0.02 ab 6.72 ± 0.15 a 19.88 ± 0.16 b 28.50 ± 0.05 b
t48 1.93 ± 0.02 a 6.86 ± 0.18 a 21.56 ± 0.09 a 30.35 ± 0.07 a (4-fold and 2.8-fold more of hesperidin, respectively)
FSJ4 compared with home-made juices. This finding was
t0 0.92 ± 0.03 4.15 ± 0.02 b 9.35 ± 0.10 c 14.41 ± 0.11 d
t12 0.94 ± 0.05 4.28 ± 0.03 a 11.07 ± 0.08 a 16.29 ± 0.15 a
mainly due to the major content of flavanone in the
t24 0.99 ± 0.02 4.18 ± 0.08 ab 10.54 ± 0.06 b 15.71 ± 0.08 b cloud fraction in commercially squeezed juices (com-
t48 0.98 ± 0.02 4.28 ± 0.03 a 9.56 ± 0.10 c 14.81 ± 0.08 c pared with the soluble fraction), as commercial
Ϯ
NS: not significant at p > 0.05; **, and ***, significant at p < 0.01, and
0.001, respectively. ‡Values (mean of 3 replications) followed by the
squeezing methods extract higher amounts of flava-
same letter, within the same column and country, were not significantly nones from the albedo than home-made squeezing
different (p > 0.05), Tukey’s least significant difference test. FSJ: freshly (Tomás-Barberán and Clifford 2000), allowing greater
squeezed juices.
availability for enzymatic actions in the gastrointesti-
nal tract (Gil-Izquierdo et al. 2003).
ripening stage and the variety of the fruit (Vandercook
and Tisserat 1989). Conclusions
Regarding the shelf-life of fresh juices, after 48h,
results indicated that total flavanones slightly increased The most practical conclusion is that the concentra-
from time 0, something that was also reported by tions of flavanones and vitamin C are constant among
Salar et al. (2021) which could be due to cell lysis. countries and processing systems. It can also be con-
Nevertheless, differences between t0 (19.01 ± cluded that orange juices preserve their bioactive
3.46 mg/100 mL) and t48 (22.36 ± 5.77 mg/100 mL), are compounds during a typical period of shelf-life and
unlikely to have any biological significance (Table 6). that, even if there are differences between raw oranges
Comparing shelf-life samples of fresh juices with and commercial juices, the industrial treatment tends
commercial juices (Table 7), O-triglycosyl naringenin to minimise these differences. Due to this, when
presented its highest values in the commercial samples ingesting a commercial orange juice, the main bioac-
(1.48 ± 0.35 mg/100 mL). On the other hand, the com- tive compounds are present at nutritionally significant
mercial samples had values similar to fresh juices at levels, as is the case for fresh juices. Moreover, it
time 0 for hesperetin 7-O-rutinoside (8.89 ± 1.07 and could be predicted that freshly squeezed orange juice
11.11 ± 3.19 mg/100 mL, respectively), but lower at would have a similar vitamin C content to commercial
times 12, 24 and 48 h (11.62 ± 3.19, 13.03 ± 4.27 and ones after 1 week, always over 30% of the Nutrient
14.23 ± 4.65 mg/100 mL, respectively). For total flava- Reference Value of 80 mg.
nones, the commercial samples had values similar to
those obtained from fresh juices, except at t48 hours
where fresh juices had higher values (22.36 ± Acknowledgements
5.77 mg/100 mL). These results were in agreement with P.S.-B. was supported by the grant for the recall of the
those obtained by Chanson-Rolle et al. (2016) due to Spanish university system for the training of young doctors
the hesperidin, which was present in the highest (Margarita Salas, 04912/2021) funded by the European
262 F. J. SALAR ET AL.
Union-Next Generation EU and the Ministry of Universities
of Spain. F.J.-S. was supported by an FPU (FPU18/00332)
grant of the Fellowship Program from the Spanish Ministry
of Science, Innovation, and Universities (MICIU).
Disclosure statement
No potential conflict of interest was reported by the
author(s).
Funding
Funding for this research was provided by a grant from the
Fruit Juice Science Centre (https://fruitjuicesciencecentre.
eu). The funders had no control over any analyses nor
access to the raw data
ORCID
Francisco J. Salar http://orcid.org/0000-0002-2980-7188
Paola Sánchez-Bravo http://orcid.org/0000-0002-9855-1999
Pedro Mena http://orcid.org/0000-0003-2150-2977
Montaña Cámara http://orcid.org/0000-0001-9232-0703
References
Agulló V, Domínguez-Perles R, García-Viguera C. 2021.
Sweetener influences plasma concentration of flavonoids
in humans after an acute intake of a new (poly)
phenol-rich beverage. Nutr Metab Cardiovasc Dis.
31(3):930–938. doi:10.1016/j.numecd.2020.11.016.
Agulló V, Domínguez-Perles R, Moreno DA, Zafrilla P,
García-Viguera C. 2020. Alternative sweeteners modify
the urinary excretion of flavanones metabolites ingested
through a new maqui-berry beverage. Foods. 9(1):41.
doi:10.3390/foods9010041.
Aschoff JK, Kaufmann S, Kalkan O, Neidhart S, Carle R,
Schweiggert RM. 2015. In vitro bioaccessibility of carot-
enoids, flavonoids, and vitamin C from differently pro-
cessed oranges and orange juices [Citrus sinensis (L.)
Osbeck]. J Agric Food Chem. 63(2):578–587. doi:10.1021/
jf505297t.
Baenas N, Salar FJ, Domínguez-Perles R, García-Viguera
C. 2019. New UHPLC-QqQ-MS/MS method for the rap-
id and sensitive analysis of ascorbic and dehydroascorbic
acids in plant foods. Molecules. 24(8):1632. doi:10.3390/
molecules24081632.
Bellisle F, Hébel P, Fourniret A, Sauvage E. 2018. Consumption
of 100% pure fruit juice and dietary quality in french adults:
analysis of a nationally representative survey in the context
of the WHO recommended limitation of free sugars.
Nutrients. 10(4):459. doi:10.3390/nu10040459.
Brenes X, Guevara M, Wong E, Cortés C, Usaga J,
Rojas-Garbanzo C. 2022. Effect of high intensity ultra-
sound on main bioactive compounds, antioxidant capac-
ity and color in orange juice. Food Sci Technol Int.
28(8):694–702. doi:10.1177/10820132211050203.
Cámara M, Giner RM, González-Fandos E, López-García
E, Mañes J, Portillo MP, Rafecas M, Domínguez L,
Martínez JA. 2021. Food-based dietary guidelines around
the world: a comparative analysis to update AESAN sci-
entific committee dietary recommendations. Nutrients.
13(9):3131. doi:10.3390/nu13093131.
Chanson-Rolle A, Braesco V, Chupin J, Bouillot L. 2016.
Nutritional composition of orange juice: a comparative
study between French commercial and home-made juic-
es. FNS. 07(04):252–261. doi:10.4236/fns.2016.74027.
Dasgupta A, Klein K. 2014. Chapter 15—Antioxidant
Vitamins and Minerals, in Antioxidants. Elsevier San
Diego, CA, USA. p. 277–294.
D’Elia L, Dinu M, Sofi F, Volpe M, Strazzullo P, SINU
Working Group, Endorsed by SIPREC. 2021. 100% Fruit
juice intake and cardiovascular risk: a systematic review
and meta-analysis of prospective and randomised con-
trolled studies. Eur J Nutr. 60(5):2449–2467. doi:10.1007/
s00394-020-02426-7.
Dicklin MR, Barron R, Goltz S, Warren J, Boileau T, Pigat
S, Maki KC. 2022. Fibre and micronutrient intakes among
fruit juice consumers and non-consumers in the UK and
France: modelling the effects of consumption of an or-
ange pomace juice product. J Hum Nutr Diet. 35(6):1230–
1244. doi:10.1111/jhn.12995.
D2012/12/EU. Directive 2012/12/EU of the European
Parliament and of the Council of 19 April 2012 amend-
ing Council Directive 2001/112/EC relating to fruit juic-
es and certain similar products intended for human
consumption. Consolidated version 27/04/ 2012.
EFSA. 2013. Scientific opinion on dietary reference values
for vitamin C. Consolidated version 01/01/2018. EFSA
J. 11(11):3418.
FAOSTAT. 2022. Food and Agriculture Organization of the
United Nations database. [accessed 28 March 2023].
https://www.fao.org/faostat/es/#data/QCL.
Fraga LN, Milenkovic D, Anacleto SL, Salemi M, Lajolo
FM, Hassimotto NMA. 2023. Citrus flavanone metabolites
significantly modulate global proteomic profile in pan-
creatic β-cells under high-glucose-induced metabolic
stress. Biochim Biophys Acta Proteins Proteom.
1871(3):140898. doi:10.1016/j.bbapap.2023.140898.
Galaverna G, Dall’Asta C. 2014. Chapter 21 - Production
processes of orange juice and effects on antioxidant com-
ponents. In: Preedy V, editor. Processing and Impact on
Antioxidants in Beverages. San Diego: Academic Press;
p. 203–214.
Gil-Izquierdo A, Gil MI, Tomas-Barberan FA, Ferreres F.
2003. Influence of industrial processing on orange juice
flavanone solubility and transformation to chalcones un-
der gastrointestinal conditions. J Agric Food Chem.
51(10):3024–3028. doi:10.1021/jf020986r.
Gironés-Vilaplana A, Moreno DA, García-Viguera C.
2014. Phytochemistry and biological activity of Spanish
citrus fruits. Food Funct. 5(4):764–772. doi:10.1039/
C3FO60700C.
Grosso G, Bei R, Mistretta A, Marventano S, Calabrese G,
Masuelli L, Giganti MG, Modesti A, Galvano F, Gazzolo
D. 2013. Effects of vitamin C on health: a review of
evidence. Front Biosci (Landmark Ed). 18(3):1017–1029.
doi:10.2741/4160.
Kang GG, Francis N, Hill R, Waters D, Blanchard C,
Santhakumar AB. 2020. Dietary polyphenols and gene
expression in molecular pathways associated with type 2
diabetes mellitus: a review. Int J Mol Sci. 21(1):140.
doi:10.3390/ijms21010140.

Kong Y, Wang X, Wu Z, Li Y, Xu F, Xie F. 2010. Effect
of thermal processing on anthocyanin stability in foods;
mechanisms and kinetics of degradation. Foods.
12(24):3–11. doi:10.1016/j.tifs.2009.07.004.
Kumar M, Pratap V, Gour JK, Singh MK. 2022. Chapter
4.22 - Vitamin C. In: Nabavi SM, Silva AS, editors.
Antioxidants Effects in Health. Cambridge: Elsevier;
p. 535–546.
Liu Q, Chiavaroli L, Ayoub-Charette S, Ahmed A, Khan
TA, Au-Yeung F, Lee D, Cheung A, Zurbau A, Choo VL,
et al. 2023. Fructose-containing food sources and blood
pressure: a systematic review and meta-analysis of con-
trolled feeding trials. PLoS One. 18(8):e0264802.
doi:10.1371/journal.pone.0264802.
Martí N, Mena P, Cánovas JA, Micol V, Saura D. 2009.
Vitamin C and the role of citrus juices as functional
food. Nat Prod Commun. 4(5):677–700. doi:10.1177/193
4578X0900400506.
Murphy MM, Barraj LM, Brisbois TD, Duncan AM. 2020.
Frequency of fruit juice consumption and association
with nutrient intakes among Canadians. Nutr Health.
26(4):277–283. doi:10.1177/0260106020944299.
Neves MF, Trombin VG, Marques VN, Martinez LF. 2020.
Global orange juice market: a 16-year summary and op-
portunities for creating value. Trop Plant Pathol.
45(3):166–174. doi:10.1007/s40858-020-00378-1.
Patras A, Brunton NP, O’Donnell C, Tiwari BK. 2010. Effect
of thermal processing on anthocyanin stability in foods;
mechanisms and kinetics of degradation. Trends in Food
Science & Technology. 21(1):3–11. doi:10.1016/j.
tifs.2009.07.004.
Pereira-Caro G, Almutairi TM, Cáceres-Jiménez S, Moreno-Rojas
JM, Malkova D, García AL, Crozier A. 2023. Bioavailability
of orange juice (poly)phenols: β-glucan-rich oat bran de-
creases urinary excretion of flavanone phase II metabolites
and enhances excretion of microbiota-derived phenolic catab-
olites. Free Radic Biol Med. 199:34–43. doi:10.1016/j.freerad-
biomed.2023.02.002.
Petruzzi L, Campaniello D, Speranza B, Corbo MR,
Sinigaglia M, Bevilacqua A. 2017. Thermal treatments
for fruit and vegetable juices and beverages: a literature
overview. Compr Rev Food Sci Food Saf. 16(4):668–691.
doi:10.1111/1541-4337.12270.
R1924/2006. Regulation (EC) No 1924/2006 of the European
Parliament and of the Council of 20 December 2006 on
nutrition and health claims made on foods. Consolidated
version: 13/12/2014
R1169/2011. European Union Regulation (EU) No
1169/2011. Regulation (EU) No 1169/2011 of the
International Journal of Food Sciences and Nutrition 263
European Parliament and of the Council of 25 October
2011 on the provision of food information to consumers,
amending Regulations (EC) No 1924/2006 and (EC) No
1925/2006 of the European Parliament and of the
Council, and repealing Commission Directive 87/250/
EEC, Council Directive 90/496/EEC, Commission
Directive 1999/10/EC, Directive 2000/13/EC of the
European Parliament and of the Council, Commission
Directives 2002/67/EC and 2008/5/EC and Commission
Regulation (EC) No 608/2004.
Rossi I, Mignogna C, Del Rio D, Mena P. 2023. Health
effects of 100% fruit and vegetable juices: evidence from
human intervention studies. Nutr Res Rev. 1–45.
doi:10.1017/S095442242300015X.
Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández
PS. 2022. Ifs and buts of non-thermal processing tech-
nologies for plant-based drinks’ bioactive compounds.
Food Sci Technol Int. 29(5):445–479. doi:10.1177/
10820132221094724.
Salar FJ, Periago PM, Agulló V, García-Viguera C, Fernández
PS. 2021. High hydrostatic pressure vs. thermal pasteurization:
the effect on the bioactive compound profile of a citrus ma-
qui beverage. Foods. 10(10):2416. doi:10.3390/foods10102416.
Silveira JQ, Cesar TB, Manthey JA, Baldwin EA, Bai J,
Raithore S. 2014. Pharmacokinetics of flavanone glyco-
sides after ingestion of single doses of fresh-squeezed
orange juice versus commercially processed orange juice
in healthy humans. J Agric Food Chem. 62(52):12576–
12584. doi:10.1021/jf5038163.
Singh S, Maurya AK, Meena A, Mishra N, Luqman S. 2023.
Narirutin. A flavonoid found in citrus fruits modulates
cell cycle phases and inhibits the proliferation of
hormone-refractory prostate cancer cells by targeting
hyaluronidase. Food Chem Toxicol. 174:113638.
doi:10.1016/j.fct.2023.113638.
Sites JW, Reitz HJ. 1950. The variation in individual Valencia
oranges from different locations of the tree as a guide
to sampling methods and spot-picking for quality. Part
II. Titratable Acid and the Soluble Solids/Titratable Acid
Ratio of the Juice. Proc Am Soc Hort Sci. 55:73–80.
Tomás-Barberán FA, Clifford MN. 2000. Flavanones,
chalcones and dihydrochalcones – nature, occurrence
and dietary burden. J Sci Food Agric. 80(7):1073–
1080. doi:10.1002/(SICI)1097-0010(20000515)80:7<10
73::AID-JSFA568>3.0.CO;2-B.
Vandercook CE, Tisserat B. 1989. Flavonoid changes in
developing lemons grown in vivo and in vitro.
Phytochemistry. 28(3):799–803. doi:10.1016/0031-
9422(89)80118-9.