Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties
The global cultivation of blood oranges is experiencing an increase due to their remarkable nutritional properties. Blood orange by-products, especially the peel, have a high concentration of bioactive compounds with exceptional antioxidant potential, making them an ideal choice for incorporation in...
| Main Authors: | , , , , , , |
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| Format: | article |
| Language: | Inglés |
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MDPI
2023
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| Online Access: | https://hdl.handle.net/20.500.11939/8729 https://www.mdpi.com/2624-7402/5/3/80 |
| _version_ | 1855032843767382016 |
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| author | Melgarejo, Pablo Ballesta-de los Santos, Manuel Martínez-Nicolás, Juan J. Melián Navarro, Amparo Ruiz-Canales, Antonio Forner-Giner, María A. Legua, Pilar |
| author_browse | Ballesta-de los Santos, Manuel Forner-Giner, María A. Legua, Pilar Martínez-Nicolás, Juan J. Melgarejo, Pablo Melián Navarro, Amparo Ruiz-Canales, Antonio |
| author_facet | Melgarejo, Pablo Ballesta-de los Santos, Manuel Martínez-Nicolás, Juan J. Melián Navarro, Amparo Ruiz-Canales, Antonio Forner-Giner, María A. Legua, Pilar |
| author_sort | Melgarejo, Pablo |
| collection | ReDivia |
| description | The global cultivation of blood oranges is experiencing an increase due to their remarkable nutritional properties. Blood orange by-products, especially the peel, have a high concentration of bioactive compounds with exceptional antioxidant potential, making them an ideal choice for incorporation into various food products. This study aimed to determine the morphological parameters and primary and secondary metabolite content of peel of eight blood orange varieties using 1H NMR and HPLC-ESI-DAD-MSn. “Tarocco Meli” had the highest weight (367.83 g), caliber (94.13 mm and 88.87 mm), peel thickness (6.73 mm), and peel weight (155.0 g). “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” had the highest levels of total amino acids (25.57 g kg−1 DW), total organic acids (29.99 g kg−1 DW), and total sugars (68.56 g 100 g−1 DW), respectively. The peel of “Moro” had significantly higher concentrations of total anthocyanins, hydroxycinnamic acids, and flavones (650.67, 263.33, and 449.85 mg kg−1, respectively) compared to the other varieties. In conclusion, “Tarocco Meli” had the most interesting values for morphological parameters, “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” for primary metabolites, and “Moro” for secondary metabolites. With the increasing interest in utilizing co-products, these findings could be useful in developing functional food products that meet consumer demands for healthier and more sustainable food choices. |
| format | article |
| id | ReDivia8729 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia87292025-04-25T14:49:23Z Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties Melgarejo, Pablo Ballesta-de los Santos, Manuel Martínez-Nicolás, Juan J. Melián Navarro, Amparo Ruiz-Canales, Antonio Forner-Giner, María A. Legua, Pilar Blood oranges Orange peel Co-products Flavanones Morphological parameters Primary metabolites Q04 Food composition Q70 Processing of agricultural wastes F60 Plant physiology and biochemistry Anthocyanins Flavones Hydroxycinnamic acids Secondary metabolites The global cultivation of blood oranges is experiencing an increase due to their remarkable nutritional properties. Blood orange by-products, especially the peel, have a high concentration of bioactive compounds with exceptional antioxidant potential, making them an ideal choice for incorporation into various food products. This study aimed to determine the morphological parameters and primary and secondary metabolite content of peel of eight blood orange varieties using 1H NMR and HPLC-ESI-DAD-MSn. “Tarocco Meli” had the highest weight (367.83 g), caliber (94.13 mm and 88.87 mm), peel thickness (6.73 mm), and peel weight (155.0 g). “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” had the highest levels of total amino acids (25.57 g kg−1 DW), total organic acids (29.99 g kg−1 DW), and total sugars (68.56 g 100 g−1 DW), respectively. The peel of “Moro” had significantly higher concentrations of total anthocyanins, hydroxycinnamic acids, and flavones (650.67, 263.33, and 449.85 mg kg−1, respectively) compared to the other varieties. In conclusion, “Tarocco Meli” had the most interesting values for morphological parameters, “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” for primary metabolites, and “Moro” for secondary metabolites. With the increasing interest in utilizing co-products, these findings could be useful in developing functional food products that meet consumer demands for healthier and more sustainable food choices. 2023-10-17T07:18:42Z 2023-10-17T07:18:42Z 2023 article publishedVersion Melgarejo, P., Ballesta-de los Santos, M., Martínez-Nicolás, J. J., Melián-Navarro, A., Ruíz-Canales, A., Forner-Giner, M. Á., & Legua, P. (2023). Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties. AgriEngineering, 5(3), 1259-1279. 2624-7402 https://hdl.handle.net/20.500.11939/8729 10.3390/agriengineering5030080 https://www.mdpi.com/2624-7402/5/3/80 en This research was funded by: project “Evaluación y Revalorización de Variedades de Cítricos Resilientes al Cambio Climático (NEWBLOOD)”, project funded by the Generalitat Valenciana, Spain (reference: CIAICO/2021/310). Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess MDPI electronico |
| spellingShingle | Blood oranges Orange peel Co-products Flavanones Morphological parameters Primary metabolites Q04 Food composition Q70 Processing of agricultural wastes F60 Plant physiology and biochemistry Anthocyanins Flavones Hydroxycinnamic acids Secondary metabolites Melgarejo, Pablo Ballesta-de los Santos, Manuel Martínez-Nicolás, Juan J. Melián Navarro, Amparo Ruiz-Canales, Antonio Forner-Giner, María A. Legua, Pilar Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties |
| title | Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties |
| title_full | Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties |
| title_fullStr | Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties |
| title_full_unstemmed | Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties |
| title_short | Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties |
| title_sort | comparative analysis of primary and secondary metabolites in the peel of eight blood orange varieties |
| topic | Blood oranges Orange peel Co-products Flavanones Morphological parameters Primary metabolites Q04 Food composition Q70 Processing of agricultural wastes F60 Plant physiology and biochemistry Anthocyanins Flavones Hydroxycinnamic acids Secondary metabolites |
| url | https://hdl.handle.net/20.500.11939/8729 https://www.mdpi.com/2624-7402/5/3/80 |
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