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dc.contributor.authorSdiri, Sawsen
dc.contributor.authorBermejo, Almudena 
dc.contributor.authorAleza, Pablo 
dc.contributor.authorNavarro, Pilar 
dc.contributor.authorSalvador, Alejandra
dc.identifier.citationSdiri, Sawsen, Bermejo, A., Aleza, P., Navarro, P., Salvador, A. (2012). Phenolic composition, organic acids, sugars, vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins. Food Research International, 49(1), 462-468.
dc.description.abstractFruit juices of 'Safor' [(Citrus clementina x Citrus tangerina) x (Citrus unshiu x Citrus nobilis)] and 'Garbi' [(Citrus clementina x Citrus tangerina) x (Citrus reticulata x Citrus sinensis)] mandarins were analyzed in order to compare the main nutritional components of fruit to those of their respective parents. Vitamin C, total phenolic, flavonoid, phenolic acid, organic acid and sugar contents as well as juice yield, total soluble solids (TSS), titratable acidity (TA) and maturity index (TSS/TA) were determined. Antioxidant activity was measured by two methods, the free radical-scavenging (DPPH) and ferric reducing/antioxidant power (FRAP) tests. 'Safor' and 'Garbi' hybrids showed both high quality parameters of juice at maturity which makes them good for fresh consumption. The results of this study show that 'Safor' fruit exhibited high levels of vitamin c, total phenolics, flavonoids and antioxidant activity. In addition, the organic acid contents in the fruit juices of these new triploid mandarins were superior than those of their parents. Generally, 'Safor' and 'Garbi' mandarins displayed similar contents of health-promoting components as those of their parents. (C) 2012 Elsevier Ltd. All rights reserved.
dc.titlePhenolic composition, organic acids, sugars, vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes 2012
dc.entidadIVIACentro de Citricultura y Producción Vegetal
dc.journal.abbreviatedTitleFood Res.Int.
dc.journal.titleFood Research International

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