You are in the accessibility menu

Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/133667
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSilveira, Jacqueline Queiroz da-
dc.contributor.authorCesar, Thais Borges-
dc.contributor.authorManthey, John A.-
dc.contributor.authorBaldwin, Elizabeth-
dc.date.accessioned2016-01-28T16:56:05Z-
dc.date.accessioned2016-10-25T21:28:36Z-
dc.date.available2016-01-28T16:56:05Z-
dc.date.available2016-10-25T21:28:36Z-
dc.date.issued2013-
dc.identifierhttp://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=296505-
dc.identifier.citationProceedings of the Florida State Horticultural Society, v. 126, p. 229-231, 2013.-
dc.identifier.issn0886-7283-
dc.identifier.urihttp://hdl.handle.net/11449/133667-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/133667-
dc.description.abstractOrange juice is a rich source of flavonoids, mainly the flavanones hesperidin and narirutin, associated with health benefits in humans. The objective of this study was to analyze the uptake of flavonoids in humans after the consumption of two types of orange juice, fresh squeezed (fresh juice, FJ) and commercially extracted and pasteurized (processed juice, PJ). Preliminary measurements showed that the main flavanones in PJ were approximately three-fold higher than in FJ. This study involved healthy volunteers including 12 men and 12 women, aged 27 ± 6, with a BMI of 24 ± 3 kg/m2. Volunteers drank 11.5 mL/kg body weight of fresh orange juice, and after an interval of 30 days they drank the same quantity of pasteurized orange juice. Urine was collected from each volunteer during 24 hours following juice consumption. Urine metabolites were recovered by solid phase extraction, and measured by HPLC–ESI–MS. Analyses of the urine samples showed high concentrations of glucuronic acid and sulfate conjugates of hesperetin and naringenin. The data indicate that the concentrations of the flavanone metabolites following consumption of PJ were approximately three times higher than for FJ, thus matching the relative doses of these compounds in the juices provided to the volunteers.en
dc.format.extent229-231-
dc.language.isoeng-
dc.sourceCurrículo Lattes-
dc.subjectOrange juiceen
dc.subjectProcessing methodsen
dc.subjectFlavonoidsen
dc.subjectMetabolitesen
dc.titleFresh and commercially pasteurized orange juice: an analysis of the metabolism of flavonoid compoundsen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionAgricultural Research Service-
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Ciências Farmacêuticas de Araraquara (FCFAR), Departamento de Alimentos e Nutrição, Rodovia Araraquara - Jaú, km 1, Quitandinha, CEP 14801902, Araraquara, SP, Brasil-
dc.description.affiliationCitrus and Subtropical Products Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Ft. Pierce, FL 34945, USA-
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Ciências Farmacêuticas de Araraquara (FCFAR), Departamento de Alimentos e Nutrição, Rodovia Araraquara - Jaú, km 1, Quitandinha, CEP 14801902, Araraquara, SP, Brasil-
dc.rights.accessRightsAcesso aberto-
dc.identifier.fileISSN0886-7283-2013-126-229-231.pdf-
dc.relation.ispartofProceedings of the Florida State Horticultural Society-
dc.identifier.lattes3370182920560233-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.
 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.