2017 ASHS Annual Conference

‘Hamlin’ and ‘Valencia’ oranges were freshly squeezed by hand (FSJ), with a fresh commercial juicer (FCJ) and lightly pasteurized, or with a commercial processing extractor for pasteurized processed juice (PPJ) and frozen for later analyses. The FSJ (similar to eating quality of the fruit) was most preferred in sensory panels, with no difference between the FCJ, which contained a lot of peel oil, and PPJ. The titratable acidity was generally higher and the solids/acids ratio lower in FSJ and FCJ than PPJ. The major juice flavonoid glycosides, total phenolic content and carotenoids were higher in PPJ than FCJ and FSJ, likely from albedo and flavedo tissue. The polymethoxylated flavones (PMFs) were associated with the peel oil and were highest in FCJ and lowest in FSJ, while limonoids and alkaloids were higher in PPJ and FSJ. To determine bioavailability, human subjects consumed 11.5 mL/kg body weight of FCJ and PPJ. There was no significant difference in the T _max of the pharmacokinetic curves for the metabolites of hesperidin and narirutin in blood plasma or urine, and corrected for differences in doses in the FCJ and PPJ consumed, there were no significant differences in the percent absorption of these compounds. Therefore both types of juice contain similar health benefits.