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Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013).
Jam processing and storage effects on b-carotene and flavonoids content in grapefruit.
Journal of Functional Foods. 5(2):736-744. doi:10.1016/j.jf f.2013.01.019.

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https://dx.doi.org/10.1016/j.jff.2013.01.019

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 1 Jam processing and storage effects on -carotene and flavonoids content in

2 grapefruit.

3 Igual, M., García-Martínez, E., Camacho, M.M., Martínez-Navarrete, N.

4 Universitat Politècnica de València, Food Technology Department, Food Investigation and

5 Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain

7 Abstract

8 Grapefruit phytochemicals (-carotene and flavonoids) stability after different jam

9 processing was evaluated. Osmotic dehydration, microwave energy and conventional

10 heating techiques have been used to obtain jam. -carotene and individual flavonoids

11 were analyzed by HPLC technique. The results showed that jam obtained from

12 osmodehydrated fruit (ODJ) is the only that preserved completely the β-carotene content.

13 All processes of production of jam significantly decreased the content of narirutin (NAT),

14 poncirin (PON), naringenin (NAG) and quercetin (QUER), while naringin (NAR) remained

15 stable. Jams obtained by applying a heat treatment showed significant lower values of

16 NAG and QUER in comparison with ODJ. The jam obtained from osmodehydrated fruit,

17 without being submitted to any heat treatment, showed at the end of storage the highest

18 contents of naringin, hesperidin, neohesperidin, didymin, quercetin, poncirin and the total

19 sum of analysed flavonoids. In general, the phytochemical loss in jams as a consequence

20 of processing was lower than those provoked by storage effect.

21

22 Keywords: grapefruit jam, osmotic dehydration, microwaves, flavonoids, -carotene,

23 phytochemicals

24


Corresponding author: +34 96 387 9362; fax: +34 96 387 73 69. E-mail address:
[email protected] (Martínez-Navarrete, N).

1
25 1. Introduction

26 Numerous epidemiological studies suggest that diets rich in phytochemicals and

27 antioxidants perform a protective role on health and diseases. Frequent consumption of

28 fruits and vegetables is associated with a lowered risk of cancer, heart disease,

29 hypertension and stroke (Marco et al., 1997; Vinson et al., 2001; Wolfe & Liu, 2003).

30 Phytochemicals are some of the bioactive non-nutrient compounds present in fruits,

31 vegetables, grains and other plant foods that have been associated with the protection of

32 human health against chronic degenerative diseases (Kalt, 2001; Martínez-Navarrete et

33 al., 2008; Shahidi & Naczk , 1995).

34 Cells in humans are constantly exposed to a variety of oxidizing agents. These agents

35 may be present in air, food and water, or they may be produced by metabolic activities

36 within cells. The key factor is to maintain a balance between oxidants and antioxidants to

37 sustain optimal physiologic conditions in the body. Overproduction of oxidants can cause

38 an imbalance, leading to oxidative stress, especially in chronic bacterial, viral and parasitic

39 infections (Liu & Hotchkiss, 1995). Moreover, oxidative stress can cause oxidative damage

40 to large biomolecules such as proteins, DNA and lipids, resulting in an increased risk of

41 cancer and cardiovascular disease (Ames, & Gold, 1991; Ames et al., 1993). To prevent or

42 slow down the oxidative stress induced by free radicals, sufficient amounts of antioxidants

43 need to be consumed. Fruits and vegetables contain a wide variety of phytochemicals

44 compounds, such as phenolics and carotenoids, that may help to protect the cellular

45 systems from oxidative damage and to decrease the risk of chronic diseases (Liu, 2003).

46 Citrus fruits are especially valued for their antioxidant capacity, which has been linked to

47 the presence in them of vitamin C, phenols (mainly flavonoids and some phenolic acids)

48 and terpenes (carotenoids). Flavones are phenolic compounds that exist almost

49 exclusively in citrus plants and they have been of particular interest due to their

50 documented broad spectrum of biological activity, including anti-inflammatory, anti-

2
51 carcinogenic, and anti-atherogenic properties, among others (Shiming et al., 2009). Citrus

52 fruits are also particularly rich in pectin, implicated in colon cancer prevention and

53 regulation of glucose and cholesterol level (Wang et al., 2007), and in minerals. The

54 amount of each of these compounds found is specific to the citrus fruit and the variety

55 considered. Among them, the orange is the most consumed and therefore has been the

56 most studied. However, the grapefruit is a citrus fruit also of interest, with important health

57 benefits. According to some authors (Peterson et al., 2006a, b; Xu et al., 2008), grapefruit

58 is an excellent source of phytochemicals, more than orange, tangerine, lemon or lime,

59 emphasis in the presence of naringin (which owes its bitter taste) and neohesperidin and,

60 in pink varieties, also -carotene (pro-vitamin A) and lycopene, responsible for its colour.

61 Despite the high functional value of the grapefruit, it is not widespread consumed, probably

62 because of its strong bitter taste. In this sense processed products that mask this flavour in

63 some extent, such as jams, could be even more acceptable than the fresh fruit.

64 In traditional jam manufacture, all the ingredients are mixed in adequate rates and the mix

65 is concentrated by applying an intense thermal treatment to reach the required final

66 soluble solid content. This process also implies an undesirable impact in colour, flavour

67 and nutritional and functional value of the fruit due to the long time and high temperature

68 reached in the cooking process. An alternative for jam formulation is to use dehydrated

69 fruit obtained by osmotic dehydration (OD) at mild temperature. This technique has been

70 proposed to obtain fruit products without being so aggressive to the antioxidant

71 compounds in the fruit (García-Martínez et al., 2002; Igual et al., 2010; Shi et al., 1996).

72 OD consists of immersing the fruit in a highly concentrated solution in order to promote the

73 water loss of the fruit cells (Lazarides, 2001). The high concentration of solutes reached on

74 the surface of the product contributes to obtain a product with good taste, flavour and

75 colour, to improve the cellular structure and to prevent the pigments and aromatic

76 compounds loss also as the browning of the products (Moraga et al., 2000; Moreno et al.,

3
 77 2000; Shi et al., 1996). Another proposed alternative for jam cooking has been the employ

78 of a faster heating method as it is the application of microwave energy (Igual et al., 2010).

79 Microwave absorption provokes internal water heating and evaporation, greatly increasing

80 the internal pressure and concentration gradients and thus the effective water diffusion. As

81 a consequence, shorter processing time is required and higher product quality may be

82 achieved. The different processing technique may affect in a different way to their

83 bioactive compounds. For this reason, the most suitable method to process each product

84 should be selected depending on the type of compounds considered to be the most

85 important (Siriamornpuna et al.,, 2012). In this sense, the aim of this work was to evaluate

86 the influence of processing (osmotic dehydration, microwave energy and conventional

87 heating) and storage on flavonoids and -carotene content of grapefruit jam.

88

89 2. Materials and methods

90

91 2.1. Raw materials

92 Grapefruits (Citrus paradise var. Star Ruby) from the city of Murcia (Spain) were

93 purchased from a local supermarket. Fruit pieces were peeled and cut perpendicularly to

94 the fruit axis into 10 mm thick half-slices. Food grade commercial sucrose was used to

95 prepare conventional and microwave (MW) jams. In the case of the jam obtained by

96 osmotic dehydration, an osmotic solution (OS) was prepared by mixing sucrose with

97 distilled water until it was completely dissolved, forming a 65 ºBrix syrup. In this case,

98 citrus peel pectin (60% degree of esterification, Fluka Biochemika, Switzerland) was used

99 as a gelling agent.

100

101 2.2. Jams preparation procedures

4
102 The following procedures were applied to obtain a 40-60 ºBrix product, as described by the

103 Spanish quality norm for fruit jam (BOE, 1990). In all the cases, the obtained jams were

104 placed in sterile glass jars and stored at room temperature for 24 h till analysis. Water

105 activity (aw) and pH of the jams were analysed by means of a dew point hygrometer FA-st

106 Lab, GBX (Bourg de Peage, France) and a CRISON pH-meter (Barcelona, Spain),

107 respectively. Each analysis was carried out in triplicate.

108

109 2.2.1. Conventional process

110 Fresh fruit (FG) (67 g grapefruit/100 g mixture) was pre-cooked at 85 ºC for 10 min, added

111 to the sugar and potassium sorbate (32.99 and 0.01 g/100 g mixture, respectively) and

112 cooked at 95-100 ºC for 20 min longer. An electrical food processor (Thermomix TM 21,

113 Vorwerk, Spain) was used for the process. The conventional jam obtained with this

114 procedure was named CJ.

115

116 2.2.2. Microwave process

117 FG (67 g grapefruit/100 g mixture) was pre-cooked (900 W, 5 min), added to the sugar and

118 potassium sorbate (32.99 and 0.01 g/100 g mixture, respectively) and cooked at 900 W for

119 10 min longer. A household microwave-air oven (Moulinex 5141 AFW2, Barcelona, Spain)

120 was used to obtain this jam, named MWJ.

121

122 2.2.3. Osmotic process

123 Half slices of peeled grapefruit were placed in a 65 ºBrix OS (ratio OS:fruit 5:1) for 10 min

124 at room temperature and 50 mbar pressure and then maintained for 10 min longer at

125 atmospheric pressure. After that, the fruit pieces and the OS were heated to 40 °C (water

126 bath P-Selecta Precisterm, Barcelona, Spain) with continuous stirring of the OS(200 rpm,

127 Heidolph Instruments, RZR 2020, Schwabach, Germany) for 3 h, to reach grapefruit with

5
128 about 30 ºBrix according (Igual et al., 2010). Osmo-dehydrated grapefruit pieces (ODG),

129 potassium sorbate (0.01 g/100 g jam) and pectin (1 g/100 g jam) were ground with the

130 required part of the OS to obtain jam with 60 g fresh fruit/100 g jam, taking into account

131 ºBrix of ODG and ºBrix of the OS. The jam thus obtained was referred as ODJ.

132

133 2.2.4. Combined osmotic-microwave process

134 Jams obtained from osmo-dehydrated grapefruit, as described in Section 2.2.3, were

135 cooked in the microwave-air oven at 900 W for 5 min to obtain OD+MWJ samples.

136

137 2.3 Storage conditions

138 Jams were stored for 3 months at room temperature, except ODJ which was stored at 4 °C

139 (García-Martínez et al., 2002; Igual et al., 2011a). Analyses were carried out after 1, 7, 15,

140 30, 45, 60, 75 and 90 days of storage.

141

142 2.4. Analysis

143 2.4.1. -carotene

144 Samples were homogenized. Ethanol (4 mL) was added to 2 g homogenate paste and the

145 mixture was centrifuged (Selecta Medifriger-BL, Barcelona, Spain) at 2000 rpm for 3 min

146 at 4 ºC. The supernatant was filtered through a Whatman No.1 paper and 0.5 mL of n-

147 hexane were added to the filtrate and mixed. -carotene was extracted twice in the hexane

148 phase and the collected extract was dried under a stream of liquid nitrogen. Dried extract

149 was solubilized in 0.2 mL methanol. -carotene content was determined and quantified by

150 HPLC. The HPLC (Jasco, Cremella, Italy) equipment consisted of a ternary pump (Jasco

151 PU- 1580 HPLC pump), a gradient generator (LG-1580-02 Ternary Gradient Unit),

152 Ultrabase-C18 column (5 μm, 4.6 x 250 mm) and a UV–visible detector (MD-1510) with a

153 range of measurement wavelength of 190 to 650 nm. The mobile phase was composed
6
154 methanol: acetonitrile: chloroform (47:42:11, v/v/v), volume injection 20 L and flow rate 1

155 mL/min. The -carotene detection was at 436 nm and 25 ºC (Munzuroglu et al., 2003).

156 Standard curve of this reference compound (Fluka-Biochemika, Milwaukee, WI, USA) was

157 used to quantify. The results were expressed as mg of β-carotene per 100 grams of fresh

158 sample, considering the percentage of fresh grapefruit in the sample. Changes in this

159 compound along storage were expressed as the compound variation (Mi) referred to the

160 fresh grapefruit content, according to equation (1):

(M ti Mi0 )
161 Mi  (1)
MiFG

162 where: Mit: mass of compound i in the sample / g fresh grapefruit at storage time t, Mi0:

163 mass of compound i in the sample / g fresh grapefruit at storage time 0 and MiFG: mass of

164 compound i / g fresh grapefruit.

165

166 2.4.2. Flavonoids

167 The extraction of flavonoids was carried out following the procedure proposed by Tomás-

168 Barberán et al. (2001). It consisted of homogenizing 35 g of the sample (T25 Janke and

169 Kunkel turrax) for 5 min with 40 mL of methanol, 10 mL of double distilled water and NaF

170 to inactivate polyphenol oxidases and to prevent phenolic degradation. The homogenate

171 was centrifuged (Selecta Medifriger-BL, 10,000 rpm, 10 min, 4 °C) to obtain the

172 supernatant that was filtered through a 0.45 μm membrane filter. HPLC method and

173 instrumentation was: Ultrabase-C18, 5 m (4.6x250 mm) column (Análisis Vínicos,

174 Tomelloso, Spain); mobile phase was composed of methanol and water and a linear

175 gradient elution was performed starting at 30:70 to reach 100:0 at 70 min, volume injection

176 25 μL and flow rate 1 mL/min. Chromatograms were recorded at 286, 284 and 254 nm and

177 at 25 °C. The standard curves of the reference flavonoids, narirutin (NAT), naringin (NAR),

178 hesperidin (HES), neohesperidin (NEOH), didymin (DID), poncirin (PON), naringenin

7
179 (NAG) and quercetin (QUER) (Extrasynthese, France) were used to quantify the

180 flavonoids. Naphthalene was used as internal standard (Peiró, 2007; Igual et al., 2011b).

181 The results were expressed as mg of each flavonoid per 100 grams of fresh sample,

182 considering the percentage of fresh grapefruit in the sample. Changes in each compound

183 along storage were expressed as the compound variation (Mi) referred to the fresh

184 grapefruit content, according to equation (1).

185

186 2.5. Statistical analysis

187 Significant differences among treatments and storage time were evaluated by means of

188 the corresponding analysis of variance (ANOVA) performed by using Statgraphics Plus

189 5.1. Values of p0.05 were considered to represent a significant effect. A Principal

190 Component Analysis (PCA) with varimax rotation was applied to the values of the

191 flavonoid content, using SPSS program version 16.0.

192

193 3. Results and Discussion

194 Significant differences were found among water activity of all the jams, the values being

195 0.945, 0.942, 0.924 and 0.922 (standard deviation 0.003 in all the cases) for ODJ,

196 OD+MWJ, MWJ and CJ, respectively. As regards pH (standard deviation 0.02 in all the

197 cases), no significant differences were found between ODJ, OD+MWJ (3.39 and 3.40,

198 respectively) while it was significantly different from that of MWJ (3.27) and CJ (3.25).

199 Some authors have indicated that freezing, pasteurization, boiling and microwave cooking

200 generally reduce the antioxidant capacity of fruits (Aziz et al., 1998; Gil-Izquierdo et al.,

201 2002; Guyot et al., 2003). Phenolics and carotenoids have been described as antioxidant

202 compounds. Processing of fruits normally leads to a decrease in the concentration and a

203 change in the composition of phytochemicals including flavonoids (Tsao et al., 2006).

204 Carotenoids are lost between 5 and 40%, depending on the conditions of food preparation

8
205 and preservation (Belitz & Grosch, 1997, Eitenmiller & Laden, 1999). The impact of the

206 different processes carried out in the present work to obtain jam on these compounds is

207 shown in Table 1, where the mean values of β-carotene and flavonoids content of FG,

208 ODG and jams, all of them referred to 100 g of fresh grapefruit, appear. Table 2 shows the

209 loss of each analyzed compound, compared to the content present in the fresh fruit, due to

210 processing and storage.

211 The -carotene is the major dietary precursor of vitamin A (Xu et al., 2006), becoming

212 retinol inside the human body (Belitz & Grosch, 1997). Besides its function as pro-vitamin

213 A, the functional significance of this carotenoid is also due to its antioxidant action

214 (Bushway, 1986). As is shown in Table 1, in this study FG showed values in the same

215 order to those obtained in previous studies for red grapefruit of the same variety (0.2-1.3

216 mg/100 g; Ladaniya, 2008; Rojas, 2004; Rouseff et al., 1992). After osmotic-dehydration,

217 the sample retained the β-carotene content. When comparing the jams, ODJ was the only

218 one that completely preserved the β-carotene content showing only 4.19% loss of this

219 compound. Nevertheless the sample subjected to combined treatment (OD+MWJ)

220 presented the greatest loss (29 g β-carotene loss/100 g β-carotene present in the fresh

221 fruit, Table 2). The jams obtained by applying an intense thermal treatment (CJ and MWJ)

222 showed similar values of this compound, with about 17.5 g β-carotene loss/100 g β-

223 carotene present in the fresh fruit (Tables 1 and 2). In general, β-carotene is sensitive to

224 oxygen and light, oxidation losses occurring especially at high temperatures (Lesková et

225 al., 2006). On the other hand, in the absence of these two factors, β-carotene is quite

226 stable at elevated temperatures (cooking), producing in this case isomerization and

227 fragmentation.

228 Figure 1 shows the -carotene change in the jams during storage period, referred to the

229 content in the fresh sample. -carotene losses were faster during the first week in the case

230 of ODJ and during the first 15 days in the rest of the jams. From that moment onwards, the
9
231 -carotene content remained constant until the end of storage in all the jams. After 3

232 months, the samples that were subjected to more intense heat treatments during jam

233 preparation presented a loss between 33 and 38% (Table 2); lower values than these were

234 observed for jams made from osmodehydrated fruit (55-56%). Although the OD treatment

235 maintained the -carotene content of the fresh grapefruit, greater losses during storage

236 were observed in OD and OD+MWJ samples. This could be related to the greater aw and

237 pH of the jams obtained from OD fruit. As it can be observed in Table 1, the most

238 abundant flavonoid in the fresh grapefruit was NAR followed by NAT, QUER and NAG,

239 results that closely agree with other studies (Gorinstein et al., 2006; Igual et al., 2011b;

240 Peterson et al., 2006a, Ross et al., 2000; Vanamala et al., 2006). In general, osmotic

241 dehydration of the fruit caused no changes in the concentration of the studied flavonoids.

242 Only a significant HES decrease was detected. All the processes carried out to obtain

243 jams significantly (p<0.05) decreased the content of NAT, PON, NAG and QUER. NAR

244 remained stable during all treatments without showing significant (p>0.05) differences with

245 the fresh grapefruit. Jams obtained by heating (CJ, MWJ and OD+MWJ) showed

246 significant (p<0.05) lower values of NAG, DID and QUER as compared to ODJ while NAT,

247 HES and NEOH were worse preserved in ODJ. The loss of each compound due to the jam

248 elaboration process appears in Table 2. As regards the total flavonoids in the samples,

249 calculated as the sum of the individual analysed flavonoids, fresh and OD grapefruit

250 contained about 140 mg/100g fresh fruit and all the jams presented a significant (p<0.05)

251 lower content, ODJ followed by MWJ being the ones with more flavonoids (about 124

252 mg/100g fresh fruit). A total flavonoids loss caused by processing of 9-18 g/100g total

253 flavonoids present in the fresh fruit was quantified (Table 2).

254 The change in content of flavonoids in the obtained jams during storage appears in

255 Figures 2 and 3. In general, losses of all the studied flavonoids, except in the case of PON,

256 could be observed. In all the jams, PON remained stable during the first month of storage

10
257 and thereafter, it increased. This increase can be attributed to a chemical transformation of

258 NAG and NAR (Igual et al., 2011b). During the first 45 days of storage, NAT and NAG

259 remained stable and from that moment onwards, its content decreased until the end of

260 storage. The greatest loss of HES, NEOH and DID occurred in all the samples during the

261 first 15 days. From that moment, the content of these flavonoids remained stable until the

262 end of storage. Intensive thermal treatments (CJ and MWJ) lead to greater losses in NAR,

263 HES and NEOH during storage, while jams made from osmodehydrated fruit lost more

264 QUER and NAG in this period (Table 2). Figure 4 shows the variation in the sum of all the

265 flavonoids considered referred to the content in the fresh fruit, during 3 months of storage.

266 Jams presented losses during the storage period in the range of 21.5-29.3 g total

267 flavonoids/100g total flavonoids present in the fresh fruit (Table 2). These losses were

268 more marked from day 45 (Figures 2 and 3). The more intensively treated samples (CJ

269 and MWJ) showed the greatest loss during the studied period.

270 The evolution of flavonoids content can be easily observed by means of the PCA carried

271 out with the values corresponding to all the jams at different storage times (Figure 5). The

272 first two factors showed eigenvalues higher than 1. The consideration of both factors

273 accounted for 83.79 % of the total variability. The first factor (F1), explaining 51.14% of the

274 variability, was associated with DID (r=0.94), NEOH (r=0.93), NAR (r=0.93), HES (r=0.90),

275 QUER (r=0.75) and NAG (r=0.74) values. The second factor (F2) accounted for 26.65% of

276 the variability and it was mainly associated with PON (r=0.94) and NAT (r=0.91) values. All

277 the grapefruit jams newly processed showed a higher content of the flavonoids associated

278 with F1 and of NAT but low of PON. During the first month of storage, PON and NAT

279 remained stable while the rest of the flavonoids decreased. From this moment onwards,

280 NAT decreased and PON increased while the other flavonoids did not showed additional

281 changes. Applying a multifactor ANOVA to the values of F1 and F2, it can be observed

282 that both factors are affected by the interaction of the progress of time and the treatment

11
283 applied to obtain jams. F1 decreased more sharply during the first month in CJ and MWJ

284 as compared to ODJ and OD+MWJ while F2 decreases faster during the last two months

285 in the samples ODJ and OD+MWJ when compared to CJ and MWJ.

286 As can be observed in Table 2, in general the losses of the analyzed compounds in jams

287 caused by processing were lower than those provoked by storage period. As regards the

288 total losses occurred due to both processing and storage, the -carotene loss when

289 compared to its content in the fresh fruit was between 53 and 86 %, being the combined

290 treatment (OD+MWJ) especially less recommendable to preserve this compound. In the

291 case of flavonoids, these loosses were between 33 and 47 %, the greatest ones being

292 showed by the more intense thermally treated jams, especially the one obtained by using

293 the conventional procedure.

294

295 4. Conclusion

296 Flavonoids of grapefruit are better retained than -carotene in jams. The greatest losses of

297 the analyzed compounds occurred during jam’s storage and not during the production

298 processing. Taking into account the obtained results, microwave heating may be proposed

299 as a good process, better than osmotic dehydration or conventional heating, to obtain a

300 stable jam. This procedure can best fulfill the commitment process time-functional quality

301 of the stored obtained product. Osmotic dehydration would only be recommended if a

302 ready to eat jam is wanted to be obtained.

303

304 Acknowledgment

305 The authors thank the Ministerio de Educación y Ciencia for the financial support given

306 throughout the Project AGL 2005–05994.

307

12
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473 FIGURE CAPTIONS

474 Figure 1. -carotene variations of studied jams along 3 month of storage.

475 Figure 2. Narirutin (NAT), naringin (NAR), naringenin (NAG) and quercetin (QUER)

476 variations of studied jams along 3 month of storage.

477 Figure 3. Hesperidin (HES), neohesperidin (NEOH), didymin (DID) and poncirin (PON)

478 variations of studied jams along 3 month of storage.

479 Figure 4. Principal Component Analysis (PCA) with varimax rotation of the values of

480 flavonoid content corresponding to all the grapefruit jam samples. D0, D30, D60 and D90

481 indicate storage days.

482 Figure 5. Total flavonoids variations of studied jams along 3 month of storage.

19
 ODJ OD+MWJ MWJ CJ

-0.1

-0.2
M-carotene

-0.3

-0.4

-0.5

-0.6

-0.7
0 15 30 45 60 75 90
Storage time (d)

Figure 1
 CJ MWJ ODJ OD+MWJ

0.1 0.1

-0.1 0

-0.2
-0.1
-0.3
 M NAT

 M NAR
-0.4
-0.2
-0.5

-0.6
-0.3
-0.7

-0.8 -0.4
0 15 30 45 60 75 90 0 15 30 45 60 75 90
Storage tim e (d) Storage tim e (d)

0.1 0.1

0 0

-0.1 -0.1

-0.2 -0.2

-0.3 -0.3
 M NAG

 M QUER

-0.4 -0.4

-0.5 -0.5

-0.6 -0.6

-0.7 -0.7

-0.8 -0.8
0 15 30 45 60 75 90 0 15 30 45 60 75 90
Storage tim e (d)
Storage tim e (d)

Figure 2
 CJ MWJ ODJ OD+MWJ

0 0

-0.1
-0.1
-0.2

-0.2 -0.3

-0.4

 M NEOH
 M HES

-0.3
-0.5

-0.4 -0.6

-0.7
-0.5
-0.8

-0.6 -0.9
0 15 30 45 60 75 90 0 15 30 45 60 75 90
Storage tim e (d) Storage tim e (d)

0.1 1.6

1.4
0
1.2

-0.1 1

0.8
 M DID

 M PON
-0.2
0.6

-0.3 0.4

0.2
-0.4
0

-0.5 -0.2
0 15 30 45 60 75 90 0 15 30 45 60 75 90
Storage tim e (d) Storage tim e (d)

Figure 3
 CJ MWJ ODJ OD+MWJ

0.1

0
 M total flavonoids

-0.1

-0.2

-0.3

-0.4
0 15 30 45 60 75 90
Storage tim e (d)

Figure 4
 D30 NAT
D30 D0
D0
NAG D0
D60 D30 D0
D60 D30 QUER NEOH
HES NAR
F1 (51,14%) DID

D90
D60
D90 PON
D60

D90
F2 (26,65%)

D90

CJ MWJ ODJ OD+MWJ

Figure 5
Table 1. Mean values (with standard deviation) of -carotene and flavonoids content (mg / 100
g fresh fruit) in fresh grapefruit (FG), osmodehydrated grapefruit (ODG) and jams obtained by
convencional processing (CJ), microwave (MWJ), from osmodehydrated grapefruit (ODJ) and
by combined treatment (OD+MWJ).

Compound FG ODG CJ MWJ ODJ OD+MWJ

-carotene 2.58 (0.11)a 2.60 (0.14)a 2.05 (0.02)b 2.22 (0.06)b 2.48 (0.05)a 1.83 (0.02)c
NAT 29.4 (0.4)a 28.7 (0.2)a 24.2 (0.3)b 25.3 (0.6)b 22.2 (0.5)c 20.0 (0.8)d
NAR 84 (3)a 82 (2)a 81 (5)a 85 (3)a 81 (2)a 84 (6)a
HES 2.40 (0.06)a 1.98 (0.09)b 2.09 (0.05)b 2.24 (0.04)a 1.76 (0.05)c 1.72 (0.07)c
NEOH 2.92 (0.07)ab 2.94(0.2)a 3.13 (0.05)a 3.09 (0.09)a 2.6 (0.2)c 2.64 (0.07)bc
DID 1.42 (0.03)a 1.5 (0.2)a 0.95 (0.03)c 1.10 (0.02)bc 1.46 (0.02)a 1.16 (0.05)b
PON 1.921 (0.010)a 2.06 (0.12)a 0.47 (0.02)b 0.47 (0.09)b 0.52 (0.02)b 0.60 (0.03)b
NAG 8.3 (0.2)a 8.5 (0.4)a 3.49 (0.04)d 3.55 (0.04)d 6.8 (0.4)b 4.9 (0.5)c
QUER 11.4 (0.2)a 11.34 (0.03)a 0.70 (0.02)d 0.50 (0.04)d 8.6 (0.8)b 3.1 (0.2)c
Total Flavonoids 141 (3)a 139.4 (0.8)ab 116 (5)d 119 (7)cd 129 (4)bc 115 (3)d

The same letter in superscript within rows indicates homogeneous groups established by the ANOVA
(p<0.05).
NAT: narirutin, NAR: naringin, HES: hesperidin, NEOH: neohesperidin, DID: didymin, PON: poncirin, NAG:
naringenin y QUER: quercetin
Table 2. Loss of each analyzed compound, compared to the content of the correponding compounds present in the fresh fruit, due to the process and also to the storage in
jams obtained by convencional processing (CJ), microwave (MWJ), from osmodehydrated grapefruit (ODJ) and by combined treatment (OD+MWJ).

g component lost during processing and

g component lost during processing / 100g g component lost during storage / 100g
storage / 100g component present in fresh
Compound component present in fresh grapefruit component present in fresh grapefruit
grapefruit
CJ MWJ ODJ OD+MWJ CJ MWJ ODJ OD+MWJ CJ MWJ ODJ OD+MWJ

-carotene 20.83 14.13 4.19 29.19 33.63 38.36 54.82 56.42 54.46 52.49 59.01 85.61
NAT 17.75 14.20 24.42 31.92 57.47 66.08 59.79 44.27 75.21 80.28 84.21 76.19
NAR 3.11 0.009 -1.87 3.03 20.98 19.31 4.80 11.20 24.09 19.32 2.93 14.23
HES 13.04 6.50 26.61 28.16 49.25 48.63 12.97 25.25 62.29 55.13 39.57 53.42
NEOH -7.45 -6.01 12.01 9.60 80.57 67.89 22.90 44.98 73.12 61.89 34.91 54.58
DID 33.32 22.75 -2.90 18.19 28.18 35.30 37.89 24.98 61.50 58.05 34.98 43.17
PON 75.38 75.38 73.13 68.98 -58.39 -25.47 -139.33 -103.15 16.99 49.91 -66.19 -34.16
NAG 57.78 57.04 18.20 39.72 42.22 21.37 77.26 59.67 100.00 78.41 95.45 99.39
QUER 93.85 95.58 24.53 73.36 6.15 4.42 70.67 24.13 100.00 100.00 95.20 97.48
Total Flavonoids 17.87 15.21 8.67 18.45 29.33 29.02 24.66 21.47 47.20 44.23 33.33 39.92

NAT: narirutin, NAR: naringin, HES: hesperidin, NEOH: neohesperidin, DID: didymin, PON: poncirin, NAG: naringenin y QUER: quercetin