Effect of technological processes and strorage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices

Juices From the mandarin Clemenules (Citrus clementina Hort. ex Tan.), the tangor Ortanique (Citrus reticulata Blanco x Citrus sinensis Osb.) and the sweet orange Valencia Late (Citrus sinensis) have been industrially squeezed, pasteurized, concentrated and stored under refrigeration (4°C) and at room temperature (20°C). After each process, the flavanone (FMFs) contents as well as total, cumulative fast-kenetics and cumulative slow-kenetics antiradical activities were determined and compared with those from the corresponding fresh hand-squeezd juices. Neither industrial-squeezing, nor pasteurization or concentration significantrly affected FGs and FMFs contents and antiradical activities of assyed juices. Storage caused a slight decrease of the FMFs contents but a significant reduction of both soluble hesperidin contents and cumulative fast-kenetics antiradical activities in all assayed juices. These decreases were dependent on storage temperature. Characteristic values of the varietal characterization parameters, which are derived from the FMFs contents and antiradical activities of fresh hand-squeezed, pasteurized and concentrated juices. After storage, however, only the FMFs-dervied varietal characterization parameters and cumulative slow-kinetics antiradical activity remained valid for the resulting juices.