A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Table 3

Bioactive compound concentrations and antioxidant activities of mandarin juices.

	R	RP	F	FP	S	SP
Ascorbic Acid (mg/L)	546.82 ± 5.30^a	534.81 ± 7.89^a	362.72 ± 13.02^b	301.55 ± 45.45^c	282.25 ± 26.41^c	213.63 ± 8.92^d
Total carotenoid (mg/L)	17.20 ± 0.41^e	17.36 ± 0.84^e	20.06 ± 0.90^d	22.43 ± 0.95^c	30.32 ± 1.76^b	33.11 ± 1.74^a
Total phenolic (mg/L)	316.65 ± 13.98^ab	291.10 ± 20.36^b	298.43 ± 26.02^b	237.60 ± 14.51^c	336.23 ± 8.39^a	260.17 ± 11.06^c
Antioxidant activity (%)	77.69 ± 0.73^c	84.24 ± 0.53^a	78.25 ± 0.40^bc	84.19 ± 0.82^a	79.11 ± 0.59^b	85.13 ± 0.38^a
Carotenoid compounds (mg/L)
-cryptoxanthin	6.29 ± 1.21^c	6.65 ± 0.88^c	8.99 ± 0.78^b	9.72 ± 1.73^b	19.38 ± 1.00^a	21.04 ± 1.40^a
-caroten	0.05 ± 0.02^b	0.05 ± 0.01^b	0.16 ± 0.04^a	0.16 ± 0.01^a	0.13 ± 0.03^a	0.14 ± 0.01^a
-caroten	0.35 ± 0.05^c	0.35 ± 0.06^c	0.62 ± 0.11^ab	0.72 ± 0.15^a	0.48 ± 0.07^bc	0.52 ± 0.07^bc
lutein	0.19 ± 0.05^c	0.22 ± 0.05^bc	0.45 ± 0.03^b	0.40 ± 0.02^bc	0.37 ± 0.12^bc	0.82 ± 0.28^a
zeaxanthin	0.29 ± 0.12^bc	0.33 ± 0.06^bc	0.22 ± 0.01^c	0.28 ± 0.03^bc	0.47 ± 0.14^b	0.87 ± 0.23^a
Phenolic compounds (mg/L)
gallic acid	1.73 ± 0.14^a	1.84 ± 0.14^a	0.09 ± 0.01^c	0.47 ± 0.60^cb	0.75 ± 0.04^b	0.92 ± 0.21^b
vanillic acid	2.11 ± 0.16^c	1.80 ± 0.03^c	3.12 ± 0.25^ab	3.22 ± 0.14^ab	2.97 ± 0.64^b	3.74 ± 0.53^a
chlorojenic acid	3.26 ± 0.13^c	3.31 ± 0.05^c	5.32 ± 0.34^b	4.79 ± 0.29^b	7.89 ± 1.43^a	7.72 ± 0.48^a
caffeic acid	1.13 ± 0.16^b	1.04 ± 0.01^b	1.49 ± 0.11^b	1.56 ± 0.02^b	4.43 ± 0.76^a	4.27 ± 0.26^a
PAEE**	4.18 ± 0.39^c	4.32 ± 0.07^bc	4.72 ± 0.48^b	6.58 ± 0.28^a	0.26 ± 0.03^d	0.42 ± 0.06^d
p-cumaric acid	0.69 ± 0.53^ab	0.21 ± 0.08^b	0.70 ± 0.40^ab	0.23 ± 0.24^b	1.29 ± 0.39^a	0.66 ± 0.04^b
syringic acid	1.24 ± 0.85^bc	0.14 ± 0.01^c	2.69 ± 0.19^ab	1.71 ± 1.21^ab	2.88 ± 0.50^a	1.78 ± 1.26^ab
sinapic acid	0.12 ± 0.08^c	0.00 ± 0.00^d	0.29 ± 0.02^b	0.37 ± 0.03^a	0.14 ± 0.03^c	0.10 ± 0.02^c
o-cumaric acid	0.34 ± 0.06^b	0.28 ± 0.05^ab	0.18 ± 0.05^b	0.24 ± 0.02^ab	0.63 ± 0.14^a	0.55 ± 0.07^a
ferrulic acid	nd		nd		nd
hesperidin	208.45 ± 4.35^b	126.48 ± 6.11^c	226.23 ± 20.86^b	149.78 ± 3.29^c	282.95 ± 28.93^a	217.73 ± 5.97^b
neohesperidin	0.40 ± 0.14^ab	0.00 ± 0.00^b	0.36 ± 0.06^ab	1.59 ± 1.73^a	0.45 ± 0.09^ab	1.76 ± 0.94^a
eriocitrin	nd		nd		nd
neoeriocitrin	nd		nd		nd
naringenin	0.58 ± 0.03^a	0.43 ± 0.10^b	0.61 ± 0.02^a	0.60 ± 0.00^a	0.64 ± 0.03^a	0.64 ± 0.02^a
naringin	nd		nd		nd
quercetin	nd		nd		nd
isoquercetin	0.73 ± 0.07^b	0.69 ± 0.00^b	0.87 ± 0.4^a	0.91 ± 0.02^a	0.67 ± 0.02^b	0.67 ± 0.01^b
rutin	nd		3.57 ± 2.56^b	5.64 ± 0.26^a	nd
luteolin	0.10 ± 0.02^b	0.13 ± 0.07^b	0.18 ± 0.04^b	0.12 ± 0.04^b	0.38 ± 0.08^a	0.38 ± 0.03^a
kamferol	2.42 ± 0.46^a	2.90 ± 1.17^a	0.22 ± 0.00^b	0.40 ± 0.01^b	0.64 ± 0.42^b	0.16 ± 0.03^b
apijenin	nd		nd		nd

Superscript lowercase letter show the significant differences with each row (). ± Standard deviation. **Protocatechuic acid ethyl ester.
R and RP: fresh and pasteurized juice of Robinson; respectively. F and FP: fresh and pasteurized juice of Fremont; respectively. S and SP: fresh and pasteurized juice of Satsuma; respectively.