Valencia juice

The vitamin A content of orange juice as given by Adams (35) is about 200 International units of provitamin A in 100 g. In more recent studies (Table II) (49), orange juice was found to have the least amount of provitamin A whereas Murcott (a reputed tangor) had the highest of the seven cultivar studies. The lowest found was in the Hamlin orange with 80 International units/6 oz of juice. The highest was Murcott with 3195 International units/6 oz of juice. All samples were taken from mature fruit except Valencia. When mature, Valencia juice normally contains more provitamin A than Hamlin or Pineapple juice. 

Fig. 3. (a) Flame ionization detector (fid) response to an extract of commercially processed Valencia orange juice, (b) Gas chromatography—olfactometry (geo) chromatogram of the same extract. The abscissa in both chromatograms is a normal paraffin retention index scale ranging between hexane and octadecane (Kovats index). Dilution value in the geo is the -fold that the extract had to be diluted until odor was no longer detectable at each index. 

Gama, J.J.T. and Sylos, C.M., Major carotenoid composition of Brazilian Valencia orange juice identification and quantification by HPLC, Food Res. Int, 38, 899, 2005. 

Lee, H.S. and Coates, G.A., Effect of thermal pasteurization on Valencia orange juice color and pigments, Lebensm.-Wiss. U.-Technol, 36, 153, 2003. 

Melendez-Martlnez, A.J. et al.. Color and carotenoid profile of Spanish Valencia late nltrafrozen orange juices. Food Res. Int., 38, 931, 2005. 

Lee HS and Coates GA. 2003. Effect of thermal pasteurization on Valencia orange juice color and pigments. 

LEVELS OF CAROTENOIDS (MG/LITRE) IN AUTHENTIC (HAND-SQUEEZED ORANGE JUICE, FROZEN CONCENTRATED ORANGE JUICE (FCOJ) AND IN FROZEN CONCENTRATED ORANGE PULP WASH (FCOPW), BOTH DILUTED TO 12° BRIX. (N = 5 FOR PERA RIO, N = 4 FOR NATAL, N = 3 FOR VALENCIA AND HAMLIN VARIETIES, AND N = 2 FOR FCOPW)... 

This is the major citrus fruit produced worldwide. Since this citrus type has been produced for over 2,000 years, there are a wide range of named cultivars. However, the major cultivars of commercial importance include Valencia, Pera, Navel, Hamlin and Shamouti. The sensory characteristics of juices from a few of these cultivars have been reported [19]. 

For the confirmation of PMFs in Valencia orange peel oil and juice, an HPLC method coupled with a thermospray mass spectrometry (HPLC-TSP-MS) detection system was utilized (112). A C 8 column (/zBondapak, 300 X 6-mm ID) was used with a mobile phase of H20-ACN (60 40, v/v) at a flow rate of 1.0 ml/min. Extract (20 fi1) was injected into the HPLC-TSP-MS system, and positive-ion spectra from m/z 100 to 700 were recorded at 1360 ms. Mass spectro-metric identification was done using positive chemical ionization (ICP). This technique allowed confirmation of the presence of eight flavones in the peel oils and seven flavones in the juice. 

M Hadj-Mahammed, BY Meklati, Qualitative determination of polymethoxylated flavones in Valencia orange peel oil and juice by LC-UV/Vis and LC-MS techniques. Lebensm Wiss Technol 20 111-114, 1987. 

Oranges have shown variable results between locations. When grown in the more arid regions, no peel injury of irradiated fruit was observed. However, Valencia oranges produced in Florida, under humid conditions, showed considerable peel injury with treatment. With 200 krads or lower treatment, the flavor of the juice was as acceptable as that from untreated fruit. At this irradiation level, decay in Valencia oranges was significantly reduced. 

Although the peel color was affected, no changes were observed in the juice color. Recently, Houck t al. (53) found storage atmospheres containing 40% and 80% O2 caused navel but not Valencia endocarp to turn a darker orange after 2 weeks of storage. This is the only work that we are aware of in which postharvest treatment influenced the juice color. 

Ting and Hendrickson (64) extracted orange peel with acetone and hexane. The peel extract from 1226 kg of pineapple oranges was sufficient to increase the color score in 3785 8. of juice from 37 to 38. In other studies (6 5), it was pointed out that 1 g of color concentrate from either Pineapple or Valencia peel in 2 liters of juice increased the color score from 35 to 40. In similar studies, Berry t al. (66 ) reported on the extraction of carotenoids from citrus peel with hexane. 

Atkins, C. D. Rouse, A. H. Huggart, R. L. Moore, E. L. Wenzel, F. W. Gelation and clarification in concentrated juices. III. Effect of heat treatment of Valencia oranges and Duncan grapefruit juices prior to concentration. Food, Tech., 1953, 1, 62-66. 

Kirchner, J. G. Miller, J. M. Volatile water-soluble and oil constituents of Valencia orange juice. J. Agric. Food Chem., 1957, U, 283-291. 

Table Element i III. Elemental Seedling Orange Content of Several Blood Orange Varieties of Florida Orange (1937) Valencia Orange Juices (PPM)a Lue Gim Gong Orange Tangerine...

Table IV. Elemental Content of California Valencia and Navel Orange Juices (PPM) (l96l)a...

Petrus and Dougherty (7) investigated the combined visible and ultraviolet absorption characteristics of alcoholic solutions of Florida Hamlin, Pineapple and Valencia orange juices. 

Maraulja and Dougherty (131) reported chloramine-T values for Florida Hamlin, Pineapple and Valencia were slightly higher for hard squeeze juices than for soft squeeze juices. Chloramine values were considerably higher for the albedo and flavedo components than for juice and were suggested for detecting adulteration with water extracts of peel and rag (75,132). Chloramine values are often included with other analytical parameters for citrus juice authentication (133,134). 

Fig. 2 shows typical fluorescence excitation and emission spectra obtained from alcoholic solutions of Florida Valencia SSOJ s. Fluorescence spectra obtained from Pineapple and Hamlin orange juices were similar to but of lower intensity than Valencia. Early in the Pineapple season the emission spectrum may appear as a flat apex (from about 310 to 333 nm). Early season Hamlin juice may produce an emission spectrum with 310 nm as the maximum dropping to an inflection at 333 nm. As the fruit matured 333 nm became the emission maximum. Maximum excitation and emission (for the three varieties) were also evident at 290-93 and 343 nm, respectively, producing excitation spectra similar to Fig. 2 (shoulder at 283 nm and slight inflection changes at 270 and 302 nm). Valencia variety exhibited greater fluorescence than Hamlin or Pineapple varieties. 

Figure 2. Fluorescence excitation (283 nm maximum) and emission (333 nm maximum) spectra obtained from Valencia orange juice...

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