Orange juice is largely produced, exported and consumed in Brazil. It is an important source of bioactive compounds, such as flavonoids and phenolic acids, which are beneficial to the health of consumers. The aim of this work was to evaluate the phenolic compounds profile of commercial orange juice from Brazil using HPLC-DAD and UPLC-ESI-MS, and multivariate analysis. Forty-five phenolic compounds and one precursor were identified: cinnamic acid, 19 cinnamic acid derivatives, 8 flavanones and 18 flavones. Rutin, eriocitrin, narirutin, naringin, hesperidin, naringenin, nobiletin and tangeritin as well as caffeic, p-coumaric and ferulic acids were present in juices from all brands. Hesperidin and narirutin presented the highest levels considering all brands, while tangeretin and ferulic acid had the lowest levels in all juices. Principal component analysis of the phenolic compounds profile showed a wide variety among juices within the same brands, making it hard to perceive major differences among the brands.
Part of the book: High Performance Liquid Chromatography