Topic
Orange juice
About: Orange juice is a research topic. Over the lifetime, 7231 publications have been published within this topic receiving 186017 citations. The topic is also known as: juice made from oranges.
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TL;DR: Strong acids and bases seem to be the best desorbing agents to produce arsenic concentrates, and some commercial adsorbents which include resins, gels, silica, treated silica tested for arsenic removal come out to be superior.
3,168 citations
TL;DR: In this article, the total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured using automated oxygen radical absorbance capacity (ORAC) assay, and strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram).
Abstract: The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape, kiwi fruit, pink grapefruit, white grape, banana, apple, tomato, pear, and honeydew melon. On the basis of the dry weight of the fruits, strawberry again had the highest ORAC activity followed by plum, orange, pink grapefruit, tomato, kiwi fruit, red grape, white grape, apple, honeydew melon, pear, and banana. Most of the antioxidant capacity of these fruits was from the juice fractions. The contribution of the fruit pulp fraction (extracted with acetone) to the total ORAC activity of a fruit was usually less than 10%. Among the commercial fruit juices, grape juice had the highest ORAC activity followed by grapefruit juice, tomato juice, orange juice, and apple juice.
1,701 citations
TL;DR: The role of vitamin D deficiency in increasing the risk of many common and serious diseases, including some common cancers, type 1 diabetes, cardiovascular disease, and osteoporosis is discussed in this article.
1,637 citations
TL;DR: Highly photoluminescent carbon dots with a PL quantum yield of 26% have been prepared in one step by hydrothermal treatment of orange juice and demonstrated as excellent probes in cellular imaging.
1,314 citations
TL;DR: An HPLC method using 1,1-diphenyl-2-picrylhydrazyl (DPPH) determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine, and the results well agree with those of previous reports.
Abstract: An HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) is reported. The activity was evaluated by measuring the decrease of DPPH detected at 517 nm. By using this novel method, we determined the free radical-scavenging activity of several antioxidants: ascorbic acid, α-tocopherol, Trolox, and cysteine. The results gave good correlation between the radical-scavenging activity determined by HPLC and by conventional colorimetry. This methodology was applied to determine the free radical-scavenging activity of 8 beverages. The activity of coffee was the highest, followed by red wine, green tea, oolong tea, black tea, rose wine, white wine, and orange juice. The results well agree with those of previous reports. This method is expected to be useful for a simple and rapid determination of free radical-scavenging activity in colored foods, because coloring substances in foods do not interfere with the measurement.
1,075 citations