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Jacqueline K. Burns - One of the best experts on this subject based on the ideXlab platform.
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Grapefruit
2015Co-Authors: Jacqueline K. BurnsAbstract:Scientific Name and Introduction: Citrus paradisi Macf., a member of the Rutaceae family, originated in the Carribean and was introduced in Florida in the early 19th century (Gmitter 1995). The grapefruit is classified as a hesperidium, a kind of berry with a leathery rind that is divided into segments. Each segment contains hundreds of individual Juice Vesicles that comprise the majority of the edible portion of the fruit. Florida is the largest producer of grapefruit in the U.S., followed by Texas, California and Arizona. Whit
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Gene expression in Citrus sinensis fruit tissues harvested from huanglongbing-infected trees: comparison with girdled fruit
Journal of experimental botany, 2012Co-Authors: Hui-ling Liao, Jacqueline K. BurnsAbstract:Distribution of viable Candidatus Liberibacter asiaticus (CaLas) in sweet orange fruit and leaves (‘Hamlin’ and ‘Valencia’) and transcriptomic changes associated with huanglongbing (HLB) infection in fruit tissues are reported. Viable CaLas was present in most fruit tissues tested in HLB trees, with the highest titre detected in vascular tissue near the calyx abscission zone. Transcriptomic changes associated with HLB infection were analysed in flavedo (FF), vascular tissue (VT), and Juice Vesicles (JV) from symptomatic (SY), asymptomatic (AS), and healthy (H) fruit. In SY ‘Hamlin’, HLB altered the expression of more genes in FF and VT than in JV, whereas in SY ‘Valencia’, the number of genes whose expression was changed by HLB was similar in these tissues. The expression of more genes was altered in SY ‘Valencia’ JV than in SY ‘Hamlin’ JV. More genes were also affected in AS ‘Valencia’ FF and VT than in AS ‘Valencia’ JV. Most genes whose expression was changed by HLB were classified as transporters or involved in carbohydrate metabolism. Physiological characteristics of HLB-infected and girdled fruit were compared to differentiate between HLB-specific and carbohydrate metabolism-related symptoms. SY and girdled fruit were smaller than H and ungirdled fruit, respectively, with poor Juice quality. However, girdling did not cause misshapen fruit or differential peel coloration. Quantitative PCR analysis indicated that many selected genes changed their expression significantly in SY flavedo but not in girdled flavedo. Mechanisms regulating development of HLB symptoms may lie in the host disease response rather than being a direct consequence of carbohydrate starvation.
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A Pectinmethylesterase Gene Associated with a Heat-Stable Extract from Citrus
Journal of agricultural and food chemistry, 2002Co-Authors: Covadonga R. Arias, Jacqueline K. BurnsAbstract:A putative thermostable pectinmethylesterase (TSPME) protein of 36 kDa was isolated from heat-treated citrus finisher pulp. After purification and partial sequencing of the protein, a reverse genetic approach was used to obtain the complete genomic sequence of a new pectinmethylesterase (PME) gene, CsPME4, from Citrus sinensis (L.) Osb. cv. Valencia. The CsPME4 gene contained two exons of 1203 and 690 bp interrupted by a single positionally conserved intron of 1230 bp. A full-length CsPME4 cDNA clone amplified from Valencia orange Juice Vesicles shared 98% identity with the genomic clone. The encoded protein of the full-length CsPME4 cDNA shared 66 and 39% amino acid identity with the full-length encoded proteins of the citrus PME, CsPME1, and CsPME3, respectively, whereas the predicted mature protein of CsPME4 shared 80 and 61% identity with the predicted mature proteins of CsPME1 and CsPME3, respectively. Southern analysis demonstrated that CsPME4 was present in at least two copies in the Valencia orange genome. Northern analysis revealed that CsPME4 mRNA was accumulated mainly in young and developing tissues of Valencia orange. Several approaches to express recombinant CsPME4 in different systems failed to obtain active protein. Further research will be necessary to successfully express the putative TSPME gene CsPME4 for biochemical characterization.
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Time of Harvest and Method of Storage Affect Granulation in Grapefruit
HortScience, 1998Co-Authors: Jacqueline K. Burns, L. Gene AlbrigoAbstract:Temporal studies were conducted from mid- to late-harvest season of'Ruby Red' grapefruit (Citrus paradisi Macf.) to evaluate the effect of on- and off-tree storage, fruit size, and Juice vesicle position on the development of granulation. Juice vesicle fresh and dry masses were highest at the stem and stylar positions of the fruit section and were not affected significantly by time of harvest or by storage. Juice Vesicles isolated from each position were subjectively evaluated for the presence of granulation. Granulation was highest in stylar Juice Vesicles obtained from large fruit (600 g) that were harvested late in the season (March and May) and stored in air at 21 °C for 60 days. Large fruit harvested in March and May and examined immediately, and fruit harvested in January and stored for 60 days had low granulation scores. Thus, fruit remaining on the tree until May are less susceptible to the disorder than those harvested in March and held in storage until May. Levels of alcohol-insoluble solids (AIS), largely composed of pectins and other cell wall materials, were significantly higher in Juice Vesicles that were granulated. The results suggest that storage itself was not responsible for the marked accumulation of AIS in granulated Juice Vesicles. Rather, some interaction of fruit size with maturation, as well as other factors such as tree age and rootstock, likely contributed to the development of granulation.
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Genetics and expression of two pectinesterase genes in Valencia orange
Physiologia Plantarum, 1998Co-Authors: C. Joseph Nairn, Dennis J. Lewandowski, Jacqueline K. BurnsAbstract:The genetics and expression of pectinesterase (PE) genes were examined in Valencia orange. Degenerate primers based on partial amino acid sequence of a 36 kDa PE protein isolated from Juice Vesicles were used to amplify a 350 bp DNA fragment from cDNA prepared from Juice vesicle total RNA. Two groups of 350 bp PE clones with 66% sequence identity were isolated. A clone from each group was used to screen a Valencia orange genomic DNA λ library. Two different lambda clones that contained complete PE coding sequence (CsPME1 and CsPME3) and a third lambda clone that contained partial PE sequence (CsPME2) were characterized. The CsPME1 gene contained two exons (1063 and 689 bp) interrupted by a 1452 bp intron, whereas the CsPME3 gene had two exons (844 and 686 bp) interrupted by a 771 bp intron. CsPME1 shared significant sequence similarity with the partial clone CsPME2, including the entire cloned region of the first exon, a large region in the 5′ portion of the intron and the 3′ portion of the second exon, but the 3′ portion of the intron and the 5′ portion of the second exon were dissimilar. Southern blots suggested that Valencia orange has two genes within each PE group. Full-length cDNA clones that shared 99% sequence identity with CsPME1 and CsPME3 were isolated. Both groups of PE genes were differentially expressed in tissues of Valencia orange, and in addition CsPME3 appeared to be ethylene-regulated. The deduced proteins of PE cDNA clones CsPME1 (63.5 kDa) and CsPME3 (56.3 kDa) were considerably larger than the PE protein we isolated from Valencia orange Juice Vesicles and also other mature plant PE proteins. The estimated size of group I (2.2 kb) and group II (2.0 kb) PE mRNAs also predicted a larger protein than was isolated from Juice Vesicles. Alignment of the mature tomato and mung bean PE proteins, the most N-terminal sequence we obtained from polypeptides derived from the 36 kDa PE isolated from Juice Vesicles and the deduced amino acid sequences of plant PE cDNA clones suggest that a post-translational cleavage event separates the variable N-terminus from the more conserved C-terminal domain of the mature PE protein.
Ralf M Schweiggert - One of the best experts on this subject based on the ideXlab platform.
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in vitro bioaccessibility of carotenoids flavonoids and vitamin c from differently processed oranges and orange Juices citrus sinensis l osbeck
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid...
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In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange Juices [ Citrus sinensis (L.) osbeck]
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and ?-cryptoxanthin were slightly degraded during dejuicing, whereas ?-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29?30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9?11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.
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In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]
2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated
Julian K. Aschoff - One of the best experts on this subject based on the ideXlab platform.
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in vitro bioaccessibility of carotenoids flavonoids and vitamin c from differently processed oranges and orange Juices citrus sinensis l osbeck
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid...
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In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange Juices [ Citrus sinensis (L.) osbeck]
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and ?-cryptoxanthin were slightly degraded during dejuicing, whereas ?-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29?30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9?11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.
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In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]
2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated
Angela Roberta Lo Piero - One of the best experts on this subject based on the ideXlab platform.
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The State of the Art in Biosynthesis of Anthocyanins and Its Regulation in Pigmented Sweet Oranges [(Citrus sinensis) L. Osbeck].
Journal of agricultural and food chemistry, 2015Co-Authors: Angela Roberta Lo PieroAbstract:Anthocyanins are water-soluble pigments belonging to the flavonoid compound family involved in nature in several aspects of plant development and defense. By bestowing much of the color and flavor on fruits and vegetables, they are components of the human diet and, thanks to their radical-scavenging properties, are not considered exclusively as food products but also as therapeutic agents. Several cultivars of red (or blood) oranges [Citrus sinensis (L.) Osbeck], such as Tarocco, Moro, and Sanguinello, are characterized by the presence of anthocyanins in both the rind and fruit Juice Vesicles. The amount and composition of anthocyanins in the pigmented orange cultivar vary greatly depending on variety, maturity, region of cultivation, and many other environmental conditions. Most of the blood orange varieties require a wide day–night thermal range to maximize color formation. Therefore, the production of red oranges characterized by high anthocyanin levels is limited to a few regions and in particular to ...
Onur Kalkan - One of the best experts on this subject based on the ideXlab platform.
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in vitro bioaccessibility of carotenoids flavonoids and vitamin c from differently processed oranges and orange Juices citrus sinensis l osbeck
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid...
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In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange Juices [ Citrus sinensis (L.) osbeck]
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and ?-cryptoxanthin were slightly degraded during dejuicing, whereas ?-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29?30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9?11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.
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In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]
2015Co-Authors: Julian K. Aschoff, Sabrina Kaufmann, Onur Kalkan, Sybille Neidhart, Reinhold Carle, Ralf M SchweiggertAbstract:Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized Juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon Juice extraction, most likely due to the removal of flavonoid-rich albedo and Juice Vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to Juices (29–30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed Juice slightly increased BA by 9–11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated
