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Abstract: Juices from fifteen citrus varieties (seven mandarins, four sweet oranges, one lemon, one grapefruit, and two pummeloes) of China were investigated mainly on quality parameters, total carotenoid, phenolic compounds (total phenolics, flavanone glycosides (FGs), and phenolic acids), and antioxidant capacity (ferric reducing antioxidant power (FRAP) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay). Among the fifteen varieties, Bendizao had the highest content of total carotenoid (10.02mg/L), Satsuma had the highest content of narirutin (288.12mg/L), Yinzaocheng had the highest content of hesperidin (533.64mg/L), and Huyou had the highest content of naringin (348.53mg/L), neohesperidin (265.25mg/L) and total FGs (746.08mg/L). As for total phenolic acids, Liubencheng had the highest content (72.61mg/L). Hybrid 439 achieved the highest AA content (631.25mg/L), and the highest total phenolics (1555.49mg/L) and the greatest inhibition of DPPH radical (61.62%). Hamlin had the highest ascorbic acid equivalent antioxidant capacity (AEAC: 899.31mg/L) determined by FRAP assay. Correlation coefficients of AA, total phenolics (gallic acid equivalent), FRAP (AEAC), DPPH (I%), total FGs and total phenolic acids indicated that AA played a major role for the antioxidant capacity of citrus juices, and phenolics also played an important role, which may be mainly ascribed to FGs, whilst phenolic acids seemed to play a minimal role. Furthermore, Huyou and Hybrid 439 were considered two valuable varieties from the view of antioxidant capacity and nutrition. [Copyright &y& Elsevier]

Conventional thermal pasteurisation (90 °C and 30 s), high pressure processing (HPP: 600 MPa, 4 °C and 300 s), ultrasound processing (US: 50 °C, 750 W and 36 min) and microwave processing (MW: 800 W, 80 °C and 70 s) were evaluated by examining their effects on the sensory and nutritional qualities of mandarin juice. The treated samples had <2 log CFU/mL total aerobic bacteria, which is equivalent to microorganism inactivation. Sugar and acid components were almost constant for all the treated mandarin juices, and no differences between treatments were perceptible. However, the mandarin juice treated with novel technologies maintained better colour (L*, a* and b*), nutritional value (ascorbic acid, total phenolic, total carotenoid content and phenolic components) and aroma than the thermally pasteurised one. This study showed that US, MW and HPP are good novel processing techniques to inactivate microorganisms and maintain the sensory and nutritional quality of mandarin juice. • The effect of three novel processing technologies on the quality of Mandarin juice was evaluated for the first time. • Novel processing technologies restricted the degradation of phenolic acids and flavonoids. • Novel processing technologies have stronger ability to maintain aroma substances than thermal pasteurisation [ABSTRACT FROM AUTHOR]