Antioxidative activity and general fruit characteristics in different traditional orange [Citrus sinensis (L.) Osbeck] varieties

Abstract

Genotypic variation in some attributes related to fruit quality and total antioxidative activity (TAA) were evaluated in 16 traditional orange varieties and in the Naveline variety, nowadays the most commonly cultivated in Spain. Significant differences were found in fruit weight, soluble solid content, titratable acidity and scores for sensory analysis among orange varieties. TAA in orange juice ranged between ca. 40 and 140 mg ascorbic acid equivalent/100 g of juice depending on variety, and contributed to the TAA of the fruits’ edible tissues by more than 99.5%. TAA in orange juice correlated to ascorbic acid concentration, and was responsible for 50–82% of the TAA evaluated. According to the TAAs of the orange fruits and the sensory analysis results, Guasi, Newhall and Capuchina varieties would be the most appropriate for consumption, owing to their desirable organoleptic properties, and in order to increase the dietary intake of antioxidative compounds and their health-promoting effects.