Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice

Climentines are especially appreciated for their delicious flavor, and recent years have seen a great increase in the consumption of elementine juice. In previous decades, antioxidant compounds have received particular attention because of beneficial health effects. In this work, the organoleptic, volatile flavor, and antioxidant quality of clementine there were studied with regard to the influence on them by different juice extraction systems: plug inside fruit and rotating cylindes. The results showed that juice extracted by the former method presented higher yields and hespetidin content, which was related to highets antioxidant activity, demonstrated by ORAC and LDL assays. The organoleptic quality was not affected by the processing technique, whereas there were significant differences in the chemical flavor profile. There are important differences in and functional quality between juice extraction techniques, which must be taken into account when employing processing systems to produce high-quality products.