The Effect of Processing Methods on Phytochemical Composition in Bergamot Juice

Area of Science:

• Food Science
• Nutritional Biochemistry
• Phytochemistry

Background:

• Citrus juice consumption is linked to reduced chronic disease risk.
• Bergamot juice contains health-beneficial phytochemicals like flavanone glycosides and limonoids.
• Processing methods can alter the nutritional profile and bioactivity of bergamot juice.

Purpose of the Study:

• To investigate how different processing techniques affect bergamot juice composition.
• To evaluate the impact of processing on proximate constituents, phytochemical content, and antioxidant activity.
• To determine the optimal processing method for preserving bergamot juice's health-promoting properties.

Main Methods:

• Comparison of bergamot juices processed using various extraction systems.
• Quantification of proximate constituents, flavanone glycosides, limonoid aglycones, and N,N-dimethyl-L-proline.
• Assessment of antioxidant activity using EC50 values.

Main Results:

• The screw press method resulted in significantly higher flavanone glycoside and limonoid aglycone content compared to other methods (p < 0.001).
• Processing technique did not significantly influence N,N-dimethyl-L-proline content (p < 0.5).
• Juice extracted via the screw press method exhibited the highest antioxidant activity (EC50 = 9.35 µg/mL).

Conclusions:

• Processing significantly influences the chemical composition and functional properties of bergamot juice.
• The screw press method is superior for retaining key bioactive compounds and antioxidant capacity.
• This suggests the screw press method best preserves the nutritional quality of fresh-pressed bergamot juice for health.