Valoración de las propiedades nutricionales, capacidad antioxidante y compuestos bioactivos en la producción de néctar de naranja.

Abstract

Since ancient times, citrus fruits have been a crop of great importance both from a commercial point of view due to their large production, as well as for their benefits for human health, due to their great contribution of nutrients and bioactive compounds that humans require in their daily diet. The orange is a citrus fruit that contains berries and consists of seven or more segments, it is characterized by being fleshy and having seeds in the center. Its peel consists of the exocarp and mesocarp. It has been demonstrated that the consumption of orange generates great benefits to the health of the human being, for what the consumption of this citric one favors the intestinal absorption of iron, reduces the cholesterol, contributes a considerable amount of fiber, and helps to the prevention of neurodegenerative diseases, due to the substances that this one possesses like vitamin C, flavonoids, anthocyanins and b-carotene. Within the industrial process for obtaining orange nectar, there are treatments that, with their incorrect application, generate the loss of vitamins, reduction of the antioxidant power, reduction of the color, aroma and flavor of the final product. The objective of this work is to present the nutritional properties of the compounds present in fresh fruit and during processing.