Bioactive compounds in Blood Oranges (Citrus sinesis (L.) Osbeck): Level and Intake

Both the composition and the intake of antioxidants (anthocyanins, ascorbic acid and hydroxycinnamic acids) were reported for all blood oranges including the single cultivars (Moro, Tarocco and Sanguinello) and industrially produced juices. The mean values of the studied bioactive compounds in the edible part oranges were: 9.6 mg/100 g of orange edible part for the anthocyanins; 8.1, 0.7, 1.3, 3.8, 2.5 mg/100 g for total hydroxycinnamic acids, caffeic, sinapic, ferulic and coumaric acids, respectively and 59.1 mg/100 g for ascorbic acid. The consumption of blood oranges contributes to a daily intake of: 9.4 mg/d (up to 55 mg/d) of anthocyanins and 58.5 mg/d (up to 340 mg/d) of vitamin C, respectively. Data suggest that the 50% of consumers, males and females, receive more than the 70% and 90% of EAR value of vitamin C, respectively. The 25% of males and the 40% of females has an intake higher than the EAR