Bioactive compounds in blood oranges (Citrus sinensis (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: 9.6mg/100g of orange edible part for the anthocyanins; 8.1, 0.7, 1.3, 3.8, 2.5mg/100g for total hydroxycinnamic acids, caffeic, sinapic, ferulic and coumaric acids, respectively and 59.1mg/100g for ascorbic acid. The consumption of blood oranges contributes to a daily intake of: 9.4mg/d (up to 55mg/d) of anthocyanins and 58.5mg/d (up to 340mg/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.