functions, in iron metabolism, in oxidative damage and in carbohydrate
metabolism has been induced, suggesting an energy request
from glycolysis or an activation of defence mechanisms (Perotti
et al., 2015).
Considering the increasing interest in orange components and
the paucity of deep proteomic investigation, the aim of the present
study is to characterise and to identify the orange proteome in fruit
and in juices, in order to investigate how industrial working
conditions could alter and modify the protein profiles, with direct
consequences for nutritional properties. The proteomic fingerprinting
of orange juice could be useful to verify the genuineness
of commercial products and to protect consumers from possible
adulteration.