Sweet orange (Citrus sinensis L.) is one of the most important crops in the world; it is mainly used for extraction and consumption of its fresh juice . Il valore nutrizionale e salutistico dell’arancia dipende dal succo, ricco di zuccheri, vitamine del gruppo B, vitamina C, acidi organici, caroteni, flavonoidi, antociani, fibre e minerali, tra cui potassio, fosforo, magnesio, calcio, selenio e ferro.
Orange juice is very rich in natural antioxidants, mainly phenolic compounds, being an important source of flavanones, especially hesperidin and naringenin .
Orange juice’s excellent organoleptic properties are due to a very rich and fresh flavor, on account of the sweet and acid taste and of the rich volatile profile mainly characterized by terpenes and aldehydes .
Il succo d’arancia crea una salutare sinergia di gusto e colore con il succo di papaia. Softness and development of amber to orange color of Carica papaya are characteristics of ripe fruit. Its flavor is alike to cantaloupe; it is sweet and juicy, includes some muskiness .
 Avelina Franco-Vega, Aurelio Lòpez-Malo, Sweet orange (Citrus sinensis) oils, “Essential Oils in Food Preservation, Flavour e Safety”, 2016
 Gianni Galaverna, Chiara Dall’Asta, Production processes of orange juice and effects on antioxidant components, “Processing and impact on antioxidant in beverage”, 2014
 Farhan Saeed, Muhammad Umair Arshad, Imran Pasha, Rabia Naz, Rizwana Batool, Ammar Ahmed Khan, Nutritional and phyto-therapeutic potential of Papaya (Carica papaya Linn.): an overview, “International Journal of Food Properties”, Volume 17,2014 – Issue 7