BACKGROUND: Juices from four Citrus species of Tunisia were investigated mainly for quality parameters and antioxidant capacity. RESULTS: Citrus reticulata (mandarin) juice had the highest content of total flavonoids (85.33 mg CE L(-1)). The latter also occurred in high quantity (82.01 mg CE L(-1)) in Citrus lemon (lemon) juice which was also marked by its richness in total aroma (70.16 µg mL(-1)) and in total fatty acids (48.10 µg mL(-1)). Mandarin and lemon juices had the highest antioxidant activity, as determined b the β-carotene bleaching assay (26.67% and 22.67%, respectively). Citrus aurantium (bitter orange) juice was characterised by the highest content of total polyphenols (784.67 mg GAE L(-1)) and by the greatest inhibition of DPPH (96.10%). Citrus sinensis (blood orange) juice was only marked by the high quantity of ascorbic acid (36.90 mg mL(-1)). GC/MS analysis of juice aroma showed the predominance of limonene (48.85-69.59%) in mandarin and in bitter and blood oranges, but of camphene (89.05%) in lemon. GC analysis of juice fatty acids revealed their richness in oleic acid (23.13-39.52%). HPLC analysis of juice phenolics indicated the predominance of phenolic acids (73.13-86.40%). CONCLUSION: The Citrus species used in this study were considered valuable varieties from the point of view of antioxidant capacity and nutrition.
BACKGROUND: Juices from four Citrus species of Tunisia were investigated mainly for quality parameters and antioxidant capacity. RESULTS:Citrus reticulata (mandarin) juice had the highest content of total flavonoids (85.33 mg CE L(-1)). The latter also occurred in high quantity (82.01 mg CE L(-1)) in Citrus lemon (lemon) juice which was also marked by its richness in total aroma (70.16 µg mL(-1)) and in total fatty acids (48.10 µg mL(-1)). Mandarin and lemon juices had the highest antioxidant activity, as determined b the β-carotene bleaching assay (26.67% and 22.67%, respectively). Citrus aurantium (bitter orange) juice was characterised by the highest content of total polyphenols (784.67 mg GAE L(-1)) and by the greatest inhibition of DPPH (96.10%). Citrus sinensis (blood orange) juice was only marked by the high quantity of ascorbic acid (36.90 mg mL(-1)). GC/MS analysis of juice aroma showed the predominance of limonene (48.85-69.59%) in mandarin and in bitter and blood oranges, but of camphene (89.05%) in lemon. GC analysis of juicefatty acids revealed their richness in oleic acid (23.13-39.52%). HPLC analysis of juice phenolics indicated the predominance of phenolic acids (73.13-86.40%). CONCLUSION: The Citrus species used in this study were considered valuable varieties from the point of view of antioxidant capacity and nutrition.
Authors: I Cerrillo; M S Fernández-Pachón; J Collado-González; B Escudero-López; G Berná; G Herrero-Martín; F Martín; F Ferreres; A Gil-Izquierdo Journal: Plant Foods Hum Nutr Date: 2015-06 Impact factor: 3.921
Authors: Laura Cebadera; Maria Inês Dias; Lillian Barros; Virginia Fernández-Ruiz; Rosa Mª Cámara; Ángel Del Pino; Celestino Santos-Buelga; Isabel C F R Ferreira; Patricia Morales; Montaña Cámara Journal: Foods Date: 2020-05-16
Authors: Juan Manuel J Favela-Hernández; Omar González-Santiago; Mónica A Ramírez-Cabrera; Patricia C Esquivel-Ferriño; María del Rayo Camacho-Corona Journal: Molecules Date: 2016-02-22 Impact factor: 4.411