OrangerV1, Main, Exploration, bibRecord, 002D18

Comparison of some biochemical characteristics of different citrus fruits

Identifieur interne : 002D18 ( Main/Exploration ); précédent : 002D17; suivant : 002D19

Comparison of some biochemical characteristics of different citrus fruits

Auteurs : Shela Gorinstein [Israël] ; Olga Mart N-Belloso [Espagne] ; Yong-Seo Park [Corée du Sud] ; Ratiporn Haruenkit [Thaïlande] ; Antonin Lojek [République tchèque] ; Milan [République tchèque] ; Abraham Caspi [Israël] ; Imanuel Libman [Israël] ; Simon Trakhtenberg [Israël]

Source :

Food Chemistry [ 0308-8146 ] ; 2001.

RBID : ISTEX:F1E7A969C3177B3006786DD7172A0C1F1CA0FBBE

Descripteurs français

Pascal (Inist)
- Acide ascorbique, Acide phénolique, Agrume, Analyse quantitative, Antioxydant, Citron, Citrus limon, Citrus paradisi, Citrus sinensis, Composition chimique, Fibre alimentaire, Orange, Origine végétale, Polyphénol, Qualité, Valeur nutritive.
Wicri :
- topic : Agrume, Analyse quantitative.

English descriptors

KwdEn :
- Antioxidant, Ascorbic acid, Chemical composition, Citrus fruit, Citrus limon, Citrus paradisi, Citrus sinensis, Dietary fiber, Lemon, Nutritive value, Orange, Phenolic acid, Plant origin, Polyphenol, Quality, Quantitative analysis.

Abstract

The goal of this investigation was to evaluate the antioxidant properties of some citrus fruits. The contents of dietary fibre, total polyphenols, essential phenolics, ascorbic acid and some trace elements of lemons, oranges and grapefruits were determined and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the contents of total, soluble and insoluble dietary fibre in the studied peeled fruits or their peels. The contents of total, soluble and insoluble dietary fibre in peels were significantly higher than in peeled fruits (P< 0.05 in all cases). The peeled lemons, oranges and grapefruits contain 164±10.3; 154±10.2 and 135±10.1 and their peels 190±10.6; 179±10.5 and 155±10.3 mg/100 g of total polyphenols, respectively. The content of total polyphenols in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. The content of total polyphenols in the peels was significantly higher than in peeled fruits (P< 0.05 in all cases). The same results were obtained in the investigation of essential phenolics and ascorbic acid. The content of Fe in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. Also the TRAP was significantly higher in peeled lemons and their peels than in peeled oranges and grapefruits and their peels, respectively. In all three fruits, the TRAP was significantly higher in peels than in peeled fruits (P< 0.05). In conclusion, lemons possess the highest antioxidant potential among the studied citrus fruits and are preferable for dietary prevention of cardiovascular and other diseases. The peels of all citrus fruits are rich in dietary fibres and phenolic compounds and suitable for industrial processing.

Url:

https://api.istex.fr/document/F1E7A969C3177B3006786DD7172A0C1F1CA0FBBE/fulltext/pdf

DOI: 10.1016/S0308-8146(01)00157-1

Affiliations:

Corée du Sud, Espagne, Israël, République tchèque, Thaïlande
Catalogne, Moravie
Brno

Le document en format XML

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<front><div type="abstract" xml:lang="en">The goal of this investigation was to evaluate the antioxidant properties of some citrus fruits. The contents of dietary fibre, total polyphenols, essential phenolics, ascorbic acid and some trace elements of lemons, oranges and grapefruits were determined and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the contents of total, soluble and insoluble dietary fibre in the studied peeled fruits or their peels. The contents of total, soluble and insoluble dietary fibre in peels were significantly higher than in peeled fruits (P< 0.05 in all cases). The peeled lemons, oranges and grapefruits contain 164±10.3; 154±10.2 and 135±10.1 and their peels 190±10.6; 179±10.5 and 155±10.3 mg/100 g of total polyphenols, respectively. The content of total polyphenols in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. The content of total polyphenols in the peels was significantly higher than in peeled fruits (P< 0.05 in all cases). The same results were obtained in the investigation of essential phenolics and ascorbic acid. The content of Fe in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. Also the TRAP was significantly higher in peeled lemons and their peels than in peeled oranges and grapefruits and their peels, respectively. In all three fruits, the TRAP was significantly higher in peels than in peeled fruits (P< 0.05). In conclusion, lemons possess the highest antioxidant potential among the studied citrus fruits and are preferable for dietary prevention of cardiovascular and other diseases. The peels of all citrus fruits are rich in dietary fibres and phenolic compounds and suitable for industrial processing.</div>
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Comparison of some biochemical characteristics of different citrus fruits

Comparison of some biochemical characteristics of different citrus fruits

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Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

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Pour manipuler ce document sous Unix (Dilib)

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