The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan
Identifieur interne : 000450 ( PascalFrancis/Corpus ); précédent : 000449; suivant : 000451The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan
Auteurs : Yuan-Chuen Wang ; Yueh-Chueh Chuang ; Hsing-Wen HsuSource :
- Food chemistry [ 0308-8146 ] ; 2008.
Descripteurs français
- Pascal (Inist)
English descriptors
Abstract
The flavonoid, carotenoid and pectin composition in peels of eight varieties of citrus {Ponkan (Citrus reticulata Blanco), Tonkan (C. tankan Hayata), Murcott (C. reticulate x C. sinensis), Wendun (C. grandis Osbeck), Peiyou (C. grandis Osbeck CV), Kumquat (C. microcarpa), Liucheng [C. sinensis (L.) Osbeck], and Lemon [C. limon (L.) Bur]} cultivated in Taiwan was determined. The total flavonoid content exceeded the total carotenoid content. Ponkan (C. reticulata Blanco) peel had the highest total carotenoid content (2.04 ± 0.036 mg/g db) and Wendun (C. grandis Osbeck) and Peiyou (C. grandis Osbeck CV) peels, the lowest (0.036 ± 0.0006 and 0.021 ± 0.0004 mg/g db, respectively). Naringin was abundant in Peiyou (C. grandis Osbeck CV) and Wendun (C grandis Osbeck) peels (29.8 ± 0.20 and 23.9 ± 0.32 mg/g db, respectively) and hesperidin was aboundant in Ponkan (C. reticulata Blanco), Tonkan (C. tankan Hayata), and Liucheng [C. sinensis (L.) Osbeck] peels (29.5 ± 0.32, 23.4 ± 0.25, 20.7 ± 0.38 mg/g db, respectively). Kumquat (C. microcarpa) peel contained the most diosmin (1.12 ± 0.03 mg/g db) and quercetin (0.78 ± 0.003 mg/g db). Levels of caffeic acid (3.06 ± 0.03-80.8 ± 3.72 μg/g db) were much lower than that of chlorgenic acid, ferulic acid, sinapic acid and p-coumaric acid. Ponkan (C reticulata Blanco), Kumquat (C. microcarpa) and Liucheng [C. sinensis (L.) Osbeck] peels contained the most total amounts of lutein, zeaxanthin, β-cryptoxanthin, and p-carotene (114, 113, and 108 mg/g db, respectively). The total pectin content ranged from 36.0 ±1.46 to 86.4 ± 3.36 mg/g db.
Notice en format standard (ISO 2709)
Pour connaître la documentation sur le format Inist Standard.
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Format Inist (serveur)
NO : | PASCAL 07-0459095 INIST |
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ET : | The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan |
AU : | WANG (Yuan-Chuen); CHUANG (Yueh-Chueh); HSU (Hsing-Wen) |
AF : | Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road/Taichung 402/Taïwan (1 aut., 2 aut., 3 aut.) |
DT : | Publication en série; Niveau analytique |
SO : | Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2008; Vol. 106; No. 1; Pp. 277-284; Bibl. 3/4 p. |
LA : | Anglais |
EA : | The flavonoid, carotenoid and pectin composition in peels of eight varieties of citrus {Ponkan (Citrus reticulata Blanco), Tonkan (C. tankan Hayata), Murcott (C. reticulate x C. sinensis), Wendun (C. grandis Osbeck), Peiyou (C. grandis Osbeck CV), Kumquat (C. microcarpa), Liucheng [C. sinensis (L.) Osbeck], and Lemon [C. limon (L.) Bur]} cultivated in Taiwan was determined. The total flavonoid content exceeded the total carotenoid content. Ponkan (C. reticulata Blanco) peel had the highest total carotenoid content (2.04 ± 0.036 mg/g db) and Wendun (C. grandis Osbeck) and Peiyou (C. grandis Osbeck CV) peels, the lowest (0.036 ± 0.0006 and 0.021 ± 0.0004 mg/g db, respectively). Naringin was abundant in Peiyou (C. grandis Osbeck CV) and Wendun (C grandis Osbeck) peels (29.8 ± 0.20 and 23.9 ± 0.32 mg/g db, respectively) and hesperidin was aboundant in Ponkan (C. reticulata Blanco), Tonkan (C. tankan Hayata), and Liucheng [C. sinensis (L.) Osbeck] peels (29.5 ± 0.32, 23.4 ± 0.25, 20.7 ± 0.38 mg/g db, respectively). Kumquat (C. microcarpa) peel contained the most diosmin (1.12 ± 0.03 mg/g db) and quercetin (0.78 ± 0.003 mg/g db). Levels of caffeic acid (3.06 ± 0.03-80.8 ± 3.72 μg/g db) were much lower than that of chlorgenic acid, ferulic acid, sinapic acid and p-coumaric acid. Ponkan (C reticulata Blanco), Kumquat (C. microcarpa) and Liucheng [C. sinensis (L.) Osbeck] peels contained the most total amounts of lutein, zeaxanthin, β-cryptoxanthin, and p-carotene (114, 113, and 108 mg/g db, respectively). The total pectin content ranged from 36.0 ±1.46 to 86.4 ± 3.36 mg/g db. |
CC : | 002A35B09; 002A35A08 |
FD : | Flavonoïde; Caroténoïde; Pectine; Citrus; Pelure; Taiwan |
FG : | Polyphénol; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asie; Pigment; Polyoside; Fibre alimentaire; Gélifiant; Fruit; Additif alimentaire |
ED : | Flavonoid; Carotenoid; Pectin; Citrus; Peel; Taiwan |
EG : | Polyphenol; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asia; Pigments; Polysaccharide; Dietary fiber; Gelling agent; Fruit; Food additive |
SD : | Flavonoide; Carotenoide; Pectina; Citrus; Cáscara; Taiwan |
LO : | INIST-17810.354000161650530390 |
ID : | 07-0459095 |
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Pascal:07-0459095Le document en format XML
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<front><div type="abstract" xml:lang="en">The flavonoid, carotenoid and pectin composition in peels of eight varieties of citrus {Ponkan (Citrus reticulata Blanco), Tonkan (C. tankan Hayata), Murcott (C. reticulate x C. sinensis), Wendun (C. grandis Osbeck), Peiyou (C. grandis Osbeck CV), Kumquat (C. microcarpa), Liucheng [C. sinensis (L.) Osbeck], and Lemon [C. limon (L.) Bur]} cultivated in Taiwan was determined. The total flavonoid content exceeded the total carotenoid content. Ponkan (C. reticulata Blanco) peel had the highest total carotenoid content (2.04 ± 0.036 mg/g db) and Wendun (C. grandis Osbeck) and Peiyou (C. grandis Osbeck CV) peels, the lowest (0.036 ± 0.0006 and 0.021 ± 0.0004 mg/g db, respectively). Naringin was abundant in Peiyou (C. grandis Osbeck CV) and Wendun (C grandis Osbeck) peels (29.8 ± 0.20 and 23.9 ± 0.32 mg/g db, respectively) and hesperidin was aboundant in Ponkan (C. reticulata Blanco), Tonkan (C. tankan Hayata), and Liucheng [C. sinensis (L.) Osbeck] peels (29.5 ± 0.32, 23.4 ± 0.25, 20.7 ± 0.38 mg/g db, respectively). Kumquat (C. microcarpa) peel contained the most diosmin (1.12 ± 0.03 mg/g db) and quercetin (0.78 ± 0.003 mg/g db). Levels of caffeic acid (3.06 ± 0.03-80.8 ± 3.72 μg/g db) were much lower than that of chlorgenic acid, ferulic acid, sinapic acid and p-coumaric acid. Ponkan (C reticulata Blanco), Kumquat (C. microcarpa) and Liucheng [C. sinensis (L.) Osbeck] peels contained the most total amounts of lutein, zeaxanthin, β-cryptoxanthin, and p-carotene (114, 113, and 108 mg/g db, respectively). The total pectin content ranged from 36.0 ±1.46 to 86.4 ± 3.36 mg/g db.</div>
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<fC01 i1="01" l="ENG"><s0>The flavonoid, carotenoid and pectin composition in peels of eight varieties of citrus {Ponkan (Citrus reticulata Blanco), Tonkan (C. tankan Hayata), Murcott (C. reticulate x C. sinensis), Wendun (C. grandis Osbeck), Peiyou (C. grandis Osbeck CV), Kumquat (C. microcarpa), Liucheng [C. sinensis (L.) Osbeck], and Lemon [C. limon (L.) Bur]} cultivated in Taiwan was determined. The total flavonoid content exceeded the total carotenoid content. Ponkan (C. reticulata Blanco) peel had the highest total carotenoid content (2.04 ± 0.036 mg/g db) and Wendun (C. grandis Osbeck) and Peiyou (C. grandis Osbeck CV) peels, the lowest (0.036 ± 0.0006 and 0.021 ± 0.0004 mg/g db, respectively). Naringin was abundant in Peiyou (C. grandis Osbeck CV) and Wendun (C grandis Osbeck) peels (29.8 ± 0.20 and 23.9 ± 0.32 mg/g db, respectively) and hesperidin was aboundant in Ponkan (C. reticulata Blanco), Tonkan (C. tankan Hayata), and Liucheng [C. sinensis (L.) Osbeck] peels (29.5 ± 0.32, 23.4 ± 0.25, 20.7 ± 0.38 mg/g db, respectively). Kumquat (C. microcarpa) peel contained the most diosmin (1.12 ± 0.03 mg/g db) and quercetin (0.78 ± 0.003 mg/g db). Levels of caffeic acid (3.06 ± 0.03-80.8 ± 3.72 μg/g db) were much lower than that of chlorgenic acid, ferulic acid, sinapic acid and p-coumaric acid. Ponkan (C reticulata Blanco), Kumquat (C. microcarpa) and Liucheng [C. sinensis (L.) Osbeck] peels contained the most total amounts of lutein, zeaxanthin, β-cryptoxanthin, and p-carotene (114, 113, and 108 mg/g db, respectively). The total pectin content ranged from 36.0 ±1.46 to 86.4 ± 3.36 mg/g db.</s0>
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<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Flavonoid</s0>
<s5>01</s5>
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<fC03 i1="01" i2="X" l="SPA"><s0>Flavonoide</s0>
<s5>01</s5>
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<fC03 i1="02" i2="X" l="FRE"><s0>Caroténoïde</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Carotenoid</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Carotenoide</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Pectine</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Pectin</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Pectina</s0>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Citrus</s0>
<s2>NS</s2>
<s5>13</s5>
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<fC03 i1="04" i2="X" l="ENG"><s0>Citrus</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Citrus</s0>
<s2>NS</s2>
<s5>13</s5>
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<s5>19</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Peel</s0>
<s5>19</s5>
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<s5>20</s5>
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<s2>NG</s2>
<s5>20</s5>
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<fC03 i1="06" i2="X" l="SPA"><s0>Taiwan</s0>
<s2>NG</s2>
<s5>20</s5>
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<fC07 i1="01" i2="X" l="FRE"><s0>Polyphénol</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Polyphenol</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Polifenol</s0>
<s5>08</s5>
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<s2>NS</s2>
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<fC07 i1="04" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
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<s2>NS</s2>
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<s2>NS</s2>
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<fC07 i1="05" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Asie</s0>
<s2>NG</s2>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Asia</s0>
<s2>NG</s2>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Asia</s0>
<s2>NG</s2>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Pigment</s0>
<s5>49</s5>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Pigments</s0>
<s5>49</s5>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Pigmento</s0>
<s5>49</s5>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Polyoside</s0>
<s2>NK</s2>
<s5>50</s5>
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<s2>NK</s2>
<s5>50</s5>
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<s2>NK</s2>
<s5>50</s5>
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<s5>51</s5>
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<s5>51</s5>
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<s5>51</s5>
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<s5>52</s5>
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<fC07 i1="10" i2="X" l="ENG"><s0>Gelling agent</s0>
<s5>52</s5>
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<fC07 i1="10" i2="X" l="SPA"><s0>Gelificante</s0>
<s5>52</s5>
</fC07>
<fC07 i1="11" i2="X" l="FRE"><s0>Fruit</s0>
<s5>75</s5>
</fC07>
<fC07 i1="11" i2="X" l="ENG"><s0>Fruit</s0>
<s5>75</s5>
</fC07>
<fC07 i1="11" i2="X" l="SPA"><s0>Fruto</s0>
<s5>75</s5>
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<fC07 i1="12" i2="X" l="FRE"><s0>Additif alimentaire</s0>
<s5>78</s5>
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<fC07 i1="12" i2="X" l="ENG"><s0>Food additive</s0>
<s5>78</s5>
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<ET>The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan</ET>
<AU>WANG (Yuan-Chuen); CHUANG (Yueh-Chueh); HSU (Hsing-Wen)</AU>
<AF>Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road/Taichung 402/Taïwan (1 aut., 2 aut., 3 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2008; Vol. 106; No. 1; Pp. 277-284; Bibl. 3/4 p.</SO>
<LA>Anglais</LA>
<EA>The flavonoid, carotenoid and pectin composition in peels of eight varieties of citrus {Ponkan (Citrus reticulata Blanco), Tonkan (C. tankan Hayata), Murcott (C. reticulate x C. sinensis), Wendun (C. grandis Osbeck), Peiyou (C. grandis Osbeck CV), Kumquat (C. microcarpa), Liucheng [C. sinensis (L.) Osbeck], and Lemon [C. limon (L.) Bur]} cultivated in Taiwan was determined. The total flavonoid content exceeded the total carotenoid content. Ponkan (C. reticulata Blanco) peel had the highest total carotenoid content (2.04 ± 0.036 mg/g db) and Wendun (C. grandis Osbeck) and Peiyou (C. grandis Osbeck CV) peels, the lowest (0.036 ± 0.0006 and 0.021 ± 0.0004 mg/g db, respectively). Naringin was abundant in Peiyou (C. grandis Osbeck CV) and Wendun (C grandis Osbeck) peels (29.8 ± 0.20 and 23.9 ± 0.32 mg/g db, respectively) and hesperidin was aboundant in Ponkan (C. reticulata Blanco), Tonkan (C. tankan Hayata), and Liucheng [C. sinensis (L.) Osbeck] peels (29.5 ± 0.32, 23.4 ± 0.25, 20.7 ± 0.38 mg/g db, respectively). Kumquat (C. microcarpa) peel contained the most diosmin (1.12 ± 0.03 mg/g db) and quercetin (0.78 ± 0.003 mg/g db). Levels of caffeic acid (3.06 ± 0.03-80.8 ± 3.72 μg/g db) were much lower than that of chlorgenic acid, ferulic acid, sinapic acid and p-coumaric acid. Ponkan (C reticulata Blanco), Kumquat (C. microcarpa) and Liucheng [C. sinensis (L.) Osbeck] peels contained the most total amounts of lutein, zeaxanthin, β-cryptoxanthin, and p-carotene (114, 113, and 108 mg/g db, respectively). The total pectin content ranged from 36.0 ±1.46 to 86.4 ± 3.36 mg/g db.</EA>
<CC>002A35B09; 002A35A08</CC>
<FD>Flavonoïde; Caroténoïde; Pectine; Citrus; Pelure; Taiwan</FD>
<FG>Polyphénol; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asie; Pigment; Polyoside; Fibre alimentaire; Gélifiant; Fruit; Additif alimentaire</FG>
<ED>Flavonoid; Carotenoid; Pectin; Citrus; Peel; Taiwan</ED>
<EG>Polyphenol; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asia; Pigments; Polysaccharide; Dietary fiber; Gelling agent; Fruit; Food additive</EG>
<SD>Flavonoide; Carotenoide; Pectina; Citrus; Cáscara; Taiwan</SD>
<LO>INIST-17810.354000161650530390</LO>
<ID>07-0459095</ID>
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