OrangerV1, PascalFrancis, Corpus, bibRecord, 000858

Comparison of some biochemical characteristics of different citrus fruits

Identifieur interne : 000858 ( PascalFrancis/Corpus ); précédent : 000857; suivant : 000859

Comparison of some biochemical characteristics of different citrus fruits

Auteurs : Shela Gorinstein ; Olga Martin-Belloso ; Yong-Seo Park ; Ratiporn Haruenkit ; Antonin Lojek ; Milan Ciz ; Abraham Caspi ; Imanuel Libman ; Simon Trakhtenberg

Source :

Food chemistry [ 0308-8146 ] ; 2001.

RBID : Pascal:02-0081760

Descripteurs français

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

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.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A11	`02`	`1`		`@1 MARTIN-BELLOSO (Olga)`
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A11	`04`	`1`		`@1 HARUENKIT (Ratiporn)`
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A14	`01`			`@1 Department of Medicinal Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, POB 12065 @2 91120, Jerusalem @3 ISR @Z 1 aut.`
A14	`02`			`@1 Department of Food Technology, University of Lleida, Alcalde Rovira Roure 177 @2 25198 Lleida @3 ESP @Z 2 aut.`
A14	`03`			`@1 Department of Horticultural Breeding, Mokpo National University @3 KOR @Z 3 aut.`
A14	`04`			`@1 Department of Agricultural Industry, Faculty of Agricultural Technology, King Mondkut Institute of Technology, Ladkrabang @2 Bangkok @3 THA @Z 4 aut.`
A14	`05`			`@1 Institute of Biophysics, Academy of Sciences of the Czech Republic @2 Brno @3 CZE @Z 5 aut. @Z 6 aut.`
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C01	`01`		`ENG`	@0 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.
C01	`02`		`FRE`	`@0 Le but de cette étude est d'évaluer les propriétés antioxydantes des agrumes. La teneur en fibres, polyphénols totaux, composés phénoliques, acide ascorbique, et éléments trace des oranges, citrons et pamplemousse est mesurée, dans les fruits épluchés et dans les peaux. C'est le citron qui a l'activité antioxydante et cardioprotectrice la plus élevée. Les peaux d'agrumes sont riches en fibres alimentaires et en composés phénoliques exploitables à l'échelle industrielle.`
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C02	`04`	`X`		`@0 A02G`
C03	`01`	`X`	`FRE`	`@0 Polyphénol @5 01`
C03	`01`	`X`	`ENG`	`@0 Polyphenol @5 01`
C03	`01`	`X`	`SPA`	`@0 Polifenol @5 01`
C03	`02`	`X`	`FRE`	`@0 Acide phénolique @5 02`
C03	`02`	`X`	`ENG`	`@0 Phenolic acid @5 02`
C03	`02`	`X`	`SPA`	`@0 Acido fenólico @5 02`
C03	`03`	`X`	`FRE`	`@0 Acide ascorbique @2 NK @2 FR @5 10`
C03	`03`	`X`	`ENG`	`@0 Ascorbic acid @2 NK @2 FR @5 10`
C03	`03`	`X`	`SPA`	`@0 Acido ascórbico @2 NK @2 FR @5 10`
C03	`04`	`X`	`FRE`	`@0 Citrus paradisi @2 NS @5 13`
C03	`04`	`X`	`ENG`	`@0 Citrus paradisi @2 NS @5 13`
C03	`04`	`X`	`SPA`	`@0 Citrus paradisi @2 NS @5 13`
C03	`05`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 14`
C03	`05`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 14`
C03	`05`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 14`
C03	`06`	`X`	`FRE`	`@0 Citrus limon @2 NS @5 15`
C03	`06`	`X`	`ENG`	`@0 Citrus limon @2 NS @5 15`
C03	`06`	`X`	`SPA`	`@0 Citrus limon @2 NS @5 15`
C03	`07`	`X`	`FRE`	`@0 Fibre alimentaire @5 19`
C03	`07`	`X`	`ENG`	`@0 Dietary fiber @5 19`
C03	`07`	`X`	`SPA`	`@0 Fibra alimenticia @5 19`
C03	`08`	`X`	`FRE`	`@0 Qualité @5 20`
C03	`08`	`X`	`ENG`	`@0 Quality @5 20`
C03	`08`	`X`	`SPA`	`@0 Calidad @5 20`
C03	`09`	`X`	`FRE`	`@0 Citron @5 24`
C03	`09`	`X`	`ENG`	`@0 Lemon @5 24`
C03	`09`	`X`	`SPA`	`@0 Limón @5 24`
C03	`10`	`X`	`FRE`	`@0 Orange @5 26`
C03	`10`	`X`	`ENG`	`@0 Orange @5 26`
C03	`10`	`X`	`SPA`	`@0 Naranja @5 26`
C03	`11`	`X`	`FRE`	`@0 Analyse quantitative @5 28`
C03	`11`	`X`	`ENG`	`@0 Quantitative analysis @5 28`
C03	`11`	`X`	`SPA`	`@0 Análisis cuantitativo @5 28`
C03	`12`	`X`	`FRE`	`@0 Valeur nutritive @5 29`
C03	`12`	`X`	`ENG`	`@0 Nutritive value @5 29`
C03	`12`	`X`	`SPA`	`@0 Valor nutritivo @5 29`
C03	`13`	`X`	`FRE`	`@0 Composition chimique @5 30`
C03	`13`	`X`	`ENG`	`@0 Chemical composition @5 30`
C03	`13`	`X`	`SPA`	`@0 Composición química @5 30`
C03	`14`	`X`	`FRE`	`@0 Antioxydant @5 31`
C03	`14`	`X`	`ENG`	`@0 Antioxidant @5 31`
C03	`14`	`X`	`SPA`	`@0 Antioxidante @5 31`
C03	`15`	`X`	`FRE`	`@0 Agrume @5 43`
C03	`15`	`X`	`ENG`	`@0 Citrus fruit @5 43`
C03	`15`	`X`	`SPA`	`@0 Agrios @5 43`
C03	`16`	`X`	`FRE`	`@0 Origine végétale @5 53`
C03	`16`	`X`	`ENG`	`@0 Plant origin @5 53`
C03	`16`	`X`	`SPA`	`@0 Origen vegetal @5 53`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Fruit @5 34`
C07	`05`	`X`	`ENG`	`@0 Fruit @5 34`
C07	`05`	`X`	`SPA`	`@0 Fruto @5 34`
C07	`06`	`X`	`FRE`	`@0 Nutrition @5 49`
C07	`06`	`X`	`ENG`	`@0 Nutrition @5 49`
C07	`06`	`X`	`SPA`	`@0 Nutrición @5 49`
N21				`@1 042`

Format Inist (serveur)

NO :	PASCAL 02-0081760 INIST
FT :	(Comparaison de quelques caractéristiques biochimiques de différents agrumes)
ET :	Comparison of some biochemical characteristics of different citrus fruits
AU :	GORINSTEIN (Shela); MARTIN-BELLOSO (Olga); PARK (Yong-Seo); HARUENKIT (Ratiporn); LOJEK (Antonin); CIZ (Milan); CASPI (Abraham); LIBMAN (Imanuel); TRAKHTENBERG (Simon)
AF :	Department of Medicinal Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, POB 12065/91120, Jerusalem/Israël (1 aut.); Department of Food Technology, University of Lleida, Alcalde Rovira Roure 177/25198 Lleida/Espagne (2 aut.); Department of Horticultural Breeding, Mokpo National University/Corée, République de (3 aut.); Department of Agricultural Industry, Faculty of Agricultural Technology, King Mondkut Institute of Technology, Ladkrabang/Bangkok/Thaïlande (4 aut.); Institute of Biophysics, Academy of Sciences of the Czech Republic/Brno/Tchèque, République (5 aut., 6 aut.); Institute of Cardiology, Kaplan Medical Center/Rehovot/Israël (7 aut., 8 aut., 9 aut.)
DT :	Publication en série; Niveau analytique
SO :	Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2001; Vol. 74; No. 3; Pp. 309-315; Bibl. 1 p.1/4
LA :	Anglais
FA :	Le but de cette étude est d'évaluer les propriétés antioxydantes des agrumes. La teneur en fibres, polyphénols totaux, composés phénoliques, acide ascorbique, et éléments trace des oranges, citrons et pamplemousse est mesurée, dans les fruits épluchés et dans les peaux. C'est le citron qui a l'activité antioxydante et cardioprotectrice la plus élevée. Les peaux d'agrumes sont riches en fibres alimentaires et en composés phénoliques exploitables à l'échelle industrielle.
EA :	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.
CC :	A03I; 002A35B09; 002B02A04; A02G
FD :	Polyphénol; Acide phénolique; Acide ascorbique; Citrus paradisi; Citrus sinensis; Citrus limon; Fibre alimentaire; Qualité; Citron; Orange; Analyse quantitative; Valeur nutritive; Composition chimique; Antioxydant; Agrume; Origine végétale
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Nutrition
ED :	Polyphenol; Phenolic acid; Ascorbic acid; Citrus paradisi; Citrus sinensis; Citrus limon; Dietary fiber; Quality; Lemon; Orange; Quantitative analysis; Nutritive value; Chemical composition; Antioxidant; Citrus fruit; Plant origin
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Nutrition
SD :	Polifenol; Acido fenólico; Acido ascórbico; Citrus paradisi; Citrus sinensis; Citrus limon; Fibra alimenticia; Calidad; Limón; Naranja; Análisis cuantitativo; Valor nutritivo; Composición química; Antioxidante; Agrios; Origen vegetal
LO :	INIST-17810.354000095844500080
ID :	02-0081760

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Pascal:02-0081760

Le document en format XML

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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Comparison of some biochemical characteristics of different citrus fruits</title>
<author><name sortKey="Gorinstein, Shela" sort="Gorinstein, Shela" uniqKey="Gorinstein S" first="Shela" last="Gorinstein">Shela Gorinstein</name>
<affiliation><inist:fA14 i1="01"><s1>Department of Medicinal Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, POB 12065</s1>
<s2>91120, Jerusalem</s2>
<s3>ISR</s3>
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<author><name sortKey="Martin Belloso, Olga" sort="Martin Belloso, Olga" uniqKey="Martin Belloso O" first="Olga" last="Martin-Belloso">Olga Martin-Belloso</name>
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<author><name sortKey="Park, Yong Seo" sort="Park, Yong Seo" uniqKey="Park Y" first="Yong-Seo" last="Park">Yong-Seo Park</name>
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<author><name sortKey="Haruenkit, Ratiporn" sort="Haruenkit, Ratiporn" uniqKey="Haruenkit R" first="Ratiporn" last="Haruenkit">Ratiporn Haruenkit</name>
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</affiliation>
</author>
<author><name sortKey="Caspi, Abraham" sort="Caspi, Abraham" uniqKey="Caspi A" first="Abraham" last="Caspi">Abraham Caspi</name>
<affiliation><inist:fA14 i1="06"><s1>Institute of Cardiology, Kaplan Medical Center</s1>
<s2>Rehovot</s2>
<s3>ISR</s3>
<sZ>7 aut.</sZ>
<sZ>8 aut.</sZ>
<sZ>9 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Libman, Imanuel" sort="Libman, Imanuel" uniqKey="Libman I" first="Imanuel" last="Libman">Imanuel Libman</name>
<affiliation><inist:fA14 i1="06"><s1>Institute of Cardiology, Kaplan Medical Center</s1>
<s2>Rehovot</s2>
<s3>ISR</s3>
<sZ>7 aut.</sZ>
<sZ>8 aut.</sZ>
<sZ>9 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Trakhtenberg, Simon" sort="Trakhtenberg, Simon" uniqKey="Trakhtenberg S" first="Simon" last="Trakhtenberg">Simon Trakhtenberg</name>
<affiliation><inist:fA14 i1="06"><s1>Institute of Cardiology, Kaplan Medical Center</s1>
<s2>Rehovot</s2>
<s3>ISR</s3>
<sZ>7 aut.</sZ>
<sZ>8 aut.</sZ>
<sZ>9 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Food chemistry</title>
<title level="j" type="abbreviated">Food chem.</title>
<idno type="ISSN">0308-8146</idno>
<imprint><date when="2001">2001</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Food chemistry</title>
<title level="j" type="abbreviated">Food chem.</title>
<idno type="ISSN">0308-8146</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Antioxidant</term>
<term>Ascorbic acid</term>
<term>Chemical composition</term>
<term>Citrus fruit</term>
<term>Citrus limon</term>
<term>Citrus paradisi</term>
<term>Citrus sinensis</term>
<term>Dietary fiber</term>
<term>Lemon</term>
<term>Nutritive value</term>
<term>Orange</term>
<term>Phenolic acid</term>
<term>Plant origin</term>
<term>Polyphenol</term>
<term>Quality</term>
<term>Quantitative analysis</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Polyphénol</term>
<term>Acide phénolique</term>
<term>Acide ascorbique</term>
<term>Citrus paradisi</term>
<term>Citrus sinensis</term>
<term>Citrus limon</term>
<term>Fibre alimentaire</term>
<term>Qualité</term>
<term>Citron</term>
<term>Orange</term>
<term>Analyse quantitative</term>
<term>Valeur nutritive</term>
<term>Composition chimique</term>
<term>Antioxydant</term>
<term>Agrume</term>
<term>Origine végétale</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<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>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0308-8146</s0>
</fA01>
<fA02 i1="01"><s0>FOCHDJ</s0>
</fA02>
<fA03 i2="1"><s0>Food chem.</s0>
</fA03>
<fA05><s2>74</s2>
</fA05>
<fA06><s2>3</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Comparison of some biochemical characteristics of different citrus fruits</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>GORINSTEIN (Shela)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>MARTIN-BELLOSO (Olga)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>PARK (Yong-Seo)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>HARUENKIT (Ratiporn)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>LOJEK (Antonin)</s1>
</fA11>
<fA11 i1="06" i2="1"><s1>CIZ (Milan)</s1>
</fA11>
<fA11 i1="07" i2="1"><s1>CASPI (Abraham)</s1>
</fA11>
<fA11 i1="08" i2="1"><s1>LIBMAN (Imanuel)</s1>
</fA11>
<fA11 i1="09" i2="1"><s1>TRAKHTENBERG (Simon)</s1>
</fA11>
<fA14 i1="01"><s1>Department of Medicinal Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, POB 12065</s1>
<s2>91120, Jerusalem</s2>
<s3>ISR</s3>
<sZ>1 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>Department of Food Technology, University of Lleida, Alcalde Rovira Roure 177</s1>
<s2>25198 Lleida</s2>
<s3>ESP</s3>
<sZ>2 aut.</sZ>
</fA14>
<fA14 i1="03"><s1>Department of Horticultural Breeding, Mokpo National University</s1>
<s3>KOR</s3>
<sZ>3 aut.</sZ>
</fA14>
<fA14 i1="04"><s1>Department of Agricultural Industry, Faculty of Agricultural Technology, King Mondkut Institute of Technology, Ladkrabang</s1>
<s2>Bangkok</s2>
<s3>THA</s3>
<sZ>4 aut.</sZ>
</fA14>
<fA14 i1="05"><s1>Institute of Biophysics, Academy of Sciences of the Czech Republic</s1>
<s2>Brno</s2>
<s3>CZE</s3>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</fA14>
<fA14 i1="06"><s1>Institute of Cardiology, Kaplan Medical Center</s1>
<s2>Rehovot</s2>
<s3>ISR</s3>
<sZ>7 aut.</sZ>
<sZ>8 aut.</sZ>
<sZ>9 aut.</sZ>
</fA14>
<fA20><s1>309-315</s1>
<s7>2</s7>
</fA20>
<fA21><s1>2001</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>17810</s2>
<s5>354000095844500080</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2002 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>1 p.1/4</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>02-0081760</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Food chemistry</s0>
</fA64>
<fA66 i1="01"><s0>GBR</s0>
</fA66>
<fA68 i1="01" i2="1" l="FRE"><s1>Comparaison de quelques caractéristiques biochimiques de différents agrumes</s1>
</fA68>
<fC01 i1="01" l="ENG"><s0>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.</s0>
</fC01>
<fC01 i1="02" l="FRE"><s0>Le but de cette étude est d'évaluer les propriétés antioxydantes des agrumes. La teneur en fibres, polyphénols totaux, composés phénoliques, acide ascorbique, et éléments trace des oranges, citrons et pamplemousse est mesurée, dans les fruits épluchés et dans les peaux. C'est le citron qui a l'activité antioxydante et cardioprotectrice la plus élevée. Les peaux d'agrumes sont riches en fibres alimentaires et en composés phénoliques exploitables à l'échelle industrielle.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>A03I</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A35B09</s0>
</fC02>
<fC02 i1="03" i2="X"><s0>002B02A04</s0>
</fC02>
<fC02 i1="04" i2="X"><s0>A02G</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Polyphénol</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Polyphenol</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Polifenol</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Acide phénolique</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Phenolic acid</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Acido fenólico</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Acide ascorbique</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Ascorbic acid</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Acido ascórbico</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Citrus paradisi</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Citrus paradisi</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Citrus paradisi</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Citrus limon</s0>
<s2>NS</s2>
<s5>15</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Citrus limon</s0>
<s2>NS</s2>
<s5>15</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Citrus limon</s0>
<s2>NS</s2>
<s5>15</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Fibre alimentaire</s0>
<s5>19</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Dietary fiber</s0>
<s5>19</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Fibra alimenticia</s0>
<s5>19</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Qualité</s0>
<s5>20</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Quality</s0>
<s5>20</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Calidad</s0>
<s5>20</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Citron</s0>
<s5>24</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Lemon</s0>
<s5>24</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Limón</s0>
<s5>24</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Orange</s0>
<s5>26</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Orange</s0>
<s5>26</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Naranja</s0>
<s5>26</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Analyse quantitative</s0>
<s5>28</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Quantitative analysis</s0>
<s5>28</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Análisis cuantitativo</s0>
<s5>28</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Valeur nutritive</s0>
<s5>29</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Nutritive value</s0>
<s5>29</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Valor nutritivo</s0>
<s5>29</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Composition chimique</s0>
<s5>30</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Chemical composition</s0>
<s5>30</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Composición química</s0>
<s5>30</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Antioxydant</s0>
<s5>31</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Antioxidant</s0>
<s5>31</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Antioxidante</s0>
<s5>31</s5>
</fC03>
<fC03 i1="15" i2="X" l="FRE"><s0>Agrume</s0>
<s5>43</s5>
</fC03>
<fC03 i1="15" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>43</s5>
</fC03>
<fC03 i1="15" i2="X" l="SPA"><s0>Agrios</s0>
<s5>43</s5>
</fC03>
<fC03 i1="16" i2="X" l="FRE"><s0>Origine végétale</s0>
<s5>53</s5>
</fC03>
<fC03 i1="16" i2="X" l="ENG"><s0>Plant origin</s0>
<s5>53</s5>
</fC03>
<fC03 i1="16" i2="X" l="SPA"><s0>Origen vegetal</s0>
<s5>53</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Fruit</s0>
<s5>34</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Fruit</s0>
<s5>34</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Fruto</s0>
<s5>34</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Nutrition</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Nutrition</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Nutrición</s0>
<s5>49</s5>
</fC07>
<fN21><s1>042</s1>
</fN21>
</pA>
</standard>
<server><NO>PASCAL 02-0081760 INIST</NO>
<FT>(Comparaison de quelques caractéristiques biochimiques de différents agrumes)</FT>
<ET>Comparison of some biochemical characteristics of different citrus fruits</ET>
<AU>GORINSTEIN (Shela); MARTIN-BELLOSO (Olga); PARK (Yong-Seo); HARUENKIT (Ratiporn); LOJEK (Antonin); CIZ (Milan); CASPI (Abraham); LIBMAN (Imanuel); TRAKHTENBERG (Simon)</AU>
<AF>Department of Medicinal Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, POB 12065/91120, Jerusalem/Israël (1 aut.); Department of Food Technology, University of Lleida, Alcalde Rovira Roure 177/25198 Lleida/Espagne (2 aut.); Department of Horticultural Breeding, Mokpo National University/Corée, République de (3 aut.); Department of Agricultural Industry, Faculty of Agricultural Technology, King Mondkut Institute of Technology, Ladkrabang/Bangkok/Thaïlande (4 aut.); Institute of Biophysics, Academy of Sciences of the Czech Republic/Brno/Tchèque, République (5 aut., 6 aut.); Institute of Cardiology, Kaplan Medical Center/Rehovot/Israël (7 aut., 8 aut., 9 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2001; Vol. 74; No. 3; Pp. 309-315; Bibl. 1 p.1/4</SO>
<LA>Anglais</LA>
<FA>Le but de cette étude est d'évaluer les propriétés antioxydantes des agrumes. La teneur en fibres, polyphénols totaux, composés phénoliques, acide ascorbique, et éléments trace des oranges, citrons et pamplemousse est mesurée, dans les fruits épluchés et dans les peaux. C'est le citron qui a l'activité antioxydante et cardioprotectrice la plus élevée. Les peaux d'agrumes sont riches en fibres alimentaires et en composés phénoliques exploitables à l'échelle industrielle.</FA>
<EA>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.</EA>
<CC>A03I; 002A35B09; 002B02A04; A02G</CC>
<FD>Polyphénol; Acide phénolique; Acide ascorbique; Citrus paradisi; Citrus sinensis; Citrus limon; Fibre alimentaire; Qualité; Citron; Orange; Analyse quantitative; Valeur nutritive; Composition chimique; Antioxydant; Agrume; Origine végétale</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Nutrition</FG>
<ED>Polyphenol; Phenolic acid; Ascorbic acid; Citrus paradisi; Citrus sinensis; Citrus limon; Dietary fiber; Quality; Lemon; Orange; Quantitative analysis; Nutritive value; Chemical composition; Antioxidant; Citrus fruit; Plant origin</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Nutrition</EG>
<SD>Polifenol; Acido fenólico; Acido ascórbico; Citrus paradisi; Citrus sinensis; Citrus limon; Fibra alimenticia; Calidad; Limón; Naranja; Análisis cuantitativo; Valor nutritivo; Composición química; Antioxidante; Agrios; Origen vegetal</SD>
<LO>INIST-17810.354000095844500080</LO>
<ID>02-0081760</ID>
</server>
</inist>
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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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