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Comparison of some biochemical characteristics of different citrus fruits
Author(s)
Gorinstein, Shela
Martín-Belloso, Olga
Park, Yong Seo
Haruenkit, Ratiporn
Lojek, Antonin
Íž, Milan
Caspi, Abraham
Libman, Imanuel
Trakhtenberg, Simon
Date Issued
August 29, 2001
Type
Article
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. © 2001 Elsevier Science Ltd. All rights reserved.
Citation
Food Chemistry, 74(3), 309-315, 2001