Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties

文献类型： 外文期刊

第一作者： Guo, Huan

作者： Guo, Huan;Zheng, Yin-Jian;Du, Xu;Liu, Hong-Yan;Guo, Huan;Gao, Hong;Wu, Ding-Tao;Ayyash, Mutamed;Zeng, De-Guang;Li, Hua-Bin;Gan, Ren-You

作者机构： Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Natl Agr Sci & Technol Ctr, Chengdu, Peoples R China;Sichuan Univ, Coll Biomass Sci & Engn, Hlth Food Evaluat Res Ctr, Chengdu, Peoples R China;Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Key Lab Coarse Cereal Proc, Sch Food & Biol Engn,Minist Agr & Rural Affairs, Chengdu, Peoples R China;United Arab Emirates Univ, Coll Agr & Vet Med, Dept Food Sci, Al Ain, U Arab Emirates;Pujiang Yuanxiang Modern Agr Ltd Co, Chengdu, Peoples R China;Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou, Peoples R China;ASTAR, Singapore Inst Food & Biotechnol Innovat SIFBI, Singapore, Singapore

关键词： citrus; nutrients; flavonoids; phenolic acids; antioxidant activity

期刊名称：FRONTIERS IN NUTRITION （ 2022影响因子：5.0； 五年影响因子：5.7 ）

ISSN： 2296-861X

年卷期： 2023 年 10 卷

页码：

收录情况： SCI

摘要： IntroductionChina is one of the major producers and exporters of various kinds of citrus fruits. As one of China's major citrus planting bases, Sichuan has a citrus planting area that exceeds 400,000 hectares. Meanwhile, citrus cultivation has become one of the important agricultural pillar industries in the region. Citrus fruits are reported to show various health-promoting effects, especially antioxidant activity. However, reports on the functional, nutritional and qualitative characteristics of different citrus varieties in Sichuan are still scarce. MethodsThe quality attributes (color parameters, shape, and size), juice properties (titratable acids and total soluble sugar), mineral elements, and health-promoting nutritional and functional components (protein, carbohydrates, fat, dietary fiber, ascorbic acid, phenolic acids, and flavonoids), as well as antioxidant properties of 10 typical citrus varieties cultivated in Sichuan, were systematically investigated and analyzed. Results and DiscussionSignificant differences among different citrus varieties were found. In particular, the total soluble sugar content of Mingrijian was higher than that of other citrus, suggesting its potential for fresh consumption and food processing. Moreover, a total of five flavonoids and nine phenolic acids were identified and quantified. Yuanhong, with higher contents of ascorbic acid and phenolic acids, was considered to be a valuable variety with excellent antioxidant capacity and can be used for value-added processing in the food industry. Principal component analysis and hierarchical cluster heatmap analysis suggested that there were significant differences among the 10 citrus varieties. Correlation analysis confirmed the significant contribution of ascorbic acid and phenolic acids to antioxidant capacity in citrus. The results can provide some references for the cultivation and selection of nutritious citrus fruits.

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