Comparison of some biochemical characteristics of different
citrus fruits

J 2001

Comparison of some biochemical characteristics of different citrus fruits

GORINSTEIN, S; O MARTIN-BELLOSO; YS PARK; R HARUENKIT; Antonín LOJEK et al.

Základní údaje

Originální název

Comparison of some biochemical characteristics of different citrus fruits

Autoři

GORINSTEIN, S; O MARTIN-BELLOSO; YS PARK; R HARUENKIT; Antonín LOJEK; Milan ČÍŽ; A CASPI; I LIBMAN a S TRAKHTENBERG

Vydání

Food Chemistry, Oxford, UK, Elsevier Science, 2001, 0308-8146

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Utajení

není předmětem státního či obchodního tajemství

Impakt faktor

Impact factor: 1.156

Označené pro přenos do RIV

DOI

https://doi.org/10.1016/S0308-8146(01)00157-1

UT WoS

000170507600008

Klíčová slova anglicky

citrus fruits; dietary fiber; total polyphenols; phenolic acids; ascorbic acid; trace elements; TRAP

Změněno: 12. 9. 2017 13:28, doc. RNDr. Milan Číž, Ph.D.

Anotace

V originále

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. (C) 2001 Published by Elsevier Science Ltd. All rights reserved.

Citovat

GORINSTEIN, S; O MARTIN-BELLOSO; YS PARK; R HARUENKIT; Antonín LOJEK; Milan ČÍŽ; A CASPI; I LIBMAN a S TRAKHTENBERG. Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry. Oxford, UK: Elsevier Science, 2001, roč. 74, č. 3, s. 309-315. ISSN 0308-8146. Dostupné z: https://doi.org/10.1016/S0308-8146(01)00157-1.

@article{1389186,
   author = {Gorinstein, S and MartinandBelloso, O and Park, YS and Haruenkit, R and Lojek, Antonín and Číž, Milan and Caspi, A and Libman, I and Trakhtenberg, S},
   article_location = {Oxford, UK},
   article_number = {3},
   doi = {https://doi.org/10.1016/S0308-8146(01)00157-1},
   keywords = {citrus fruits; dietary fiber; total polyphenols; phenolic acids; ascorbic acid; trace elements; TRAP},
   language = {eng},
   issn = {0308-8146},
   journal = {Food Chemistry},
   title = {Comparison of some biochemical characteristics of different citrus fruits},
   volume = {74},
   year = {2001}
}

TY  - JOUR
ID  - 1389186
AU  - Gorinstein, S - Martin-Belloso, O - Park, YS - Haruenkit, R - Lojek, Antonín - Číž, Milan - Caspi, A - Libman, I - Trakhtenberg, S
PY  - 2001
TI  - Comparison of some biochemical characteristics of different citrus fruits
JF  - Food Chemistry
VL  - 74
IS  - 3
SP  - 309-315
EP  - 309-315
PB  - Elsevier Science
SN  - 03088146
KW  - citrus fruits
KW  - dietary fiber
KW  - total polyphenols
KW  - phenolic acids
KW  - ascorbic acid
KW  - trace elements
KW  - TRAP
N2  - 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. (C) 2001 Published by Elsevier Science Ltd. All rights reserved.
ER  -

GORINSTEIN, S; O MARTIN-BELLOSO; YS PARK; R HARUENKIT; Antonín LOJEK; Milan ČÍŽ; A CASPI; I LIBMAN a S TRAKHTENBERG. Comparison of some biochemical characteristics of different citrus fruits. \textit{Food Chemistry}. Oxford, UK: Elsevier Science, 2001, roč.~74, č.~3, s.~309-315. ISSN~0308-8146. Dostupné z: https://doi.org/10.1016/S0308-8146(01)00157-1.

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