Premium
Juice components and antioxidant capacity of four Tunisian Citrus varieties
Author(s) -
Tounsi Moufida Saidani,
Wannes Wissem Aidi,
Ouerghemmi Ines,
Jegham Sabrine,
Njima Yosra Ben,
Hamdaoui Ghaith,
Zemni Hassene,
Marzouk Brahim
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4164
Subject(s) - antioxidant capacity , food science , chemistry , antioxidant , botany , biology , biochemistry
BACKGROUND: Juices from four Citrus species of Tunisia were investigated mainly for quality parameters and antioxidant capacity. RESULTS: Citrus reticulata (mandarin) juice had the highest content of total flavonoids (85.33 mg CE L −1 ). The latter also occurred in high quantity (82.01 mg CE L −1 ) in Citrus lemon (lemon) juice which was also marked by its richness in total aroma (70.16 µg mL −1 ) and in total fatty acids (48.10 µg mL −1 ). Mandarin and lemon juices had the highest antioxidant activity, as determined b the β‐carotene bleaching assay (26.67% and 22.67%, respectively). Citrus aurantium (bitter orange) juice was characterised by the highest content of total polyphenols (784.67 mg GAE L −1 ) and by the greatest inhibition of DPPH (96.10%). Citrus sinensis (blood orange) juice was only marked by the high quantity of ascorbic acid (36.90 mg mL −1 ). GC/MS analysis of juice aroma showed the predominance of limonene (48.85–69.59%) in mandarin and in bitter and blood oranges, but of camphene (89.05%) in lemon. GC analysis of juice fatty acids revealed their richness in oleic acid (23.13–39.52%). HPLC analysis of juice phenolics indicated the predominance of phenolic acids (73.13–86.40%). CONCLUSION: The Citrus species used in this study were considered valuable varieties from the point of view of antioxidant capacity and nutrition. Copyright © 2010 Society of Chemical Industry