Open AccessEvaluate the Chemical Composition of Peels and Juice of Seedless Lemon (Citrus latifolia) Grown in Hau Giang Province, Vietnam
Author(s) -
Tri Nhut Pham,
N.T. Nguyen,
D. V. Dinh,
N. Th Kieu,
Long Giang Bạch,
Huỳnh Xuân Phong,
Nguyễn Văn Mười,
Trần Thanh Trúc
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/991/1/012127
Subject(s) - lemon juice , food science , chemical composition , lime , horticulture , chemistry , mathematics , botany , biology , sugar , paleontology , organic chemistry
In this study, the specific chemical composition of Seedless Lemon ( Citrus latifolia ) grown in Hau Giang Province, Vietnam was determined. The experiment was conducted based on the baseline methods referenced from previous studies. The results of the component survey show that, in Persian Lime, the acidity is 0.637 ± 0.08 g/L and 4.916 ± 0.03 g/L respectively with lemon peel and lemon juice (pH is 4.5 and 2 respectively). The basic components are also determined with the parameters corresponding to lemon peel and lemon juice including: Brix 2% and 8%, ash 1,780 ± 0.004% and 0.314 ± 0.002%, lipid content 2.93 ± 0.044% and 0.542 ± 0.051%. In which, the content of vitamin C in lemon juice is quite good, reaching 8.392 ± 0.28 mg/g. This research helps shape the basic parameters of local Vietnamese raw materials, thereby laying the premise for the development of related products.