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Characteristics of Israeli Citrus Peel and Citrus Juice
Author(s) -
COHEN E.,
SHARON R.,
VOLMAN L,
HOENIG R.,
SAGUY I.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10376.x
Subject(s) - grapefruit juice , chemistry , food science , orange juice , citrus fruit , fruit juice , orange (colour) , pectin , botany , biology , pharmacokinetics , pharmacology
Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration.