A review of chemical constituents and health-promoting effects of citrus peels

被引：155

作者：

Liu, Na ^{[1
]}

Li, Xia ^{[1
]}

Zhao, Ping ^{[1
]}

Zhang, Xueqian ^{[1
]}

Qiao, Ou ^{[1
]}

Huang, Luqi ^{[2
]}

Guo, Lanping ^{[2
]}

Gao, Wenyuan ^{[1
]}

机构：

[1] Tianjin Univ, Sch Pharmaceut Sci & Technol, Tianjin Key Lab Modern Drug Delivery & High Effic, Tianjin 300193, Peoples R China

[2] Acad Chinese Med Sci, Natl Resource Ctr Chinese Mat Med, Beijing 100700, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 365卷

基金：

中国国家自然科学基金;

关键词：

Citrus residue; Bio-active compounds; Biological activities; Application; ESSENTIAL OILS; ORANGE PEEL; ANTIMICROBIAL ACTIVITY; BY-PRODUCTS; ANTIINFLAMMATORY ACTIVITY; FLAVONOID COMPOSITION; RETICULATA BLANCO; ANTIOXIDANT; EXTRACTION; PECTIN;

D O I：

10.1016/j.foodchem.2021.130585

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Citrus is one of the main fruits processed worldwide, producing a lot of industrial by-products. As the main part of citrus "residue", citrus peels have a wide application prospect. They could not only be directly used to produce various food products, but also be used as promising biofuels to produce ethanol and methane. Additionally, functional components (flavonoids, limonoids, alkaloids, essential oils and pectin) extracted from citrus peels have been related to the improvement of human health against active oxygen, inflammatory, cancer and metabolic disorders. Therefore, it is clear that the citrus peels have great potential to be developed into useful functional foods, medicines and biofuels. This review systematically summarizes the recent advances in current uses, processing, bioactive components and biological properties of citrus peels. A better understanding of citrus peels may provide reference for making full use of it.

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页数：13

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