Comparison of 'Verna' lemon juice quality for new ingredients and food products

被引：19

作者：

Gonzalez-Molina, Elena ^{[1
]}

Moreno, Diego A. ^{[1
]}

Garcia-Viguera, Cristina ^{[1
]}

机构：

[1] CSIC, CEBAS, Dept Food Sci & Technol, Phytochem Lab, Murcia 30100, Spain

来源：

SCIENTIA HORTICULTURAE | 2009年 / 120卷 / 03期

关键词：

Lemon juice; Citrus; Flavonoids; Vitamin C; Antioxidant; Season; VITAMIN-C CONTENT; LIMON L. BURM; CITRUS-LIMON; BIOACTIVE COMPOUNDS; FRUIT-QUALITY; FLAVONOIDS; HPLC; POSTULATION; POLYPHENOLS; GRAPEFRUIT;

D O I：

10.1016/j.scienta.2008.11.010

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Two clonal selections of lemon trees ('Verna-62' and 'Verna-50-2), were studied in aiming to ascertain the influence of genetic (clone) and environmental (season) factors oil the human-health bioactive compounds of the lemon juice (vitamin C and flavonoids) and the possible relationship between composition and in vitro antioxidant capacity (DPPH, ABTS and FRAP) Of the juice. The average values determined in bioactives were 13-26 mg.100 mL (1) in total of analysed phenolics and 2329 mg.100 mL (1) in vitamin C content. Variability in the weather conditions and internal physiological phenomena of the fruits Such as biosynthesis and transport, Could determine, at least in part, differences in the contents of lemon juice bioactives more importantly than the genetic background, providing the food industry with phytochemically rich and nutritive lemons for processing and functional ingredients. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：353 / 359

页数：7

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