Changes in nutraceutical composition of lemon juices according to different industrial extraction systems

被引：83

作者：

Marín, FR ^{[1
]}

Martinez, M ^{[1
]}

Uribesalgo, T ^{[1
]}

Castillo, S ^{[1
]}

Frutos, MJ ^{[1
]}

机构：

[1] EPSO Univ Miguel Hernandez de Elche, Dept Tecnol Agroalimentaria, E-03312 Alicante, Spain

来源：

FOOD CHEMISTRY | 2002年 / 78卷 / 03期

关键词：

lemon juice; flavonoids; ascorbic acid; antioxidant; nutraceutical;

D O I：

10.1016/S0308-8146(02)00102-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flavonoids and ascorbic acid have gained especial relevance due to their functional properties. Their level in processed foodstuffs depend not only on the raw material composition but also on the processing system employed. The contents of these two nutraceuticals in juice are determined in two lemon varieties. The highest ascorbic acid contents are in Fino lemon juice, irrespective of the system of extraction used. However, a clear technological effect of the extraction system has been found on the levels of the different types of flavonoids. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：319 / 324

页数：6

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