Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil

► Brazilian citrus were analyzed in relation to antioxidants and minerals. ► Peels presented higher contents of minerals and phenolics than pulps. ► Pulps had higher concentrations of ascorbic acid. ► Ponkan peel presented the highest antioxidant capacity. ► Antioxidant capacity of citrus was correl...

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Bibliographic Details
Published in:Food chemistry 2012-10, Vol.134 (4), p.1892-1898
Main Authors: Barros, Helena Rudge de Moraes, Ferreira, Tânia Aparecida Pinto de Castro, Genovese, Maria Inés
Format: Article
Language:English
Subjects:
Antioxidant capacity
Antioxidants - analysis
Ascorbic acid
Ascorbic Acid - analysis
Biological and medical sciences
Brazil
Citrus
Citrus - chemistry
Citrus - classification
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Minerals
Minerals - analysis
Phenols - analysis
Plant Extracts - analysis
Total phenolics
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Summary:► Brazilian citrus were analyzed in relation to antioxidants and minerals. ► Peels presented higher contents of minerals and phenolics than pulps. ► Pulps had higher concentrations of ascorbic acid. ► Ponkan peel presented the highest antioxidant capacity. ► Antioxidant capacity of citrus was correlated both to vitamin C and phenolic constituents. Four Citrus species (C. sinensis, cvs. Pera and Lima; C. latifolia Tanaka cv. Tahiti; C. limettioides Tanaka cv. Sweet lime and C. reticulate, cv. Ponkan) grown in Brazil were characterised in relation to contents of minerals, ascorbic acid, total polyphenols and antioxidant capacity of pulps and peels. In general, the peels demonstrated significantly higher contents of all compounds than the pulps (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.03.090