Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

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Cebadera Miranda, Laura and Dias, Maria Inês and Barros, Lillian and Fernández Ruiz, Virginia and Cámara Hurtado, Rosa María and Del Pino, Ángel and Santos-Buelga, Celestino and Ferreira, Isabel C.F.R. and Morales Gómez, Patricia and Cámara Hurtado, María de la Montaña (2020) Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity. Foods, 9 (5). p. 642. ISSN 2304-8158

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Official URL: https://doi.org/10.3390/foods9050642




Abstract

The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina Hort ex Tan. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Fat content was very low (<0.5 mg/100 g), with palmitic acid and α-tocopherol the most abundant fatty acid and vitamin E form, respectively. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. The antioxidant capacity evaluated by reducing power, DPPH, and β-carotene bleaching inhibition assays was satisfactory with values similar to those reported in other citrus fruits. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry.


Item Type:Article
Uncontrolled Keywords:extra-early-clementine varieties; bioactive compounds; nutrients; vitamins; phenolic compounds; antioxidants
Subjects:Medical sciences > Pharmacy > Chemistry of food and nutrition
Medical sciences > Pharmacy > Dietetics and nutrition
ID Code:67107
Deposited On:26 Jul 2021 15:04
Last Modified:18 Aug 2021 11:07

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