Chemistry Department, ETSEA, University of Lleida, 25198 Lleida, Spain.
Chemistry Department, ETSEA, University of Lleida, 25198 Lleida, Spain; Scientific Technical Service DATCEM, University of Lleida, 25198 Lleida, Spain.
Food Res Int. 2018 Sep;111:1-10. doi: 10.1016/j.foodres.2018.05.001. Epub 2018 May 5.
Here we analysed the content of primary and secondary metabolites in nine types of industrially processed fibres derived from the juice industry. Specifically, we examined fibre from: apple, peach, and pear, as non-citrus fruits; the peel and flesh of orange and tangerine, and lemon flesh, as citrus fruits; and carrot, as vegetable. Regarding primary metabolites, the sugar content ranged from 21.6 mg/g in lemon to 290 mg/g in orange peel and lower mass organic acid content ranged from 25.0 mg/g in pear to 250 mg/g in lemon. The content of fatty acids were constant during fibre processing, ranging from 0.5 to 1.46%. Furthermore, the fatty acid profile was not affect for the processing. Concerning secondary metabolites, industrial processing did not decrease the sterols content, which ranged from 0.51 to 1.66 μg/g. Regarding carotenoids, of note was the presence of epoxycarotenoids, which may reflect the quality of the industrial process, thus giving added value to the by-product.
在这里，我们分析了来自果汁工业的 9 种工业加工纤维的初级和次级代谢产物的含量。具体来说，我们检查了来自非柑橘类水果的苹果、桃和梨的纤维；来自柑橘类水果的橙皮和橘肉、柠檬果肉的纤维；以及来自蔬菜的胡萝卜纤维。关于初级代谢产物，糖的含量从柠檬中的 21.6mg/g 到橙皮中的 290mg/g 不等，较低的有机酸含量从梨中的 25.0mg/g 到柠檬中的 250mg/g 不等。在纤维加工过程中，脂肪酸的含量保持不变，范围在 0.5 到 1.46%之间。此外，加工过程并不影响脂肪酸的组成。关于次级代谢产物，工业加工并没有降低甾醇的含量，范围在 0.51 到 1.66μg/g 之间。关于类胡萝卜素，值得注意的是环氧类胡萝卜素的存在，这可能反映了工业加工的质量，从而为副产品增加了附加值。
