Singh Balwinder, Singh Jatinder Pal, Kaur Amritpal, Singh Narpinder
P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
Food Res Int. 2020 Jun;132:109114. doi: 10.1016/j.foodres.2020.109114. Epub 2020 Feb 19.
Citrus peel (CP) forms around 40-50% of the total fruit mass but is generally thought to be a waste. However, it is a substantial source of naturally occurring health enhancing compounds, particularly phenolic compounds and carotenoids. Phenolic compounds in CP mainly comprise phenolic acids (primarily caffeic, p-coumaric, ferulic and sinapic acid), flavanones (generally naringin and hesperidin) and polymethoxylated flavones (notably nobiletin and tangeretin). It has also been noted that CP's contain more amounts of these compounds than corresponding edible parts of the fruits. Phenolic compounds present in CP act as antioxidants (by either donation of protons or electrons) and protect cells against free radical damage as well as help in reducing the risk of many chronic diseases. Owing to the more abundance of polyphenols in CP's, their antioxidant activity is also higher than other edible fruit parts. Therefore, peels from citrus fruits can be used as sources of functional compounds and preservatives for the development of newer food products, that are not only safe but also have health-promoting activities. The present review provides in-depth knowledge about the phenolic composition, antioxidant potential and health benefits of CP.
柑橘皮（CP）约占水果总质量的40%-50%，但通常被认为是一种废弃物。然而，它是天然存在的有益健康化合物的重要来源，尤其是酚类化合物和类胡萝卜素。CP中的酚类化合物主要包括酚酸（主要是咖啡酸、对香豆酸、阿魏酸和芥子酸）、黄烷酮（一般是柚皮苷和橙皮苷）和多甲氧基黄酮（特别是川陈皮素和橘皮素）。还注意到CP中这些化合物的含量比水果相应的可食用部分更多。CP中存在的酚类化合物作为抗氧化剂（通过提供质子或电子），保护细胞免受自由基损伤，并有助于降低许多慢性病的风险。由于CP中多酚含量更高，它们的抗氧化活性也高于其他可食用的水果部分。因此，柑橘类水果的果皮可作为功能性化合物和防腐剂的来源，用于开发不仅安全而且具有促进健康活性的新型食品。本综述提供了关于CP的酚类成分、抗氧化潜力和健康益处的深入知识。
