Costanzo Giulia, Iesce Maria Rosaria, Naviglio Daniele, Ciaravolo Martina, Vitale Ermenegilda, Arena Carmen
Dipartimento di Biologia, Università degli Studi di Napoli Federico II, Via Cinthia, 80126 Napoli, Italy.
Dipartimento di Scienze Chimiche, Università degli Studi di Napoli Federico II, Via Cinthia, 80126 Napoli, Italy.
Antioxidants (Basel). 2020 Jun 12;9(6):517. doi: 10.3390/antiox9060517.
Peel, pulp and seed extracts of three mandarin varieties, namely Phlegraean mandarin (), Kumquat (), and Clementine () were compared and characterised in terms of photosynthetic pigment content, total polyphenols amount, antioxidant activity and vitamin C to assess the amount of functional compounds for each cultivar. The highest polyphenols content was found in the Phlegraean mandarin, especially in peel and seeds, whereas Kumquat exhibited the highest polyphenols amount in the pulp. The antioxidant activity was higher in the peel of Phlegraean mandarin and clementine compared to Kumquat, which showed the highest value in the pulp. The antioxidant activity peaked in the seeds of Phlegraean mandarin. The vitamin C in the Phlegraean mandarin was the highest in all parts of the fruit, especially in the seeds. Total chlorophyll content was comparable in the peel of different cultivars, in the pulp the highest amount was found in clementine, whereas kumquat seeds showed the greatest values. As regards total carotenoids, peel and pulp of clementine exhibited higher values than the other two cultivars, whereas the kumquat seeds were the richest in carotenoids. Among the analysed cultivars Phlegraean mandarin may be considered the most promising as a source of polyphenols and antioxidants, compared to the clementine and Kumquat, especially for the functional molecules found in the seeds. Moreover, regardless of cultivars this study also highlights important properties in the parts of the fruit generally considered wastes.
对三种柑橘品种，即火山灰柑橘（）、金橘（）和克莱门氏小柑橘（）的果皮、果肉和种子提取物进行了比较，并从光合色素含量、总多酚含量、抗氧化活性和维生素C方面进行了表征，以评估每个品种的功能化合物含量。火山灰柑橘的多酚含量最高，尤其是在果皮和种子中，而金橘的果肉中多酚含量最高。与金橘相比，火山灰柑橘和克莱门氏小柑橘果皮的抗氧化活性更高，金橘的果肉抗氧化活性最高。火山灰柑橘种子的抗氧化活性达到峰值。火山灰柑橘果实各部分的维生素C含量最高，尤其是种子。不同品种果皮中的总叶绿素含量相当，克莱门氏小柑橘果肉中的叶绿素含量最高，而金橘种子中的叶绿素含量最高。至于总类胡萝卜素，克莱门氏小柑橘的果皮和果肉含量高于其他两个品种，而金橘种子的类胡萝卜素含量最丰富。在分析的品种中，与克莱门氏小柑橘和金橘相比，火山灰柑橘可能被认为是最有前途的多酚和抗氧化剂来源，特别是种子中发现的功能分子。此外，无论品种如何，本研究还突出了通常被视为废弃物的果实部分的重要特性。
