Czech Anna, Malik Agnieszka, Sosnowska Bożena, Domaradzki Piotr
Department of Biochemistry and Toxicology, Faculty of Biology and Animal Production, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Department of Biotechnology, Microbiology, and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Int J Food Sci. 2021 Mar 16;2021:6662259. doi: 10.1155/2021/6662259. eCollection 2021.
The use of whole citrus fruits in the food industry means that the valuable peel is used, but this may raise palatability or health concerns among consumers. The content of sugars, dietary fibre, redox compounds, lead, and cadmium was compared in citrus fruits (orange; pomelo; mandarin; lemon; key lime; and red, yellow, and green grapefruit). The pulp of all fruits contained significantly less fibre, tannins, and phenolic compounds than the peel. Whole citrus fruits had significantly lower content of sugars and higher content of dietary fibre and phenolic compounds, including ferulic acid, than their pulps. Whole grapefruits had higher concentrations of ascorbic acid. Whole lemons, limes, and mandarins had higher antioxidant potential than their pulp, due to their higher content of ascorbic acid, tannins, and phenolic compounds. Lead and cadmium content in whole fruits, while higher than in the pulps, was well below the acceptable daily intake.
在食品工业中使用完整的柑橘类水果意味着利用了有价值的果皮，但这可能会引起消费者对口感或健康方面的担忧。对柑橘类水果（橙子、柚子、橘子、柠檬、青柠以及红、黄、绿葡萄柚）中的糖、膳食纤维、氧化还原化合物、铅和镉的含量进行了比较。所有水果的果肉所含的纤维、单宁和酚类化合物均明显少于果皮。完整的柑橘类水果的糖含量显著低于其果肉，而膳食纤维和酚类化合物（包括阿魏酸）的含量则高于其果肉。完整的葡萄柚中抗坏血酸的浓度更高。完整的柠檬、青柠和橘子的抗氧化能力高于其果肉，这是因为它们的抗坏血酸、单宁和酚类化合物含量更高。完整水果中的铅和镉含量虽然高于果肉，但远低于每日可接受摄入量。
