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

Foods

Ángel Del Pino¹  MariaInês Dias²  IsabelC.F.R. Ferreira²  Lillian Barros²  Patricia Morales³  Montaña Cámara³  Virginia Fernández-Ruiz³  RosaMª Cámara³  Laura Cebadera³  Celestino Santos-Buelga⁴ 

[1] ANECOOP, S. Coop. C/ Monforte, 1 Entresuelo, 46010 Valencia, Spain;Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n., 28040 Madrid, Spain;Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E-37007 Salamanca, Spain;

关键词: extra-early-clementine varieties;    bioactive compounds;    nutrients;    vitamins;    phenolic compounds;    antioxidants;   

DOI  :  10.3390/foods9050642

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown