Citrus × Clementina Hort. Juice Enriched with Its By-Products (Peels and Leaves): Chemical Composition, In Vitro Bioactivity, and Impact of Processing

Antioxidants

Vincenzo Sicari¹  TeresaMaria Pellicanò¹  Antonella Reitano²  MonicaRosa Loizzo³  Rosa Tundis³  Mariarosaria Leporini³  Brigitte Deguin⁴  Annabelle Dugay⁴ 

[1] Department of Agricultural Science, Mediterranean University of Reggio Calabria, 89123 Reggio, Calabria, Italy;Department of Business and Legal Sciences, University of Calabria, 87036 Rende (CS), Italy;Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy;U.M.R. CiTCoM (CNRS, Université Paris) n°8038, Faculté de Pharmacie de Paris, Université de Paris, F-75006 Paris, France;

关键词: Citrus;    enriched juice;    by-products;    chemical profiles;    pasteurization;    antioxidants and related metabolic diseases;   

DOI  :  10.3390/antiox9040298

来源: DOAJ

【 摘 要 】

This work investigated a model for the reuse of Citrus × clementina Hort. by-products for the development of a functional drink able to exert antioxidant, hypoglycaemic, and hypolipidemic effects. Juice obtained from fruits collected in three different areas of Calabria (Italy) was analysed. C. × clementina juice from Corigliano Calabro (JF), characterized by the highest content of bioactive compounds and bioactivity, was chosen as a matrix to be enrichment with hydroalcoholic ultrasound-assisted maceration of C. × clementina leaf from Corigliano Calabro (CO2) and ethanol ultrasound-assisted maceration of C. × clementina peel from Cetraro (BC3) extracts at different concentrations. The highest phytochemical content and bioactivities were found in juice enriched with leaf and leaf + peel extracts, with particular reference to antioxidant activity. In order to estimate the effects of pasteurization, 20% (mg/100 mL) enriched juice was subjected to this process. Based on obtained data of bioactivity and sensorial analysis, C. × clementina by-products could be proposed as a promising source of bioactive compounds useful for the formulation of a functional drink for preventing diseases associated with oxidative stress such as type 2 diabetes and obesity.

【 授权许可】

Unknown