Citrus × Clementina Hort. Juice Enriched with Its By-Products (Peels and Leaves): Chemical Composition, In Vitro Bioactivity, and Impact of Processing
| Autor: | Annabelle Dugay, Rosa Tundis, Antonella Reitano, Mariarosaria Leporini, Teresa Maria Pellicanò, Vincenzo Sicari, Monica Rosa Loizzo, Brigitte Deguin |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Citrus Antioxidant Physiology enriched juice medicine.medical_treatment Clinical Biochemistry Pasteurization chemical profiles Biochemistry Article law.invention 03 medical and health sciences 0404 agricultural biotechnology law medicine Maceration (wine) Food science Molecular Biology Chemical composition by-products 030109 nutrition & dietetics pasteurization Chemistry lcsh:RM1-950 04 agricultural and veterinary sciences Cell Biology Citrus clementina 040401 food science In vitro lcsh:Therapeutics. Pharmacology Phytochemical antioxidants and related metabolic diseases |
| Zdroj: | Antioxidants Volume 9 Issue 4 Pages: 298 Antioxidants, Vol 9, Iss 298, p 298 (2020) |
| ISSN: | 2076-3921 |
| DOI: | 10.3390/antiox9040298 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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