Bulk industrial fruit fibres. Characterization and prevalence of the original fruit metabolites
| Autor: | Mercè Balcells, Montse Llovera, Ramon Canela-Garayoa, Alexis Marsol-Vall, Antoni Delpino-Rius, Jordi Eras, Miguel Ángel Cubero |
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| Rok vydání: | 2018 |
| Předmět: |
Citrus
Orange (colour) Secondary metabolite 01 natural sciences Pyrus 0404 agricultural biotechnology medicine Food Industry Food science Oleanolic Acid Sugar Prunus persica chemistry.chemical_classification PEAR Flesh Phytosterol 010401 analytical chemistry food and beverages Primary metabolite Fatty acid 04 agricultural and veterinary sciences Carotenoids 040401 food science Triterpenes Daucus carota 0104 chemical sciences Fruit and Vegetable Juices chemistry Fruit Malus Sugars Citrus sinensis Food Science medicine.drug |
| Zdroj: | Food Research International. 111:1-10 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2018.05.001 |
| Popis: | Here we analysed the content of primary and secondary metabolites in nine types of industrially processed fibres derived from the juice industry. Specifically, we examined fibre from: apple, peach, and pear, as non-citrus fruits; the peel and flesh of orange and tangerine, and lemon flesh, as citrus fruits; and carrot, as vegetable. Regarding primary metabolites, the sugar content ranged from 21.6 mg/g in lemon to 290 mg/g in orange peel and lower mass organic acid content ranged from 25.0 mg/g in pear to 250 mg/g in lemon. The content of fatty acids were constant during fibre processing, ranging from 0.5 to 1.46%. Furthermore, the fatty acid profile was not affect for the processing. Concerning secondary metabolites, industrial processing did not decrease the sterols content, which ranged from 0.51 to 1.66 μg/g. Regarding carotenoids, of note was the presence of epoxycarotenoids, which may reflect the quality of the industrial process, thus giving added value to the by-product. |
| Databáze: | OpenAIRE |
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