Comparative study on secondary metabolites from different citrus varieties in the production area of Zhejiang

Lin, Min; Xu, Chunmei; Gao, Xueying; Zhang, Weiqing; Yao, Zhoulin; Wang, Tianyu; Feng, Xianju; Wang, Yue

doi:10.3389/fnut.2023.1159676

Cited by 3 publications

(1 citation statement)

References 39 publications

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“…Secondary metabolites found in citrus fruits, including flavonoids, alkaloids, limonoids, carotenoids, phenolic acids, and essential oils, are important for improving human health due to their diverse bioactive properties [6]. These include antioxidant, anti-inflammatory, and anticancer activities, as well as cardiovascular and neuroprotective effects.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

Zou,

Ouyang,

Xie

et al. 2024

Fermentation

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This research investigates how different fermentation techniques using non-Saccharomyces yeast (Candida ethanolica Ce, Hanseniaspora guilliermondii Hg, Hanseniaspora thailandica Ht) and Saccharomyces cerevisiae (Sc) affect the synthesis of hesperidin, nobiletin, and other flavonoid and aromatic substances, which play a vital role in improving the overall quality of fruit wines due to their various biological properties. The combination of Sc:(Ce.Ht)-1:100 (Ce 0.5 × 107 CFU/mL, Ht 0.5 × 107 CFU/mL, Sc 1 × 105 CFU/mL) yielded the highest hesperidin content at 4.12 ± 0.08 mg/L, followed by the Sc:(Ce.Hg)-1:1 (Ce 0.5 × 107 CFU/mL, Hg 0.5 × 107 CFU/mL, Sc 1 × 107 CFU/mL) combination at 4.08 ± 0.06 mg/L. The highest nobiletin content was achieved by the (Hg.Ht)-10-Sc (Hg 0.5 × 107 CFU/mL, Ht 0.5 × 107 CFU/mL, Sc 1 × 107 CFU/mL) combination, reaching 1.04 ± 0.05 mg/L, which was significantly higher than other multi-strain combinations. Additionally, the hesperidin content produced by the (Hg.Ht)-10-Sc combination was relatively high at 4.04 ± 0.02 mg/L, demonstrating a richness and complexity of aroma superior to that of fermentation with commercial yeast strains alone. The findings suggest that the (Hg.Ht)-10-Sc combination is the most effective multi-strain combination for increasing the levels of nobiletin and hesperidin in citrus wine, thereby enhancing the overall quality of the wine. These experimental results offer a promising approach for enhancing the quality of citrus wines and other fruit wines.

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Section: Introductionmentioning

confidence: 99%

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

Zou,

Ouyang,

Xie

et al. 2024

Fermentation

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Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Ozdemirli,

Kamiloglu

2023

J Sci Food Agric

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BACKGROUNDCitrus peels, which are often discarded as waste in the food‐processing industry, are rich sources of polyphenols. The aim of the current study was to investigate the influence of an industrial freezing process along with blanching and cutting pretreatments on the in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. The major polyphenols were identified and quantified with ultra‐performance liquid chromatography‐electrospray tandem mass spectrometry (UPLC‐ESI‐MS/MS) and high performance liquid chromatography‐photodiode array detector (HPLC‐PDA), respectively.RESULTSThe results revealed that hesperidin and chlorogenic acid were the predominant flavonoid and phenolic acids in orange peels whereas, for lemon peels, eriocitrin and caffeic acid were the dominant flavonoid and phenolic acids, respectively. Blanching pretreatment enhanced the levels of major flavonoids in orange and lemon peels (by 39–82% and 54–146%, respectively) (P < 0.05) after in vitro gastrointestinal digestion. On the other hand, the application of cutting treatment after blanching significantly reduced the levels of flavonoids (23–62%) (P < 0.05); however, there was no statistically significant difference between the phenolic acid levels of cut and uncut citrus peels. Overall, the bioaccessibility of individual flavonoids and phenolic acids from frozen orange peels was generally slightly lower than that of untreated peels (9–34% and 9–49%, respectively). Nevertheless, frozen lemon peels contained higher bioaccessible flavonoids and phenolic acids in comparison with untreated peels (40–172% and 32–98%, respectively).CONCLUSIONThese results suggest that industrial freezing steps could largely preserve the bioaccessibility of polyphenols in orange and lemon peels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Screening the Citrus Greek National Germplasm Collection for fruit quality and metabolic footprint

Michailidis,

Ziogas,

Sarrou

et al. 2024

Food Chemistry

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Comparative study on secondary metabolites from different citrus varieties in the production area of Zhejiang

Cited by 3 publications

References 39 publications

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Screening the Citrus Greek National Germplasm Collection for fruit quality and metabolic footprint

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