Nutritional Composition of Mandarins

Lado, Joanna; Cuellar, Fabio; Rodrigo, María Jesús; Zacarı́as, Lorenzo

doi:10.1016/b978-0-12-408117-8.00018-0

Cited by 28 publications

(19 citation statements)

References 48 publications

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“…Sinapic acid was present as the predominant phenolic compound with the concentration ranging from 406.9 to 913 µg/mg DW in both mandarin juice samples and powders of the Afourer cultivar. Some other flavonoids, such as naringin, rutin, and eriocitrin, which have been identified as major flavonoids in mandarin fruits by previous researchers, were not detected in our samples [ 3 ]. This could probably be explained by the diversity of mandarin varieties, as the literature indicated that the phenolic profile could be genetically controlled [ 37 ].…”

Section: Resultsmentioning

confidence: 67%

“…This could probably be explained by the diversity of mandarin varieties, as the literature indicated that the phenolic profile could be genetically controlled [ 37 ]. Additionally, the effect of environmental factors, including climate, soil properties, humidity, and light, could also be responsible for the diverse phenolic profile for mandarins [ 3 ].…”

Section: Resultsmentioning

confidence: 99%

“…Mandarin fruit consists of peel (pericarp) and pulp (endocarp). The endocarp is the flesh of mandarin fruits, typically containing 3–7 seeds and nine to 14 easily detached segments [ 3 ]. The peel or pericarp can be divided into an outer, orange coloured part, called exocarp or flavedo, and the inner colourless part, which is called mesocarp or albedo ( Figure S1 ).…”

Section: Introductionmentioning

confidence: 99%

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Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Xiao

Ting

Peng

et al. 2021

Foods

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This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.

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Section: Resultsmentioning

confidence: 67%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Xiao

Ting

Peng

et al. 2021

Foods

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“…The content of flavonoids in the mandarin pulp ranges from 0.27 to 0.60 QE/g FW. The juice is reported to contain 10 to 42 mg/L flavonoids (Lado and others ), while others have suggested slightly higher values 25.8 to 93.2 mg/L (Kelebek and Selli ; Lado and others ). Other reports documented average quantities of total phenols in mandarin juice from 208 ± 6 and 318.5 ± 17.5 GAE/L for conventional and organic mandarins, respectively.…”

Section: Nutritional Value and Health Benefits Of Mandarins And Derivmentioning

confidence: 99%

“…Flavanones are the most common flavonoids in mandarins and represent 87% to 97 % of all polyphenols in the juice (some of the principal chemical structures can be seen in Table ). The most significant flavanones here are hesperidin, narirutin, neoponcirin, didymin, isorhoifolin, and eriocitrin (Lado and others ). The content of flavonoids in the mandarin pulp ranges from 0.27 to 0.60 QE/g FW.…”

Section: Nutritional Value and Health Benefits Of Mandarins And Derivmentioning

confidence: 99%

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Putnik

Barba

Lorenzo

et al. 2017

Comp Rev Food Sci Food Safe

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Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

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