Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Abstract

Since the dietary regimen rich in fruits is being widely recognized and encouraged, Citrus L. fruits have been growing in popularity worldwide due to their high amounts of health-promoting phytonutrients and bioactive compounds, such as flavonoids, phenolic acids, vitamins, carotenoids, pectins, and fatty acids. The diverse physicochemical properties and multiple utilization of citrus fruits in food industry are associated with their unique chemical compositions. Throughout the world, citrus has been used for producing various value-added and nutritionally enhanced products, including juices, wines, jams, canned citrus, and dried citrus. However, the current studies regarding the phytochemical and nutritional characteristics and food applications of citrus are scattered. This review systematically summarizes the existing bibliography on the chemical characteristics, functional and nutraceutical benefits, processing, and potential applications of citrus. A thorough understanding of this information may provide scientific guidance for better utilizing citrus as a functional fruit and benefit the extension of citrus value chain.

Comprehensive studies of biological characteristics, phytochemical profiling, and antioxidant activities of two local citrus varieties in China

“…Citrus fruits are highly nutritious, containing many primary metabolites, which are important sources of essential nutrients, and secondary metabolites, which form an excellent source of bioactive substances and exhibit potent health-promoting effects (42). Chemical profiles, such as primary and secondary metabolites related to taste, color, and health benefits, are significantly different depending on the citrus varieties, leading to different general quality parameters and antioxidant activities (43)(44)(45).…”

Naringenin and Hesperidin as Promising Alternatives for Prevention and Co-Adjuvant Therapy for Breast Cancer

“…The genus Citrus , a member of the Rutaceae family and the Aurantioidae subfamily, is one of the most widely cultivated and consumed plant species globally [ 23 , 69 ]. Originating in the Himalayan region of southwestern China, northeastern India, and northern Burma, it has since been grown in over 140 countries [ 70 ]. The taxonomy of the genus Citrus is complex and controversial, mainly because of sexual compatibility between species and genera, the high frequency of bud mutations, and the long history of cultivation and wide dispersion, making the quantification of species uncertain, but it is known that this genus contains numerous species that differ in their fruit, flower, leaf, and twig characteristics [ 71 ].…”

“…Some of the most commercially important species of Citrus include the sweet orange ( Citrus sinensis ), sour orange ( C. aurantium ), mandarin ( C. reticulata ), grapefruit ( C. paradisi ), pummelo ( C. grandis ), lemon ( C. limon ), citron ( C. medica ), lime ( C. aurantifolia ), kumquat ( C. japonica ), and hybrids [ 70 ]. Citrus fruits are rich in secondary metabolites such as polyphenols and terpenoids [ 71 ].…”

Citrus tangerine pith extract alleviates hypoxia-induced ileum damage in mice by modulating intestinal microbiota

“…17 As an ancient traditional Chinese medicine, tangerine pith is rich in citrus pectin and flavonoids. 18,19 Citrus pectin, a nonstarch polysaccharide, can help prevent constipation, improve intestinal homeostasis, and suppress intestinal inflammation. 20,21 Flavonoids including quercetin, naringin, and other flavonoids perform a protective role in the gut by maintaining the integrity of intestinal mucosa and balancing the composition of microbiota.…”