Seasonal Changes in the Composition and Properties of a High Dietary Fibre Powder from Grapefruit Peel

Larrauri, José A.; Rupérez, Pilar; Borroto, B.; Saura‐Calixto, Fulgencio

doi:10.1002/(sici)1097-0010(199707)74:3<308::aid-jsfa803>3.0.co;2-n

Cited by 20 publications

(6 citation statements)

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“…Total soluble carbohydrates in HDFP accounted for 9.25 g 100 g −1 dry sample; most of this value must correspond to simple sugars. This level is close to levels measured in grapefruit peel powder (4.9–8.5 g 100 g −1 dry sample) (Larrauri et al. , 1997) but much lower than the reported in guava fibre (28 g 100 g −1 dry sample) (Chau & Huang, 2003) and mango DF (32.62 g 100 g −1 dry sample) (Vergara‐Valencia et al.…”

Section: Resultssupporting

confidence: 81%

Storage stability of a high dietary fibre powder from orange by‐products

Fernández‐López¹,

Sendra

Navarro

et al. 2009

Int J of Food Sci Tech

109

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The goal of this investigation was to evaluate the effects of storage time and conditions on the physicochemical and microbiological properties of a high dietary fibre powder (HDFP). HDFP for this study was manufactured from orange juice industry by-products. The storage period was 11 months and samples were stored under vacuum or air exposure and under dark or light exposure. The HDFP is a stable product (based on chemical, microbiological and physicochemical properties) with large amounts of dietary fibre (71.62 ± 0.24 g 100 g )1 dry sample) and polyphenols content (40.67 ± 0.45 mg g )1 dry sample). Hesperidin is the major compound identified in HDFP (higher than 50% of total phenolic compounds). The packaging material used protects the HDFP only up to 6 months. After this time, the increase in moisture content decreases the quality of the product. The best storage conditions are packaging under vacuum and darkness. Both conditions preserve the colour of the fibres probably by means of avoiding pigment degradation.

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Section: Resultssupporting

confidence: 81%

Storage stability of a high dietary fibre powder from orange by‐products

Fernández‐López¹,

Sendra

Navarro

et al. 2009

Int J of Food Sci Tech

109

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“…Previous studies indicated a loss of cell wall neutral sugar during the development and ripening of citrus, 41,42 which is consistent with our study. The total sugar content of pectin in¯avedo is higher than in segment membrane (data not shown).…”

Section: Total Neutral Sugarsupporting

confidence: 93%

Influence of harvest time on citrus pectin and its in vitro inhibition of fibroblast growth factor signal transduction

Liu

Ahmad²,

Luo

et al. 2002

J Sci Food Agric

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Seasonal changes in pectin content and chemical composition were studied in three anatomical layers of`Rio Red' grapefruit (Citrus paradisi Macf), a currently popular cultivar in the Rio Grande Valley in Texas, USA. Fruits were harvested at intervals between August 1998 and May 1999. Pectin content in¯avedo decreased throughout the season, while in albedo and segment membrane the pectin content was lowest in mid-season (November and January). In all three layers the anhydrogalacturonic acid (AGA) content of pectin was highest in mid-season. While the methoxyl content (MC) of pectin increased, the total neutral sugar (TNS) content of pectin decreased in all three layers throughout the season. The in vitro effect of grapefruit pectin on ®broblast growth factor (FGF)± FGF receptor (FGFR) interaction was also investigated. The strong interdependence of heparin on factor±receptor interaction provides means for identifying new antagonists of growth factor activity and thus for treatment of various diseases. Our results showed that grapefruit pectin signi®cantly inhibited the binding of FGF-1 to FGFR1 in the presence of 0.1 mg ml À1 heparin. Pectin of albedo from grapefruits harvested in January was the most potent inhibitor. The in vitro inhibitory activity was signi®cantly correlated with the percentage of rhamnose. Kinetic studies revealed a competitive nature of pectin on FGF signal transduction with heparin. The observation that the biological activity of heparin can be antagonised by citrus pectin suggests that pectins should be investigated further as antigrowth factor agents for potential health bene®ts.

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“…In addition to the ability of dietary fiber to decrease transit time of food through the gastrointestinal tract and hence prevent digestive disorders (Truswell 1993; Hillemeier 1995), the methoxyl content of pectin is associated with a cholesterol‐lowering benefit (Spiller and Amen 1974; McCready 1977; Ting 1980). Previous data on grapefruit showed changes in the composition and level of dietary fiber with maturity, suggesting that early harvest may result in a higher dietary fiber content (Larrauri and others 1997). In general, the polysaccharides of citrus fruits, particularly in the peel and pulp, are a source of dietary fiber (Church and Church 1970).…”

Section: Macronutrientsmentioning

confidence: 99%

History, Global Distribution, and Nutritional Importance of Citrus Fruits

Liu¹,

Heying²,

Tanumihardjo³

2012

Comp Rev Food Sci Food Safe

474

292

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Although the mysteries of its history and origin remain unsolved, worldwide cultivation and high-demand production for citrus fruit (genus Citrus in family Rutaceae) make it stand high among fruit crops. Growth of the citrus industry, including rapid development of the processing technology of frozen concentrated orange juice after World War II, has greatly expanded with international trade and steadily increased consumption of citrus fruits and their products during the past several decades. Characterized by the distinct aroma and delicious taste, citrus fruits have been recognized as an important food and integrated as part of our daily diet, playing key roles in supplying energy and nutrients and in health promotion. With low protein and very little fat content, citrus fruits supply mainly carbohydrates, such as sucrose, glucose, and fructose. Fresh citrus fruits are also a good source of dietary fiber, which is associated with gastrointestinal disease prevention and lowered circulating cholesterol. In addition to vitamin C, which is the most abundant nutrient, the fruits are a source of B vitamins (thiamin, pyridoxine, niacin, riboflavin, pantothenic acid, and folate), and contribute phytochemicals such as carotenoids, flavonoids, and limonoids. These biological constituents are of vital importance in human health improvement due to their antioxidant properties, ability to be converted to vitamin A (for example, β-cryptoxanthin), and purported protection from various chronic diseases.

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Seasonal Changes in the Composition and Properties of a High Dietary Fibre Powder from Grapefruit Peel

Cited by 20 publications

References 0 publications

Storage stability of a high dietary fibre powder from orange by‐products

Storage stability of a high dietary fibre powder from orange by‐products

Influence of harvest time on citrus pectin and its in vitro inhibition of fibroblast growth factor signal transduction

History, Global Distribution, and Nutritional Importance of Citrus Fruits

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