Abstract
The use of whole citrus fruits in the food industry means that the valuable peel is used, but this may raise palatability or health concerns among consumers. The content of sugars, dietary fibre, redox compounds, lead, and cadmium was compared in citrus fruits (orange; pomelo; mandarin; lemon; key lime; and red, yellow, and green grapefruit). The pulp of all fruits contained significantly less fibre, tannins, and phenolic compounds than the peel. Whole citrus fruits had significantly lower content of sugars and higher content of dietary fibre and phenolic compounds, including ferulic acid, than their pulps. Whole grapefruits had higher concentrations of ascorbic acid. Whole lemons, limes, and mandarins had higher antioxidant potential than their pulp, due to their higher content of ascorbic acid, tannins, and phenolic compounds. Lead and cadmium content in whole fruits, while higher than in the pulps, was well below the acceptable daily intake.
Highlights
Citrus fruits exert health-beneficial effects by stimulating the immune, cardiovascular, and digestive systems. They have anti-inflammatory, antiatherosclerotic, antibacterial, and anticancer properties [1, 2]. These properties result in part from the presence of numerous bioactive compounds, such as ascorbic acid, tocopherols, carotenoids, dietary fibre, minerals, and a number of other compounds, such as flavonoids, phenolic acids, and tannins, which can and should be an integral part of a balanced diet [3, 4]
Citrus fruits are considered a valuable source of health-promoting substances that effectively coordinate and stimulate metabolic changes [25, 30]
The glycaemic index is significantly influenced by the presence of sugars and dietary fibre
Summary
Citrus fruits (the family Rutaceae) exert health-beneficial effects by stimulating the immune, cardiovascular, and digestive systems They have anti-inflammatory, antiatherosclerotic, antibacterial, and anticancer properties [1, 2]. These properties result in part from the presence of numerous bioactive compounds, such as ascorbic acid, tocopherols, carotenoids, dietary fibre, minerals, and a number of other compounds, such as flavonoids, phenolic acids, and tannins, which can and should be an integral part of a balanced diet [3, 4]. Examples include the peels of citrus fruits, apples, grapes, and berries, whose peel is the main source of natural antioxidants [7,8,9]
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