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Título

Comparison of ‘Verna’ lemon juice quality for new ingredients and food products

AutorGarcía-Viguera, Cristina ; Moreno, Diego A. ; González-Molina, Elena
Palabras claveLemon juice
Citrus
Flavonoids
Vitamin C
Antioxidant
Season
Fecha de publicación1-may-2009
EditorElsevier
CitaciónScientia Horticulturae 120(3): 353-359 (2009)
ResumenTwo clonal selections of lemon trees (‘Verna-62’ and ‘Verna-50-2’), were studied in aiming to ascertain the influence of genetic (clone) and environmental (season) factors on the human-health bioactive compounds of the lemon juice (vitamin C and flavonoids) and the possible relationship between composition and in vitro antioxidant capacity (DPPH, ABTS and FRAP) of the juice. The average values determined in bioactives were 13–26 mg·100 mL−1 in total of analysed phenolics and 23–29 mg·100 mL−1 in vitamin C content. Variability in the weather conditions and internal physiological phenomena of the fruits such as biosynthesis and transport, could determine, at least in part, differences in the contents of lemon juice bioactives more importantly than the genetic background, providing the food industry with phytochemically rich and nutritive lemons for processing and functional ingredients.
Descripción7 pages, 2 figures, 3 tables.
Versión del editorhttp://dx.doi.org/10.1016/j.scienta.2008.11.010
URIhttp://hdl.handle.net/10261/17538
DOI10.1016/j.scienta.2008.11.010
ISSN0304-4238
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