Agriculture Reference
In-Depth Information
hydrodynamic transport in vacuum pulsed pretreatments at
mild temperatures.
Table 22.7.
Total phenolic contents and
antioxidant capacities of different mandarin
cultivars grown in China.
Antioxidant Capacity
(TEAC
1
NUTRITIONAL PROFILE, BIOACTIVE
COMPOUNDS, AND HEALTH BENEFITS
mg/g, dry wt)
Nutritional profile
Citrus group fruits are a rich source of ascorbic acid as
compared to most of the other fruits, with allied health
benefits due to their consumption whole or of their prod-
ucts such as juice. The sugar content of the citrus fruits
are typically 10-13%, with sucrose, glucose, and fructose
being the major sugars. Additionally, it contains ample
amount of fiber that helps to lubricate the gastric tract be-
sides providing roughage to the stomach. The nutritional
profile of clementine, tangerine, and tangerine juice is pre-
sented in Table 22.6. The citrus has nutritional significance
as it provides essential bioactive components like vitamin
C and B-complex. Moreover, an array of phytochemicals
are present, including carotenoids, limonoids, flavanones
(naringins and rutinoside), and indeed ascorbic acid (Rin-
con et al., 2005).
TPC
2
FRAP
3
DPPH
4
ABTS
5
Cultivars
Rinan No. 1
47.1
60.7
11.9
165
Gongchuan
47.3
64.3
12.4
188
Shantian
50.0
66.5
13.4
214
Weizhang
68.9
100.7
17.9
269
Ponkan
67.4
96.4
21.9
196
Zhuhong
78.7
127
33.2
328
Manju
56.2
83.2
15.5
214
Bendizao
72.8
125
27.8
284
Ougan
51.9
98.4
18.6
199
1
Trolox equivalent antioxidant capacity;
2
total phenolic
content, mg/g (gallic acid equiv.);
3
fluorescence recovery
after photobleaching;
4
2,2-diphenyl-1-picrylhydrazyl;
5
2,2
-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid.
Source: Ye et al. (2011).
Table 22.6.
Nutritional profile of raw clementine,
raw tangerine and tangerine juice (per 100 g).
Tangerines have a high amount of extractable polyphe-
nols (4.3-7.6 g/100 g), with maximum concentration be-
ing observed in tangerine peel that correlates with radical-
scavenging activity (Trifiro et al., 1999; Rincon et al., 2005).
Ye et al. (2011) analyzed total phenolic content and antiox-
idant capacity of dropped fruit of 11 Chinese mandarin
cultivars, as shown in Table 22.7. Their results showed
that the dropped mandarin fruit, especially the local va-
rieties such as 'Zhuhong,' 'Bendizao,' 'Ougan,' 'Manju,'
and 'Ponkan' could serve as a good source of extractable
nutraceuticals and as a raw material source for traditional
Chinese medicine. Ye et al. (2011) also analyzed these cul-
tivars for individual bioactive compounds, including four
flavanone glycosides (narirutin, naringin, hesperidin, and
neohesperidin), two polymethoxlated flavones (nobiletin
and tangeretin), limonoid, and synephrine.
The key aroma components are limonene, linalool, y-
terpinene, p-myrcene, a-pinene, and octanal in the three
satsuma mandarin fruits. The differences in the constitu-
tion of these compounds contributed to variation in overall
aroma (Chisholm et al., 2003).
Clementine,
Tangerine,
Tangerine
Nutrient
raw
raw
Juice
Proximate
Water (g)
86.58
85.17
88.90
Energy (KJ)
198
223
180
Protein (g)
0.85
0.81
0.50
Total lipid (g)
0.15
0.31
0.20
Ash (g)
0.40
0.38
0.30
Carbohydrates (g)
12.02
13.34
10.10
Fiber (g)
1.7
1.8
0.2
Sugars (g)
9.18
10.58
9.90
Minerals
Calcium (mg)
30
37
18
Magnesium (mg)
10
12
8
Phosphorus (mg)
21
20
14
Potassium (mg)
177
166
178
Vitamins
Vitamin C (mg)
48.8
16
31.0
Health benefits
Tangerine, mandarin, and clementine are a rich source of
essential nutrients, as discussed in the previous section.
Folate, total (μg)
24
26.7
Source: USDA (2010).
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