Antioxidant Properties of Pulp, Peel and Seeds of Phlegrean Mandarin (Citrus reticulata Blanco) at Different Stages of Fruit Ripening
Giulia CostanzoErmenegilda VitaleMaria Rosaria IesceDaniele NaviglioAngela AmoresanoCarolina FontanarosaMichele SpinelliMartina CiaravoloCarmen Arena
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In this work, we assess the potential of waste products of Phlegrean mandarin (Citrus reticulata Blanco), namely seeds and peel, to be reutilized as a source of bioactive compounds beneficial for the human diet. Starting from the evidence that the by-products of this specific cultivar are the most powerful sources of antioxidants compared to pulp, we have investigated if and how the bioactive compounds in peel and seeds may be affected by fruit ripening. Three stages of fruit ripening have been considered in our study: unripe fruits = UF, semi-ripe fruits = SRF, ripe fruits = RF. The overall results indicated that RF showed the highest concentration of antioxidants. Among fruit components, peel was the richest in total antioxidant capacity, total polyphenol content, total flavonoids, total chlorophylls and carotenoids, while seeds exhibited the highest concentration of total condensed tannins and ascorbic acid. The liquid chromatography-tandem mass spectrometry (LC-MS/MS) assay indicates the occurrence, in peel extracts, of 28 phenolic compounds, mainly flavonoids (FLs); in seeds, 34 derivatives were present in the first stage (UF), which diminish to 24 during the ripening process. Our data indicated that the content of phytochemicals in citrus strongly varies among the fruit components and depends on the ripening stage. The higher antioxidant activity of peel and seeds, especially in RF, encourage a potential use of by-products of this specific citrus cultivar for industrial or pharmacological applications. However, to maximize the occurrence of desired bioactive compounds, it is important also to consider the ripening stage at which fruits must be collected.The present study was carried out during 2012 and 2013 seasons in a private orchard belongs to Air Force Institute at EL-Maamoura Zone, East of Alexandria, on the best 5 genotypes (2,5,6,9 &12) of guava seedling trees, which were selected from 15 genotypes from pervious study. The aim of this study was to study the compositional changes during fruit ripening. The ripening stages were (1) yellowish-green, (2) greenish- yellow and (3) full-yellow, for skin color (hue°) and lightness (L). The hue values significantly decreased with fruit ripening, while lightness (L) values increased significantly with fruit ripening. Fruit firmness decreased with fruit ripening, however total soluble solids (TSS) values increased with fruit ripening, the highest values were in stage 3 (full yellow). There were no significant differences between guava genotypes in fruit weight and fruit diameter, length and width during fruit ripening. Fruit acidity (%) significantly decreased with fruit ripening and the lowest values was in stage 3 (full-yellow), it was associated with significant increase in total sugars (%), reducing and non-reducing sugars contents, which increased and then declined. For V.C content there were no significant differences observed between stages of ripening in 2012, while it increased significantly and then decreased with fruit ripening in 2013. As for the pectin (%), it significantly decreased with maturity stages and fruit ripening in both seasons of study. Generally, there were significant differences between genotypes under this study in fruit compositional changes during ripening and we can choose the best, which can be a base-line information to assist in controlling the best time of fruit harvest for either local marketing or export and storage.
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Abstract The sections in this article are Introduction Fruits Regulation of Ripening Cell Wall Metabolism during Fruit Ripening Cell Wall Modifying Enzymes Colourless Non‐Ripening Mutant: A Model to Study Fruit Ripening Cell Wall Modifications Conclusions
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