Abstract
Citrus fruits hold a significant position among the valuable commodities of the Mediterranean region. They contribute to health promotion by assisting in the prevention of chronic disease-related pathophysiological conditions. Exploration into the phytochemical composition of citrus fruits and their processed products has unveiled the existence of numerous bioactive constituents, with polyphenols and carotenoids emerging as the predominant ones. Within the polyphenols, citrus fruits are particularly rich in flavonoids such as hesperidin, narirutin, naringin, and eriocitrin, whereas the primary carotenoids include β-cryptoxanthin, β-carotene, and violaxanthin. The health-enhancing impacts of citrus fruits are linked to these bioactive components, which exhibit antioxidative, antimicrobial, and anti-inflammatory properties. Nonetheless, the levels of these phytochemical compounds are greatly influenced by factors such as variety, environmental conditions, cultivation methods, and processing variables. In this chapter, we discussed the levels of polyphenols and carotenoids in citrus fruits along with the factors that impact the concentration of these compounds. Special attention was paid to the effect of processing on phytochemical compounds of citrus fruits.
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Abbreviations
- DW:
-
Dry weight
- FAO:
-
Food and Agriculture Organization
- FW:
-
Fresh weight
- GAE:
-
Gallic acid equivalent
- HHP:
-
High hydrostatic pressure
- HPLC:
-
High performance liquid chromatography
- QE:
-
Quercetin equivalent
- RE:
-
Rutin equivalent
- RSM:
-
Response surface methodology
- TCC:
-
Total carotenoid content
- TFC:
-
Total flavonoid content
- TPC:
-
Total phenolic content
- UAE:
-
Ultrasound assisted extraction
- UHPH:
-
Ultra high pressure homogenization
- UPLC:
-
Ultra performance liquid chromatography
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This research was funded by Bursa Uludag University Scientific Research Projects Coordination Unit, grant number FYL-2022-1096.
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Ozdemirli, N., Kamiloglu, S. (2024). Phytochemical Compounds of Citrus Fruits: Analytical Approach and Effect of Processing. In: Gupta, A.K., Kour, J., Mishra, P. (eds) Citrus Fruits and Juice. Springer, Singapore. https://doi.org/10.1007/978-981-99-8699-6_5
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