ArticleFrontiers in nutrition2023
Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Catalytic Copyrolysis of Waste Biomass and LLDPE: Insights into Bio-Oils Valorization.ACS omega · 2026Article
- Tissue-Specific Profiles of Free and Bound Phenolics and Their In Vitro Antioxidant and Glycemic-Regulation-Related Activities in Fingered Citron (Antioxidants (Basel, Switzerland) · 2026Article
- Identification of key quality indicators for Zigui navel orange varieties through multivariate analyses.Food chemistry: X · 2026Article
- Climate change and citrus nutrition: mechanisms, nutrient imbalances, and inclusive management.Frontiers in plant science · 2026Review
- Effect of Ultrasonic Pretreatment on the Extraction Process of Essential Oils from Grapefruit (Biotech (Basel (Switzerland)) · 2025Article
- Soybean green manure intercropping improves citrus quality by improving soil quality and altering microbial communities.Frontiers in plant science · 2025Article
- Metabolomics analyses provide insights into the nutritional quality profiling in 95 avocado germplasms grown in China.Food chemistry: X · 2024Article
- Article
- Multivariate analysis between environmental factors and fruit quality of citrus at the core navel orange-producing area in China.Frontiers in plant science · 2024Article
- Geographical origin identification of mandarin fruits by analyzing fingerprint signatures based on multielemental composition.Food chemistry: X · 2023Article
- Fruit quality assessment based on mineral elements and juice properties in nine citrus cultivars.Frontiers in plant science · 2023Article
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10 authors.
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Abstract
Introduction: China is one of the major producers and exporters of various kinds of citrus fruits. As one of China's major citrus planting bases, Sichuan has a citrus planting area that exceeds 400,000 hectares. Meanwhile, citrus cultivation has become one of the important agricultural pillar industries in the region. Citrus fruits are reported to show various health-promoting effects, especially antioxidant activity. However, reports on the functional, nutritional and qualitative characteristics of different citrus varieties in Sichuan are still scarce. Methods: The quality attributes (color parameters, shape, and size), juice properties (titratable acids and total soluble sugar), mineral elements, and health-promoting nutritional and functional components (protein, carbohydrates, fat, dietary fiber, ascorbic acid, phenolic acids, and flavonoids), as well as antioxidant properties of 10 typical citrus varieties cultivated in Sichuan, were systematically investigated and analyzed. Results and Discussion: Significant differences among different citrus varieties were found. In particular, the total soluble sugar content of Mingrijian was higher than that of other citrus, suggesting its potential for fresh consumption and food processing. Moreover, a total of five flavonoids and nine phenolic acids were identified and quantified. Yuanhong, with higher contents of ascorbic acid and phenolic acids, was considered to be a valuable variety with excellent antioxidant capacity and can be used for value-added processing in the food industry. Principal component analysis and hierarchical cluster heatmap analysis suggested that there were significant differences among the 10 citrus varieties. Correlation analysis confirmed the significant contribution of ascorbic acid and phenolic acids to antioxidant capacity in citrus. The results can provide some references for the cultivation and selection of nutritious citrus fruits.
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