| Title: | "Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices" |
| Author(s): | Chen J; Luo W; Cheng L; Wu J; Yu Y; Li L; Xu Y; |
| Address: | "Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. Guangdong Laboratory for Lingnan Modern Agriculture and China, Guangzhou 510642, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. Sucrose and citric acid were the main sugar component and organic acid of pomelo juices, respectively. The results showed that the cv. Pingshanyu pomelo juice and grapefruit juice had the highest sucrose (87.14 g L(-1), 97.69 g L(-1)) and citric acid content (14.49 g L(-1), 13.7 g L(-1)), respectively. Moreover, the naringenin was the main flavonoid of pomelo juice. Additionally, the total phenolics, total flavonoids, and ascorbic acid concentrations of grapefruit and cv. Wendanyu pomelo juice were higher than those of other varieties of pomelo juices. Furthermore, 79 volatile substances were identified from the juices of six pomelo cultivars. Hydrocarbons were the predominant volatile substances, and the limonene was the characteristic hydrocarbon substance of pomelo juice. In addition, the pulp content of pomelo juice also presented great effects on its quality and volatile compounds composition. Compared to low pulp juice, the corresponding high pulp juice had higher sucrose, pH, total soluble solid, acetic acid, viscosity, bioactive substances and volatile substances. The effects of cultivars and variation in turbidity on juice are highlighted. It is useful for pomelo breeders, packers and processors to understand the quality of the pomelo they are working with. This work could provide valuable information on selecting suitable pomelo cultivars for juice processing" |
| Keywords: | functional properties physicochemical characteristics pomelo cultivars pomelo juices volatile substances; |
| Notes: | "PubMed-not-MEDLINEChen, Jiajia Luo, Wenshan Cheng, Lina Wu, Jijun Yu, Yuanshan Li, Lu Xu, Yujuan eng 2017YT05H045/Yangfang Plan of Guangdong Province/ 202002020050/Guangzhou Municipal Science and Technology Project/ 202109TD/Guangdong Academy of Agricultural Sciences/ Switzerland 2023/03/12 Foods. 2023 Feb 28; 12(5):1028. doi: 10.3390/foods12051028" |
