Comparison of Physicochemical Characteristics and Bioactive Components of Four Citrus Fruit Varieties -Their Evaluation for Juice and Concentrate Production

Subject Areas : Microbiology

Seyed Yousef  Pour Mir ¹ (کارشناس ارشد صنایع غذایی، کارخانه کنسانتره مرکبات رامسر، رامسر، ایران)
Ali resa  Sadeghi Mahonak ² (دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
Javad  Fatahi Moghadam ³ (جواد فتاحیمقدمc)
mehran  Alami ⁴ (استادیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)

Received: 2014-12-24 Accepted : 2014-12-24 Published : 2014-12-22

Keywords: Antioxidant Activity, Bioactive Component, Citrus Fruit, Juice Extraction, Physical Properties,

Abstract :

Introduction: Citrus fruits have different characteristics and properties consisting of physicochemical characteristics and antioxidant potential. In this study physical, quantitative and qualitative characteristic and bioactive components of four citrus varieties in the north part of Iran are studied for their possible use in the fruit juice and concentrate processing factories. Materials and Methods: Some characteristics and properties consisting of fruit length, diameter, spherical coefficient, volume, peel thickness, pulp percentage, juice percentage, TSS, sugar, TA, ascorbic acid, total phenolics and anti-oxidant capacity were determined according to the defined standard methods. Results: The results showed that fruits were different in shape. The highest and lowest length and volume have been found in Thomson orange and Unshiu mandarin respectively. Siavaraz orange and Unshiu mandarin had the maximum and minimum spherical coefficient (0.97 and 0.91) respectively. The Thomson orange with highest peel thickness (4.82 mm) and pulp (9.53%) had the lowest percent juice extracted in the Laboratory (31.15%) and in the production line (26.78%). There was the highest amount of total sugar and TA in Unshiu mandarin (9.19 g.g-100) and Siavaraz orange (1.85 g.g-100) respectively. Considering the bioactive compounds, the results revealed that there was the highest concentration of ascorbic acid and total phenolic compounds in Siavaraz orange (58.3 mg.g-100) and moro Blood orange (55.25mg.g-100) respectively. Furthermore, there were a positive correlation between the antioxidant activity and ascorbic acid (R2= 0.91) and total phenolic compounds (R2= 0.71). The lowest antioxidant capacity was related to Unshiu mandarin with 38/19%. Conclusion: Thomson orange was not a suitable variety for juice production due to high peel thickness and pulp, low juice percentage and also bitter taste after juice extraction. Inversely, Siavaraz orange had more industrial indices including high juice percentage, balance pulp and the highest spherical coefficient. Unshiu mandarin and Moro (Blood orange) might be consumed as fresh or be used for industrial juice extraction.