Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars

被引：18
|
作者：
Johnson, Joel B. [1 ,2 ]
Batley, Ryan [1 ]
Manson, Daniel [3 ]
White, Simon [2 ]
Naiker, Mani [1 ,2 ]
机构：
[1] CQUniv Australia, Sch Hlth Med & Appl Sci, North Rockhampton, Qld 4702, Australia
[2] CQUniv Australia, Inst Future Farming Syst, Bundaberg Campus, Bundaberg, Qld 4670, Australia
[3] Rhyne Hort Pty Ltd, Qunaba, Qld 4670, Australia
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 154卷
关键词：
Vitamin C; Anthocyanins; Native Australian plants; Indigenous fruit; Functional food; ANTIOXIDANT CAPACITY; PEEL;
D O I：
10.1016/j.lwt.2021.112640
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The finger lime (Citrus australasica) is endemic to Australia, attracting recent culinary interest due to its unique organoleptic profile. However, there is limited information available on the comparative chemical composition of current commercially available Australian cultivars. This study investigated the phytochemical composition of five Australian finger lime cultivars: Durhams Emerald, Chartreuse, Rhyne Red, Red Champagne and a hybrid cultivar (P1f2-10). The pulp ascorbic acid content ranged from 23 to 54 mg/100g (fresh weight basis), while the total phenolic content ranged from 144 to 197 mg/100g. In the pulp, flavonoids were more abundant than hydroxybenzoic and hydroxycinnamic acids, while phenolic acids were found at higher concentrations in the peel. The highest pulp antioxidant capacity and anthocyanin content were found in the Rhyne Red cultivar. The predominant volatile compounds present in peel were limonene, gamma-terpinene, beta-citronellol and citronellal, with distinct volatile chemotypes for each cultivar. Finger limes show promise for commercial development as a functional food.
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页数：11
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