One drawback of the clementine is the absence of seeds, which makes them self-incompatible, having to rely on hybridization for production. Ĭitrus, and particularly clementines, have been consumed all over the world and are one of the most appreciated fruits due to its sweet flavor, easy peeling thin skin, and small size. Nowadays, consumers are increasingly concerned about their health and their nutrition, increasing the intake of fruit and vegetables, which are an important source of antioxidants. Several authors suggested that a diet rich in bioactive compounds with antioxidant potential is directly associated with the prevention of human diseases, like diabetes, neurological disorders, cardiovascular diseases, different types of cancer, etc. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry. The antioxidant capacity evaluated by reducing power, DPPH, and β-carotene bleaching inhibition assays was satisfactory with values similar to those reported in other citrus fruits. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. Fat content was very low (<0.5 mg/100 g), with palmitic acid and α-tocopherol the most abundant fatty acid and vitamin E form, respectively. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine ( Citrus clementina Hort ex Tan.
0 kommentar(er)
