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Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy

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Abstract

Processing citrus fruits into juice generates large amounts of by-products, mainly pomaces. This study aimed to perform a comprehensive analysis of the composition in phenolic compounds, carotenoids, and volatile organic compounds (VOCs) of juices and pomaces of four citrus fruits from Southern Italy, i.e., mandarin, lemon, orange, and bergamot. Juices were produced by squeezing the fruits into an electrical juicer, whereas pomaces were obtained as by-products of the juice extraction. The phytochemical content of the samples was studied by targeted LC and GC approaches. Results indicated that lemon provided the juice with the greatest phenolic content. It was abundant in eriocitrin (90.9 ± 10.8 mg kg−1 FW), isorhamnetin 3-O-rutinoside (47.3 ± 8.03 mg kg−1 FW), and rutin (78.9 ± 14.5 mg kg−1 FW). Likewise, lemon pomace was the richest in phenolics, mostly narirutin (130 ± 14.7 mg kg−1 FW). As regards carotenoids, mandarin and orange pomaces were equally (p > 0.05) prominent sources of the compounds, providing primarily lutein and β-cryptoxanthin. The phytochemical profile of lemon and mandarin pomaces was unknown up to date. Bergamot accumulated great amounts of VOCs. In particular, bergamot juice was rich in monoterpenes, e.g., α-pinene (375 ± 62.7 mg kg−1 FW) and γ-terpinene (551 ± 67 mg kg−1 FW). The study investigated for the first time the carotenoid and VOCs profiles of bergamot products, and of mandarin and lemon pomaces. Since, citrus pomaces contained great amounts of phytochemicals, they should find new applications in the food and cosmetic industries.

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Abbreviations

BeJ:

Bergamot juice

BeP:

Bergamot pomace

CCC:

Cumulative carotenoid content

CPC:

Cumulative phenolic content

CV:

Cultivar

LeJ:

Lemon juice

LeP:

Lemon pomace

MaJ:

Mandarin juice

MaP:

Mandarin pomace

OrJ:

Orange juice

OrP:

Orange pomace

PCA:

Principal component analysis

RI:

Retention index

RT:

Retention time

VOCs:

Volatile organic compounds

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Acknowledgements

Authors are thankful to Dr. Franciosi from E. Mach Foundation for sharing her lab facilities.

Funding

This study was funded by Symrise AG, Holzminden, Germany.

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Authors and Affiliations

  1. Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, San Michele all’ Adige, 38010, Trento, Italy

    Salvatore Multari, Silvia Carlin & Stefan Martens

  2. Dipartimento di Agraria, Contrada Melissari, Università Mediterranea di Reggio Calabria, 89124, Reggio Calabria, Italy

    Vincenzo Sicari

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  1. Salvatore Multari
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  2. Silvia Carlin
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  3. Vincenzo Sicari
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  4. Stefan Martens
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Contributions

SM designed the work, performed the analyses, analyzed the data, and wrote the manuscript; SC supervised the work on volatiles; SV provided the fruit samples and contributed to the design of the work; St.M supervised the whole work.

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Correspondence to Salvatore Multari.

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Multari, S., Carlin, S., Sicari, V. et al. Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy. Eur Food Res Technol 246, 1991–2005 (2020). https://doi.org/10.1007/s00217-020-03550-8

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  • DOI: https://doi.org/10.1007/s00217-020-03550-8

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