Underestimated sources of flavonoids, limonoids and dietary fibre: Availability in lemon's by-products

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

“…These differences may be related to the colour of the fruits used in this study, since mango and peach presented a yellowish colour; whereas the variety of guava used show a few yellow colour. Furthermore, these by-products had less carotenoids content than the entire fruit probably due to isomerization and oxidation during industrial processing and storage (Russo et al, 2014). The highest content of total phenolics was found in mango by-product, whereas the lowest was found in guava.…”

Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

“…Mexico is a producer of citrus fruits, with up to 7,562,376 Ton per year; additional to the cultivation of common citric fruits, such as sweet orange (Citrus sinensis), lemon (Citrus aurantifolia), and grapefruit (Citrus paradisi), which collectively make up most of the local citrus production, several less advertised Citrus are grown in significant amount (Russo et al 2014). For example, C. limetta and C. reticulata represents less than 5% of total citrus production; they are used in traditional medicine because of their antihypertensive effect (Arab and Liebeskind 2010); however, to the best of our knowledge, there is only a single report on the flavonoid content of C. limetta (Nogata et al 2006), where hesperidin is described as the major flavonoid component of the juice.…”

Plum (Prunus Domestica L.) by-product as a new and cheap source of bioactive peptides: Extraction method and peptides characterization

“…In this sense, there are initiatives in which fruit by-products have been used for the production of substances with high added value. Some examples are the use of flavonoids extracted from the lemon peel or the use of the dietary fiber and anthocyanins contained in the waste generated in the production of fruit juices (Russo et al, 2014;Zhang et al, 2013).…”