–҉—–҈—–҈–12-WhyNot? Perchè no? –҉—–҈—–҈– The taste of december

1Il mandarino, Citrus reticulata, mandarin, is one of the most commonly consumed and widely distributed fruit in the world, which is possessing extensive bioactivities [1], mainly used in food industries for making juice and jam or consumed as a fresh fruit [2].

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Il mandarino gode di un elevato contenuto di vitamina C, flavonoidi, caroteni2 e sostanze volatili dell’olio essenziale. Le fibre, costituite da xilani, arabinani, galattani e sostanze pectiche, favoriscono l’equilibrio della microflora intestinale. The health benefits of mandarins are largely attributed to the presence of the relatively high concentrations of antioxidant compounds, such as ascorbic acid and phenolic compounds, mainly flavonoids [3].

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Il mandarino sour-sweet and full-flavored, trova nel succo di carota naturally sweet and aromatic, un prezioso alleato per micronutrienti e phytochemicals, carico di attractive color, pleasing taste and flavor [4].

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Giovanna Masini

Bibliografia

5[1] Wang Y, Qian J, Cao J, Wang D, Liu C, Yang R, Li X, Sun C, Antioxidant capacity, anticancer ability and flavonoids composition of 35 citrus (Citrus reticulata blanco) varieties, “Molecules”, 2017;22(7)

[2] Vesna T. Tumbas, Gordana S. Cetkovic, Sonja M. Djilas, Jasna M. Canadanovic-Brunet, Jelena J. Vulic, Zeljko Knez, Mojca Skerget, Antioxidant activity of mandarin (Citrus reticulata) peel, “APTEFF”, 2010;40:195-203

[3] Awaris Derbie Assefa, Eun Young Ko, So Hyun Moon, Young-Soo Keum, Antioxidant and antiplatelet activities of flavonoid-rich fractions of three citrus fruits from Korea, “3Biotech”, 2016;6(1):109

[4] Zeeshan M, Saleem SA, Ayub M, Arsalan Khan, Development and quality evaluation of RTS from mandarin (Citrus reticulata) and carrot blend flavored with ginger extract, “Journal of Food Processing & Technology”, 2018;9(1):714

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