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

journal contribution
posted on 17.11.2021, 00:44 by Joel JohnsonJoel Johnson, Ryan Batley, Daniel Manson, Simon White, Mani NaikerMani Naiker
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, γ-terpinene, β-citronellol and citronellal, with distinct volatile chemotypes for each cultivar. Finger limes show promise for commercial development as a functional food.

History

Volume

154

Start Page

1

End Page

11

Number of Pages

11

eISSN

1096-1127

ISSN

0023-6438

Publisher

Elsevier

Additional Rights

CC BY-NC-ND 4.0

Language

en

Peer Reviewed

Yes

Open Access

Yes

Acceptance Date

14/10/2021

External Author Affiliations

Rhyne Horticulture Pty Ltd, Qld.

Author Research Institute

Institute for Future Farming Systems

Era Eligible

Yes

Journal

LWT: Food Science and Technology

Article Number

112640