File(s) stored somewhere else
Please note: Linked content is NOT stored on CQUniversity and we can't guarantee its availability, quality, security or accept any liability.
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars
journal contribution
posted on 2021-11-17, 00:44 authored by Joel JohnsonJoel Johnson, Ryan Batley, Daniel Manson, Simon White, Mani NaikerMani NaikerThe 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
154Start Page
1End Page
11Number of Pages
11eISSN
1096-1127ISSN
0023-6438Publisher
ElsevierPublisher DOI
Additional Rights
CC BY-NC-ND 4.0Language
enPeer Reviewed
- Yes
Open Access
- Yes
Acceptance Date
2021-10-14External Author Affiliations
Rhyne Horticulture Pty Ltd, Qld.Author Research Institute
- Institute for Future Farming Systems
Era Eligible
- Yes