Characteristics of Israeli Citrus Peel and Citrus Juice

E. COHEN, R. SHARON, L. VOLMAN, R. HOENIG, I. SAGUY

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration.

Original languageEnglish
Pages (from-to)987-990
Number of pages4
JournalJournal of Food Science
Volume49
Issue number4
DOIs
StatePublished - 1 Jan 1984
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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