Physicochemical characteristics and fiber composition from five types of Citrus fruits grown in the Mekong Delta
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Abstract
The study analyzed and measured the morphological characteristics and basic physicochemical properties of 5 types of citrus fruits commonly grown in the Mekong Delta, including da xanh pomelo, Nam Roi pomelo, and sanh orange, xoan orange, and seedless lemons. In addition, the distribution of fiber composition from by-products of these 5 citrus fruits was determined. Research results showed that there was a correlation between morphological characteristic parameters, such as weight, density, fruit diameter, and color. The moisture content of the flesh of these fruits is always higher than that of the peel. Both green peel, white peel and flesh were rich in carbohydrates, followed by lipids and ash, and a very low protein content. In terms of fiber composition, the total fiber content was highest in the white peel (67.03±2.61%) and fruit flesh (70.02±3.06%) of sanh orange, on the contrary, the fiber in green peel of sanh orange (45.28±2.89%) and xoan orange (29.30±1.08%) were both low. There was a positive correlation between insoluble dietary fiber (IDF) and total dietary fiber (TDF) in all by-products in 5 citrus fruit types.
Tóm tắt
Nghiên cứu đã tiến hành phân tích và đo đạc các đặc tính hình thái, tính chất hóa lý cơ bản của 5 loại quả có múi được trồng phổ biến ở Đồng bằng sông Cửu Long, bao gồm bưởi da xanh, bưởi Năm Roi, cam sành, cam xoàn và chanh không hạt; ngoài ra, sự phân bố thành phần chất xơ từ phụ phẩm 5 loại quả có múi này đã được xác định. Kết quả nghiên cứu cho thấy có sự tương quan giữa các thông số về đặc tính hình thái như khối lượng, khối lượng riêng, đường kính quả và màu sắc. Độ ẩm của thịt quả luôn cao hơn phần vỏ. Cả vỏ xanh, vỏ trắng và thịt quả đều giàu carbohydrate, kế đến là lipid và tro, hàm lượng protein rất thấp. Xét về cơ cấu thành phần chất xơ, tổng hàm lượng xơ cao nhất ở vỏ trắng (67,03±2,61%) và cùi quả (70,02±3,06%) cam sành, ngược lại, chất xơ trong vỏ xanh của cam sành (45,28±2,89%) và cam xoàn (29,30±1,08%) đều thấp. Có sự tương quan tỷ lệ thuận giữa chất xơ tổng số (TDF) và chất xơ không tan (IDF) ở tất cả phần phụ phẩm ở 5 loại quả.
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