Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits
Table 3
Content of phenolic acids (mg/100 g) in citrus pulp (F), peel (P), and whole fruits (W).
Fruit/index
Part
Orange
Pomelo
Mandarin
Lemon
Key lime
Red grapefruit
Green grapefruit
White grapefruit
Gallic acid
F
c
c
b
a
e
d
c
d
P
c
de
a
b
d
de
de
e
W
b
c
a
a
c
c
c
c
Chlorogenic acid
F
b
c
a
e
d
a
c
b
P
d
d
c
d
b
bc
d
a
W
c
c
b
d
bc
a
c
a
Caffeic acid
F
b
b
e
b
d
a
c
c
P
a
e
c
b
e
d
c
e
W
a
e
e
b
f
c
d
e
p-Coumaric acid
F
c
e
f
a
b
d
e
d
P
c
b
d
9d
a
d
cd
d
W
12.07d
17.75c
5.40f
20.20b
a
8.36e
7.59e
8.88e
Ferulic acid
F
c
d
c
b
b
a
d
e
P
b
d
d
b
c
a
d
d
W
bc
e
d
b
c
a
de
e
Sinapic acid
F
b
0.00
0.00
a
0.00
b
0.00
0.00
P
a
0.00
0.00
0.00
0.00
b
0.00
0.00
W
a
0.00
0.00
b
0.00
a
0.00
0.00
Statistical analysis
F1vs. P
Gallic acid
<0.001
0.614
<0.001
<0.001
0.988
<0.001
<0.001
<0.001
Chlorogenic acid
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Caffeic acid
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
p-Coumaric acid
0.014
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Ferulic acid
<0.001
<0.001
0.005
<0.001
<0.001
<0.001
<0.001
<0.001
Sinapic acid
<0.001
—
—
<0.001
—
<0.001
—
—
F2vs. W
Gallic acid
0.063
0.040
0.085
0.036
0.138
0.046
0.016
0.005
Chlorogenic acid
<0.001
0.002
0.012
<0.001
<0.001
0.045
0.139
0.009
Caffeic acid
<0.001
<0.001
<0.001
<0.001
0.019
<0.001
<0.001
<0.001
p-Coumaric acid
0.989
<0.001
<0.001
<0.001
<0.001
0.032
<0.001
0.138
Ferulic acid
0.008
<0.001
0.023
<0.001
0.439
<0.001
<0.001
<0.001
Sinapic acid
0.083
—
—
<0.001
—
0.001
—
—
a,b,c,d,e,fValues in rows with different letters are significantly different at : F rows—superscript letters indicate statistically significant differences in phenolic acid content in the pulp (F) between citrus cultivars; P rows—superscript letters indicate statistically significant differences in phenolic acid content in the peel (P) between citrus cultivars. The results of two-way analysis of variance (ANOVA). W rows—superscript letters indicate statistically significant differences in phenolic acid content in the whole fruit (W) between citrus cultivars. 1,2Legend: see Table 1.