Americn-Eursin Journl of Toxicologicl Sciences 7 (4): 209-213, 2015 ISSN 2079-2050 IDOSI Pulictions, 2015 DOI: 10.5829/idosi.ejts.2015.7.4.95200 Comprtive Study of Nutritionl Qulity of Ornge (Citrus sinensis) t Different Mturity Stges in Reltion to Significnce for Humn Helth 1 2 3 1 1 Musrt Riz, Tlt Zmir, Ndeem Rshid, Nelofer Jmil, Seen Rizwn, 4 1 1 5 Zui Msood, Ayesh Mushtq, Hum Treen, Muzffr Khn nd Mohsin Ali 1 Deprtment of Chemistry, Srdr Bhdur Khn Women s Univeristy Quett, Pkistn 2 Deprtment of Chemistry, University of Blochistn, Pkistn 3 Center of dvnce studies in vccinology nd iotechnology, University of Blochistn, Pkistn 4 Deprtment of Zoology, University of Krchi, Krchi-75270, Pkistn 5 Sndmen Provincil Hospitl, Quett, Pkistn Astrct: Citrus fruit re importnt source of some essentil dietry micronutrients. The qulity of citrus cn e evluted on the sis of commonly used nd ccepted worldwide indictors of fruit qulity i.e., TSS, cidity, TSS/cidity rtio, juice contents nd totl sugr contents. Besides mny fctors, ripeness nd mturity re the key fctors tht influence the qulity of fruit. Therefore, the min purpose of the present study ws to investigte the effect of mturtion in seson on the qulity of ornge (Citrus sinensis). Fruit smples were tken rndomly from the fresh fruits mrkets of Quett city of Pkistn, three times during mrketing sesons i.e., erly stge when fruits were immture, mid stge when fruits were fully mture nd end stge when fruits were over mture. Different physiochemicl chrcters were evluted i.e., juice contents, TSS, cidity, TSS/ cidity rtio, ph, scoric cid contents nd totl sugrs. The otined results indicted tht stge of mturity hd significnt effect on the qulity chrcters of ll citrus fruits. Two different trends were oserved in the present study. Sugrs, totl solule solids nd TSS/ cidity rtio, juice contents nd ph were tend to e incresing towrd mturity ut t the end of the seson, slight decrese in these contents were noted. On the other hnd, cidity nd scoric cid contents were high t the erly stge when fruits were immture. So ll fruits smples were rich in sugrs, TSS nd TSS/ cidity rtio nd ll these contents were seems to e high only t the stge of mturity, which ws in greement with previous pulish literture. Hence, from the present study, it ws concluded tht over or under mture fruits did not possess solute proportion of qulity chrcteristics, thence not s eneficil for humn helth s mture fruits. Key words: Nutritionl Qulity Ornge (Citrus sinensis) Mturitystges INTRODUCTION ntioxidnt, therpeutic nd phrmceuticl ehvior [3, 4]. Citrus fruits hve received much ttention ecuse Nutrition is the cornerstone of helthy life. There re of its nutritionl nd phrmceuticl properties. numer of illnesses tht could e prevented with proper Consumption of citrus cn decrese the incidence of nutrition. Antioxidnt theory depicts tht, the decline of crdiovsculr disese nd risk of different types of dietry ntioxidnts through the westerniztion of diet hs cncer [5]. Citrus is one of the importnt nutritious fruit led to enhncement in susceptiility to oxidtive dmge crop hving good vitmin profile especilly vitmin C. nd inflmmtion, resulting in prevlence of diseses Fruit weight, size, juiciness, tste nd rom re the [1, 2]. It is proven tht intke of nturl ntioxidnts in diet selection trits for fresh citrus cceptnce y the pulic cn reduce the risk of cncer nd mny other disorders nd the fruit industry [6].Qulity of citrus like other fresh relted to oxidtive stress [3]. Lrge numers of plnt fruits depends on its externl (Colournd firmness) nd species, including mny fruits hve een studied for their internl chrcters viz; Totl Solule Solids (TSS) or Brix, Corresponding Author: Dr. Zui Msood, Deprtment of Zoology, University of Krchi, Krchi-75270, Pkistn. 209
Am-Eurs. J. Toxicol. Sci., 7 (4): 209-213, 2015 totl cid, totl solule solids / cid rtio nd juice % juice contents = juice weight fruit weight x 100 content, chrcters [7]. The fctors influencing fruit qulity chrcteristics include type of cultivr nd stge Determintion of ph: The juice ph for ech smple ws of mturity [8]. Stge of mturity is considered more determined (In triplicte) using clirted ph meter importnt, s it determines storge-life nd finl fruit (Jenwy- 350, Englnd) following the method previously qulity. Immture fruits re extr suject to mechnicl dopted y Anwr et l. [13]. dmge nd of inferior flvor qulity. Over mture fruits ecome mely with insipid flvor. Fruits either picked too Determintion of Acidity: Acidity of the juices ws erly or too lte in their seson re more susceptile to determined (In triplicte) y cid se titrtion followed posthrvest physiologicl disorders nd less nutritive y Lcey et l. [11]. thn the fruits picked t proper mturity. Therefore, hrvesting of fruits t proper stge of mturity is of Percentge cid = Titer x cid fctor x 10/10 (ml juice) principl importnce for ttining desirle qulity nd to Fctor for citric cid is 0.0064 (Citrus fruit) ttin its proper nutritive enefits [9, 10]. Keeping in view the importnce of citrus fruit nd Determintion of Totl Solule Solids: Totl solule effect of mturity on the qulity index, present study ws solids of the fruit juice were determined (In triplicte) s plnned to scertin the helthy contents in citrus fruit Brix y using Ae s refrctometer (NAR- IT, Jpn) vrieties viz., ornge (Citrus sinensis) t different stges under the protocol previously dopted y Lcey et l. of mturity i.e., erly stge when fruits were immture, mid [11]. stge when fruits were fully mture nd end stge when fruits were over mture, during mrketing sesons in Estimtion of the TSS to Acid Rtio: Totl solule solid Quett city of Pkistn in reltion to their significnce for to cidity rtio (TSS: cidity) ws clculted y dividing humn helth. the totl solule solids y percent cid s followed y Lcey et l. [11] nd Grewl et l. [12]. MATERIALS AND METHODS TSS: Acid = Brix vlue / Percentge cid Smpling: Citrus fruit Ornge (Citrus sinensis) smples (n=216) t three different stges of mturity (i.e., erly Determintion of Sugrs: The sugrs were estimted (In stge when fruits were immture, mid stge when fruits triplicte) y using chemicl estimtion method followed were fully mture nd end stge when fruits were y Sethi [14]. over mture) were collected during mrketing seson (Octoer 2011 to April 2012) from fresh fruit mrket of Strength of unknown glucose solution= 4xWxV1/V gm. Quett. Fruit smples were collected in polythene gs / litter erly in the morning with the strt of fruit mrket nd trnsported for nlysis to lortory of Srdr Bhdur where Khn Women s University, Quett. Smples were W = Weight of glucose in 250 ml stndrd solution. processed within five hours fter receiving lortory. V1 = Volume of stndrd glucose solution used for 25 ml Fehling s solution. Processing: Fruit smples were wshed with distilled V = Volume of unknown glucose solution used for 25 ml wter to remove dust prticles. There fter juice ws Fehling s solution. extrcted with citrus fruit extrctor (Nowke N-999, Jpn) for physiochemicl nlysis i.e.percent (%) juice contents, Determintion of Vitmin C: Vitmin C contents in the Totl Solule Solids (TSS), ph, percent (%) cidity, totl fruit juices were determined (In triplicte) y iodine sugr, vitmin C nd TSS/cidity rtio of ll collected titrtion. Vitmin C in the juice smple ws clculted s: citrus fruit smples. X ml iodine solution used for stndrd solution of vitmin C / 0.250 g Vitmin C = x ml iodine solution for juice Determintion of Juice Contents: The juice contents smple / X ml Vitmin C. were weighed nd recorded in grms y using methods followed y Lcey et l. [11] nd Grewl et l. [12]. Sttisticl Anlysis: The dt ws sujected to sttisticl The percent juice contents were clculted y using the nlysis y using nlysis of vrince (ANOVA) following formul; technique with Completely Rndomized Design (CRD). 210
Am-Eurs. J. Toxicol. Sci., 7 (4): 209-213, 2015 The significnce of difference (P<0.05) mong mens ws compred using Duncn s Multiple Rnge test (DMR). Sttisticl pckge for Socil Sciences (SPSS) 16 for windows ws used for nlysis. RESULTS AND DISCUSSION In the present study, the results concerning the juice contents of ornge showed significnt difference (P<0.05) in the stge of mturity s shown in Tle 1, respectively. In the present reserch, significnt vritions were oserved in juice contents with different mturity stges.lte nd mid stge with 46.8 nd 48.8 % showed significntly high (P<0.05) juice percentge compred to erly stge (40.30%). However, the difference etween mid nd lte stge ws non-significnt (P>0.05). These contents remin vrile for the entire period of fruit development. Decrese in juice contents revels qulity decline [15]. After mid stge, these contents strted to decrese tht might e due to the onset of new growth nd new fruit development which sometimes suck ck the moisture nd nutrients from the old fruits. These findings of juice contents re in greement with Anwr et l. [13]. Acidity in citrus fruits is one of the qulity trits. In sweet citrus vrieties, fruit qulity will e etter if cidity is on lower side. The min orgnic cid found in citrus fruits, with rre exceptions is citric cid. In most cses it is present in excess of the totl testle cidity of fruit. In ddition to citric cid, mlic, succinic, fumric nd quinic cids cn e found in pprecile quntities in the juice of the vrious fruits. Generlly, cidity of the fruits decresed s fruits pproch towrds mturity nd then incresed s the fruit ecome over mture [12, 13]. Significntly higher (P<0.05) cidity percentge (1.17%) ws noticed in erly stge s compred to mid nd lte stge (Tle 2). However, non-significnt (P>0.05) cidity difference ws oserved etween mid nd lte stge. The ph of citrus juices provides the informtion out the stte of cidity nd sicity. In the present study it ws oserved tht, ph incresed up to mid stge of mturity fter tht it strted Decresing till the lte stge. Ornge collected during mid nd lte stges contined significntly higher (P<0.05) ph thn erly stge The increse in ph might e due to decrese in cidity with the mturity nd decrese in ph indictes the incresed cidity of the fruit nd this might e due to the formtion of cidic compounds due to degrdtion of reducing sugrs [13]. The findings re in line with the findings of Anwr et l. [13]. Tle 1: Juice content (%) nd ph of ornge t different mturity stges Juice content ph Stge of ----------------------------------- --------------------------------- mturity Rnge Men±SEM Rnge Men±SEM Erly Stge 38.30-42.15 40.30 ±1.11 2.90-3.60 3.20 ±0.20 Mid Stge 47.85-50.10 48.8 ±0.68 4.20-5.20 4.7 ±0.28 Lte Stge 45.95-48.00 46.8 ±0.65 3.90-4.80 4.3 ±0.26 Mens in column with different superscripts differ significntly (P<0.05) Tle 2: Acidity nd totl solule solids of ornge t different mturity stges Acidity (%) TSS (%) Stge of ----------------------------------- --------------------------------- mturity Rnge Men±SEM Rnge Men±SEM Erly Stge 0.90-1.40 1.17 ±0.14 8.00-8.50 8.17 ±0.17 Mid Stge 0.55-0.80 0.65 ±0.08 9.90-10.50 10.13 ±0.19 Lte Stge 0.60-0.80 0.70 ±0.06 8.80-10.20 9.60 ±0.41 Mens in column with different superscripts differ significntly (P<0.05) Tle 3: Totl solule solids / cidity rtio nd totl sugrs content (g/100g FW) of ornge t different mturity stges. TSS / Acidity Rtio Totl sugrs content Stge of ----------------------------------- --------------------------------- mturity Rnge Men±SEM Rnge Men±SEM Erly Stge 5.71-8.80 7.19 ±0.89 6.35-7.00 c 6.61 ±0.19 Mid Stge 13.12-18.18 15.93 ±1.49 8.80-9.60 9.18 ±0.23 Lte Stge 12.25-14.66 13.82 ±0.79 7.70-8.25 8.01 ±0.16 c Mens in column with different superscripts differ significntly (P<0.05) *TSS: Totl solule solids The oservtions pertining to totl solule solids (TSS) of ornge indicted consistent rise till mturity (Tle 2) significntly higher (P<0.05) mount of TSS (10.13 nd 9.60%) ws detected during mid nd lte stge respectively, when compred with erly stge. Non-significnt (P>0.05) difference ws noted etween mid nd lte stge. Increse in totl solule solids, decrese in cid contents nd increse in rtio of solid to cid re min vritions during the seson [16-23]. Its levels normlly increses s the fruit mture; conversely levels cn decrese when fruit ecome over-mture.thetss/acidity rtio differ significntly (P<0.05) mong smples collected during different stges of mturity (Tle 3). Mximum vlue (15.93) ws noted in mture fruit, wheres immture ornges reveled minimum rtio (7.19). The concentrtion of the totl solule solids (TSS or Brix), totl cidity nd their rtios (TSS/cidity) re not sttic, ut vry significntly during fruit development. There re severl kinds of sugrs present in fruits, there of which prominent in citrus juices nmely sucrose, glucose nd fructose [24]. The totl sugr contents were significntly higher oth during mid (9.18 g/100g FW) nd 211
Am-Eurs. J. Toxicol. Sci., 7 (4): 209-213, 2015 Tle 4: Vitmin C content (mg/100g FW) of ornge t different mturity stges Vitmin C content ------------------------------------------------------ Stge of mturity Rnge Men±SEM Erly Stge 56.35-58.21 57.22 ±0.54 Mid Stge 46.50-48.00 c 47.35 ±0.44 Lte Stge 49.55-52.00 50.63 ±0.72 c Mens in column with different superscripts differ significntly (P<0.05) lte (8.01 g/100g FW) mturity stges compred to erly stge (6.61 g/100g FW). Significnt difference (P<0.05) ws noted etween erly, mid nd lte stge (Tle 3). It is oserved tht sugr level incresed with fruit mturity [25]. Such increse hs een ttriuted to concurrent increse in the sucrose contents which is then hydrolyzed to simple sugrs tht ffects oth the tste nd the texture of the fruit nd the rise in sugrs mkes the fruit much sweeter [13]. Results oserved in the present study reveled the decrese in scoric cid contents towrd mturity nd slightly increse t the end of the seson. In sweet cultivrs,sinh et l. [16] nd Cepedet l. [26] lso reported decrese in scoric cid content with mturity nd then incresed s fruit ecome over mture. Mximum vitmin C concentrtion (57.22 mg/100g FW) ws oserved in the smples collected during erly stge of mturity, wheres lowest concentrtion (47.35 mg/100g FW) ws oserved in mid stge smples (Tle 4). Significnt difference (P<0.05) ws noted etween erly, mid nd lte stge fruits.thesevritions in scoric cid contents were due to chnge in cid nd sugr contents of fruit juices with level of mturity. This loss of scoric cid cn e ttriuted to the effect of processing, storge time, vriety, exposure to light nd other fctors [9]. Recommendtion: It is recommended tht these mture fruits should e used widely to meet the nutritionl demnd of the locl communities s well s exported to generte revenue only ecuse n under nd over mture fruits does not contin solute proportion of nutrients hence usully not cceptle in interntionl mrkets nd lso not eneficil for the humn helth. REFERENCES 1. Seton, A., D.J. Godden nd K. Brown, 1994. Increse in sthm more toxic environment or more susceptile popultion. Thorx, 49: 171-174. 2. Klt, W., J.E. Mc-Donld, R.D. Ricker nd X. Lu., 1999. Anthocynin content nd profile within nd mong lueerry species. Cndin J. Plnt Sci., 79: 617-623. 3. Mjhenic, L., M. Skerget nd Z. Knez, 2007. Antioxidnt nd ntimicroil ctivity of gurn seed extrcts. Food Chem., 104: 1258-1268. 4. Anwr, F., S. Ltif, R. Przyylski, B. Sultn nd M. Ashrf, 2007.Chemicl composition nd ntioxidnt ctivity of seeds of different cultivrs of mungen. J. Food Sci., 72: 503-510. 5. Cmpell, M.K., W.D. Whnefried, M. Symons, W.D. Klseek, J. Dodds, A. Cown, B. Jckson, B. Motsinger, K. Hoen, J. Lshley, S. Demissie nd J.W. Mcclellnd, 1999. Fruit nd vegetle consumption nd prevention of cncer: the lck churches united for etter helth project. Americn J. Pulic Helth, 89: 1390-1396. 6. Dhtt, A.S., B.V.C. Mhjn, K.S. Sndhu, A. Grg nd S.R. Shrm, 2007. Hndook on post-hrvest hndling of fruits nd vegetles. Third ed, PHPTC, PAU, Ludhin, pp: 1-30. 7. Purvis, A.C., 1983. Effect of film thickness nd storge temperture on wter loss nd internl qulity of sel pckged grpefruit. Americn J. Soc. Hort. Sci., 108: 562-566. 8. Sinclir, W.B. nd R.C. Rmsey, 1944. Chnges in the orgnic cid content of vlenci ornge during development. Bot. Gz., 106: 140-148. 9. Lee, S.K. nd A.A. Kder, 2000. Prehrvest nd posthrvest fctors influencing vitmin C content of horticulturl crops. Posthrvest Biology nd Technology, 20: 207-220. 10. Iql, M., M.N. Khn, M. Zfr nd M. Munir, 2012. Effect of hrvesting dte on fruit size, fruit weight nd totl solule solids of feutrell s erly nd kinnow cultivrs of Mrdn (Citrus reticult) on the economic conditions of frming community of Fisld. Srhd J. Agric., 28: 19-21. 11. Lcey, K., N. Hncock nd H. Rmse, 2009. Mesuring internl mturity of citrus. Western Austrlin Agriculture Authority. Frmnote no., 354: 1-4. 12. Grewl, A.G., I.A. Hfiz, A.H. Chudhry, M.I. Khn nd M.I. Chudhry, 2000. Qulity estimtion during mrketing of kinnow nd feutrell s erly. Int. J. Agric. Biol., 2: 328-330. 13. Anwr, S.A., B. Ahmed, M. Srfrz, K.M. Hussin, Bhtti nd M. Sqi, 1999. Effect of picking time on physicl nd chemicl chrcteristics of sweet ornge. J Agric. Bio., 1: 59-61. 14. Sethi, A., 2003. Systemtic lortory experiments in orgnic chemistry. New ge interntionl first eds., pp: 930. 212
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