Micronutrients of Citrus fruits : composition, bioavailability and metabolism benefits. Marie Josèphe Amiot-Carlin UMR INRA 1260/ Université de la Méditerranée Campus Santé la Timone Marseille, France Citrus and Health" meeting, Valencia, 2010 March 8-10
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Micronutrients of!Citrus fruits :composition, bioavailability and
!metabolism benefits.
Marie Josèphe Amiot-CarlinUMR INRA 1260/ Université de la Méditerranée
Campus Santé la TimoneMarseille, France
Citrus and Health" meeting, Valencia,
2010 March 8-10
Low energyLow energy
Minerals
Organicacids
Antioxidants
Vitamins
Phytosterols,carotenoids,
polyphenols,
sulfur compounds…
Sugars
terpenes
Fibres
Fruit and vegetables : a complex assemblywith low energy and a large diversity of
phytochemicals
Composition in micronutrients and changes
Bioavailability of micronutrients?
Bioactivities and metabolic consequences
Further research
Micronutrients : substances that are essential in tinyamounts for the proper growth and metabolism of a livingorganism. They must be obtained in general from outsidesources.
!Deficiency diseases
!Increased needs for specific populations
Vitamins, Minerals and Trace elements
Recommended dietary allowances
Citrus fruits are rich in Vitamin C, in calcium and in fibers
Graphic build on the data food questionnaires of a representative French sub-population of536 men & 665 women - 18 à 75 year-old (INCA study -Afssa- coordinator: J.L Volatier)
Increase of fruit and vegetables intake contributesto reach RDA (fibres and micronutrients)
!"cryptoxanthinHO
Retinolor retinol ester for OH =FFA
O
O
OHOH
CH2OH
HOCH
Vitamin C
Vitamins A and C
CH3(CH2)12COO
!"cryptoxanthin esters
20-25 %Lemon (Meyer)
93-96 %Mandarin (Hansen)
82-88 %Orange (Shamouti)
BCX-Esters
Place of Citrus in food profiling
Nicole
Darmon
Some micronutrients are non-essentialUsually called phytochemicalsFlavonoids, Carotenoids, Terpenoids…
No recommended dietary allowances
!None deficiency
!Low biological effect
!Chronic age-related conditions
Changes in micronutrient level from plant to human?Changes in micronutrient level from plant to human?
Genetic selection /production practicesF
ood m
atri
x /
other
mea
l co
mpo
nent
s
Processing/culinary practices
Individ
ual characteristics
Plant content
Bioavailable content
IngestionIngestion
AbsorptionAbsorption
Factors influencing micronutrient contents in plants
*****Maturitystage
**(increase when less N)
**(increase when less N)Fertilization
*****Light
***total polyphenols9-337 mg/100 gHesperetin9-41 mg/100 g
***40-80 mg/100 g
***B-cryptoxanthinorange116-168 mg/100 gMandarin560 mg/100 g
Variety
FlavonoidsVitamin CCarotenoids
Amiot-Carlin MJ 2003 Quality of plant-derived products. Forum Nutr 56:318-321
Data axis 1 and axis 2 (97% )
Salustiana
HamlinMaltaise
Shamouti
Sanguinelli
Valencia
Pera
Mandarin
Clementine
-2
-1,5
-1
-0,5
0
0,5
1
1,5
2
2,5
-6 -4 -2 0 2 4
-- axis 1 (75% ) -->
-- a
xis
2 (
21
% )
-->
Correlation : axis 1 and axis 2
(97%)
Zeaxanthin
Lutein
Violaxanthin
-1
-0,8
-0,6
-0,4
-0,2
0
0,2
0,4
0,6
0,8
1
-1 -0,5 0 0,5 1
-- axis 1 (75% ) -->
ax
is2
(2
1%
) -
-> !-carotene
!-cryptoxanthin
C. DHUIQUE-MAYER,!C. CARIS-VEYRAT, P. OLLITRAULT, F. CURK & M. J. AMIOT
Journal of Agricultural and Food Chemistry, 2005
Varietal caracterisation of Citrus fruits in relationwith antioxidant micronutriment content
Cirad/Inra
1000 retinol equivalent (RE)/L
750 mg/L hesperidin
Vitamin C
FlavonoidsExcept
anthocyanins
Carotenoids
AlkaliAcidsOxidativeagents
LightT°Vitamins
Very sensitive sensitive
Factors affecting micronutrients during processing