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D. C. Abeysinghe, X. Li, C. Sun, W. Zhang, C. Zhou and K. Chen, “Bioactive Compounds and Antioxidant Capacities in Different Edible Tissues of Citrus Fruit of Four Species,” Food Chemistry, Vol. 104, No. 4, 2007, pp. 1338-1344. doi:10.1016/j.foodchem.2007.01.047

has been cited by the following article:

• TITLE: Preliminary Study on Bioactive Compounds of Citrus × myrtifolia Rafinesque (Chinotto) to Its Potential Application in Food Industry

  AUTHORS: Monica Scordino, Leonardo Sabatino, Adalgisa Belligno, Giacomo Gagliano

  KEYWORDS: Ascorbic Acid, Antioxidants, Chinotto, Citrus, Flavonoids, ORAC

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.7, September 20, 2011

  ABSTRACT: The present study investigated for the first time some physical quality attributes of unripe Citrus x myrtifolia Rafinesque which is the ingredient of the popular soft drink Chinotto. Samples for analysis were processed to better reproduce the crude materials used for industrial chinotto extract, discarding part of the juice. Fruit bioactive compounds such as ascorbic acid, carotenoids, chlorophylls, flavonoids and antioxidant capacity were estimated. An important nutritional aspect arose from the data presented was the high concentration of flavonoids (780 mg/100 g FW) and vitamin C (42 mg/100 g FW). A good antioxidant capacity (5872 µM Trolox equivalents/100 g FW) was estimated by oxygen radical absorbing capacity (ORAC). This matrix could be considered as a good nutraceutical source, giving new opportunity to citrus industry.