title: Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices.
abstract: To contribute for setting reference guideline for commercial juice extracted from the Spanish lemon varieties, chemical composition of 92 direct and 92 reconstituted samples were investigated. In direct lemon juice, titratable acidity was 52.4 g/L, being the citric acid the main component. Glucose, fructose and sucrose concentrations were 7.9, 7.3 and 4.5 g/L, respectively. Predominant mineral was potassium (1264.2mg/L), followed by phosphorous (306 mg/L), calcium (112 mg/L) and magnesium (92.6 mg/L). Hesperidin ranged from 257 to 484.8 mg/L, while water soluble pectins varied between 164.8 and 550 mg/L. Similar values were obtained in reconstituted lemon juice. There are different parameters that did not reach or exceeded the limits proposed by the European Association of the Industry of Juices and Nectars. These levels should be taken into account to modify the present reference guideline and that Spanish lemon juices are not discarded for to have lower or bigger values.
authors.affiliation: IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH) - Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: José
authors.initials: J
authors.lastname: Lorente
authors.affiliation: IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH) - Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Salud
authors.initials: S
authors.lastname: Vegara
authors.affiliation: IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH) - Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Nuria
authors.initials: N
authors.lastname: Martí
authors.affiliation: Departament de Tecnologia d'Aliments UPV-XaRTA, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
authors.forename: Albert
authors.initials: A
authors.lastname: Ibarz
authors.affiliation: Laboratorios ECOSUR S.A., Calle Castillo de Aledo s/n, Polígono Industrial Base 2000 - San Martín, 30564 Lorquí, Murcia, Spain.
authors.forename: Luís
authors.initials: L
authors.lastname: Coll
authors.affiliation: Laboratorios ECOSUR S.A., Calle Castillo de Aledo s/n, Polígono Industrial Base 2000 - San Martín, 30564 Lorquí, Murcia, Spain.
authors.forename: Julio
authors.initials: J
authors.lastname: Hernández
authors.affiliation: IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH) - Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain. Electronic address: m.valero@umh.es.
authors.forename: Manuel
authors.initials: M
authors.lastname: Valero
authors.affiliation: IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH) - Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Domingo
authors.initials: D
authors.lastname: Saura
mesh_terms: D001628:Beverages / Q000032:analysis*; D002957:Citrus / Q000737:chemistry*; D005503:Food Additives / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D013030:Spain
chemical_list: D005503:Food Additives
keywords: Chemical composition; Hesperidin content; Lemon juice; Organic acids; Reference guideline; Sugar profile