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Health benefit of lipid composition of orange (Citrus sinensis) fruit pulp at different maturation stages

  • Stella Chintua Ortutu EMAIL logo , Matthew Olaleke Aremu , Grace Otobo and Ugomma Chibuzo Onyeije
Published/Copyright: March 29, 2024
Pure and Applied Chemistry
From the journal Pure and Applied Chemistry Volume 96 Issue 5

Abstract

The Sustainable Development Goal (SDG) 3, which was adopted by all United Nations member states in 2015, is ‘Good Health and Wellbeing’. To contribute in the actualization of this goal, the lipid composition of unripe (UR), about to ripe (AR), and ripe (RP) Citrus sinensis fruit pulps were evaluated using standard analytical techniques. The result showed that the same fatty acids and phospholipids were found in all the fruit pulps examined. The most abundant fatty acid in the fruit pulps was palmitoleic acid with concentration (%) of 26.48, 27.82 and 27.14 for UR, AR, and RP samples respectively. This was followed by oleic acid (25.36 %, 29.13 %, 28.66 %), palmitic acid (25.98 %, 20.14 %, 21.66 %), linoleic acid (12.30 %, 11.18 %, 11.33 %), linolenic acid (7.52 %, 8.71 %, 8.19 %), and stearic acid (1.95 %, 2.73 %, 2.72 %) for UR, AR, and RP fruit pulps respectively. The samples contain healthy saturated and unsaturated fatty acid with the concentration of unsaturated fatty acid (71.75 %, 76.92 %, 75.40 %) being prominent in UR, AR, and RP samples respectively. The most prominent phospholipids (mg/100 g) in the fruit pulps was phosphatidylethanolamine with concentrations of 5.86, 6.47, and 6.03 for AR, UR, and RP samples respectively. This was followed by phosphatidylcholine (4.02 mg/100 g, 4.52 mg/100 g, 4.22 mg/100 g), phosphatic acid (3.59 mg/100 g, 4.02 mg/100 g, 3.89 mg/100 g), diphosphatidylglycerol (3.38 mg/100 g, 3.79 mg/100 g, 3.59 mg/100 g), phosphatidylinositol (1.92 mg/100 g, 2.24 mg/100 g, 2.21 mg/100 g), phosphatidylserine (1.86 mg/100 g, 2.08 mg/100 g, 1.91 mg/100 g) and phosphatidylglycerol (1.07 mg/100 g, 1.21 mg/100 g, 1.18 mg/100 g) for UR, AR and RP fruit pulps respectively. The result revealed that Citrus sinensis is a healthy low fat food at every maturation stage and that the fatty acid and phospholipid composition increased as the fruit pulp ripened.

Keywords: Citrus sinensis; fatty acids; fruit pulps; maturation stages; phospholipids; VCCA-2023
Corresponding author: Stella Chintua Ortutu, Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, Nigeria, e-mail:
Article note: A collection of invited papers based on presentations at the Virtual Conference on Chemistry and its Applications 2023 (VCCA-2023).

  1. Research ethics: Not applicable.

  2. Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.

  3. Competing interests: The authors state no conflict of interest.

  4. Research funding: None declared.

  5. Data availability: Not applicable.

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Published Online: 2024-03-29
Published in Print: 2024-05-27

© 2024 IUPAC & De Gruyter

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https://doi.org/10.1515/pac-2023-1101
Keywords for this article
Citrus sinensis; fatty acids; fruit pulps; maturation stages; phospholipids; VCCA-2023

Articles in the same Issue

  1. Frontmatter
  2. In this issue
  3. Special topic papers
  4. Ozone-initiated degradation of 1,2-dichlorobenzene over ceria-supported manganese, nickel, vanadium and iron catalysts
  5. The effect of chemical modification using citraconic anhydride on the stability of α-amylase from Aspergillus fumigatus
  6. Decarbonizing our environment via the promotion of biomass methanation in developing nations: a waste management tool
  7. Maximising the consistency of the presentation of the molecular level with its quantum mechanical description: challenges and opportunities
  8. The amide group and its preparation methods by acid-amine coupling reactions: an overview
  9. Surface tension measurement of FAP-based ionic liquid pendant drops in a high vacuum/gas cell
  10. Investigating the bioactive compounds from Capsicum annum as a probable alternative therapy for prostate cancer treatment: a structure-based drug design approach
  11. Crucial role of the internalisation of the distinction between dependent and independent variables for clearer chemistry understanding
  12. 3-(4-methoxyphenyl) acrylic acid halts redox imbalance and modulate purinergic enzyme activity in iron-induced testicular injury
  13. Computational study on reactivity, aromaticity, and absorption spectra of chrysene: effect of BN doping and substituents
  14. Health benefit of lipid composition of orange (Citrus sinensis) fruit pulp at different maturation stages
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