Nutritional Value Evaluation And Dietary Risk Assessment Of Citrus Juice

Citrus is currently the number one fruit in the world,and citrus juice is currently the most consumed fresh juice in the world because of its unique flavor and rich nutrition.Citrus juice accounts for more than 60% of the global trade volume of fresh juice.Citrus juice is rich in a variety of nutrients such as mineral elements,amino acids,vitamins and sugars,and has high nutritional value.There have been a lot of studies on the nutritional value of citrus juice.There is a growing awareness of the types and contents of nutrients and bioactive substances in citrus juice.However,the current research on the nutritional value of citrus juice is mostly focused on the citrus types with better juice yield,such as sweet orange and mixed citrus,while less research on other common types of citrus juice.There is no comprehensive comparison of ingredients and content.Secondly,the existing researches are not comprehensive enough to evaluate the nutritional value of different types of citrus juice,and do not combine the content of various nutrients with the needs of the human body.At present,the domestic understanding and research on the health care function of fresh citrus juice is not comprehensive and in-depth,and there is a lack of comparison of the differences in the health care function of different common types of citrus juice.In this study,the contents of 19 nutrients,(water,mineral elements,free amino acids,sugars and vitamins)total phenols and total flavonoids in 23 varieties of citrus juice from 5categories(orange,tangerine,tangerine,and pomelo,lemon)were analyzed.,antioxidant capacity and GI value detection;then combined with the dietary nutrient reference intake(RNI),the "three degrees" nutritional evaluation method was used to evaluate the nutritional health value and dietary nutrition of citrus juice;and the daily free sugar of ordinary people was evaluated.The intake of citrus juice is the reference standard,and the dietary risk assessment of the amount of free sugar ingested by Chinese residents from citrus juice aims to more reasonably evaluate the nutrition and health care quality of different citrus juices,so as to provide scientific purchasing and dietary choices for consumers.Balance provides reference.The main findings of this paper are as follows:1.This study analyzed the test results of 19 nutrients in 5 types of citrus juices,and found that there was no significant difference in the moisture content of different types of citrus juices,which remained at 85%～94%;seven minerals in different types of citrus juices There are significant differences in the content of elements.The highest content in lemon juice is potassium,calcium,zinc and copper,the highest content in orange juice is iron and manganese,and the highest content in grapefruit juice is sodium.In addition to sodium and iron,the content of other mineral elements in citrus juice is low.The content of potassium,calcium,zinc,manganese and copper in citrus juice is the lowest among all juices,and the sodium in orange juice Elements are in the lowest content;in the detection of essential amino acids in different types of citrus juices,it is found that the absolute content of grapefruit juice is the highest(121.99mg/100ml),the absolute content of lemon juice is the lowest(47.44 mg/100ml),and the essential amino acids in lemon juice are the lowest.The relative content of vitamin C was the highest(0.17),and the relative content of essential amino acids in orange juice was the lowest(0.09).The test results of vitamin C found that the highest value was detected in grapefruit juice(31.84 mg/100ml),and in orange juice The lowest value(12.2 mg/100ml)was detected in the middle test;the same three free sugar contents(sucrose,glucose,fructose)were detected,the highest content of sucrose was orange juice(6.02g/100ml),and the highest content of glucose and fructose are orange juice,1.34 g/100 ml and 2.05 g/100 respectively.Finally,by comparing with the current research,it is found that citrus juice is similar to sports drinks in terms of nutrient composition and content,and its self-generated antioxidant capacity and low GI value are beneficial to the improvement of sports training.Therefore,Citrus juice is the better "natural sports drink",and among the five types of juice,grapefruit juice is more suitable.2.The test results of active substances contained in different types of citrus juice showed that orange juice had the highest total phenolic content(525 mg GAE/100ml),orange juice had the lowest total phenolic content(397 mg GAE/100ml),and lemon juice had the highest total flavonoid content.(113 mg RT/100ml),grapefruit juice had the lowest total flavonoid content(42 mg RT/100ml).The antioxidant capacity of fruit juice was detected by three methods: DPPH,FRAP and ABTS.Orange juice showed the highest ABTS free radical scavenging ability,and lemon juice showed the highest DPPH scavenging ability and FARP iron ion reducing ability.Overall,lemon juice had the strongest comprehensive antioxidant capacity,while orange juice had the weakest antioxidant capacity.The in vitro GI value detection of different types of citrus juices showed that all four types of juice belonged to the low GI value range,which was consistent with the literature,but the GI values of orange juice and grapefruit juice were lower.3.Using the "three degrees" method,on the one hand,a comprehensive evaluation of the nutritional value of five types of citrus juices was carried out.Through calculation,the diversity of different types of juices was consistent,the pomelo juice had the highest matching degree(0.16),and the mixed citrus juice had the highest matching degree(0.16).The balance is the best(0.56).In general,grapefruit juice has the highest nutritional value among the five types of fruit juice,and can best meet the daily nutritional needs of the human body.On the other hand,a dietary risk assessment was conducted on the intake of free sugars in fruit juice,and the results showed that the daily intake of 400 ml of fruit juice in the general population,regardless of the type of fruit juice,has no potential dietary risk,but People with diabetes and pregnant women are at risk for consuming even small amounts of free sugars from citrus juice.