FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (13): 280-286.doi: 10.7506/spkx1002-6630-201213060

• Reviews • Previous Articles     Next Articles

Research Advance in Physiological Function of Fruit Extract and Comprehensive Utilization of Pomelo Fruits

LIUShun-zhi,JIANGXue-bin,JIANGYue-ling,HUANGYong-ming,HUWei-rong   

  1. (1. School of Life Sciences, Guangzhou University, Guangzhou 510006, China; 2. Guangzhou Guanghui Biological Technology Co. Ltd., Guangzhou 510663, China)
  • Online:2012-07-15 Published:2012-07-27

Abstract: Pomelo, the largest of citrus fruits, has a very thick peel that is up to 40%-50% of fruit weight. This review summarizes the recent progress in the antioxidant activity and antimicrobial effect of pomelo peel extract, the extraction of essential oil, flavonoids, pectin, dietary fiber, polysaccharides, pigments and phenolic acids, the development of pomelo fruit products such as fruit juice, jam, shaddock cake, preserved fruits, tin cans, fruit vine, fruit vinegar and fresh-cut shaddock disc, and the utilization of fresh flowers, immature fruits and seeds of pomelo with the aim of providing references for in-depth development and exploitation of pomelo resources.

Key words: pomelo, fruit extract, physiological function, comprehensive utilization, review

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