Zitronat (kandierte Zitronenschale, Sukkade, roh?, bio?)

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Nährstofftabellen.

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Vergleiche mit anderen Lebensmitteln.

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"Among them, citrus essential oils (EOs) are important secondary metabolites; they are usually aromatic compounds found in oil glands present in the flowers, leaves, and fruit peels. However, most citrus EOs are extracted from fruit peels, viz., fruit rind, or flavedo (green part) and albedo (white part)."

"The commonly used EOs from citrus in aromatherapy (in the form of aroma-sticks) in clinical studies are lemon (Citrus limon (L.) Osbeck) [102], bergamot (Citrus bergamia) [103] and orange sweet (Citrus sinensis (L.) Osbeck) [104] along with EOs from other herbs, such as lavender (Lavandula angustifolia Mill.), frankincense (Boswellia carterii), and peppermint (Mentha piperita) [105,106]."

"EO-based aromatherapy involving EOs of lavender, lemon, and bergamot has been reported to prevent negative symptoms of depression, such as deficiency of neurogenesis, suppressed dendritic growth of immature neurons, and low serum BDNF levels in the brain hippocampus."

"Lemon EOs have been recorded to produce antidepressant effects in terms of accelerated turnover of dopamine in the brain hippocampal region establishing therapeutic effects of EOs in healing the patients from depression and related symptoms."

"Lemon EO has antioxidant properties, i.e., fighting free radicals which cause premature aging of the skin, and is therefore a popular ingredient in skincare products. The antibacterial property of lemon EOs is attributed to its components, viz., citric acid, limonene, and pinene. This makes it a suitable component in formulating cleansers, body washes, and soaps, as it helps in removing bacteria, and other microbes from pores of the skin of acne-prone oily skin. Furthermore, lemon EOs also possess astringent properties which are effective in closing the pores in the skin and preventing the blockages from being inflamed."

Narrativer Review in wissenschaftlichem Journal

DOI: 10.3390/antiox11122374

Study: weak evidence

"The lemon essential oil contains the following components: citric acid (53.57%), α-terpineol (14.69%), β-pinene (8.23%), α-pinene (1.84%), β-myrcene (1, 51%), α-terpinolene (4.33%), terpin-4-ol (3.38%), cymene (1.80%), bisabolen (1.43%), linalool (0.85%) and citral (1.08%) [11, 15]."

"Fifteen compounds were identified in the lemon (C. lemon L.) zest essential oil, 6 of them being above 1% and the rest – below 1%. Monoterpene hydrocarbons and aromatic compounds predominated. Monoterpene hydrocarbons were represented by β phellandrene (1.65%), β-pinene (1.50%), D-limonene (82.96%), γ-terpinene (9.91%), α-limonene diepoxide (1.23%) and the aromatic compound β-cymene (1.34%)."

Laboranalyse / Vergleich chemischer Profile ätherischer Öle

DOI: 10.1515/znc-2020-0126

Study: weak evidence

"Peels of citrus family fruits are a major source of phenolic acids. The amounts of free and bound phenolic acids was documented significantly higher in peels than in peeled fruits."

"Ferulic acid was quantified as a major phenolic acid and caffeic acid as minor in peels of citrus fruits (lemons, oranges and grapefruits) and their levels were significantly larger than those of peeled fruits."

"Lemon peel contained higher amounts of ferulic, sinapic, p-coumaric and caffeic acids (44.9, 42.1, 34.9 and 14.2 mg/100 g) than orange (39.2, 34.9, 27.9 and 9.5 mg/100 g) and grapefruit (32.3, 31.9, 13.1 and 5.6 mg/100 g) peels."

"These compounds are one of the major bioactive substances present in citrus fruits. ... Flavones-Oglycosides, flavones-C-glycosides, flavonols, and flavanones are the four main groups of flavonoids identified in lemon peel."

"Apart from phenolic compounds, CP is also rich in other types of antioxidants namely, essential oils which are mixtures of volatile compounds (such as aldehydes, esters, alcohols, acids and ketones)."

"Ethyl acetate fraction of lemon peel was reported to have flavonols, flavones-O-glycosides, and flavonones responsible for high antioxidant activity."

"Lemon peel extract helps in prevention and management of calcifications in the urinary system by inhibiting the formation of calcium oxalate stony concretions and provides protection to urinary tract from stone induced damage."

"The hexane extract of lemon peel possessed blood glucose lowering effect comparable to that of glimepiride and is effective in controlling diabetes. Lemon peel extract stimulated β-cell of islets of Langerhans to secrete insulin and decreased the blood glucose level."

Narrativer Review in wissenschaftlichem Journal

DOI: 10.1016/j.foodres.2020.109114

Study: weak evidence

"Neohesperidin, hesperidin and hesperetin are citrus flavonoids that have considerable anti-inflammatory and antioxidant potential. These flavanones also have a beneficial effect on mineralized tissues due to their anti-collagenolytic potential."

"Neohesperidin has great utility in the food industry and is widely used as a natural source for the synthesis of neohesperidin dihydrochalcone (NHDC), a low-calorie semisynthetic sweetener with intense sweetness [34,45]. The sweetening power of NHDC is approximately 1500 times greater than that of sucrose [52], and its caloric value does not exceed 0.002 kcal/g [53]."

Narrativer Review in wissenschaftlichem Journal

DOI: 10.3390/biom12050626

Study: weak evidence

"Citrus peel has untapped potential as a source of medicinal compounds because it contains carotenes, essential oils, pectin, and a range of polyphenolic compounds (3)."

"Flavonoids are likely to be key bioactive compounds in citrus peel, particularly in terms of their anticancer activity (15–17) as well as in the prevention of infectious and degenerative diseases (18–20)."

"This review has summarized a selection of the key preclinical and clinical studies that show an anticancer utility for citrus-derived flavonoids. This property is linked to the chemical structures of flavonoids, which can dramatically affect a range of molecular and cellular mechanisms for inhibiting cancer initiation and progression. Overall, citrus flavonoids act not only as free radical scavengers but also as modulators of several key molecular events implicated in cell survival and apoptosis. Flavonoids exhibit a remarkable spectrum of biological activities including anti-inflammatory, anticancer, antiproliferation, antiangiogenesis, antioxidant, cell cycle regulation, and antimetastasis effects."

Narrativer Review in wissenschaftlichem Journal

DOI: 10.1093/cdn/nzaa025

Study: weak evidence

"Citrus flavedo (the coloured outer layer of the peel) and albedo (a white soft middle layer part) contain higher amounts of hesperidin in comparison to hand-squeezed juice [4,9]."

"Hesperidin is a bioflavonoid occurring in high concentrations in citrus fruits. Its use has been associated with a great number of health benefits, including antioxidant, antibacterial, antimicrobial, anti-inflammatory and anticarcinogenic properties."

Narrativer Review in wissenschaftlichem Journal

DOI: 10.3390/nu14122387

Study: weak evidence

"It has also received great interest as a source of dietary fiber. Furthermore, pectin is proved to have diverse biological activities including lipid and cholesterol level lowering effects, serum glucose and insulin content lowering effects, gastric emptying delay, and anti-cancer activities. Pectin and pectic oligosaccharides have been shown to induce apoptosis in human colonic adenocarcinoma cells and to have anti-metastatic properties. Dietary pectin can bind metal ions, particularly lead ions, thus reducing their retention in the body and diminishing their toxic effects. On the other hand, pectin enhances intestinal solubility and absorption of ferric iron. Pectin with a low degree of esterification or having a large volume of linear oligogalacturonide segments shows significant mucoadhesion capacity in the gastrointestinal tract. In this way pectin forms a physical barrier protecting epithelium against opportunistic microbial invasion during stress."

Narrativer Review in wissenschaftlichem Journal

DOI: 10.5604/17322693.1102342

Study: weak evidence

"Excessive sugar consumption is increasingly considered a contributor to the emerging epidemics of obesity and associated cardiometabolic disease. Sugar is added to the diet in the form of sucrose or high-fructose corn syrup, both of which are comprised of nearly equal amounts of glucose and fructose. Unique aspects of fructose metabolism and properties of fructose-derived metabolites allow for fructose to serve as a physiological signal of normal dietary sugar consumption. However, when fructose is consumed in excess, these unique properties may contribute to the pathogenesis of cardiometabolic disease."

"The epidemiological correlations between different sugar exposures and outcomes including energy intake, weight gain, type 2 diabetes (T2D), dyslipidemia, insulin resistance, hypertension, hyperuricemia and dental caries tend to be less consistent for measurements of total sugars and more consistent for measures of free and added sugars."

"The pharmacological and physiological data continues to support recommendations to limit sugar consumption."

Narratives Review

DOI: 10.1016/j.cmet.2021.09.010

Study: weak evidence

"Overconsumption may result in too high energy intake which can result in a higher risk for obesity, cardiovascular disease, and diabetes mellitus. But also in a higher risk for caries, because as we eat and drink sugar, the bacteria in our dental plaque are also fed. The bacteria in plaque metabolize the fermentable sugars into organic acids which can dissolve tooth minerals and eventually create cavities."

"Sugar is the main cause of caries in humans. Many factors have a moderating effect on this relationship. Human, animal, in situ and laboratory experiments indicate that reducing the frequency of sugar intakes has a significant effect on caries development. Diets to diminish the cariogenic effect of sugar need to focus more on reducing the frequency than the amount of sugar intake. The WHO has recently issued a guideline to reduce added sugar to 5–10% of total energy intake. It is prudent to not only reduce the amount of sugar but even more so the frequency of sugar intake such that it is sustainable over a long period of time."

DOI: 10.1159/000455373

Book: weak evidence

"Nach dem Essen oder Trinken von säurehaltigen Lebensmitteln sollten die Zähne nicht kraftvoll geschrubbt werden, da sich sonst der Abrieb der oberen Zahnschichten verstärkt. Statt dessen empfiehlt es sich, den Mund mit Wasser oder Milch auszuspülen, um die Säure zu verdünnen und den Ersatz der herausgelösten Mineralien zu beschleunigen. Zitronensäure greift den Zahnschmelz an, egal, ob als natürlicher Bestandteil eines Lebensmittels oder als Zusatzstoff."

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Quelle der Zutat "Zitrone, roh (Limone, bio?)".

"Eine Zitrusfrüchte Allergie ist relativ selten und wird nicht nur durch Zitronen, Orangen und Mandarinen an sich ausgelöst, sondern kann auch durch Konservierungsstoffe ausgelöst werden. Bei den Zitrusfrüchten werden oft Konservierungsstoffe genutzt um diese länger haltbar zu machen. Gerade im Winter benötigen wir viel Vitamin-C welchen uns die Zitrusfrüchte liefern können, Allergiker müssen leider oft auf die gesunden und leckeren Früchte verzichten. In Deutschland leiden immer mehr Menschen unter den verschiedensten Allergien, die Allergie gegen Zitrusfrüchte wird zumeist durch den Verzehr von Orangen, Mandarinen und Zitronen ausgelöst und macht sich dann oft durch das Orale Allergiesyndrom bemerkbar."

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Lemon 0,64 CO₂eq/kg

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"Global average water footprint (m³ ton⁻¹ ): Total 642, Green 432, Blue 152, Grey 58"

Quelle von Zutat "Zitrone, roh (Limone, bio?)".

"Taking into account all the aspects investigated by this study (economic, energy, and of environmental impact), organic management systems were more sustainable than conventional ones both per hectare and per kg of final product, thanks to the use of environmentally friendly crop inputs (fertilizers, not use of synthetic products, etc.)"

DOI: 10.1016/j.jenvman.2013.06.007

"Wenn allerdings auch konventionell angebaute Zitronen als unbehandelt gekennzeichnet sind, bedeutet dies nach Warnung von Verbraucherschützern nur, dass sie nach der Ernte keinerlei Behandlungen erfuhren - vorher allerdings durchaus. So ist unbehandelt also nicht auch unbelastet, denn Messungen ergaben, dass immerhin noch bis zu 1 % aller chemischen Rückstände in den Presssaft gelangen - aus der Schale."

Book: weak evidence

"On the basis of genomic, phylogenetic and biogeographic analyses of 60 diverse citrus and related accessions, we propose that the centre of origin of citrus species was the southeast foothills of the Himalayas, in a region that includes the eastern area of Assam, northern Myanmar and western Yunnan. Our analyses suggest that the ancestral citrus species underwent a sudden speciation event during the late Miocene. This radiation coincided with a pronounced transition from wet monsoon conditions to a drier climate, as observed in nearby areas in many other plant and animal lineages. The Australian citrus species and Tachibana, a native Japanese mandarin, split later from mainland citrus during the early Pliocene and Pleistocene, respectively. By distinguishing between pure species, hybrids and admixtures, we could trace the genealogy and genetic origin of the major citrus commercial cultivars. Both the extensive relatedness network among mandarins and sweet orange, and the association of pummelo admixture with desirable fruit traits suggest a complex domestication process."

Genomische Grundlagenforschung

DOI: 10.1038/nature25447

"Thus, the origin of the lemon has been a source of conflicting opinions by both historians and taxonomists. Bonavia (1888) concluded that the lemon reached India relatively late, whereas Tolkowsky (1938) believed lemons are mentioned in early Sanskrit texts dated around 800 BC. Webber et al. (1967) suggested Southern China or possibly upper Burma as the native area of the lemon."

"Cytoplasmic data and analysis of the fit of different concrete parental models suggest that C. aurantium × C. medica are at the origin of C. limetta and C. limon accessions."

Molekulargenet. Originialstudie

DOI: 10.1093/aob/mcw005

Folgendes Anklicken: Crops Lemons and Limes - Production Quantity - 2022.

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"The native range of this species is W. Central Himalaya to Myanmar. It is a shrub or tree and grows primarily in the subtropical biome. It is has environmental uses and social uses, as animal food, a poison and a medicine and for food."

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"To make foods available throughout the year, humans have developed methods to prolong the storage life of products, that is, to preserve them." Devi

2.6.3 Solid Form > (d) Candy

DOI: 10.1007/978-81-322-2262-0_2

Book: strong evidence

"One of the main objectives of food processing is the preservation of perishable foods. ... Candying of fruits results in a decrease of water activity by osmotic dehydration, which slows down deteriorative reactions and increases fruits microbial stability, hence prolonging fruits shelf-life. Candying changes the textural and sensorial properties of the final products, as fruits and vegetables are enriched with the osmotic dehydration agent, traditionally a mixture of sucrose and glucose, this will impact not only its sensory properties, but also has an impact on its dietary value."

"Candied fruits produced with healthier ingredients for obtaining low glycemic index, low energy and/or dietary fiber enriched products were develop by substituting the traditionally used osmotic dehydration sugars sucrose and glucose by fructose, sorbitol, maltitol, fructooligosaccharides and galactooligosaccharides. Quality of candied fruits was evaluated chemically, rheologically and sensorially. For all fruits the final composition was dependent on the osmotic dehydration agent used and, in all cases, the final composition show that fruits can be impregnated successfully with the healthier ingredients."

"Each of the different osmotic dehydration agents significantly influenced the texture and sensorial profile of the candied fruits, but the changes were dependent on the fruits, with the texture and sensorial quality of some products being better and other poorer than the commercial candied fruits. For all fruits tested, the osmotic dehydration agent sorbitol imprinted peculiar characteristics. The chemical composition of the final products show that candied fruits obtained with these alternative osmotic dehydration agents are suitable healthier alternatives of the traditional candied fruits."

Experimentelle Laborstudie

DOI: 10.1111/jtxs.12177

Study: weak evidence

"In osmotic dehydration, a simultaneous flux of water and solutes from and into the material takes place. This method can be used as a pretreatment before air drying in order to reduce from 30% to 70% of the water content of the food. Osmotic dehydration preceding air drying decreases colour changes and increases flavour retention in dried fruits and vegetables."

Fig 1 - Flow diagram for osmotic dehydration process: Fresh Fruit, Washing, Slicing or Cubing, Osmotic Treatment (osmotic agent, temperature, recirculation, agitation), Dehydrated product, Washing or Further Processing (vacuum drying, air drying, freeze drying, freeze), Packaging, Storage.

"Osmotic dehydration is the phenomenon of removal of water from lower concentration of solute to higher concentration through semi permeable membrane results in the equilibrium condition in both sides of membrane (Tiwari 2005). Osmotic dehydration found wide application in the preservation of food-materials since it lowers the water activity of fruits and vegetables. Osmotic dehydration is preferred over other methods due to their color, aroma, nutritional constituents and flavor compound retention value. In osmotic dehydration the solutes used are generally sugar syrup with fruit slices or cubes and salt (sodium chloride) or brine with vegetables. This is multicomponent diffusion process. In this process water flow from fruits or vegetables to solution and along with water some components of fruits and vegetables such as minerals, vitamins, fruit acids etc. also move towards solution. The sugar and salt migrate towards the fruits and vegetables. The process of complete osmotic dehydration has been shown by flow diagram."

"Sugar is used to preserve fruits, either in syrup with fruit such as apple, pear, peach, apricot, plum or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger."

"After pre treatments the fruit pieces are pricked and boiled with sugar or other osmotic agent at a concentration of about 30 °B. The sugar is added periodically to maintain the concentration level usually 70 °B."

Narratives Review

DOI: 10.1007/s13197-012-0659-2

Study: weak evidence

"Their study, and another one conducted by Scora (1975), suggested that only three citrus types, citron (Citrus medica), mandarin (Citrus reticulata) and pummelo (Citrus grandis; now Citrus maxima) constituted valid species; the remainder are presumed to be introgressions of the basic biological species. However, many researchers include lime (Citrus aurantiifolia), Citrus micrantha and Citrus halmii in the list of 'true' citrus species along with the three listed above (Janick and Paull, 2008)."

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"It is evidenced from research that C. medica is one of the most ancestral species of the genus Citrus along with pomelo and mandarin. C. medica is one the true and biological species of the citrus family and outlines the segmental ancestory of 46 citrus accessions. The commercially important citrus species like lime, lemon, orange, grapefruit etc are actually the hybrids of C. medica,C. reticulata, and C. maxima."

Narratives Review

DOI: 10.1039/C7FO02035J

Study: weak evidence

"Citron (Citrus medica, L.) fruits, together with myrtle, willow and palm branches (known collectively as the Four Species), are held and waved as one of the rituals of the seven-day Jewish holiday Sukkot (Tabernacles; Leviticus 23:40), which occurs in the period between mid-September and mid-October."

"Specific varieties of citron that are grown for Jewish ritual are called “etrog” in Hebrew (plural “etrogim”) and have their origin in Jewish communities in Morocco, Italy, Yemen, and Greece, as well as pre-state Israel."

DOI: 10.1080/07929978.2016.1159409

"Die Zitronatzitrone ‚Buddhas Hand‘ ist wohl die aussergewöhnlichste Erscheinungsform der Citrus medica. Sie stammt aus Südostasien und wird vor allem für die Herstellung von Zitronat verwendet. Ihr Duft ist süss. Die Blütezeit ist ganzjährig. Die ca. 10 bis 20cm langen Früchte erinnern an Hände und Finger: daher auch die Bezeichnung ‚Buddhas Hand‘. Im Buddhismus wird sie in Tempeln als Opfergabe verwendet."

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"So wurden überall Ersatz gesucht. Aus grünen Tomaten entstand am Institut Rehbrücke ein Zitronat-Imitat, das als Kandinat T in den Handel wanderte."