The essential oils extracted from the peels of two Tuscany Citrus of the Massa province\nhave been characterised. Moreover, the flavedo of these species has been used in the production\nof two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are\ncryomacerated and then pressed with the olives. The presence of functional compounds, such\nas carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the\npotential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence\nof tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional\nvalue to the two COOs, being these phenolic compounds recognized as good possible therapeutic\ncandidates for the inhibition of neurodegenerative diseases as the Parkinsonâ??s disease. In this\nperspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste\nnature in an innovative resource.
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