Comparative Nutritional Analysis of Zest and Pulp in Red and Yellow Grapefruit Varieties

Abstract

The global cultivation and considerable demand for citrus fruits has given them a prominent place among fruit crops. With them being known for their virtues, health benefits, and characteristic aroma and taste, grapefruits have been accepted as an important food in our diets. Indeed, they play a key role in providing the nutrients to support good health. In this context, we sought to identify the nutritional characteristics of two varieties of grapefruit (citrus paradisi), namely yellow and red. We therefore investigated the water, protein, fiber, total sugar, and fat contents in the zest and pulp of these two species based on international food standards. We also quantified the various saturated and unsaturated fatty acids through gas chromatography. Our results revealed an interesting richness in these grapefruit varieties in terms of factors like total sugar, proteins, and fat, particularly in the peel, as well as a high-water content and energy value. Several fatty acids were also identified, mainly palmitic, oleic, and linoleic acids, which are highly sought after for their therapeutic benefits. This nutrient density highlights the value of these fruits and demonstrates that promoting its consumption can help improve human health and quality of life. This assortment of nutrients found in our samples, as well as the abundance of phenolic compounds already noted in other research studies, highlight this fruit and show the importance of its various parts - peel and pulp - in improving quality of life and human mental and physical health.