{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T22:11:29Z","timestamp":1789423889623,"version":"build-2803163510"},"reference-count":57,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2024,8,16]],"date-time":"2024-08-16T00:00:00Z","timestamp":1723766400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Research Foundation (Sasol Foundation)","award":["PMDS22060619395"],"award-info":[{"award-number":["PMDS22060619395"]}]},{"name":"National Research Foundation (Sasol Foundation)","award":["SRUG22052715195"],"award-info":[{"award-number":["SRUG22052715195"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Pectin is a natural polymer that is found in the cell walls of higher plants. This study presents a comprehensive analysis of pectin extracted from lemon in two different geographic regions (Peddie and Fort Beaufort) in two consecutive years (2023 and 2024) named PP 2023, PP 2024, FBP 2023, and FBP 2024. The dried lemon peels were ground into a powder, sifted to obtain particles of 500 \u03bcm, and then subjected to pectin extraction using a conventional method involving mixing lemon peel powder with distilled water, adjusting the pH level to 2.0 with HCl, heating the mixture at 70 \u00b0C for 45 min, filtering the acidic extract, and precipitating pectin with ethanol. The yield of these pectin samples was statistically significant, as FBP 2024 had a maximum yield of 12.2 \u00b1 0.02%, PP 2024 had a maximum yield of 13.0 \u00b1 0.02%, FBP 2023 had a maximum yield of 12.2 \u00b1 0.03%, and PP 2023 had a maximum yield of 13.1 \u00b1 0.03%, The variation in yield could be due to the differences in the growing conditions, such as the climate and soil, which could have affected the pectin content in the lemons. The physicochemical characterization of all samples proved that our pectin samples could be used in the pharmaceutical and food industries, with anhydrouronic acid content which was greater than 65%, as suggested by the FAO. The scanning electron microscope analysis of all extracted pectin was rough and jagged, while the commercial pectin displayed a smooth surface morphology with a consistent size. FTIR confirmed the functional groups which were present in our samples. Thermogravimetric analysis was employed to investigate the thermal behavior of the extracted pectin in comparison with commercial pectin. It was found that the extracted pectin had three-step degradation while the commercial pectin had four-step degradation. Additionally, pectin samples have been shown to have antioxidants, as the IC50 of PP 2024, PP 2023, FBP 2023, FBP 2024, and Commercial P was 1062.5 \u00b1 20.0, 1201.3 \u00b1 22.0, 1304.6 \u00b1 19.0, 1382.6 \u00b1 29.9, and 1019.4 \u00b1 17.1 mg\/L, respectively. These findings indicate that lemon pectin has promising characteristics as a biopolymer for use in biomedical applications.<\/jats:p>","DOI":"10.3390\/molecules29163878","type":"journal-article","created":{"date-parts":[[2024,8,16]],"date-time":"2024-08-16T06:23:20Z","timestamp":1723789400000},"page":"3878","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":45,"title":["Extraction, Characterization, and Antioxidant Activity of Pectin from Lemon Peels"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0698-2570","authenticated-orcid":false,"given":"Anathi","family":"Dambuza","sequence":"first","affiliation":[{"name":"Department of Chemistry, Faculty of Science and Agriculture, University of Fort Hare, P\/Bag X1314, Alice 5700, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2021-5442","authenticated-orcid":false,"given":"Pamela","family":"Rungqu","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Science and Agriculture, University of Fort Hare, P\/Bag X1314, Alice 5700, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8765-7766","authenticated-orcid":false,"given":"Adebola Omowunmi","family":"Oyedeji","sequence":"additional","affiliation":[{"name":"Department of Chemical and Physical Sciences, Faculty of Natural Sciences, Walter Sisulu University, P\/Bag X1, Mthatha 5117, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3314-5391","authenticated-orcid":false,"given":"Gugulethu M.","family":"Miya","sequence":"additional","affiliation":[{"name":"Department of Chemical and Physical Sciences, Faculty of Natural Sciences, Walter Sisulu University, P\/Bag X1, Mthatha 5117, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4825-1063","authenticated-orcid":false,"given":"Simon K.","family":"Kuria","sequence":"additional","affiliation":[{"name":"Department of Biological and Environmental Sciences, Walter Sisulu University, P\/Bag X1, Mthatha 5117, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9078-7748","authenticated-orcid":false,"given":"Sunday Yiseyon","family":"Hosu","sequence":"additional","affiliation":[{"name":"Department of Business Management and Economics, Faculty of  Economics and Financial Sciences, Walter Sisulu University, P\/Bag X1, Mthatha 5117, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1240-3718","authenticated-orcid":false,"given":"Opeoluwa Oyehan","family":"Oyedeji","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Science and Agriculture, University of Fort Hare, P\/Bag X1314, Alice 5700, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1080\/0972060X.2020.1757514","article-title":"Chemical Composition of Citrus limon L. Burmf Peel Essential Oil from North East India","volume":"23","author":"Paw","year":"2020","journal-title":"J. Essent. Oil-Bear. Plants"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Spreen, T.H., Gao, Z., Fernandes, W., and Zansler, M.L. (2020). Global economics and marketing of citrus products. The Genus Citrus, Woodhead Publishing.","DOI":"10.1016\/B978-0-12-812163-4.00023-1"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1016\/j.tifs.2021.03.018","article-title":"Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy","volume":"111","author":"Panwar","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.tifs.2023.05.012","article-title":"Trends in valorization of citrus by-products from the net-zero perspective: Green processing innovation combined with applications in emission reduction","volume":"137","author":"Xu","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1080\/87559129.2019.1695834","article-title":"Recent Trends on the Valorization Strategies for the Management of Citrus By-products","volume":"Volume 37","author":"Panwar","year":"2021","journal-title":"Food Reviews International"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.micpath.2018.08.034","article-title":"Role of secondary metabolites in plant defense against pathogens","volume":"124","author":"Zaynab","year":"2018","journal-title":"Microb. Pathog."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.fbio.2017.11.001","article-title":"Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts","volume":"21","author":"Papoutsis","year":"2018","journal-title":"Food Biosci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"2515690X211043741","DOI":"10.1177\/2515690X211043741","article-title":"Phytochemical and Therapeutic Potential of Citrus grandis (L.) Osbeck: A Review","volume":"26","author":"Anmol","year":"2021","journal-title":"J. Evid.-Based Integr. Med."},{"key":"ref_9","first-page":"8473","article-title":"Citrus fruit as a potential source of phytochemical, antioxidant and pharmacological ingredients","volume":"1","author":"Gupta","year":"2021","journal-title":"J. Sci. Healthc. Explor. JSHE"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"106824","DOI":"10.1016\/j.foodhyd.2021.106824","article-title":"Pectins from alternative sources and uses beyond sweets and jellies: An overview","volume":"118","author":"Reichembach","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"117711","DOI":"10.1016\/j.carbpol.2021.117711","article-title":"Composition and structural characterization of pectin in micropropagated and conventional plants of Premma puberula Pamp","volume":"260","author":"Yang","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"103225","DOI":"10.1016\/j.mtcomm.2022.103225","article-title":"Effects of enzymatic treatment on the physicochemical properties and antioxidant activity of hawthorn pectin","volume":"30","author":"Zhang","year":"2022","journal-title":"Mater. Today Commun."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1080\/87559129.2020.1733008","article-title":"Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review","volume":"Volume 38","author":"Ramasawmy","year":"2022","journal-title":"Food Reviews International"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1514","DOI":"10.1557\/jmr.2020.108","article-title":"Synthesis and characterization of citrus-derived pectin nanoparticles based on their degree of esterification","volume":"35","author":"Jacob","year":"2020","journal-title":"J. Mater. Res."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.tifs.2021.01.077","article-title":"Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties","volume":"110","author":"Cui","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"109851","DOI":"10.1016\/j.foodres.2020.109851","article-title":"Role of pectin in the current trends towards low-glycaemic food consumption","volume":"140","author":"Montilla","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Spinei, M., and Oroian, M. (2022). The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace. Polymers, 14.","DOI":"10.3390\/polym14071378"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"106475","DOI":"10.1016\/j.foodhyd.2020.106475","article-title":"Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating","volume":"113","author":"Webb","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1710","DOI":"10.1007\/s11694-022-01305-5","article-title":"Multi-objective optimization of pectin extraction from orange peel via response surface methodology: Yield and degree of esterification","volume":"16","author":"Duwee","year":"2022","journal-title":"J. Food Meas. Charact."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"116863","DOI":"10.1016\/j.carbpol.2020.116863","article-title":"Low methyl-esterified pectin protects pancreatic \u03b2-cells against diabetes-induced oxidative and inflammatory stress via galectin-3","volume":"249","author":"Hu","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1038\/ejcn.2011.208","article-title":"Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women","volume":"66","author":"Brouns","year":"2012","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Agarkova, E.Y., Kruchinin, A.G., Glazunova, O.A., and Fedorova, T.V. (2019). Whey protein hydrolysate and pumpkin pectin as nutraceutical and prebiotic components in a functional mousse with antihypertensive and bifidogenic properties. Nutrients, 11.","DOI":"10.3390\/nu11122930"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"700","DOI":"10.3746\/jkfn.2003.32.5.700","article-title":"The Effect of Pear Pectin on Blood Pressure, Plasma Renin ANP and Cardiac Hypertrophy in Hypertensive Rat Induced by 2K1C","volume":"32","author":"Na","year":"2003","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.foodhyd.2014.01.002","article-title":"Pectin as a bioactive polysaccharide\u2014Extracting tailored function from less","volume":"42","author":"Wicker","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"794","DOI":"10.1016\/j.ijbiomac.2016.06.011","article-title":"Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid","volume":"91","author":"Wang","year":"2016","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Houron, C., Ciocan, D., Trainel, N., Mercier-Nom\u00e9, F., Hugot, C., Spatz, M., Perlemuter, G., and Cassard, A.-M. (2021). Gut Microbiota Reshaped by Pectin Treatment Improves Liver Steatosis in Obese Mice. Nutrients, 13.","DOI":"10.3390\/nu13113725"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.etap.2014.04.029","article-title":"Therapeutic effect of pectin on octylphenol induced kidney dysfunction, oxidative stress and apoptosis in rats","volume":"38","author":"Koriem","year":"2014","journal-title":"Environ. Toxicol. Pharmacol."},{"key":"ref_28","first-page":"1","article-title":"Dual-objective optimization of ultrasound-assisted organic acid extraction of pectin from umbu (Spondias tuberosa L.): A promising Brazilian native fruit from Caatinga biome","volume":"14","author":"Batista","year":"2024","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"6101","DOI":"10.1007\/s11694-024-02632-5","article-title":"The versatility of pectin: A comprehensive review unveiling its recovery techniques and applications in innovative food products","volume":"18","author":"Yusof","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"13200","DOI":"10.1021\/acs.jafc.2c03143","article-title":"Supplementation with the Prebiotic High-Esterified Pectin Improves Blood Pressure and Cardiovascular Risk Biomarker Profile, Counteracting Metabolic Malprogramming","volume":"70","author":"Palou","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","first-page":"1925","article-title":"Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly","volume":"3","author":"Devi","year":"2014","journal-title":"Int. J. Eng. Res. Technol."},{"key":"ref_32","unstructured":"Williams, P.A., and Phillips, G.O. (2000). Extraction and characterisation of pectin from pomelo fruit peels. Gums and Stabilisers for the Food Industry 10, Woodhead Publishing."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Wongkaew, M., Sommano, S.R., Tangpao, T., Rachtanapun, P., and Jantanasakulwong, K. (2020). Mango peel pectin by microwave-assisted extraction and its use as fat replacement in dried chinese sausage. Foods, 9.","DOI":"10.3390\/foods9040450"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"584","DOI":"10.1016\/j.carbpol.2009.09.018","article-title":"Comparing biosorbent ability of modified citrus and durian rind pectin","volume":"79","author":"Wai","year":"2010","journal-title":"Carbohydr. Polym."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"125056","DOI":"10.1016\/j.cej.2020.125056","article-title":"Development of a continuous-flow system for microwave-assisted extraction of pectin-derived oligosaccharides from food waste","volume":"395","author":"Arrutia","year":"2020","journal-title":"Chem. Eng. J."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Baraiya, K., Yadav, V.K., Choudhary, N., Ali, D., Raiyani, D., Chowdhary, V.A., Alooparampil, S., Pandya, R.V., Sahoo, D.K., and Patel, A. (2023). A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits. Gels, 9.","DOI":"10.3390\/gels9110908"},{"key":"ref_37","first-page":"30","article-title":"Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening","volume":"2","author":"Azad","year":"2014","journal-title":"J. Food Nutr. Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1007\/s42853-021-00084-z","article-title":"Extraction and Characterization of Pectin from Citrus sinensis Peel","volume":"46","author":"Kamal","year":"2021","journal-title":"J. Biosyst. Eng."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.fbp.2020.09.008","article-title":"Isolation of pectin from kinnow peels and its characterization","volume":"124","author":"Ghoshal","year":"2020","journal-title":"Food Bioprod. Process."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1222","DOI":"10.1002\/fsn3.2754","article-title":"Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology","volume":"10","author":"Mada","year":"2022","journal-title":"Food Sci. Nutr."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"229","DOI":"10.3329\/bjsir.v52i3.34159","article-title":"Pectin from ripe peels of mango cultivars","volume":"52","author":"Nahar","year":"2017","journal-title":"Bangladesh J. Sci. Ind. Res"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Konrade, D., Gaidukovs, S., Vilaplana, F., and Sivan, P. (2023). Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties. Foods, 12.","DOI":"10.3390\/foods12081615"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"117935","DOI":"10.1016\/j.carbpol.2021.117935","article-title":"Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides","volume":"262","author":"Liu","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.foodhyd.2016.01.029","article-title":"Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels","volume":"57","author":"Zhuang","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfoodeng.2013.07.011","article-title":"Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation","volume":"120","author":"Chen","year":"2014","journal-title":"J. Food Eng."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Akinalan Balik, B., Argin, S., Lagaron, J.M., and Torres-Giner, S. (2019). Preparation and Characterization of Electrospun Pectin-Based Films and Their Application in Sustainable Aroma Barrier Multilayer Packaging. Appl. Sci., 9.","DOI":"10.3390\/app9235136"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Thakur, M. (2024). Pectin\u2014Structure, Specification, Production, Applications and various Emerging Sources: A Review. Sustainable Food Systems (Volume II): SFS: Novel Sustainable Green Technologies, Circular Strategies, Food Safety & Diversity, Springer Nature.","DOI":"10.1007\/978-3-031-46046-3"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.jaap.2015.02.012","article-title":"Non-isothermal pyrolysis of pectin: A thermochemical and kinetic approach","volume":"112","author":"Aburto","year":"2015","journal-title":"J. Anal. Appl. Pyrolysis"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"105921","DOI":"10.1016\/j.foodhyd.2020.105921","article-title":"Extraction of pectin from agroindustrial residue with an ecofriendly solvent: Use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification","volume":"107","author":"Santos","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_50","unstructured":"Preedy, V.R., and Watson, R.R. (2018). Chapter 20\u2014Assessment of Antioxidant Potential of Dietary Components. HIV\/AIDS, Academic Press."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Gulcin, \u0130., and Alwasel, S.H. (2023). DPPH Radical Scavenging Assay. Processes, 11.","DOI":"10.3390\/pr11082248"},{"key":"ref_52","first-page":"223","article-title":"Isolation, characterization and modification of citrus pectins","volume":"2012","author":"Ognyanov","year":"2014","journal-title":"J. BioSci. Biotech."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1016\/j.foodchem.2018.11.067","article-title":"Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method","volume":"278","author":"Rodsamran","year":"2019","journal-title":"Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1007\/s40003-019-00419-5","article-title":"Characterization of Pectin Extracted from Orange Peel Powder using Microwave-Assisted and Acid Extraction Methods","volume":"9","author":"Kute","year":"2020","journal-title":"Agric. Res."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"623","DOI":"10.1007\/s10068-017-0302-0","article-title":"Characterization of pectin extracted from banana peels of different varieties","volume":"27","author":"Khamsucharit","year":"2018","journal-title":"Food Sci. Biotechnol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"3020","DOI":"10.1016\/j.matpr.2022.03.580","article-title":"Characterization and optimization of extracted pectin from unripe banana and mango fruit peels","volume":"65","author":"Lai","year":"2022","journal-title":"Mater. Today Proc."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1665","DOI":"10.1007\/s11694-017-9546-x","article-title":"Fatty acids, tocopherols, phenolic and antioxidant properties of six citrus fruit species: A comparative study","volume":"11","author":"Assefa","year":"2017","journal-title":"J. Food Meas. Charact."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/29\/16\/3878\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T15:37:35Z","timestamp":1760110655000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/29\/16\/3878"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8,16]]},"references-count":57,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2024,8]]}},"alternative-id":["molecules29163878"],"URL":"https:\/\/doi.org\/10.3390\/molecules29163878","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,8,16]]}}}