Chemistry of Citrus Fruits

Citrus fruits are ubiquitously cultivated and popular among folks for their excellent nutritional profile, a pleasing aroma, delightful taste, and distinct citrusy flavor. The fruit is also renowned for its antiscorbutic activity since prehistoric times due to its high ascorbic acid content. All the nutritional and organoleptic attributes of citrus fruits are contributed by carbohydrates, water, organic acids, vitamins, minerals, dietary fiber, and bioactive compounds. For instance, total soluble solids (TSS) and titratable acidity of citrus juice are attributed to simple sugars and organic acids, respectively. Additionally, the bitter flavor of the fruits/fruit juices/peels is imparted by several bioactive components, i.e., flavonoids and limonoids, respectively. They are also copious sources of other biologically active components, mainly volatile constituents, carotenoids, alkaloids, terpenoids, and flavonoids, which subsequently offer numerous physiological effects such as anti-inflammatory, antihypertensive, anticancer, and immunomodulatory activities. The chemical composition of the citrus fruits/juice diversified with species, variety, climatic conditions, geographical location, extraction, and processing methods. Therefore, the present chapter endeavored to describe the chemistry and synthesis of nutrients and bioactive components.