Lemon Juice
Lemon
Citrus limon
Lemon juice is a trendy beverage due to the nutritional value and special flavor, and fresh lemon juice are frequently used for culinary proposes. Concerning the nutritional composition of the juice, despite the less fiber content, the calories, macronutrients, vitamins, and minerals are similar to whole fruit, being a good source of vitamin C.
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Amount per 100g
| Energy | 22 kcal |
| Water | 92.3 g |
| Protein | 0.35 g |
| Lipids | 0.24 g |
| Carbohydrates | 6.9 g |
| Sugars | 2.52 g |
| Fiber | 0.3 g |
| Vitamin C | 38.7 mg |
| Potassium (K) | 103 mg |
Source: USDA Food Data Central
Lemon juice is rich in phenolic compounds, with sixteen compounds identified, being flavanones the major sub-class, with great amount of hesperidin (17.81 mg/100 ml) and eriocitrin (13.82 mg/100 ml). Lemon juices obtained from a concentrate present a higher content of this flavonoids. The total phenolic content (TPC) determined was 250.4 ± 38.6 mg GAE/L. Regarding carotenoids, the total carotenoid content (TCC) was 44.72 ± 3.19 μg/100 mL, being lutein and zeaxanthin (15 µg/100g) and β-cryptoxanthin (4 µg/100g), the most abounded carotenoids, responsible for their yellow color.
The positive health benefits of juices have been described in part to vitamin C and phenolic compounds. Traditional, lemon juice has been used as a remedy for scurvy, and for treatment of high blood pressure, the common cold, and irregular menstruation, but recent studies indicate the other activities as anti-obesity and effects on the cardiovascular system.
The antioxidant activity of the lemon juices was determined using the DPPH free radical-scavenging method and results shown good antioxidant capacity (81.20 ± 0.75 %). Additionally, lemon juice has antibacterial against both Gram-positive and Gram-negative bacteria, such as Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, Escherichia coli and Salmonella spp. and antifungal properties against Candida albicans, Aspergillus niger and Penicillum spp., due to lower pH and bioactive composition.
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