Changes in nutraceutical composition of lemon juices according to different industrial extraction systems

Flavonoids and ascorbic acid have gained especial relevance due to their functional properties. Their level in processed foodstuffs depend not only on the raw material composition but also on the processing system employed. The contents of these two nutraceuticals in juice are determined in two lemon varieties. The highest ascorbic acid contents are in Fino lemon juice, irrespective of the system of extraction used. However, a clear technological effect of the extraction system has been found on the levels of the different types of flavonoids.