Nutritional, Bioactive, and Health Potential of Pomelo (Citrus maxima): An Exotic Underutilized Fruit

Simple Sharma^1*, Barinderjit Singh¹, Gurwinder Kaur¹, Yashi Srivastava² and Rubrinder Singh Sandhu³    

¹Department of Food Science and Technology, I. K. Gujral Punjab Technical University, Kapurthala, Punjab, India

²Department of Applied Agriculture, Central University of Punjab, Bathinda, Punjab, India

³Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology Panniwala Mota, Sirsa, Haryana, India

Corresponding Author E-mail: simplesharma966@gmail.com

Pomelo scientifically known as Citrus maxima belongs to the family Rutaceae and is one of the largest fruits among citrus varieties. Mainly pomelo comes in different flesh colors such as red, pink, light pink, and white. The principal pomelo fruit polyphenols are phenolic acids, flavonoids, anthocyanins, and tannins. Pomelo fruit generates a large number of wastes including peel, pomace, and seeds which are comprised of bioactive compounds. The bioactive compounds carried in waste improve health functionalities. The hesperidin, narirutin, naringin, and their aglycone (naringenin), which have traditionally been acknowledged to constitute a characteristic component of pomelo, are the fruit's major constituents. Also, pomelo fruit juice is high in vitamins A and C, and the peel offers high protein, carbohydrate, and mineral content. Pomelo production and processing of different byproducts have become a perfect and long-lasting resource for agriculture and the food industry. The wastes loaded with immense essential components in pomelo have great importance in terms of human health. To have unique goods, to increase high consumer acceptability, and to have health advantages, this work gives a summary of recent advancements made to date with nutritional benefits, bioactive elements, and health benefits of pomelo fruit.

Bioactive constituents; Health benefits; Industrial applications; Nutritional properties; Pomelo; Peel; Waste

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