Abstract
Australia has the highest number of native Citrus species of any country in the world. Yet most of these species are under-explored from a scientific and nutritional perspective. This study investigated the nutritional composition, phytochemical profiles, and bioactivity of fruit from five native Australian Citrus species. Compared to commercial Tahitian lime, several native species showed higher vitamin C and vitamin E. The native citrus also showed unique volatilomes and flavonoid profiles. Extracts displayed moderate anti-bacterial activity, but no anti-diabetic activity. This information will help direct commercialisation and cross-breeding programs, producing more nutritious and sustainable future citrus varieties.
Joel Johnson
Joel Johnson is final year PhD student and an emerging food chemistry researcher – with more than 100 peer-reviewed publications and ranking in the top 2% of scientists globally. His current PhD research at the University of Queensland explores the nutritional potential of native Australian citrus, for potential applications in the health and food sectors.
Joel Johnson, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Agriculture and Food Innovation E: joel.johnson@uq.edu.au
For any questions, please contact the QAAFI Science Seminar Committee.
For any questions, please contact the QAAFI Science Seminar Committee.
About Science Seminars
Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences.
With a range of speakers from Australia and abroad, the series explores how high-impact science will significantly improve the competitiveness and sustainability of the tropical and sub-tropical food, fibre and agribusiness sectors.
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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland, established with and supported by the Queensland Department of Primary Industries.
