Chemical Composition of Chinotto Juice

Citrus×myrtifolia Rafanesque fruits are commonly used to produce the popular Italian beverage “Chinotto”. The C. myrtifolia plant comes from Asia, as most of Citrus spp., but nowadays is spread in Mediterranean countries and in Italy especially in Liguria and Sicily.

Attention of the citrus industry for chinotto and other drinks production increases studies on its biochemical characterization for the development of new Chinotto-based products.

The fresh juice obtained by squeezing ripe fruits of Chinotto was investigated with the aim of improving the knowledge on its bioactive properties. Juice extract was found to be rich in flavonoids, eriocitrin, neoeriocitrin, hesperidin, and naringin. The latter is the main flavonoid in the juice.

The chemical composition of chinotto juice was analysed in terms of juice yield, soluble solids, organic acids, tritable acidity, sugars (glucose, fructose and sucrose), metals (Na, K, Ca, Mg), and as free amino-acids.

Results show that C. myrtifolia fruits and related beverages are good sources of phytochemicals. Moreover, this approach could enhance product quality, or otherwise detect adulteration with substances, sophistication or fraud in juices.