. 2020 Apr 3;9(4):298. doi: 10.3390/antiox9040298

Table 3.

C. × clementina juice content and nutritional constituents.

Parameters	JD	JE	JF	Sign.
Juice (pH)	3.54 ± 0.06^b	3.47 ± 0.05^c	3.72 ± 0.08^a	**
Acidity (g/100 mL)	0.57 ± 0.03^c	0.63 ± 0.05^b	0.70 ± 0.03^a	**
°Brix	10.10 ± 0.02^c	10.41 ± 0.03^a	10.24 ± 0.02^b	**
Chroma value (C*)	30.48 ± 1.12^b	28.22 ± 1.09^c	34.04± 1.14^a	**
Ascorbic acid (mg/100 mL)	65.12 ± 3.23^b	64.48 ± 3.26^b	66.34 ± 3.88^a	**
Ash (g/100 g)	0.45 ± 0.04^b	0.43 ± 0.03^b	0.47 ± 0.05^a	**
Fats (g/100 g)	0.17 ± 0.11^a	0.16 ± 0.19^a	0.15 ± 0.10^a	ns
Protein (g/100 g)	0.80 ± 0.09^a	0.83 ± 0.07^a	0.82 ± 0.08^a	ns
Fiber (g/100 g)	1.82 ± 1.12^a	1.76 ± 1.04^b	1.80 ± 1.14^a	**
Carbohydrates (g/100 g)	12.31± 1.84^a	12.10 ± 1.80^a	12.01 ± 1.82^a	ns
Energy kcal/100 g	54 ± 2.03^a	53 ± 2.04^a	52 ± 2.02^a	ns
Phosphorus (mg/100 g)	20 ± 1.2^a	21 ± 1.3^a	22 ± 1.4^a	ns
Potassium (mg/100 g)	181 ± 4.52^b	178 ± 3.33^c	183 ± 3.56^a	**
Calcium (mg/100 g)	31 ± 1.24^a	30 ± 1.27^a	31 ± 1.25^a	ns
Magnesium (mg/100 g)	12 ± 0.83^b	12 ± 0.91^b	13 ± 0.94^a	**

Data are expressed as the mean ± standard deviation (SD) (n = 3). JD: juice from fruits collected in Cetraro; JE: juice from fruits collected in Rosarno; JF: juice from fruits collected in Corigliano Calabro. Differences were evaluated by one-way analysis of variance (ANOVA) completed with a multicomparison Tukey’s test. ** p < 0.05. Means in the same row with different small letters differ significantly (p < 0.05). Sign: significant. ns: not significant.