02283naa a2200313 a 450000100080000000500110000800800410001902400520006010000170011224501380012926000090026752013120027665000250158865000110161365000230162465000170164765000190166465000260168365000230170965300140173265300250174670000220177170000220179370000180181570000220183370000190185570000270187477300680190121368012021-11-30       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.jfca.2021.1039642DOI1 aCOLHO, E. M.  aMultivariate chemometric analysis for the evaluation of 22 citrus fruits growing in Brazil's semi-arid region.h[electronic resource]  c2021  aThis work provides the first screening of 22 Citrus cultivars grown in a semi-arid tropical region based on their most relevant phytochemical and polyphenolic features through a multivariate approach. Multivariate chemometric analysis through PCA analysis were used combined to reach grouping of the Citrus fruits and unveil the main characteristics associated with the fruits identity and origin region. Citric acid was the dominant organic acid (4.43?140.54 g L? 1 ), representing 93.9 % of total organic acids quantified in the samples. Glucose and fructose corresponded, respectively, to 51.2 and 48.8 % of the total sugars quantified in samples. Hesperidin was the predominant flavonoid identified in all Citrus, particularly in oranges, while in pomelos, naringin was the major polyphenol. The results showed that most phenolics are related to Citrus identity, as PCA revealed the grouping of samples according to the species or variety. The associations found for the Citrus obtained from the same semi-arid tropical location could be used as basis for authentication of these Citrus samples, as judged by the distinctions found between the phenolic profiles, sugars and organic acids. This could be used for other fruits upon verification of their polyphenolic association with location and climate.  aChemical composition  aCitrus  aPhenolic compounds  aCitricultura  aClima Tropical  aComposição Química  aComposto Fenólico  aSemiarido  aVariedades cítricas1 aHAAS, I. C. da S.1 aAZEVEDO, L. C. de1 aBASTOS, D. C.1 aFEDRIGO, I. M. T.1 aLIMA, M. dos S1 aAMBONI, R. D. de M. C.  tJournal of Food Composition and Analysisgv. 101, 103964, 2021.