Gli agrumi

Gli agrumi appartengono alla famiglia delle Rutacee, sottofamiglia delle Aurantioideae. La famiglia degli agrumi si divide in tre generi: Citrus, Fortunella e Poncirus Trifoliata. Nonostante il genere degli agrumi comprenda solamente tre generi e diciotto specie definite, in realtà si contano altre mutazioni naturali. Per questo motivo gli agrumi sono molto diffusi nel mondo, con i quali sono stati creati anche numerosi ibridi. Dal punto di vista botanico, il frutto è un esperidio, cioè una bacca con polpa divisa in spicchi contenenti i semi. La polpa degli agrumi contiene materiale cellulosico, mentre il succo contiene carboidrati, acido citrico e tartarico, proteine, ceneri, vitamina C, lipidi, carotenoidi e clorofilla.

La storia degli agrumi

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La terra natia del genere Citrus è la Cina e l’India, i Poncirus invece provengono dalla Corea e dalla Cina, mentre le Fortunelle sono originarie della Cina. La Cina e alcune regioni limitrofe, sono le terre che hanno dato origine agli agrumi, infatti, è proprio in queste regioni che troviamo le prime testimonianze scritte sugli agrumi. Dall’estremo oriente gli agrumi iniziano a diffondersi verso i paesi confinanti e fanno la loro comparsa in India, in Indocina e nelle isole del Mare Cinese Meridionale, il mare delle Filippine, fino all’Oceano Indiano. Dalla Cina gli agrumi giungono anche in Giappone: i moderni mandarini satsuma, che costituiscono l’80% della produzione di questo paese, derivano dai guanxi cinesi. Pare che questo mandarino sia stato importato in Giappone nel 1500 e che si sia adattato velocemente al nuovo territorio diventando un prodotto tipico.

La storia degli agrumi

Le prime informazioni scritte in India sugli agrumi risalgono ai tempi delle prime forme di scrittura in sanscrito, lingua indo-europea importata dagli ariani tra il 2000 ed il 1000 avanti Cristo. In sanscrito, il cedro e il limone sono tradotti con l’unico termine jambila: questo termine si trova per la prima volta nel Vajasaneyi samhita, scritto poco prima dell’800 aC. Poiché in sanscrito non esistono parole antiche per indicare l’arancio, questo avvalora l’ipotesi che sia stato importato in India dalla Cina circa 2000 anni fa, probabilmente con le migrazioni dallo Yunnan verso la vallata dal Bramaputra. È ormai appurato che le popolazioni dell’India avevano contatti culturali e commerciali con le popolazioni della Mesopotamia, la terra che si trova tra i fiumi Tigri ed Eufrate. Nonostante il clima non fosse molto adatto alla cultura degli agrumi, l’abilità degli agricoltori babilonesi seppe sopperire a questa limitazione.

Con molta probabilità, la coltivazione degli agrumi si è fatta strada dall’India verso Afghanistan e il Pakistan, per poi puntare verso occidente. Un’altra prova della “migrazione” verso ovest degli agrumi è offerta dai libri sacri ebraici: la frequenza con la quale si menziona la pianta di cedro suggerisce che gli ebrei conoscevano gli agrumi, o perlomeno il cedro, prima dell’era cristiana. In Grecia la pianta del cedro è citata in diversi testi. In alcuni papiri il cedro è indicato con il nome di kitron, in altri testi del VI secolo, come quelli di Galeno, si usa il termine kitrion o kitreos. Teofrasto (372-287 aC) nella sua opera “Historia plantarum”, descrive la pianta del cedro precisando che si tratta di una pianta comune in Persia e nella terra di Medi. Un altro riferimento lo troviamo in un testo del 200 DC, il “Deipnosophistae” scritto da Ateneo, nel quale si racconta che Juba, re della Mauritania, nella sua “Storia della Libia” sostiene che il frutto era chiamato dai Libici “pomo dell’Esperia”. A giudicare da questi reperti, sembrerebbe che i Greci non conoscessero agrume diverso dal cedro, sebbene le spedizioni di Alessandro fossero giunte fino alle vallette del Punjab (India) e a queste facessero parte degli studiosi di botanica.

Gli antichi romani chiamarono il cedro dapprima malus medica, quindi citrus. Il primo riferimento nella letteratura latina risale al II secolo aC ad opera di Cloanzio Vero, seguito un secolo più tardi dal botanico Oppio che ne parla nel suo libro “de Silvestris Arboribus”. Teocrito da Siracusa, vissuto nel II secolo aC, non ne fa menzione. Nel Medio Evo, durante le prime crociate, i francesi viddero per la prima volta gli agrumi e li fecero quindi conoscere nella loro terra. Anche le repubbliche marinare contribuirono alla diffusione degli agrumi. Nei secoli XII, XIII e XIV gli agrumi erano diffusi in tutta Italia, in Spagna e nel Sud della Francia. Si ritiene che l’arancio dolce non sia arrivato in Europa né attraverso gli arabi né attraverso le repubbliche marinare: furono probabilmente i portoghesi a farlo conoscere nel Vecchio Continente. Infatti, uno dei primi termini usati per indicare l’arancio dolce fu proprio “Portogallo”.

Durante il rinascimento gli agrumi sono ormai diffusi e conosciuti ovunque: ne sono la prova sia le numerose testimonianze scritte, sia le varie raffigurazioni della pittura che si possono osservare in diverse “nature morte”. In Italia il clima adatto alla coltivazione degli agrumi è il Sud. Nelle regioni centrali e settentrionali si diffuse l’abitudine di coltivarli in vasi di terracotta, che potevano essere esposti al sole durante la stagione estiva e trasferiti durante la stagione invernale in un luogo riparato dal freddo. Anche in Francia si diffonde ben presto questo modo di coltivare gli agrumi, e l’esempio venne seguito dai tedeschi, belgi e olandesi. Alla fine del 1700 gli agrumi si erano diffusi anche in America, trasportati dagli europei durante la colonizzazione del continente.

Con il passare del tempo, in occidente, furono scoperti nuovi agrumi tra i quali il bergamotto, il pompelmo, il mandarino mediterraneo, le clementine e i tangerini. Fra questi, il Bergamotto trae probabilmente origine da un’ibridazione spontanea, mentre il Pompelmo venne scoperto nelle Isole Barbados e fu descritto nel 1750 da Griffiths Hughes, mentre nel 1789 Patrick Browne descrisse il pompelmo scoperto in Giamaica, ed entrambi lo chiamarono con il nome di “frutto proibito”.

Struttura dei frutti

Tutti gli agrumi sono simili nella struttura tranne che per dimensioni e forma. I limoni sono, generalmente, oblunghi con l’asse maggiore dalla parte del picciolo; i mandarini sono schiacciati ai poli ed hanno l’asse maggiore sul piano equatoriale mentre la maggior parte delle arance tende ad essere rotonda. Diverse sono, pure, le dimensioni che vengono normalmente espresse sulla base del diametro equatoriale dei frutti. Le differenze nelle dimensioni, non solo tra specie differenti ma anche nell’ambito della stessa specie, richiedono specifiche attrezzature per trasformare nel modo corretto la frutta e richiedono in molti casi dei procedimenti preliminari per dividere la frutta in range di calibri.

Struttura dei frutti

Le bucce sono costituite da un’epidermide formata da cere epicuticolari a forma di piastrine. Il quantitativo di cere dipende dalla varietà, dalle condizioni climatiche e da quelle di crescita. Questo strato di solito ospita una microflora formata prevalentemente da funghi e da batteri, più abbondante nei climi umidi. Ciò rende conto della necessità di provvedere ad un opportuno lavaggio della frutta prima dei procedimenti di estrazione del succo e delle essenza, per minimizzare la contaminazione proveniente dalla superficie dei frutti. Si rende necessario l’uso di una lavatrice-spazzolatricecon acqua a perdere o con una soluzione detergente o disinfettante (di solito cloro a 25 ppm). Immediatamente sotto l’epidermidesi trova il flavedo caratterizzato dal colore giallo, verde o arancio. Nel flavedo sono localizzate le vescicole oleifere che sono caratterizzate da pareti molto sottili e fragili; dentro di esse l’olio essenziale è contenuto con una pressione positiva; ciò permette il suo recupero per abrasione dello strato di flavedo. Il costituente successivo è l’albedo formato da cellule a struttura tubolare che formano una vera e propria rete con la maggior parte del volume tissutale compresso nello spazio intercellulare. Lo spessore dell’albedo varia con il tipo di agrumi e con le cultivar.

Ciò rende necessaria la possibilità di poter regolare gli estrattori per compensare lo spessore dello strato di albedo, soprattutto quando si desidera la migliore qualità possibile. L’albedo è molto ricco di flavonoidi che se trasferiti nel succo lo rendono particolarmente amaro. Segue l’endocarpo dei frutti con i carpelli entro i quali si trovano le vescicole contenenti il succo, che, da un punto di vista biosintetico andrebbe considerato come il liquido rilasciato dal citoplasma e dai vacuoli delle cellule interne entro le vescicole. La parte più interna del frutto (core) è formata da un tessuto spugnoso simile a quello dell’albedo.

Le vitamine negli agrumi

Oltre alla Vitamina C (o acido Ascorbico) che è, senz’altro, la vitamina più abbondante negli agrumi (un bicchiere di succo di arancia fornisce il 60 % della assunzione giornaliera raccomandata), le altre vitamine sono : la Folacina, la Vitamina B6, Tiamina, Riboflavina, Biotina, Acido Pantotenico e composti contenenti attività di tipo vitaminico A. I quantitativi medi presenti nel succo di arancia fresco di spremitura sono riportati nella tabella seguente :

Vitamina Unità/100 ml
Acido Ascorbico mg 35 – 56
Tiamina mg 60 – 145
Riboflavina mg 11 – 90
Niacina mg 200 – 300
B-6 mg 25 – 80
Folacina mg 120 – 330
Acido Pantotenico mg 130 – 210
Biotina mg 1 – 3
Vitamina A (attività) IU 190 – 400

Inoltre , sei diversi studi scientifici hanno confrontato sette succhi 100% frutta: mela, uva, pompelmo rosa, arancio, ananas e prugna. L’analisi ha dimostrato che i succhi di agrumi, in particolare pompelmo e arancia, sono piu’ ricchi rispetto agli altri per quantità di nutrienti per caloria.

Varietà dei frutti

La famiglia degli agrumi è molto vasta e comprende decine di varietà, molte delle quali sono utilizzate per scopi alimentari e nell’industria cosmetica, altre invece, ritenute non commestibili, trovano impiego unicamente nell’industria cosmetica grazie ai loro olii essenziali. Di seguito sono indicate le varietà di agrumi più importanti, il loro uso e proprietà.

Arancia Dolce :è un albero sempreverde originario della Cina e del Giappone, fu introdotto in Italia dagli arabi nel XIV secolo. L’arancia dolce contiene acido citrico, zuccheri, vitamine e sali minerali, viene usata per la produzione di marmellate, succhi, essenze e profumi. Esiste anche la varietà rossa, purtroppo sempre meno diffusa a causa della maggiore diffusione delle varietà senza semi. L’essenza di zagara o neroli, ottenuto dai soli fiori d’arancio e molto costosa, è utilizzata in alta profumeria.

Arancia Amara:il frutto di questa varietà non è commestibile ed è principalmente usato nella produzione di marmellata, mentre le foglie e i fiori sono usate per l’estrazione dell’olio essenziale.

Bergamotto: si ritiene che sia un ibrido naturale dell’arancia amara. Dal bergamotto si ottiene un olio essenziale molto ricercato nell’industria dei profumi, usato come base per la preparazione dell’acqua di colonia. L’olio di qualità migliore si ottiene dalle piante coltivate lungo le coste calabresi poiché da queste si ottiene una percentuale di esteri del 35-45%.

Cedro: di origine Persiana, da non confondere con le omonime gimnosperme note come cedro del libano o cedro dell’atlante. Il frutto del cedro può arrivare a pesare anche un chilogrammo, è utilizzato per la produzione di canditi, per ottenere l’essenza usata in profumeria, in medicina e dall’industria dei liquori. Il frutto viene usato dagli ebrei nei riti della festa delle capanne.

Chinotto: coltivato nelle zone del mediterraneo, si presenta come una piccola arancia dal sapore amarognolo del peso di 40-50 grammi. Viene usato dall’industria per la preparazione di caramelle e bibite, spesso colorate con caramello (da questo il colore della bibita chinotto).

Limone: è un albero sempreverde, caratterizzato da foglie ovali e frutti di colore giallo. Il limone è l’agrume più importante, sia per quanto riguarda il consumo diretto, sia dal punto di vista della lavorazione industriale. Il succo del frutto, ricco di acido citrico e vitamina C, viene usato come astringente, antiscorbutico e dissetante. Il limone trova inoltre largo impiego nell’industria dei liquori e in profumeria. Anche l’industria dei detersivi fa uso di prodotti derivati dal limone. Anticamente il succo di limone veniva usato come antiemorragico e disinfettante, mentre i marinai lo usavano per contrastare lo scorbuto (mancanza di vitamina C) durante le lunghe traversate in mare.

Limetta o Lime: a causa della sua sensibilità al freddo, la limetta è principalmente coltivata nelle zone tropicali e sub tropicali. I frutti sono di piccole dimensioni e molto acidi, sono usati nella preparazione di succhi e cocktail. La limetta trova inoltre impiego nell’industria di profumi e detergenti. Viene usata anche come pianta ornamentale trattandosi di una pianta sempreverde che, in condizioni favorevoli, fiorisce tutto l’anno.

Fortunella o Kumquat: frutto di poca importanza commerciale, di piccole dimensioni e dalla scorza dolciastra che, al contrario di quella degli altri agrumi, è commestibile. La particolarità della sua buccia lo rende particolarmente interessante per la produzione dei canditi.

Pomelo: è coltivato solo in Thailandia e non ha nessuna applicazione né commerciale né industriale, viene usato localmente per la preparazione della marmellata casalinga.

Mandarino: è un arbusto sempreverde originario della Cina, il frutto si presenta simile all’arancio ma di dimensioni più ridotte. Il succo del frutto, ricco di vitamina C, viene usato dall’industria dei liquori. Attualmente la sua importanza è in declino a causa del mandarancio, meno calorico e più apprezzato dai consumatori.

Mandarancio: noto con il nome di “clementina”, è un ibrido naturale proveniente dalla Tunisia e, come tutti gli agrumi, è ricco di vitamina C.

Pompelmo: è un albero dal frutto simile al limone di color giallo, originario dell’India, ricco di vitamina C e fibre. Negli anni 1990 negli Stati uniti, si è ottenuto il pompelmo rosato, un ibrido con l’arancia, ricco di vitamina C e di vitamina A. Ha una grande importanza dal punto di vista industriale e commerciale, poiché viene consumato fresco e utilizzato per la preparazione di succhi e bevande. Le varietà rosate sono utilizzate solo per il consumo fresco, poiché i carotenoidi contenuti nel frutto presentano problemi nella preparazione dei succhi

Varietà dei frutti

La scoperta della tecnica di estrazione degli oli essenziali è dovuta agli arabi, ma la produzione di profumi su larga scala con gli estratti della buccia dei frutti e dei petali di fiori è dovuto agli italiani. Napoli e la Sicilia svilupparono le tecniche e, proprio da qui si diffusero le mode dei profumi esotici, che in seguito arrivarono in tutta Europa. Dal punto di vista alimentare e dietetico, gli agrumi assumono un’importanza produzione e di consumo. Per ottenere i massimi benefici dalle spremute di agrumi, è sempre consigliabile consumarle subito dopo la preparazione, poiché a contatto con l’ossigeno, luce e calore, la vitamina C si degrada rapidamente.

Resa dei frutti

L’incidenza percentuale delle varie parti che costituiscono i frutti varia anch’essa in funzione della tipologia di agrume e viene riportata nella tabella seguente:

arancia limone mandarino pompelmo
buccia % 21.5 – 38.1 32.0-46.6 25.6-33.0 33.6-36.4
polpa % 61.9-78.6 53.4-67.9 67.6-73.6 63.6-67.3
succo % 23.8-51.0 21.6-27.0 32.5-38.6 30.0-33.6

La resa in succo dipende, oltre che dalla specie e varietà, dal grado di maturazione, dalle pratiche colturali, da fattori meteorologici e dal sistema di estrazione.

Gli agrumi

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  • 25 Giugno 2022 alle 21:37
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  • 27 Giugno 2022 alle 13:50
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    Did you know these realities on CBD OIL and Full Spectrum CBD Hemp Oil? Cannabinoids are separated from hemp utilizing supercritical CO2 extraction. Thanks to modern-day innovation, the resulting option is clean, without unnecessary waxes and heavy metals, naturally present in the plant, and the drawn liquid has a common, oily consistency. CBD oil consists of cannabidiol as a base component and might contain only trace quantities of tetrahydroxycannabidiol (THC). Functions as a memory enhancer, improving concentration and coordination of motions, removing swelling and frequent infections. It improves the conduction of stimuli in the course of autoimmune diseases (numerous sclerosis, amyotrophic sclerosis). It is advised by doctors and pharmacists as an antioxidant and substance that obstructs the action of proinflammatory cytokines (proteins), e.g. in Crohn’s illness or ulcerative intestine. RSO oil has a low CBD content, while high THC. Naturally, the crucial job of RSO is to cause a psychoactive result, although it can likewise stimulate “ill” brain structures. It deserves understanding that supplements of this type is mainly utilized by people to whom standard treatment does not bring relief in disease. The synergistic (enhancing) action of CBD and THC relative to each other is used here. Both cannabinoids can do far more together than when utilized independently. In addition, they collectively promote the department of non-active nerve cells, nourish the fatty envelope of the nerves, and avoid myelin inflammation that causes loss of function in some autoimmune illness. There are likewise stories where marijuana in its natural form softened spasticity, reduced the frequency of convulsions and seizures, and reduced undesirable scrapie in Parkinson’s disease. This is where the concept of receiving RSO, planned just for chronically ill individuals, stemmed . Both cannabis oil type CBD and RSO also contain other cannabinoids, such as cannabichromene (CBC) and cannabigerol (CBG). The trick is not, nevertheless, that CBD often has a structure expanded to include flavones, flavonoids, terpenes, terpenoids, amino acids and omega acids. The distinction is mostly due to motives directing humanity to use one or the other product. CBD medical cannabis oil is a rather useful mix of cannabinoids, created to secure against 21st century illness. It’s finest to utilize all of these substances together, as nature produced them and enclosed in marijuana inflorescences. Oil of marijuana in a sort of hobby APR consists of percentages of CBD, stabilized by the existence of THC. Makers concentrate on the synergistic impact of one compound relative to the other, while abandoning the presence of CBC and CBG. Why such a decision? – Modern clinical research study shows that CBD + THC cope with severe autoimmune illness, while CBC or CBG reveal very little activity in the presence of both substances, much like flavonoids, terpenes or flavones, for that reason their material in the option appears to be unneeded. In addition, the marijuana stress from which THC and CBD are derived include minimal amounts of other cannabinoids. RSO oil is completely prohibited in Poland, which is why it can not be obtained in any legally running store on the market. Naturally, there are a number of amateur approaches for obtaining it, but it’s great to understand that substances gotten artificially in house labs doubt, untried, and the impact unknown. The solvent for the production of home RSO is normally gasoline, alcohol and even kerosene, which rather of treating, poison. Alcohols and their like impair cannabinoids, therefore in reality, they do not bring anything new to the medical world. Marijuana oil has actually already marked a brand-new era in which guy stopped to fear what is unidentified, and started to discover what our forefathers had already noticed and use the substantial potential, at very first glance, a little strange relationships, associated generally with pathology. Medical marijuana, contrary to its name, does not suggest fermented female inflorescences and leaves including psychoactive substances coiled in so-called “Joints”, but a helpful oil without psychoactive THC. A standard individual, after taking dosages of medicinal cannabis and achieving the suitable state of cannabinoids in the blood, can enjoy increased resistance, reduced susceptibility to cancer, delayed aging and lowered risk of stroke or cardiac arrest. CBD oil includes cannabidiol as a base ingredient and might include just trace amounts of tetrahydroxycannabidiol (THC). RSO oil has a low CBD content, while high THC. Both cannabis oil type CBD and RSO also include other cannabinoids, such as cannabichromene (CBC) and cannabigerol (CBG). CBD medical marijuana oil is a rather beneficial mix of cannabinoids, developed to safeguard against 21st century illness. Oil of cannabis in a kind of pastime APR includes small amounts of CBD, stabilized by the existence of THC.

  • 27 Giugno 2022 alle 16:39
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    When I originally commented I clicked the “Notify me when new comments are added” checkboxand now each time a comment is added I get three emails with the same comment.Is there any way you can remove people from that service?Thanks!

  • 27 Giugno 2022 alle 17:10
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    Aw, this was a really nice post. Taking a few minutes and actual effort to generate a very good article… but what can I say… I put things off a lot and never seem to get nearly anything done.

  • 27 Giugno 2022 alle 17:42
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  • 27 Giugno 2022 alle 18:14
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  • 28 Giugno 2022 alle 3:57
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