Review on Vitamin C Enriched Citrus maxima (Pomelo)

Della Rose, Devaprabha P S, Gilfred Antony K, Jinu K P, Muhamad Ashif  P S,

                                              Lincy Joseph* and Mathew George

Holy Queen College of Pharmaceutical Sciences and Research, Thrissur-680623, Kerala.

*Correspondence: holyqueencollege@gmail.com

DOI: https://doi.org/10.71431/IJRPAS.2025.4803

INTRODUCTION

Vitamin C (ascorbic acid) is a water-soluble essential nutrient vital for collagen synthesis, tissue repair, neurotransmitter production, and immune defense (1). It also functions as a potent antioxidant, reducing oxidative stress and enhancing resilience against infections and chronic diseases (2). Deficiency leads to scurvy, while supplementation is linked to improved wound healing, reduced duration of common cold, and cardiovascular protection (3).

Among natural sources of vitamin C, citrus fruits are prominent. Citrus maxima (pomelo) is a non-hybrid fruit native to Southeast Asia and Malaysia, now cultivated across Asia and globally (4). Traditionally consumed fresh or as juice, pomelo also holds cultural significance in East Asia. Its high vitamin C content and pharmacological activities make it an important dietary and medicinal fruit (5).

Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription dietary supplement. As a therapy, it is used to prevent and treat scurvy, a disease caused by vitamin c deficiency.[2]

Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Vitamin C may be taken by mouth or by intramuscular, subcutaneous or intravenous injection. Various health claims exist on the basis that moderate vitamin C deficiency increases disease risk, such as for the common cold, cancer or COVID-19. There are also claims of benefits from vitamin C supplementation in excess of the recommended dietary intake for people who are not considered vitamin C deficient. Vitamin C is generally well tolerated. Large doses may cause gastrointestinal discomfort, headache, trouble in sleeping, and flushing of the skin.[2]

Taxonomic Classification of Citrus maxima

·         Kingdom: Plantae

·         Clade: Angiosperms → Eudicots → Rosids

·         Order: Sapindales

·         Family: Rutaceae

·         Genus: Citrus

·         Species: Citrus maxima

The pomelo tree may be 5–15 meters (16–50 feet) tall, with a trunk, often rather crooked, that is 10–30 centimeters (4–12 inches) thick, and low-hanging, irregular branches. The petioles (leaf stalks) are distinctly winged. The leaves are alternate, ovate or elliptic in shape and 5–20 cm (2–8 in) long; they are leathery and dull green above, hairy beneath. The flowers – single or in clusters – are fragrant and yellow-white in color.[3]

The fruit is large, 10–30 cm (4–12 in) in diameter, round or somewhat pear-shaped.Its weight varies by cultivar from 0.26–1.95 kilograms (0.6–4.3 pounds). It has a thicker rind than a grapefruit, and is divided into 11 to 18 segments. The flesh is less acidic than that of the grapefruit.There are at least sixty cultivars. The fruit generally contains a few, relatively large seeds, but some varieties have numerous seeds. The characteristics of pomelo vary widely across South Asia.[3]

The pomelo is native to Southeast Asia and all of Malaysia. The tree may have been introduced to China around 100 BCE, and is now heavily cultivated in Southern China. Seeds of the tree were first brought to the Americas in the late 1600s.[3]

Raw pomelo flesh is 89% water, 10% carbohydrates, 1% protein, and contains negligible fat. A 100-gram reference amount provides 159 kilojoules (38 kilocalories) of food energy, and is rich in vitamin C (68% of the Daily Value), with no other micronutrients in significant content.[3]

Active constituents

Raw pomelo flesh is 89% water, 10% carbohydrates, 1% protein, and contains negligible fat. A 100-gram reference amount provides 159 kilojoules (38 kilocalories) of food energy, and is rich in vitamin C (68% of the Daily Value), with no other micronutrients in significant content.[3]

The extraction method significantly affects vitamin C yield.

o    Cold-pressed juice: 45.5 ± 7.07 mg/100 mL

o    Manually squeezed: ~44.5 mg/100 mL

o    Blender-extracted: ~31.8 mg/100 mL

Pharmacological Activities

 Antimicrobial Activity

Extracts of pomelo peel and juice exhibit inhibitory activity against Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus, and fungi (7). Essential oils derived from peel show broad-spectrum antimicrobial potential, tested via agar well diffusion methods (8).

Anti-inflammatory Activity

Pomelo flavonoids (naringenin, hesperidin) and vitamin C reduce pro-inflammatory cytokine production and oxidative stress (9). In vivo studies using the hot plate method in rodents demonstrated analgesic and anti-inflammatory effects comparable to diclofenac (10).

Antioxidant Effects

The high vitamin C content contributes to free-radical scavenging, protecting against oxidative stress-related diseases (11). Flavonoids further enhance its antioxidant action, supporting immune health and metabolic regulation (12).

Conclusion

Citrus maxima is a rich natural source of vitamin C with multiple pharmacological benefits, including antioxidant, antimicrobial, and anti-inflammatory properties. Regular dietary intake of pomelo can contribute to preventing scurvy, boosting immunity, and promoting metabolic well-being. Further clinical studies are required to elucidate mechanisms of action, optimal dosing, and therapeutic applications.

References

1.      Padayatty SJ, Katz A, Wang Y, et al. Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am Coll Nutr. 2003;22(1):18-35.

2.      Carr AC, Maggini S. Vitamin C and immune function. Nutrients. 2017;9(11):1211.

3.      Nweze CC, et al. Vitamin C content of selected fruits and vegetables. J Food Sci Technol. 2015;52(1):335–339.

4.      Liu Y, Heying E, Tanumihardjo SA. History, global distribution, and nutritional importance of citrus fruits. Compr Rev Food Sci Food Saf. 2020;19(2):257-279.

5.      Ghosh A, et al. Phytochemical and pharmacological profile of Citrus maxima. Int J Pharm Sci Rev Res. 2018;52(2):35-42.

6.      Mogal V, Dusane J, Borase P, Thakare P, Kshirsagar S. Review on quality by design in citrus pharmacology. Pharm Biol Eval. 2016;3(5):313-319.

7.      Rathore S, et al. Antimicrobial activity of citrus peel extracts. Pharmacogn J. 2018;10(5):1082-1087.

8.      Wang L, et al. Antimicrobial and antioxidant properties of pomelo peel essential oil. Food Chem. 2020;309:125628.

9.      Li S, et al. Flavonoids from citrus fruits: structures, bioactivities, and health benefits. Crit Rev Food Sci Nutr. 2014;54(6):733-748.

10.  Zhang J, et al. Anti-inflammatory effects of citrus flavonoids in animal models. Phytother Res. 2019;33(10):2471–2483.

11.  Yu J, Wang L, Walzem RL, et al. Antioxidant activities of citrus flavonoids. J Agric Food Chem. 2018;66(10):2603–2613.

12.  Gundecha S, Patel M, Mayur YC. Application of QbD and greenness assessment for citrus-based methods. Chromatographia. 2022;85(7):575-588.

13.  Silva EM, et al. Determination of ascorbic acid by iodometric titration. Anal Chim Acta. 1999;391(1):65-70.

14.  Fathima Nadeer, Abraham J, Neeliyara AM, Saranya S. Estimation of Vitamin C and Antioxidant Activity of Pomelo Juices. Int J Food Nutr Sci. 2022;11(3).