Lemon
This article is about the fruit. For other uses, see Lemon (disambiguation)
| Lemon | |
|---|---|
| |
| Citrus x limon | |
| Scientific classification | |
| Kingdom: | |
| Division: | |
| Class: | |
| Subclass: | |
| Species: | C. × limon
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| Binomial name | |
| Citrus × limon (L.) Burm.f.
| |
The lemon (Citrus × limon) is a hybrid in cultivated wild plants. It is the common name for the reproductive tissue surrounding the seed of the angiosperm lemon tree. The lemon is used for culinary and non culinary uses throughout the world.The fruit is used primarily for its juice, though the pulp and rind (zest) are also used, primarily in cooking and baking. Lemon juice is about 5% acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments.
History
The mention of the lemon in literature dates back to a tenth century Arabic treatise on farming, although it was probably first grown in Assam, India. The lemon was used as an ornamental plant in early Islamic gardens. Lemonade may have originated in medieval Egypt.[1] The name lemon was borrowed from Arabic līmūn لیمون through Italian & Old French.[2][3][4]
In 1747, James Lind's experiments on seamen suffering from scurvy involved adding Vitamin C to their diets through lemon juice. [5]
Culinary uses
Lemons are used to make lemonade, and as a garnish for drinks. Iced tea, soft drinks and water are often served with a wedge or slice of lemon in the glass or on the rim.
The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.
Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.
Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.
Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Spicy pickled lemons are a Moroccan Jewish delicacy. A liqueur called limoncello is made from lemons.
When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, it acts as a short-term preservative.
Chemistry
Lemons and other citrus fruits contain vitamins and minerals that are beneficial to the health. A terpene called D-limonene produces their characteristic lemon smell and taste. Lemons contain significant amounts of citric acid; this is why they have a low pH and a sour taste. They contain Vitamin C (Ascorbic acid) which is essential for human health. 100 milliliters of lemon juice contains approximately 50 milligrams of Vitamin C (55% of the recommended daily value) and 5 grams of citric acid.
Lemons can be processed to extract essential oils and essences. Lemon essential oil isolates include limonene (70%), terpinene, pinene, sabinene, myrcene, citral, linalool, geraniol, octanol, nonanol, citronellal, and bergamotene.[6]
Health benefits
Some sources state that lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties.[7] These may be able to deter cell growth in cancers. Limonins found in lemons could also be anti-carcinogens.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 121 kJ (29 kcal) |
9 g | |
| Sugars | 2.5 g |
| Dietary fiber | 2.8 g |
0.3 g | |
1.1 g | |
| Vitamins | Quantity %DV† |
| Vitamin C | 59% 53 mg |
| Other constituents | Quantity |
| Water | 89 g |
| Citric acid | 5 g |
| †Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9] | |
Because of its high Vitamin C content, lemon has been touted in alternative medicine as a tonic for the digestive system, immune system, and skin.[citation needed]There is a belief in Ayurvedic medicine that a cup of hot water with lemon juice in it tonifies and purifies the liver. In a Japanese study into the effects of aromatherapy, lemon essential oil in vapour form has been found to reduce stress in mice.[10]
Non-culinary uses
- Lemon battery - A popular science experiment in schools involves attaching an electrode to the lemon and using it as a battery to power a light. The electricity generated in this way can also power a small motor. These experiments also work with other fruits and vegetables.
- Lemon hair lightener - Lemon juice applied to the hair is a natural hair lightener.
- Insecticide - The D-limonene in lemon oil is used as a non-toxic insecticide treatment. See orange oil.
- Acne Treatment - Applying lemon juice to facial blemishes is a popular form of treating acne.
- Skin bleach - Lemon juice is also believed by many to lighten the skin when applied topically, as it has been suggested that the acids it contains inhibits melanin production.[11] The effectiveness, however, is largely a subject of debate.
- Lemon is used in facial masks for refreshing the skin.
Lemon alternatives
Several other plants have a similar taste to lemons. In recent times, the Australian bush food Lemon myrtle has become a popular alternative to lemons.[12] The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste, but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream. Limes are often used instead of lemons.
Many other plants are noted to have a lemon-like taste or scent. Among them are Cymbopogon (lemon grass), Lemon balm, Lemon thyme, Lemon verbena, Scented geraniums, certain cultivars of basil, and certain cultivars of mint.
References
- ^ http://www.cliffordawright.com/history/lemonade.html
- ^ http://www.bartleby.com/61/55/L0115500.html
- ^ http://food.oregonstate.edu/faq/janfaq/lemon2.html
- ^ http://www.m-w.com/dictionary/lemon
- ^ http://www.kcl.ac.uk/depsta/iss/library/speccoll/exhibitions/skilsail/scurv.html
- ^ Lawless, J., The Illustrated Encyclopedia of Essential Oils, ISBN 1-85230-661-0
- ^ Healthiest foods
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ "Lemon oil vapor causes an anti-stress effect via modulating the 5-HT and DA activities in mice". PubMed.gov. 2006-06-15. Retrieved 2007-04-26.
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- ^ *Lemon Myrtle
External links
- (Purdue University) Morton, Julia F. 1987. "Lemon". pp. 160–168, in Fruits of warm climates. (Julia F. Morton, Miami)
- PlantFiles: Citrus x meyeri 'Meyer'