Polyphenolic content and bactericidal effect of Mexican and .

In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime () and mandarine () were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect on and . The results showed that bagasses had the highest total phenolics, total flavonoids, and hesperidin content for both, , and ; highest ascorbic acid contents were found in juice (3.36 ± 0.