Antioxidant properties of fresh and processed Citrus aurantium fruit

Cogent Food & Agriculture

Lakshmi A. Jyothi¹  Prakash Jamuna²  Prakash J. Divya² 

[1] CSIR-Central Food Technological Research Institute;University of Mysore;

关键词: bitter orange;    pickle;    preserve;    phenolics;    hydroxyl radical;    phosphomolybdenum assay;    reducing power;    free radical scavenging activity;    tba assay;   

DOI  :  10.1080/23311932.2016.1184119

来源: DOAJ

【 摘 要 】

Edible components of Citrus aurantium (bitter orange) fruit i.e. whole fruit, separated peel and pulp, and processed preserved products, namely salt pickle, chilli pickle, and sweet preserve were analyzed for antioxidant potential by various in vitro assays. The antioxidants components were extracted in different media and freeze dried. Methanol and aqueous media were comparatively more effective in extracting the antioxidant components. The total phenol content of the extracts ranged from 2.5 to 22.5 mg/g and 5.0 to 45.0 mg/g of pulp and peel fragments, respectively. The fruit components exhibited proton radical, oxyradical, and hydroxyl radical scavenging abilities and were effective in preventing lipid peroxidation. Regression analysis showed positive association between total phenolics and different antioxidant assays. In processed products, there was an initial decrease in antioxidant capacity, which showed an increase on storage. In conclusion, bitter orange exhibited high antioxidant capacity which was retained even in processed and stored products.

【 授权许可】

Unknown