Antioxidant activity of oils extracted from orange (Citrus sinensis) seeds

Abstract

Due to the increasing production of food in the world with consequent increase of the production of waste, the importance of developing researches for its use is noticed. Thus, the interest in vegetable oils with bioactive compounds, such as the ones extracted from fruit seeds, is growing. Therefore, the present study aims to characterize the oils extracted from seeds of Hamlin, Natal, Pera-rio and Valencia orange varieties (Citrus sinensis), as to the levels of total carotenoids, total phenolic compounds, tocopherols and phytosterols, as well as to determine their antioxidant activity. The orange seed oils presented important content of total carotenoids (19.01 mg/kg), total phenolic compounds (4.43 g/kg), α-tocopherol (135.65 mg/kg) and phytosterols (1304.2 mg/kg). The antioxidant activity ranged from 56.0% (Natal) to 70.2% (Pera-rio). According to the results it is possible to conclude that the orange seed oils can be used as specialty oils in diet, since they contain considerable amounts of bioactive compounds and antioxidants.

Supercritical CO2 Extraction of Waste Citrus Seeds: Chemical Composition, Nutritional and Biological Properties of Edible Fixed Oils

“…TPC values in the range 71.12–87.00, 46.63–92.80, and 63.41–92.51 mg GAE/kg of seeds were reported by İnan et al for mandarin, orange, and lemon seed oils, respectively. Otherwise, the TPC average value of 4.43 g kg −1 oil was reported by Jorge et al for orange seed oil obtained by pressing in vegetable oil extractor. The TPC values of lemon and mandarin SFE seed oils from this study were lower than those verified by Malacrida et al in the analyzed solvent extracted Citrus oils, due to the different extraction procedure.…”

“…The seeds of Citrus fruits are an interesting source of phenolic compounds, which include phenolic acids, tocopherols, flavonoids and tannins . Also Citrus seed oils have been reported to possess significant levels of phenolic compounds . TPC values of 1.20, 1.01, 1.15 mg GAE/g of oils were previously determined by using the Folin–Ciocalteu reagent, for lemon, tangerine ( C. reticulata Blanco) and orange ( C. sinensis L. Osbeck) seeds, respectively .…”

“…[10,[39][40][41] Also Citrus seed oils have been reported to possess significant levels of phenolic compounds. [11,3,42] TPC values of 1.20, 1.01, 1.15 mg GAE/g of oils were previously determined by using the Folin-Ciocalteu reagent, for lemon, tangerine (C. reticulata Blanco) and orange (C. sinensis L. Osbeck) seeds, respectively. [3] Lower levels of TP were reported by Yilmaz and GuneS ser [43] in cold pressed (4.92 mg GA/100 g) and solvent extracted (3.86 mg GA/100 g) lemon seed oils.…”

AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN

“…Hal ini dikarenakan senyawa antibakteri yang dimiliki ekstrak kulit jeruk mampu menghambat beberapa strain bakteri dan jamur. Ekstraksi Kulit jeruk manis banyak menghasilkan minyak atsiri yang kaya akan karotenoid, senyawa fenolik, tokoferol dan fitosterol (Jorge et al, 2016). Menurut Suryanti et al (2011) senyawa fenol mempunyai hambatan dalam pembentukan dinding sel, sedangkan flavonoid juga dapat merusak dinding sel, dan senyawa terpenoid mampu merusak membran bakteri.…”

AKTIVITAS ANTIBAKTERI BIJI JERUK MANIS (Citrus sinensis) TERHADAP BAKTERI Eschericia coli

“…Manfaat lain dari biji jeruk yaitu sebagai antioksidan alami adalah minyak biji jeruk manis (Citrus sinensis) mengandung karotenoid, senyawa fenolik, α-tokoferol, dan fitosterol (Jorge, Silva, & Aranha, 2016). Pemanfaatan biji jeruk sebagai antibakteri belum banyak dilakukan selama ini, sehingga dilakukan penelitian aktivitas antibakteri biji jeruk manis (Citrus sinensis) terhadap Escherichia coli.…”