Antioxidant activity of Citrus fruits

Zou, Zhuo; Xi, Wanpeng; Hu, Yan; Nie, Chao Yin; Zhou, Zhiqin

doi:10.1016/j.foodchem.2015.09.072

Cited by 458 publications

(305 citation statements)

References 71 publications

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“…Newly isolated limonoids will be reported and a wide (but not exhaustive) overview on recent findings concerning limonoid bioactivity will be given. Further references focusing on limonoid biological activities may be found in several excellent previous reviews [1,15,[29][30][31][32][33][34][35][36]. Most of the references reviewed herein derive from Reaxys database.…”

Section: Complexity and Evolution Of Citrus Limonoid Researchmentioning

confidence: 99%

The Chemistry and Pharmacology of Citrus Limonoids

et al. 2016

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Citrus limonoids (CLs) are a group of highly oxygenated terpenoid secondary metabolites found mostly in the seeds, fruits and peel tissues of citrus fruits such as lemons, limes, oranges, pumellos, grapefruits, bergamots, and mandarins. Represented by limonin, the aglycones and glycosides of CLs have shown to display numerous pharmacological activities including anticancer, antimicrobial, antioxidant, antidiabetic and insecticidal among others. In this review, the chemistry and pharmacology of CLs are systematically scrutinised through the use of medicinal chemistry tools and structure-activity relationship approach. Synthetic derivatives and other structurally-related limonoids from other sources are include in the analysis. With the focus on literature in the past decade, the chemical classification of CLs, their physico-chemical properties as drugs, their biosynthesis and enzymatic modifications, possible ways of enhancing their biological activities through structural modifications, their ligand efficiency metrics and systematic graphical radar plot analysis to assess their developability as drugs are among those discussed in detail.

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Section: Complexity and Evolution Of Citrus Limonoid Researchmentioning

confidence: 99%

The Chemistry and Pharmacology of Citrus Limonoids

et al. 2016

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“…Grapefruit is a very common variety of citrus fruit and an important source of bioactive compounds such as vitamins C, E, A, phenolic compounds (flavonoids, phenolic acids and coumarins), and terpenic substances, such as carotenoids and limonoids (Kelebek, 2010;Zou, Xi, Hu, Nie, & Zhou, 2015). In recent years, the phenolic compounds present in grapefruit have been investigated, and some publications have suggested that they could play an important role in the antioxidant capacity of grapefruit juice (Gorinstein et al, 2005;Xu et al, 2008), which has been related with the prevention of different chronic diseases including heart disease, obesity, diabetes, cardiovascular diseases and cancer (Mertens-Talcott, Zadezensky, De Castro, Derendorf & Butterweck, 2006;Vanamala, Reddivari, Yoo, Pike, & Patil, 2006;Díaz-Ju arez et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations

Agudelo

Barros

Santos‐Buelga

et al. 2017

LWT

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a b s t r a c tDifferent grapefruit powders obtained by freeze drying and spray drying with prior addition of shell materials (arabic gum and bamboo fiber) were studied in order to evaluate the effect of these preservation processes on the retention of antioxidants, in comparison with the freeze-dried fruit with no carriers added. Freeze-dried samples showed above 90% retention of these phytochemicals, while spraydried samples presented good retention of vitamins but a sharp decrease in of phenolic compounds. Pearson's correlation analysis showed that the most significant contribution to DPPH scavenging activity and inhibition of b-carotene bleaching was provided by phenolic compounds, mostly flavonoids, while the contribution to the reducing power was due to ascorbic acid and a-tocopherol. Therefore, the loss of these compounds in the spray-dried samples resulted in products with lower antioxidant activity. Naringin and narirutin were the major phenolic compounds in all grapefruit samples, although other flavanones present in lower concentration, like hesperidin, neohesperidin didymin, poncirin or melitidin, also showed high correlations with the antioxidant value of the samples.

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“…[28] found that naringin, which is a part of lemon flavanone, can stimulate the immune system defenses to avoid oxidative damage caused by oxidation, by increasing the activity of the body's antioxidant enzymes including catalase, glutathione peroxidase and superoxide dismutase. These enzymes catalyze the dismutation of superoxide radical, which is the most common free radical in the body, into hydrogen peroxide (H 2 O 2 ).…”

Section: Discussionmentioning

confidence: 99%

“…These components can neutralize free radicals and therefore prevent some of the damages caused by free radicals [30]- [32]. From all these studies, we noticed that there is a relationship between the scavenging activity and the flavonoid content of lemon [28]. This explains to some degree why green tea supplemented with lemon has more ability to scavenge free radical than green tea alone.…”

Section: Discussionmentioning

confidence: 99%

Phenolic Contents and Antioxidant Activities of Green Tea with and without Lemon

Al‐Ghafari¹,

Shorbaji²,

AL-Sarori³

et al. 2016

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Tea is the most widely consumed beverage throughout the world, after water and is considered as a good antioxidant nutrient against free radical reactions. Lemons are citrus fruits that are very common in many parts of the world and are well known for their health benefits. In this study, different assays were used to evaluate total phenolic content and antioxidant activities of green tea with and without lemon. Our results showed that green tea with lemon has higher phenolic content, stronger reducing power than green tea without lemon; and exhibits a significant inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2). However, both samples exhibited high ferrous chelating activity with no significant difference among each other indicating a good antioxidant potential for both. This is a comparative study between green tea and green tea supplemented with lemon. The study contributes to a better understanding about how the addition of supplements like lemon might influence the antioxidant activity of tea.

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Antioxidant activity of Citrus fruits

Cited by 458 publications

References 71 publications

The Chemistry and Pharmacology of Citrus Limonoids

The Chemistry and Pharmacology of Citrus Limonoids

Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations

Phenolic Contents and Antioxidant Activities of Green Tea with and without Lemon

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