In-vitro antioxidant and antimicrobial activities of some varieties citrus grown in Algeria

Haraoui, Nacera; Allem, Rachida; Chaouche, Tarik Mohammed; Belouazni, Ahmed

doi:10.1007/s13596-019-00379-9

Cited by 16 publications

(16 citation statements)

References 55 publications

(55 reference statements)

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“…Regarding phenolic compounds, phenolic acids represent alone 71% with p -coumaric (18%) and ferulic acids (19%) as the most common ones, followed by flavonoids reaching 23% with rutin being the principal one [ 12 ]. According to a more recent study undertaken on some Citrus varieties, the total phenol content of C. aurantium juice was 295 ± 4 mg GAE/g (gallic acid equivalent/g of fresh juice) and the flavonoid content was 26 mg Eq Q/g (quercetin equivalent per g of fresh juice) [ 13 ]. This study demonstrated that juice extracts of C. aurantium and C. maxima varieties exhibited the highest levels of total phenols and antioxidant activities when compared to C. clementina , C. limon , and C. sinensis .…”

Section: C Aurantium Active Constituentsmentioning

confidence: 99%

Citrus aurantium L. Active Constituents, Biological Effects and Extraction Methods. An Updated Review

et al. 2021

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Citrus genus is a prominent staple crop globally. Long-term breeding and much hybridization engendered a myriad of species, each characterized by a specific metabolism generating different secondary metabolites. Citrus aurantium L., commonly recognized as sour or bitter orange, can exceptionally be distinguished from other Citrus species by unique characteristics. It is a fruit with distinctive flavor, rich in nutrients and phytochemicals which possess different health benefits. This paper presents an overview of the most recent studies done on the matter. It intends to provide an in-depth understanding of the biological activities and medicinal uses of active constituents existing in C. aurantium. Every plant part is first discussed separately with regards to its content in active constituents. All extraction methods, their concepts and yields, used to recover these valuable molecules from their original plant matrix are thoroughly reported.

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Section: C Aurantium Active Constituentsmentioning

confidence: 99%

Citrus aurantium L. Active Constituents, Biological Effects and Extraction Methods. An Updated Review

et al. 2021

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“…The following trend of radical potency was found: flood plain > coastal plain > hill. Haraoui et al (2020) compared the antioxidant activity of fresh squeezed juices derived from different citrus fruit varieties. All investigated samples possessed radical scavenging activity with IC 50 values comparable to positive control ascorbic acid and butylated hydroxytoluene (BHT).…”

Section: Juice Antioxidant Activitymentioning

confidence: 99%

“…Medicinal plants are traditionally recognized as conventional medicines, and numerous studies have confirmed their antibacterial activity (Gavarić et al, 2015). Haraoui et al (2020) investigated the bacteriostatic action of citrus variety juices. Fresh squeezed citrus limon juice exhibited inhibition zone of 27.66 mm on Micrococcus luteus, followed by Citrus aurantium with an area of 24.66 mm against Staphylococcus aureus.…”

Section: Antibacterial Activitymentioning

confidence: 99%

“…More recently, Haraoui et al (2020) In an in vivo study, hesperidin and naringin increased the production and release of insulin from the islet cells and decreased intestinal glucose absorption (Mahmoud et al, 2015). In addition, hesperidin and hesperetin inhibited two gluconeogenesis enzymes, alanine aminotransferase and aspartate aminotransferase, indicating their effectiveness in treating diabetes mellitus (Zareei et al, 2017).…”

Section: Antibacterial Effectmentioning

confidence: 99%

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Citrus species: Modern functional food and nutraceutical-based product ingredient

2021

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Citrus is the most cultivated fruit crop in the world and occupies a place of considerable importance in the country’s economy. Almost 33% of the citrus fruits are processed for juice production; however, a great amount of wastes, including peels, segment membranes, and seeds are also produced. Indeed, citrus fruits consist of 45% juice, 26% pulp, 27% peels, and 2% seeds. Pruning, a cultural practice involving the removal of tree branches and limbs, was applied to improve fruit’s quality. A large amount of leaves are produced through pruning. These agri-food matrices contain a wide range of bioactive phytochemicals compared to fruits. The present review covers the past 5 years of research carried out in chemistry, health properties, and applications in food and nutraceutical industries of all portions of citrus fruit and its major bioactive compounds. Additionally, patents are also included.

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“…This data were in accordance with Barakat et al (2017), Hosseini et al (2015) who have reported the increment of TTA to the partial degradation of pectin. This increment can be also harmonized with either the antimicrobial potential of Stevia and orange juice composition according to Pina‐Pérez et al (2018) and Haraoui et al (2019).…”

Section: Resultsmentioning

confidence: 99%

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

Nabi

Megateli

Bachir

et al. 2020

J. Food Process. Preserv.

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This work aims to optimize a new formulation of orange nectar sweetened with Stevia and enriched with Pectin using full factorial design with two factors, two levels, and one central point. Factors were the concentration in stevia and pectin. Physicochemical characterization and stability study were carried‐out at 4 and 25°C where pH, Brix°, total titratable acidity, turbidity, sedimentation, and redispersibility are controlled for 1 month. The evaluation of antioxidant activity degradation during 3 months and organoleptic test were required for the selection of optimal formulation. The hypoglycemic effect of the optimal nectar was evaluated in rats targeting the postprandial blood glucose levels kinetics. After optimization, the formulation F1 (with 0.03% stevia and 0.05% pectin) was found to be the most stable and favorable. Its half‐life times were, respectively, 147.67 days at 4°C (R2 = .996) and 74.66 days at 25°C (R2 =.997). Its organoleptic score was 9.67 (R2 = .994). The in‐vivo hypoglycemic study has been confirmed, the effect of this supplementation has permitted the regulation of post‐prandial glycemic levels. Thus, this formulation deserves to be recommended for diabetic subjects. Practical applications The addition of stevia (0.03%) and pectin (0.05%) improved the physico‐chemical stability of natural orange nectar. Referring to the antioxidant activity degradation; half‐life time was 147.67 days at 4°C and 74.66 days at 25°C. The consumption of this orange nectar by diabetic patients allows the normalization of their postprandial blood glucose levels.

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In-vitro antioxidant and antimicrobial activities of some varieties citrus grown in Algeria

Cited by 16 publications

References 55 publications

Citrus aurantium L. Active Constituents, Biological Effects and Extraction Methods. An Updated Review

Citrus aurantium L. Active Constituents, Biological Effects and Extraction Methods. An Updated Review

Citrus species: Modern functional food and nutraceutical-based product ingredient

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

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