Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits

Sun, Yujing; Liao, Qiao; Shen, Yan; Jiang, Ping; Chen, Jianchu; Ye, Xingqian

doi:10.1111/j.1750-3841.2012.03002.x

Cited by 90 publications

(69 citation statements)

References 27 publications

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“…Without any doubt, hesperidin, present in most of the Citrus extracts screened in the HPTLC analysis, could be one of the compounds contributing somewhat to BChE inhibitory eff ects of the extracts. Caff eic acid, a dominant phenolic compound available in many Citrus cultivars (25,26), was reported earlier to exhibit either low inhibitory activity ((11.05±1.03) % at 100 μg/mL) against AChE (27) and IC 50 ≥200 μM (28) or no inhibition (29), which is consistent with our result ((6.01±2.50) % at 100 μg/mL).…”

Section: Hptlc Profi Le Of the Extractssupporting

confidence: 82%

HPTLC Finger-Printing and Cholinesterase Inhibitory and Metal-Chelating Capacity of Various Citrus Cultivars and Olea europaea

Şenol

Ankli²,

Reich³

et al. 2016

Food Technol. Biotechnol.

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SummaryInhibitory activity of thirty-one ethanol extracts obtained from albedo, fl avedo, seed and leaf parts of 17 cultivars of Citrus species from Turkey, the bark and leaves of Olea europaea L. from two locations (Turkey and Cyprus) as well as caff eic acid and hesperidin was tested against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), related to the pathogenesis of Alzheimer's disease, using ELISA microtiter assays at 500 μg/mL. Metal-chelating capacity of the extracts was also determined. BChE inhibitory eff ect of the Citrus sp. extracts was from (7.7±0.7) to (70.3±1.1) %, whereas they did not show any inhibition against AChE. Cholinesterase inhibitory activity of the leaf and bark ethanol extracts of O. europaea was very weak ((10.2±3.1) to (15.0±2.3) %). The extracts had either no or low metal-chelating capacity at 500 μg/mL. HPTLC fi ngerprinting of the extracts, which indicated a similar phytochemical patt ern, was also done using the standards of caff eic acid and hesperidin with weak cholinesterase inhibition. Among the screened extracts, the albedo extract of C. limon 'Interdonato', the fl avedo extracts of 'Kara Limon' and 'Cyprus' cultivars and the seed extract of C. maxima appear to be promising as natural BChE inhibitors.

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Section: Hptlc Profi Le Of the Extractssupporting

confidence: 82%

HPTLC Finger-Printing and Cholinesterase Inhibitory and Metal-Chelating Capacity of Various Citrus Cultivars and Olea europaea

Şenol

Ankli²,

Reich³

et al. 2016

Food Technol. Biotechnol.

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“…Foyou, while nobiletin and tangeretin were the dominant PMFs in C. paradise cv. Huyou (Sun et al 2013), which was similar with pummelo and grapefruit (Xi et al 2014a(Xi et al , 2015. Nobiletin was the most abundant PMFs in lemon, it ranged from nd to 107.3 lg/g FW, which was significantly higher than the contents reported in wild mandarin and grapefruit (Xi et al 2015;Zhang et al 2014), except for peels, lemon whole fruit, pulp and juice were also good source of sinensetin, nobiletin and tangeretin.…”

Section: Individual Phenolic Compound Contentsmentioning

confidence: 56%

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Qun³

2017

J Food Sci Technol

115

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Phenolic composition and antioxidant capacity of different fruit part including peel, pulp, juice, whole fruit and seed from five lemon cultivars (Feiminailao, Cuningmeng Limeng, Pangdelusaningmeng, Beijingningmeng) were investigated. Caffeic acid (9.31-741.4 lg/g FW) and chlorogenic acid (2.7-527.5 lg/g FW) were the dominant phenolic acid in fruit tested, Pangdelusaningmeng (PD) and Limeng peels with the highest contents, respectively. Hesperidin was the predominant flavanone (10.27-3315 lg/g FW), Cuningmeng (CN) peels with the highest level. PD peels had rich rutin, CN seeds had rich eriocitrin. Nobiletin was the main polymethoxylated flavonoids identified, PD with the highest level. CN peels contained rich tangeretin. Overall, peels and whole fruit had significantly higher level of phenolics than other fruit parts, and seeds were good source of flavonoids. PD and CN not only contained higher level of phenolic, but also presented higher antioxidant capacity than other cultivars tested, and are of great value for human nutrition.

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“…Three flavanones; naringin, hesperidin and narirutin were identified in both varieties. However, studies done by Sun et al (2013) and Robards et al (1997) on pummelo showed that only naringin and tangeretin were present. Whereas, grapefruit compounds studied by Robards et al (1997) showed hesperidin and narirutin were present, the exact compounds found in this study on both varieties.…”

Section: Flavanonesmentioning

confidence: 99%

“…Both enzymatically clarified juices, have shown a slight decrease (p >0.05) of total phenolic contents for both varieties. This slight difference might be due to a number of reasons; (1) Temperature of enzymatic clarification treatment ( Table 1): temperature that was used was not high enough to warrant an optimum enzymatic reactivity which was reported (Sun et al 2013) in the range of 50°C. The author also noted that the pH of the juice during the clarification treatment played an important role, where the optimum pH was found to be 5.8. pH and both varieties of pummelo fruit juice was kept at 4.0 to maintain the acidity level of the juice.…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice

et al. 2014

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The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p <0.05) in comparison to Ledang variety, possibly due to the amount of naringin. Three types of hydroxycinnamic acids (chlorogenic, caffeic and coumaric acid) and three compounds of flavanones (naringin, hesperidin and narirutin) were found in both fruit juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the juice production in reducing the bitterness of the juice. Post-enzymatic analysis furthermore resulted in no significance differences (p <0.05) on the total phenolic compounds of both varieties. This study in summary provides a compositional database for Malaysian pummelo fruit juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the juice.

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Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits

Abstract: Physiological drop of citrus fruits may be a good resource of bioactive compounds including flavonoids, phenolic acids, limonoids, synephrine, and a good material of nutraceuticals.

Cited by 90 publications

References 27 publications

HPTLC Finger-Printing and Cholinesterase Inhibitory and Metal-Chelating Capacity of Various Citrus Cultivars and Olea europaea

HPTLC Finger-Printing and Cholinesterase Inhibitory and Metal-Chelating Capacity of Various Citrus Cultivars and Olea europaea

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice

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