Polyphenols and antioxidant capacity of a spontaneous reddish mutant in Satsuma mandarin,Shinheungri

Abstract

A Satsuma mandarin (Citrus unshiu Marc. cv. Miyagawa) spontaneous mutant, Shinheungri, produces fruit with an abnormal red-coloured peel during ripening. The peel and pulp extracts of Shinheungri fruit were evaluated for polyphenolic contents and antioxidant activities by using various in vitro assays. Compared with those of wild type (WT), Shinheungri exhibited slightly higher total flavonoid content and antioxidant activities. The results of UPLC analyses indicate that the peel and pulp extracts of Shinheungri fruit were rich in mainly hesperidin, and they had different flavonoid composition. The present data on Shinheungri revealed a potential source of powerful flavonoids for further detailed phytochemical investigation.

Phytochemical profile, antioxidant, antimicrobial and antipancreatic lipase activities of fermented Camellia japonica L leaf extracts

“…Contents of total phenolics and flavonoids were determined with published method [13]. For total phenol quantitation, 30 μL of methanol or ethanol extracts of fermented Camellia japonica leaves was thoroughly mixed with 30 μL of 95 % ethanol, 150 μL of distilled water, 15 μL of Folin-Ciocalteu reagent and 30 μL of saturated sodium carbonate solution (5 %).…”

“…DPPH radical scavenging assay was conducted with published method [13]. Briefly, 100 μL of fermented Camellia japonica leaf extracts at various concentrations was prepared in 96-well plates and equal volume of 0.4 mM DPPH was added to each well.…”