The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandisL. Osbeck) fruits

Abstract

The antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH)) values varied between 9.71 (methanol:water, 60:40 v/v) and 13.30% (methanol:water, 50:50 v/v) and total phenol contents ranged between 12.43 (ethanol:water, 60:40 v/v) and 22.91 mg GAE/kg (methanol:water, 50:50 v/v). In general, pomelo fruit carpels (PFCs or the carpels with juicy vesicles) extracts obtained using methanol:water solutions exhibited higher antioxidant activities and total phenolic content in comparison with those obtained using ethanol:water solutions. Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin, and 1,2-dihydroxybenzene were the major phenolic compounds of PFC extract obtained by methanol:water and ethanol:water solutions at different concentrations. Gallic acid contents of PFC extract obtained by both solutions varied between 9.35 (methanol:water, 100:0 v/v) and 34.30 mg/kg (methanol:water, 50:50 v/v), whereas 3,4-dihydroxybenzoic acid contents of those changed between 1.02

Exploring the nutraceutical potential: Evaluating the nutritional and bioactive functions of five pomelo fruit varieties in Bangladesh

“…Its tangy-sweet taste makes it a favorite among both adults and children. With its growing popularity and consumption worldwide, researchers have directed their efforts toward unraveling the complex composition of pomelo and understanding its various bioactive components [ 5 , 6 ]. Unfortunately, pomelo fruits grown in Bangladesh are under-researched.…”