Total Antioxidant Activity, and Hesperidin, Diosmin, Eriocitrin and Quercetin Contents of Various Lemon Juices

Hajimahmoodi, Mannan; Moghaddam, Ghazaleh; Mousavi, SM; Sadeghi, Naficeh; Oveisi,; Jannat, Behrooz

doi:10.4314/tjpr.v13i6.18

Cited by 20 publications

(11 citation statements)

References 25 publications

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“…An unidentified compound (Peak 1) did not separate but, after fermentation, Peak 1 was the best defined and slightly increased its concentration, unlike the majority compound (Peak 2) which might have been degraded and converted into other metabolic products. Previous studies show that flavanone glycosides, hesperidin, and eriocitrin (eriodictyol-7-O-rutinoside) exist abundantly in the peel and juice from lemons and limes (Barreca, Bellocco, Caristi, Leuzzi, & Gattuso, 2011;Hajimahmoodi et al, 2014;Peterson et al, 2006;Rodríguez-Rivera et al, 2014), in which one is able to observe that the standard of eriocitrin appears before hesperidin; thus, it is probable that Peak 2, detected in this study, could be eriocitrin.…”

Section: Resultssupporting

confidence: 64%

Biotransformation of hesperidin from lime peel (Citrus limettaRisso) in solid fermentation byAspergillus saitoi

Pérez-Nájera

Lugo‐Cervantes

Amaya-Delgado

et al. 2018

CyTA - Journal of Food

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The aim of this study was to assess the ability of the biotransformation of hesperidin from lime peel by Aspergillus saitoi in solid fermentation. The decrease of hesperidin by High-Performance Liquid Chromatography (HPLC) was monitored during 8 days of fermentation. The radical scavenging activity of DPPH · and ABTS ·+ increased to 5.8 and 11 times, respectively, after 6 days of fermentation compared with unfermented lime peel. Similarly, the phenolic content of the extract of fermented lime peel was 8.66 times higher than unfermented lime peel, while flavonoids increased 5.14 times. After 6 days of fermentation, A. saitoi biotransformed hesperidin from lime peels and increased its antioxidant activity. These results provide important information concerning the potential of the solid fermentation in the citrus industry waste through the biotransformation of flavonoids, which provides an effective solution for modifying the flavonoid structure and improving their initial bioactivity.

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Section: Resultssupporting

confidence: 64%

Biotransformation of hesperidin from lime peel (Citrus limettaRisso) in solid fermentation byAspergillus saitoi

Pérez-Nájera

Lugo‐Cervantes

Amaya-Delgado

et al. 2018

CyTA - Journal of Food

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“…Flavonoids appear to exhibit anti-inflammatory properties via the modulation of reactive oxygen species that induce the activation of NF-κB and subsequent release of cytokines (Martínez-Flórez et al 2005). Hajimahmoodi et al (2014) have reported that diosmin has a powerful DPPH radical scavenging, reducing power, superoxide anion scavenging activity, and directly scavenging intracellular radicals. We therefore speculate that diosmin, which exhibits a potent antioxidant property, may show an antiinflammatory effect.…”

Section: Discussionmentioning

confidence: 99%

Diosmin suppresses the proinflammatory mediators in lipopolysaccharide-induced RAW264.7 macrophages via NF-κB and MAPKs signal pathways

Berköz

2019

gpb

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Diosmin is an unsaturated flavonoid glycoside, presents in citrus fruits. The aim of this study is to investigate the molecular mechanism of diosmin with respect to the NF-κB and MAPKs signaling pathways. Firstly, 10, 20, 30, 40 and 50 µM diosmin were treated to lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. The anti-inflammatory effects of diosmin was displayed via measuring prostaglandin E 2 (PGE 2), nitric oxide (NO), interleukines (IL-6, IL-12), tumor necrosis factor α (TNF-α) production, cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), IL-6, IL-12, TNF-α mRNA levels, and phosphorylation levels of nuclear factor of kappa light polypeptide gene enhancer in B-cells inhibitor alpha (IκB-α) and mitogen-activated protein kinases (MAPKs); JNK, ERK, and p38 in LPS induced RAW264.7 macrophages. Our study showed that especially high concentrations of diosmin decreased NO, PGE 2 , IL-6, IL-12, TNF-α production and mRNA levels of these mediators (p < 0.05). The expression of phosphorylated-JNK was significantly suppressed by diosmin at 40 and 50 µM concentrations. Furthermore, diosmin significantly inhibited the expression of phosphorylated-ERK, p38, and p-IκB-α in a dose-dependent manner. Our results suggest that diosmin is a potent anti-inflammatory agent and has potential for development into a therapeutic agent for inflammation-associated disorders.

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“…These values are higher than that found in commercial lemon juice where a mean of 16.0, 7.07 and 1.45 mg/100 mL juice were found for eriocitrin, hesperidin and neohesperidin, respectively. The differences between natural and commercial lemon juice flavonoids composition was investigated also by Hajimahmoodi et al [26]. Thirty-eight natural and sixty-two branded lemon juices were injected in HPLC.…”

Section: Resultsmentioning

confidence: 99%

“…A great variability in FRAP values (29.58–660.13 μg/mL) were found when natural and commercial lemon juice were tested [26]. A higher FRAP value of 122.75 μM Fe(II)/g was recorded for concentrated lemon juice [30].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Ultrafiltration of Citrus limon L. Burm. cv Femminello Comune Juice on Its Chemical Composition and Antioxidant and Hypoglycemic Properties

et al. 2019

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Membrane separation has brought about a significant change in the food processing industry because it could operate separation at low temperature without a reduction of nutrients and bioactive compounds. Citrus limon L. Burm. cv Femminello comune juice, an Italian IGP (Protected Geographical Indication) product, was subjected to the ultrafiltation (UF) process using a cellulose acetate membrane, with a cut-off of 100 kDa, subjected to different transmembrane pressures (TMP, 05–1.5 bar). Untreated and ultra-filtrated (UF) juices were investigated for physicochemical parameters including pH, titratable acidity (TA), total soluble solids (TSS) and ascorbic acid content. Total phenols (TPC) and flavonoids (TFC) contents were also determined. Rutin, hesperidin, eriocitrin, and neohesperidin were selected as markers and quantified by HPLC. Antioxidant potential was investigated by using DPPH, ABTS, and FRAP tests. RACI was used to identify the sample with highest antioxidant potential. The hypoglycemic activity was examined using carbohydrates hydrolyzing enzymes assay. The application of increasing pressures across the membrane led to a reduction in TSS without causing a loss of bioactive compounds in terms of TPC and TFC. UF juice obtained with TMP of 1.5 bar (J3) showed a significant amount of eriocitrin and hesperidin with concentrations of 15.8 and 10.5 mg/100 mL, respectively. This sample showed the highest antioxidant potential and exhibited a promising α-amylase and α-glucosidase inhibitory activity with IC50 values of 31.1 and 35.3 mg/mL, respectively. Collectively our results support the use of cellulose acetate membrane to obtain an ultra-filtered juice with significant health potential.

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Total Antioxidant Activity, and Hesperidin, Diosmin, Eriocitrin and Quercetin Contents of Various Lemon Juices

Cited by 20 publications

References 25 publications

Biotransformation of hesperidin from lime peel (Citrus limettaRisso) in solid fermentation byAspergillus saitoi

Biotransformation of hesperidin from lime peel (Citrus limettaRisso) in solid fermentation byAspergillus saitoi

Diosmin suppresses the proinflammatory mediators in lipopolysaccharide-induced RAW264.7 macrophages via NF-κB and MAPKs signal pathways

The Influence of Ultrafiltration of Citrus limon L. Burm. cv Femminello Comune Juice on Its Chemical Composition and Antioxidant and Hypoglycemic Properties

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