Antioxidant Properties of Fresh and Frozen Peels of Citrus Species. CrossRef Meda, A. PacittiD.

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Home » Antioxidant Properties of Fresh and Frozen Peels of Citrus Species. Article Publishing History. Reviewed by: Antioxidant properties of citrus fruits. Luca Mazzoni Italy. Second Review by: AAntioxidant.

Vinotha Sanmugarajah Sri Lanka. Final Approval by: Prof. Min-Hsiung Antioxidant properties of citrus fruits. Article Metrics. Citrus peel is a functional food.

Antioxidanr is rich Leafy greens for inflammation antioxidants. This study aims to investigate the antioxidant properties of Antkoxidant fresh and frozen peels of Citrus Antioxidnt.

Frozen and fresh prpoerties of lemon Citrus Antioxidaantkey lime C. aurantifolia and musk lime C. microcarpa propegties screened for their off properties such as total phenolic content and total flavonoid content. DPPH radical scavenging activity and ferric ion reducing Improve exercise technique power FRAP assays were also Fat distribution and obesity. Among propetties three citrus peels, musk lime peel had the fguits highest total phenolic propertiez and total flavonoid content.

Frozen citrus peels showed significantly higher antioxidant content than the fresh peels. The frozen peels also showed promising antioxidant activity as fruirs by their significantly fruihs FRAP od compared with fresh citrus peels.

Moreover, Energy boosters for post-workout citrus propertiies possessed higher pdoperties activity as indicated by its lower EC50 values which ranged between 0. This study shows that frozen peels of od are functional foods and sources of potent antioxidants.

Azman N. N, Azlan A, Khoo H, Antioxidant properties of citrus fruits. E, Properries M. Antioxidant Properties of Fresh and Frozen Peels of Citrus Species. Curr Res Nutr Food Sci ; propertjes 2. Free radicals or reactive Antkoxidant species Antioxidant properties of citrus fruits are the outcomes of normal oxidative stress and inflammation metabolic processes.

Exposure to air pollutants, cigarette smoking, propertjes chemicals, propsrties and X-rays also Anioxidant to the production of free radicals. Improve endurance for triathletes Antioxidant properties of citrus fruits of free radicals and Propreties exposure employs a multitude of biological effects covering many chronic B vitamins and liver health. Citrus fruit has been fruit cultivated Nutrient timing for nutrient timing for nutrient timing optimization the tropical and Antioxidant properties of citrus fruits countries with a total annual production of approximately million tonnes.

Citrus is planted Antioxidant properties of citrus fruits domestic and export purposes on 6, hectares of land gruits the country. It og important to prooerties citrus fruit into our daily diets Antioxidant properties of citrus fruits it is rich in antioxidants. It supplies energy and nutrient propertise our body for combating diseases.

Literature shows that citrus peel extracts had the highest antioxidant activity compared with pulp Antioxidatn seeds.

Antioxidants in a plant are susceptible to degradation, mostly Antioxidajt to fruitw handling practices such as chilling injury, fungal decay, irradiation, incorrect holding temperature, relative humidity and other factors propertifs stress that Antioxodant contribute to the reduction cirrus antioxidant content off nutritional value.

The current study aims to determine antioxidant rruits and fruiys activity of fresh and frozen selected citrus peels. This study used fresh and frozen peel samples of lemon, key lime and musk lime.

These chemicals and reagents were supplied by Sigma-Aldrich, Co. Selected citrus species were Citrus limon lemon C. aurantifolia key lime and C. microcarpa musk line. All samples were purchased at the Selangor wholesale market, Malaysia.

The fruit peel was removed from the pulp, and the peel was divided into two parts. Half of each fresh peel was extracted for antioxidants right after sample preparation; while the other half was the frozen sample.

All samples were kept frozen at —80°C for 24 h prior prior to freeze-drying. Antioxidants from both fresh and frozen peels of citrus fruit were extracted according to Ferreira et al.

The fresh citrus peels The extracts were then sonicated for 60 min and filtered using a Whatman No. The ethanol was removed using a vacuum rotary evaporator Buchi Rotavapor R, Switzerland at 50°C. The extract was kept at —20°C before further analysis. The extraction yield was obtained by weighing the extract after the solvent removal; the percentage of the extraction yield was calculated based on the equation as follows:.

Folin-Ciocalteu FC reagent assay was used to determine total phenolic content TPC of citrus samples. The assay was performed according to the procedure described by Meda et al. FC solution 0. Briefly, 1. The absorbance was measured spectrophotometrically at nm. Gallic acid µg mL -1 was used for standard calibration.

The results were expressed as gallic acid equivalent GAE per gramme fresh sample. Total flavonoid content TFC of citrus samples was estimated based on the aluminium chloride colourimetric method as described by Ghasemzadeh et al.

After 6 min of incubation, the mixture was added with 2. The volume was then made up to 5. Absorbance of the reacting mixture was read at nm.

Quercetin was used as a standard at concentrations ranged between 1. The results were presented as milligramme quercetin equivalent per gramme mg QE g -1 fresh sample. DPPH radical scavenging activity of citrus samples was determined according to the method described by Thaipong et al.

DPPH stock solution was prepared by adding 24 mg DPPH with mL of methanol, whereas DPPH working solution was prepared by mixing 10 mL of the DPPH stock solution with 45 mL of methanol. Briefly, μL of the sample was added with µL of DPPH working solution.

The mixture was incubated for 2 h at room temperature in the dark. Absorbance of the mixture was determined at nm against a blank. The results were expressed as EC 50 value of DPPH assay in mg mL Ferric reducing antioxidant power FRAP of citrus samples was determined based on the method described by Ghasemzadeh et al.

In brief, 3. Absorbance was determined at nm after 30 min of incubation. The mean differences were statistically analysed based on one-way analysis of variance ANOVA with posthoc test Tukey HSD. Pearson correlation coefficient was determined between the content of antioxidant compounds and antioxidant activity of the fresh and frozen citrus peels.

The p-value of less than 0. Statistical analyses were performed using the Statistical Package for Social Sciences SPSS version Solvent extraction is the most commonly used technique in isolation of antioxidant compound because it is a widely applicable technique and efficient in extracting bioactive compounds.

Ethanol is one of the popular solvent used in extraction as it offers higher antioxidant properties compared with water extraction. Table 1: Extraction yield, total phenolic content TPC and total flavonoid content TFC of frozen and fresh citrus peels.

The result showed that the extraction yield for fresh lemon peel Similarly, extraction yields for fresh key lime peel 6. Based on the result obtained, frozen lemon peel had Similarly, frozen key lime peel and frozen musk lime peel had Freezing technique serves as a better method to preserve the antioxidant activity of polysaccharide from plant samples as the bioactive compound in the sample can be maximally protected under the freezing condition.

In this study, all frozen citrus samples had significantly higher TPC than the fresh citrus samples Table 1. The results showed that TPC of fresh lemon peel The TPC was also significantly different between fresh musk lime peel Moreover, TPC of fresh key lime peel Furthermore, the finding of this study shows that frozen lemon peel had Similarly, the frozen key lime peel and frozen musk lime peel showed Fruit possesses a high concentration of phenolic in the outer compartment.

The phenolic compounds are known to be accumulated in the vacuoles. Food processing such as freezing helps to accelerate a more release of the bound phenolic compound from the breakdown of the cellular part.

Postharvest storage of different fresh fruit samples should be further investigated. As the studied frozen fruit samples showed a better TPC than the non-frozen fresh samples; therefore, cold storing or freezing of freshly harvested fruit retains the bioactive antioxidants of the fruit.

Fruit contains naturally occurring compounds.

: Antioxidant properties of citrus fruits

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