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Abstract

STUDY OF SOME ANTIOXIDANT COMPOUNDS IN SOME CITRUS

Rana J. Ali* and Thuraeya A. Abass

ABSTRACT

The present study was conducted to determine antioxidant activity, total phenolic and flavonoid content from four different varieties of citrus species peels, (Citrus sinensis, Citrus reticulate, Citrus aurantium and Citrus aurantifolia). The peels were separated from fruits, shade dried, powdered and extracted using two solvents methanol and methanol with water. The phenolic compounds was conducted by the use of high performance liquid chromatography (HPLC). The antioxidant activity was screened for their free radical scavenging properties using ascorbic acid as a standard antioxidant. Free radical scavenging activity was evaluated using 2-2diphenyl-2 – picrylhydrazyl free radical. The chemical analysis of the Citrus species using HPLC technology showed that the Citrus species contained the following phenolic and flavonoid compounds (Eriocitrin, Diosmin, Hespertin, Naringenin, Tangertin, Rutin) and it was found that the phenolic content in alcohol with water extract higher than alcohol extract, except for Citrus reticulate. In DPPH assay the results showed that the Citrus species had at the 1500 μg/ml highest antioxidant activity in alcohol extract attained by Citrus sinensis, Citrus reticulate, Citrus aurantifolia (100%). While Citrus aurantium variety showed the lowest level of antioxidant activity (98.63%). In alcohol with water extracts the highest antioxidant activity at the 1500 μg/ml was attained by Citrus sinensis, Citrus reticulate, Citrus aurantifolia (100%). While Citrus aurantium variety showed the lowest level of antioxidant activity (97.33%). Thus, it could be concluded that, citrus species contain bioactive substances such as phenolic and flavonoid compounds and seems to be a very good source of dietary antioxidants possessing high antioxidant activity.

Keywords: Antioxidant activity; phenolic content; flavonoids content; citrus; peels.


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