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Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange.
Food Chem Toxicol 2010; 48(1):99-106FC

Abstract

A comparative study between the antioxidant properties of peel (flavedo and albedo) and juice of some commercially grown citrus fruit (Rutaceae), grapefruit (Citrus paradisi), lemon (Citrus limon), lime (Citrusxaurantiifolia) and sweet orange (Citrus sinensis) was performed. Different in vitro assays were applied to the volatile and polar fractions of peels and to crude and polar fraction of juices: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power and inhibition of lipid peroxidation using beta-carotene-linoleate model system in liposomes and thiobarbituric acid reactive substances (TBARS) assay in brain homogenates. Reducing sugars and phenolics were the main antioxidant compounds found in all the extracts. Peels polar fractions revealed the highest contents in phenolics, flavonoids, ascorbic acid, carotenoids and reducing sugars, which certainly contribute to the highest antioxidant potential found in these fractions. Peels volatile fractions were clearly separated using discriminant analysis, which is in agreement with their lowest antioxidant potential.

Authors+Show Affiliations

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19770018

Citation

Guimarães, Rafaela, et al. "Targeting Excessive Free Radicals With Peels and Juices of Citrus Fruits: Grapefruit, Lemon, Lime and Orange." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 48, no. 1, 2010, pp. 99-106.
Guimarães R, Barros L, Barreira JC, et al. Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food Chem Toxicol. 2010;48(1):99-106.
Guimarães, R., Barros, L., Barreira, J. C., Sousa, M. J., Carvalho, A. M., & Ferreira, I. C. (2010). Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 48(1), pp. 99-106. doi:10.1016/j.fct.2009.09.022.
Guimarães R, et al. Targeting Excessive Free Radicals With Peels and Juices of Citrus Fruits: Grapefruit, Lemon, Lime and Orange. Food Chem Toxicol. 2010;48(1):99-106. PubMed PMID: 19770018.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. AU - Guimarães,Rafaela, AU - Barros,Lillian, AU - Barreira,João C M, AU - Sousa,M João, AU - Carvalho,Ana Maria, AU - Ferreira,Isabel C F R, Y1 - 2009/09/19/ PY - 2009/07/09/received PY - 2009/09/07/revised PY - 2009/09/14/accepted PY - 2009/9/23/entrez PY - 2009/9/23/pubmed PY - 2010/4/16/medline SP - 99 EP - 106 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 48 IS - 1 N2 - A comparative study between the antioxidant properties of peel (flavedo and albedo) and juice of some commercially grown citrus fruit (Rutaceae), grapefruit (Citrus paradisi), lemon (Citrus limon), lime (Citrusxaurantiifolia) and sweet orange (Citrus sinensis) was performed. Different in vitro assays were applied to the volatile and polar fractions of peels and to crude and polar fraction of juices: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power and inhibition of lipid peroxidation using beta-carotene-linoleate model system in liposomes and thiobarbituric acid reactive substances (TBARS) assay in brain homogenates. Reducing sugars and phenolics were the main antioxidant compounds found in all the extracts. Peels polar fractions revealed the highest contents in phenolics, flavonoids, ascorbic acid, carotenoids and reducing sugars, which certainly contribute to the highest antioxidant potential found in these fractions. Peels volatile fractions were clearly separated using discriminant analysis, which is in agreement with their lowest antioxidant potential. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/19770018/Targeting_excessive_free_radicals_with_peels_and_juices_of_citrus_fruits:_grapefruit_lemon_lime_and_orange_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(09)00430-X DB - PRIME DP - Unbound Medicine ER -