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Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange

Identifier

021231

Type of Spiritual Experience

Background

A description of the experience

Food Chem Toxicol. 2010 Jan;48(1):99-106. doi: 10.1016/j.fct.2009.09.022. Epub 2009 Sep 19.

Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange.

Guimarães R1, Barros L, Barreira JC, Sousa MJ, Carvalho AM, Ferreira IC.

  • 1CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.

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.

Copyright 2009 Elsevier Ltd. All rights reserved.

PMID:

19770018

The source of the experience

PubMed

Concepts, symbols and science items

Concepts

Symbols

Science Items

Activities and commonsteps

Activities

Suppressions

Citrus fruits
Grapefruit
Lemons
Limes
Oranges

Commonsteps

References