Antioxidant and lipid peroxidation inhibitory potentials of the unripe and ripe of Citrus mitis Blanco pulps and peels from south Thailand
DOI:
https://doi.org/10.14719/pst.2693Keywords:
antioxidants, calamondin, Citrus mitis Blanco, lipid peroxidation, phenolicsAbstract
Citrus mitis Blanco fruit contains high levels of vitamin C, phenolics, and flavonoids, which exhibit a wide range of beneficial biological effects. The current research aimed to evaluate the levels of vitamin C, flavonoid, total phenolic contents, and antioxidant properties, as well as the inhibitory effects on lipid peroxidation, in both unripe and ripe fruit tissues (pulps and peels) of C. mitis Blanco. The fruit tissues were obtained from the Hat Som Paen subdistrict in Ranong province, located in the southern region of Thailand. Fruit tissues were extracted using maceration with 80% ethanol and water solvents. Vitamin C quantification was achieved using the 2,6-dichloroindophenol titrimetric method. Total flavonoid content was determined using the aluminium chloride colorimetric method, while total phenolic content was assessed using the Folin-Ciocalteu procedure. Additionally, ABTS and DPPH assays were used to assess the antioxidant properties. The measurement of lipid peroxidation inhibitory activity was carried out using the thiobarbituric acid reactive substances (TBARS) assay. The findings indicated that the water extract exhibited higher levels of vitamin C compared to the 80% ethanolic extract. In contrast, the 80% ethanolic extract revealed greater amounts of total phenolic and flavonoid contents than the water extract. The water extract of unripe pulp exhibited the highest vitamin C content among all the extracts, reaching 36.74 mg/100 g fresh weight (FW). The 80% ethanolic extract of unripe peel demonstrated the highest level of total phenolic content (35.67 mg gallic acid equivalent (GAE)/g extract), while ripe peel exhibited the highest total flavonoid content (16.88 mg catechin equivalent (CE)/g extract). Both unripe and ripe fruit extracts exhibited antioxidant and lipid peroxidation inhibitory activities. The 80% ethanolic extract from unripe peel demonstrated the most significant antioxidant activities against DPPH (6.31 mg trolox equivalent (TE)/g extract) and ABTS (7.69 mg TE/g extract). Moreover, the 80% ethanolic extract of unripe peel showed the highest level of inhibitory activity against lipid peroxidation, with a value of 74.62%. These results underscore the potential bioactivities of unripe and ripe C. mitis Blanco fruit tissues, which can offer nutritional and health benefits. These properties make them particularly valuable in the food industry due to their excellent antioxidant and lipid peroxidation inhibitory characteristics.
Downloads
References
Zilani M, Sultana T, Asabur Rahman S, Anisuzzman M, Islam M, Shilpi J et al. Chemical composition and pharmacological activities of Pisum sativum. BMC Complement Altern Med. 2017;17(1):1-9. https://doi.10.1186/s12906-017-1699-y
Parohan M, Anjom-Shoae J, Nasiri M, Khodadost M, Khatibi SR, Sadeghi O. Dietary total antioxidant capacity and mortality from all causes, cardiovascular disease and cancer: A systematic review and dose–response meta-analysis of prospective cohort studies. Eur J Nutr. 2019;58:2175-89. https://doi.org/10.1007/s00394-019-01922-9
Holland TM, Agarwal P, Wang Y, Leurgans SE, Bennett DA, Booth SL et al. Dietary flavonols and risk of Alzheimer dementia. Neurology. 2020;94(16):e1749-e56. https://doi.org/101212/WNL.0000000000008981
Wanna C. Free radical scavenging capacity and total phenolic contents in peel and fleshy crude extracts of selected vegetables. Pharmacogn J. 2019;11(6):1351-58. https://doi.org/10.5530/pj.2019.11.209
Royal Botanic Gardens Kew [Internet]. Plants of the World Online; [cited 3 Sep 2023]. Available from: https://powo.science.kew.org/
Benavente-Garcia O, Castillo J. Update on uses and properties of Citrus flavonoids: New findings in anticancer, cardiovascular and anti-inflammatory activity. J Agric Food Chem. 2008;56(15):6185-205. https://doi.org/10.1021/jf8006568
Alu’Datt MH, Rababah T, Alhamad MN, Al-Mahasneh MA, Ereifej K, Al-Karaki G et al. Profiles of free and bound phenolics extracted from: Citrus fruits and their roles in biological systems: Content and antioxidant, antidiabetic and antihypertensive properties. Food Funct. 2017;8(9):3187-97. https://doi.10.1039/c7fo00212b
de Moraes Barros HR, de Castro Ferreira TAP, Genovese MI. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem. 2012;134(4):1892-98. https://doi.org/10.1016/j.foodchem.2012.03.090
Zhang Y, Sun Y, Xi W, Shen Y, Qiao L, Zhong L et al. Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits. Food Chem. 2014;145:674-80. https://doi.org/10.1016/j.foodchem.2013.08.012
Zhao ZY, He SS, Hu Y, Yang Y, Jiao BN, Fang Q et al. Fruit flavonoid variation between and within four cultivated Citrus species evaluated by UPLC-PDA system. Acta Hortic Sin. 2017;224:93-101. https://doi.org/10.1016/j.scienta.2017.05.038
Ramful D, Tarnus E, Aruoma OI, Bourdon E, Bahorun T. Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Res Int. 2011;44(7):2088-99. https://doi.org/10.1016/j.foodres.2011.03.056
Assefa AD, Saini RK, Keum YS. Fatty acids, tocopherols, phenolic and antioxidant properties of six citrus fruit species: A comparative study. J Food Meas Charact. 2017;11:1665-75. https://doi.org/10.1007/s11694-017-9546-x
Zang KT. Small Encyclopedia of Chinese Herbal Medicine. Taipei, Taiwan: Neptune Culture Publishing Ltd., Heliopolis Culture Group; 2005.
Ogawa K, Kawasaki A, Omura M, Yoshida T, Ikoma Y, Yano M. 3?, 5?-Di-C-?-glucopyranosylphloretin, a flavonoid characteristic of the genus Fortunella. Phytochem. 2001;57(5):737-42. https://doi.org/10.1016/S0031-9422(01)00132-7
Lou SN, Yu MW, Ho CT. Tyrosinase inhibitory components of immature calamondin peel. Food Chem. 2012;135(3):1091-96. https://doi.org/10.1016/j.foodchem.2012.05.062
Ho CT, Pan MH, Lai CS, Li S. Polymethoxyflavones as food factors for the management of inflammatory diseases. J Food Drug Anal. 2012;20(1):337-41. https://doi.org/10.38212/2224-6614.2108
Maduwanthi SDT, Marapana RAUJ. Induced ripening agents and their effect on fruit quality of banana. Int J Food Sci. 2019;2019:2520179. https://doi.org/10.1155/2019/2520179
Multari S, Licciardello C, Caruso M, Martens S. Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits. Food Res Int. 2020;134:109228. https://doi.org/10.1016/j.foodres.2020.109228
Association of Official Analytical Chemists. Official Methods of Analysis. 18th ed. Washington, DC: Association of Official Analytical Chemists; 2005.
Juma I, Mshandete AM, Tibuhwa DD, Kivaisi A. Assessment of antioxidant potentials of the wild and domesticated saprophytic edible mushrooms from Tanzania. Curr Res Environ Appl Mycol. 2016;6(1):1-10. https://doi.10.5943/cream/6/1/1
Kubola J, Siriamornpun S, Meeso N. Phytochemicals, vitamin C and sugar content of Thai wild fruits. Food Chem. 2011;126(3):972-81. https://doi.016/j.foodchem.2010.11.104
González-Palma I, Escalona-Buendía HB, Ponce-Alquicira E, Téllez-Téllez M, Gupta VK, Díaz-Godínez G et al. Evaluation of the antioxidant activity of aqueous and methanol extracts of Pleurotus ostreatus in different growth stages. Front Microbiol. 2016;7:1099. https://doi.org/10.3389/fmicb.2016.01099
Badmus JA, Adedosu TO, Fatoki JO, Adegbite VA, Adaramoye OA, Odunola OA. Lipid peroxidation inhibition and antiradical activities of some leaf fractions of Mangifera indica. Acta Pol Pharm. 2011;68(1):23-29.
Shafekh SE, Khalili R, Catherine CCW, Syakiroh ZA, Habibah AU, Norhayati AH et al. Total phenolic content and in vitro antioxidant activity of Vigna sinensis. Int Food Res J. 2012;19(4):1393-400.
Grosso G, Bei R, Mistretta A, Marventano S, Calabrese G, Masuelli L et al. Effects of vitamin C on health: A review of evidence. Front Biosci. 2013;18(13):1017-29. https://doi.org/10.2741/4160
Barros HRM, Ferreira TAPC, Genovese MI. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem. 2012;134(4):1892-98. https://doi.org/10.1016/j.foodchem.2012.03.090
Sir Elkhatim KA, Elagib RA, Hassan AB. Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits. Food Sci Nutr. 2018;6(5):1214-19. https://doi.org/10.1002/fsn3.660
Moulehi I, Bourgou S, Ourghemmi I, Tounsi MS. Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts. Ind Crop Prod. 2012;39:74-80. https://doi.org/10.1016/j.indcrop.2012.02.013
Wang Z, Chen X, Guo Z, Feng X, Huang P, Du M et al. Distribution and natural variation of free, esterified, glycosylated and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel. Food Res Int. 2022;153:110958. https://doi.org/10.1016/j.foodres.2022.110958
Dalla Valle AZ, Mignani I, Spinardi A, Galvano F, Ciappellano S. The antioxidant profile of three different peaches cultivars (Prunus persica) and their short-term effect on antioxidant status in human. Eur Food Res Technol. 2007;225:167-72. https://doi.org/10.1007/s00217-006-0396-8
Chen Q, Wang D, Tan C, Hu Y, Sundararajan B, Zhou Z. Profiling of flavonoid and antioxidant activity of fruit tissues from 27 Chinese local citrus cultivars. Plants. 2020;9(2):196. https://doi.10.3390/plants9020196
Farag MA, Abib B, Ayad L, Khattab AR. Sweet and bitter oranges: An updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices. Food Chem. 2020;331:127306. https://doi.org/10.1016/j.foodchem.2020.127306
Kadhom IM, Ibrahim NS, Abdullah N. Estimation of phenolic compounds and evaluation of their antioxidant activity of some parts of the orange plant (Citrus Sinensis L.). Eur J Mol Clin Med. 2020;7(3):4811-22.
Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem. 2006;96(2):254-60. https://doi.org/10.1016/j.foodchem.2005.02.033
Huda-Faujan N, Abdul RZ, Rehan MM, Ahmad FB. Comparative analysis of phenolic content and antioxidative activity of eight Malaysian traditional vegetables. Malaysian J Anal Sci. 2015;19(3):611-24.
Garcia-Salas P, Morales-Soto A, Segura-Carretero A, Fernandez-Gutierrez A. Phenolic-compound-extraction systems for fruit and vegetable samples. Molecules. 2010;15(12):8813-26. https://doi.org/10.3390/molecules15128813
Yunita E, Kurniati T, Rosa FL, Melati P, Lestari N. Short communication: Analysis of detected metabolites compounds from the crude extract of Rimau Gerga Lebong oranges fruit (Citrus reticulata ‘RGL’) using LC-QTOF-MS/MS. Biodiversitas. 2022;23(7):3778-83. https://doi.10.13057/biodiv/d230754
Yi L, Ma S, Ren D. Phytochemistry and bioactivity of Citrus flavonoids: A focus on antioxidant, anti-inflammatory, anticancer and cardiovascular protection activities. Phytochem Rev. 2017;16:479-511. https://doi.org/10.1007/s11101-017-9497-1
Bentahar A, Bouaziz A, Djidel S, Khennouf S. Phenolic content and antioxidant activity of ethanolic extracts from Citrus sinensis L. and Citrus reticulata L. fruits. J Drug Deliv Ther. 2020;10(5-s):308-13. https://doi.org/10.22270/jddt.v10i5-s.4537
Lou SN, Hsu YS, Ho CT. Flavonoid compositions and antioxidant activity of calamondin extracts prepared using different solvents. J Food Drug Anal. 2014;22(3):290-95. https://doi.org/10.1016/j.jfda.2014.01.020
Zarina Z, Tan SY. Determination of flavonoids in Citrus grandis (Pomelo) peels and their inhibition activity on lipid peroxidation in fish tissue. Int Food Res J. 2013;20(1):313.
Costanzo G, Vitale E, Iesce MR, Naviglio D, Amoresano A, Fontanarosa C et al. Antioxidant properties of pulp, peel and seeds of Phlegrean Mandarin (Citrus reticulata Blanco) at different stages of fruit ripening. Antioxidants. 2022;11(2):187. https://doi.org/10.3390/antiox11020187
Li Y, Ou-Lee TM, Raba R, Amundson RG, Last RL. Arabidopsis flavonoid mutants are hypersensitive to UV-B irradiation. The Plant Cell. 1993;5:171-79. https://doi.org/10.1105/tpc.5.2.171
Kim JS. Preliminary evaluation for comparative antioxidant activity in the water and ethanol extracts of dried citrus fruit (Citrus unshiu) peel using chemical and biochemical in vitro assays. Food Nutr Sci. 2013;4(2):177-88. https://doi.10.4236/fns.2013.42025
Bhandari SR, Lee JG. Ripening-dependent changes in antioxidants, color attributes and antioxidant activity of seven tomato (Solanum lycopersicum L.) cultivars. J Anal Methods Chem. 2016;2016:5498618. https://doi.org/10.1155/2016/5498618
Yu MW, Lou SN, Chiu EM, Ho CT. Antioxidant activity and effective compounds of immature calamondin peel. Food Chem. 2013;136(3-4):1130-35. https://doi.org/10.1016/j.foodchem.2012.09.088
Silva FGD, O’Callagahan Y, O’Brien NM, Netto FM. Antioxidant capacity of flaxseed products: The effect of in vitro digestion. Plant Foods for Hum Nutr. 2013;68:24-30. https://doi.org/10.1007/s11130-012-0329-6
Manganaris GA, Goulas V, Vicente AR, Terry LA. Berry antioxidants: Small fruits providing large benefits. J Sci Food Agric. 2014;94(5):825-33. https://doi.org/10.1002/jsfa.6432
Sun YJ, Qiao LP, Shen Y, Jiang P, Chen JC, Ye XQ. Phytochemical profile and antioxidant activity of physiological drop of Citrus fruits. J Food Sci. 2013;78(1):C37-C42. https://doi.org/10.1111/j.1750-3841.2012.03002.x
Xu GH, Liu DH, Chen JH, Ye XQ, Shi J. Composition of major flavanone glycosides and antioxidant capacity of three citrus varieties. J Food Biochem. 2009;33(4):453-69. https://doi.org/10.1111/j.1745-4514.2009.00230.x
Hou WC, Lin RD, Cheng KT, Hung YT, Cho CH, Chen CH et al. Free radical scavenging activity of Taiwanese native plants. Phytomedicine. 2003;10(2-3):170-5. https://doi.org/10.1078/094471103321659898
Mathew BB, Shajie D, Wadhwa N, Murthy NK, Murthy TK, Rashmi M. Comparative antioxidant efficacy of Citrus limonum pulp and peel–An in vitro study. Drug Invent Today. 2013;5(4):296-301. https://doi.org/10.1016/j.dit.2013.07.003
Gulcin I, Buyukokuroglu ME, Oktay M, Kufrevioglu OI. On the in vitro antioxidative properties of melatonin. J Pineal Res. 2002;33(3):167-71. https://doi.org/10.1034/j.1600-079X.2002.20920.x
Thaipong K, Boonprakob U, Crosby K, Zevallos LC, Byrne DH. Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Comp Anal. 2006;19:669-75. https://doi.org/10.1016/j.jfca.2006.01.003
Lagha-Benamrouche S, Madani K. Phenolic contents and antioxidant activity of orange varieties (Citrus sinensis L. and Citrus aurantium L.) cultivated in Algeria: Peels and leaves. Ind Crops Prod. 2013;50:723-30. https://doi.org/10.1016/j.indcrop.2013.07.048
Rahman MJ, Ambigaipalan P, Shahidi F. Biological activities of camelina and sophia seeds phenolics: inhibition of LDL oxidation, DNA damage and pancreatic lipase and ?-glucosidase activities. J Food Sci. 2018;83(1):237-45. https://doi.org/10.1111/1750-3841.14007
Pannala AS, Chan TS, O'Brien PJ, Rice-Evans CA. Flavonoid B-ring chemistry and antioxidant activity: Fast reaction kinetics. Biochem Biophys Res Commun. 2001;282(5):1161-68. https://doi.org/10.1006/bbrc.2001.4705
Downloads
Published
Versions
- 02-01-2024 (2)
- 16-10-2023 (1)
How to Cite
Issue
Section
License
Copyright (c) 2022 Chanate Wanna, Narumon Boonman, Sirirat Phakpaknam
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
