Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange
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 ( Citrus × aurantiifolia) and sweet orange ( Citrus sinensis) was performed. Different in vitro...
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| Veröffentlicht in: | Food and chemical toxicology 2010, Vol.48 (1), p.99-106 |
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| creator | Guimarães, Rafaela Barros, Lillian Barreira, João C.M. Sousa, Mª João Carvalho, Ana Maria Ferreira, Isabel C.F.R. |
| description | 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 (
Citrus
×
aurantiifolia) 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 β-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. |
| doi_str_mv | 10.1016/j.fct.2009.09.022 |
| format | Article |
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Citrus paradisi), lemon (
Citrus limon), lime (
Citrus
×
aurantiifolia) 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 β-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.</description><identifier>ISSN: 0278-6915</identifier><identifier>EISSN: 1873-6351</identifier><identifier>DOI: 10.1016/j.fct.2009.09.022</identifier><identifier>PMID: 19770018</identifier><identifier>CODEN: FCTOD7</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>antioxidant activity ; Antioxidants ; Ascorbic Acid - chemistry ; Ascorbic Acid - pharmacology ; beta Carotene - chemistry ; Beverages - analysis ; Biological and medical sciences ; Carbohydrates - chemistry ; Carbohydrates - pharmacology ; Carotenoids - chemistry ; Carotenoids - pharmacology ; Citrus - chemistry ; Citrus aurantiifolia - chemistry ; Citrus fruits ; Citrus paradisi - chemistry ; citrus peels ; Citrus sinensis - chemistry ; Colorimetry ; food analysis ; free radical scavengers ; Free Radical Scavengers - chemistry ; Free Radical Scavengers - pharmacology ; free radicals ; Free Radicals - chemistry ; Fruit - chemistry ; fruit composition ; fruit extracts ; functional foods ; grapefruits ; lemons ; limes ; Lipid Peroxidation - drug effects ; Medical sciences ; oranges ; Oxidation-Reduction ; Peroxidation inhibition ; Phenols - chemistry ; Phenols - pharmacology ; Reference Standards ; Scavenging activity ; Toxicology ; volatile compounds</subject><ispartof>Food and chemical toxicology, 2010, Vol.48 (1), p.99-106</ispartof><rights>2009 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright 2009 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-2012e684ed8d932155c59d189efbe38e4705e4dbb400653f041665287b9c9e0a3</citedby><cites>FETCH-LOGICAL-c431t-2012e684ed8d932155c59d189efbe38e4705e4dbb400653f041665287b9c9e0a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S027869150900430X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,4010,27900,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22390551$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19770018$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guimarães, Rafaela</creatorcontrib><creatorcontrib>Barros, Lillian</creatorcontrib><creatorcontrib>Barreira, João C.M.</creatorcontrib><creatorcontrib>Sousa, Mª João</creatorcontrib><creatorcontrib>Carvalho, Ana Maria</creatorcontrib><creatorcontrib>Ferreira, Isabel C.F.R.</creatorcontrib><title>Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange</title><title>Food and chemical toxicology</title><addtitle>Food Chem Toxicol</addtitle><description>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 (
Citrus
×
aurantiifolia) 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 β-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.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Ascorbic Acid - chemistry</subject><subject>Ascorbic Acid - pharmacology</subject><subject>beta Carotene - chemistry</subject><subject>Beverages - analysis</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates - chemistry</subject><subject>Carbohydrates - pharmacology</subject><subject>Carotenoids - chemistry</subject><subject>Carotenoids - pharmacology</subject><subject>Citrus - chemistry</subject><subject>Citrus aurantiifolia - chemistry</subject><subject>Citrus fruits</subject><subject>Citrus paradisi - chemistry</subject><subject>citrus peels</subject><subject>Citrus sinensis - chemistry</subject><subject>Colorimetry</subject><subject>food analysis</subject><subject>free radical scavengers</subject><subject>Free Radical Scavengers - chemistry</subject><subject>Free Radical Scavengers - pharmacology</subject><subject>free radicals</subject><subject>Free Radicals - chemistry</subject><subject>Fruit - chemistry</subject><subject>fruit composition</subject><subject>fruit extracts</subject><subject>functional foods</subject><subject>grapefruits</subject><subject>lemons</subject><subject>limes</subject><subject>Lipid Peroxidation - drug effects</subject><subject>Medical sciences</subject><subject>oranges</subject><subject>Oxidation-Reduction</subject><subject>Peroxidation inhibition</subject><subject>Phenols - chemistry</subject><subject>Phenols - pharmacology</subject><subject>Reference Standards</subject><subject>Scavenging activity</subject><subject>Toxicology</subject><subject>volatile compounds</subject><issn>0278-6915</issn><issn>1873-6351</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kE2LFDEQhoMo7uzqD_CiuYgXe8xnJ9GTLOsqLHhw9xzSSWXM0B9j0r3qvze9M-hNKKgEnnqpehB6QcmWEtq-22-jn7eMELNdi7FHaEO14k3LJX2MNoQp3bSGyjN0XsqeEKKoap-iM2qUIoTqDepvXd7BnMYdhl8eSkn3gGMGwNmF5F1f8M80f8cHgPp0Y8D7JVUOTxH7NOelVHpJc3mPr7M7wMPnLe5hmMba0gAPQ1N24w6eoSexJsLzU79Ad5-ubi8_Nzdfr79cfrxpvOB0bhihDFotIOhgOKNSemkC1QZiB1yDUESCCF0nCGklj0TQtpVMq854A8TxC_TmmHvI048FymyHVDz0vRthWopVnGsthWCVpEfS56mUDNEechpc_m0psatju7fVsV0d27XYOvPylL50A4R_EyepFXh9AlypBmO93afyl6sRhkhJK_fqyEU3WbfLlbn7Vo_nNURwplQlPhyJKh_uE2RbfILRQ0gZ6lphSv9Z9A8rZaJd</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>Guimarães, Rafaela</creator><creator>Barros, Lillian</creator><creator>Barreira, João C.M.</creator><creator>Sousa, Mª João</creator><creator>Carvalho, Ana Maria</creator><creator>Ferreira, Isabel C.F.R.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>2010</creationdate><title>Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange</title><author>Guimarães, Rafaela ; Barros, Lillian ; Barreira, João C.M. ; Sousa, Mª João ; Carvalho, Ana Maria ; Ferreira, Isabel C.F.R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-2012e684ed8d932155c59d189efbe38e4705e4dbb400653f041665287b9c9e0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Ascorbic Acid - chemistry</topic><topic>Ascorbic Acid - pharmacology</topic><topic>beta Carotene - chemistry</topic><topic>Beverages - analysis</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates - chemistry</topic><topic>Carbohydrates - pharmacology</topic><topic>Carotenoids - chemistry</topic><topic>Carotenoids - pharmacology</topic><topic>Citrus - chemistry</topic><topic>Citrus aurantiifolia - chemistry</topic><topic>Citrus fruits</topic><topic>Citrus paradisi - chemistry</topic><topic>citrus peels</topic><topic>Citrus sinensis - chemistry</topic><topic>Colorimetry</topic><topic>food analysis</topic><topic>free radical scavengers</topic><topic>Free Radical Scavengers - chemistry</topic><topic>Free Radical Scavengers - pharmacology</topic><topic>free radicals</topic><topic>Free Radicals - chemistry</topic><topic>Fruit - chemistry</topic><topic>fruit composition</topic><topic>fruit extracts</topic><topic>functional foods</topic><topic>grapefruits</topic><topic>lemons</topic><topic>limes</topic><topic>Lipid Peroxidation - drug effects</topic><topic>Medical sciences</topic><topic>oranges</topic><topic>Oxidation-Reduction</topic><topic>Peroxidation inhibition</topic><topic>Phenols - chemistry</topic><topic>Phenols - pharmacology</topic><topic>Reference Standards</topic><topic>Scavenging activity</topic><topic>Toxicology</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guimarães, Rafaela</creatorcontrib><creatorcontrib>Barros, Lillian</creatorcontrib><creatorcontrib>Barreira, João C.M.</creatorcontrib><creatorcontrib>Sousa, Mª João</creatorcontrib><creatorcontrib>Carvalho, Ana Maria</creatorcontrib><creatorcontrib>Ferreira, Isabel C.F.R.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food and chemical toxicology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guimarães, Rafaela</au><au>Barros, Lillian</au><au>Barreira, João C.M.</au><au>Sousa, Mª João</au><au>Carvalho, Ana Maria</au><au>Ferreira, Isabel C.F.R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange</atitle><jtitle>Food and chemical toxicology</jtitle><addtitle>Food Chem Toxicol</addtitle><date>2010</date><risdate>2010</risdate><volume>48</volume><issue>1</issue><spage>99</spage><epage>106</epage><pages>99-106</pages><issn>0278-6915</issn><eissn>1873-6351</eissn><coden>FCTOD7</coden><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 (
Citrus
×
aurantiifolia) 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 β-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.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>19770018</pmid><doi>10.1016/j.fct.2009.09.022</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0278-6915 |
| ispartof | Food and chemical toxicology, 2010, Vol.48 (1), p.99-106 |
| issn | 0278-6915 1873-6351 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_733885442 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | antioxidant activity Antioxidants Ascorbic Acid - chemistry Ascorbic Acid - pharmacology beta Carotene - chemistry Beverages - analysis Biological and medical sciences Carbohydrates - chemistry Carbohydrates - pharmacology Carotenoids - chemistry Carotenoids - pharmacology Citrus - chemistry Citrus aurantiifolia - chemistry Citrus fruits Citrus paradisi - chemistry citrus peels Citrus sinensis - chemistry Colorimetry food analysis free radical scavengers Free Radical Scavengers - chemistry Free Radical Scavengers - pharmacology free radicals Free Radicals - chemistry Fruit - chemistry fruit composition fruit extracts functional foods grapefruits lemons limes Lipid Peroxidation - drug effects Medical sciences oranges Oxidation-Reduction Peroxidation inhibition Phenols - chemistry Phenols - pharmacology Reference Standards Scavenging activity Toxicology volatile compounds |
| title | Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange |
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