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In Vitro Evaluation Of The Antioxidant Activities In Fruit Extracts From Citron And Blood Orange
Published 2007 · Chemistry
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Abstract Consumers are increasingly aware of diet related health problems and therefore demanding natural ingredients which are expected to be safe and health-promoting. Recently, number of studies on health benefits associated with citrus phytochemicals have been demonstrated. In the present study, an attempt has been made to isolate antioxidant fractions from two different citrus species such as Citron ( Citrus medica ) and blood orange ( C. sinensis ). Antioxidant fractions were extracted from mature, ripe fruits using five different solvents using a Soxhlet extractor. The total phenolic content of the extracts was determined by Folin–Ciocalteu method. MeOH:water (80:20) extract of citron and acetone extract of blood orange was found to contain maximum phenolics. The dried fractions were screened for their antioxidant activity potential using in vitro model systems such as 1, 1-diphenyl-2-picryl hydrazyl (DPPH), phosphomolybdenum method and as well as by the nitroblue tetrazolium (NBT) reduction test at different concentrations. The MeOH:water (80:20) fraction of citron showed highest radical scavenging activity 42.5%, 77.8% and 92.1% at 250, 500 and 1000 ppm, respectively, while MeOH:water (80:20) fraction of blood orange showed lowest DPPH radical scavenging activity at all the tested concentrations. Furthermore, all the fractions showed remarkable antioxidant capacity by the formation of phosphomolybdenum complex. In addition, superoxide radical scavenging activity was assayed using non-enzymatic (NADH/phenaxine methosulfate) superoxide generating system. All the extracts showed variable radical scavenging activity. The data obtained in the in vitro models clearly establish the antioxidant potency of citrus fruit extracts. However, comprehensive studies need to be conducted to ascertain the in vivo safety of such extracts in experimental animal models. To the best of our knowledge, this is the first report on antioxidant activity of citron and blood orange varieties of citrus fruits.