Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antioxidative Properties and Flavonoids Contents of Matured Citrus Peel Extracts

  • Shin, Dong-Bum (Department of Food Science and Nutrition, Cheju National University) ;
  • Lee, Dong-Woo (Department of Biotechnology, Yonsei University) ;
  • Yang, Ryung (Department of Biotechnology, Yonsei University) ;
  • Kim, Jin-Ah (Department of Food Science and Nutrition, Cheju National University)
  • Published : 2006.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

We assessed various antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis 3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) radical, and reactive oxygen species (ROS) radical scavenging effect, along with antioxidant capacity, of soybean oil with added Citrus species peel extracts (CPEs). These extract oils showed higher radical scavenging effects than grape fruit seed extract, the natural antioxidant agent, did. When CPEs were added to soybean oil, they showed peroxide value (POV) and acid value (AV) increasing inhibition effects. Furthermore, none of the CPEs showed any cytotoxicity over the tested concentration range of 0.01-100 ppm. The major flavonoid contents of Citrus junos, as determined by HPLC, were naringin ($7.5\;{\mu}g/mg$) and neohesperidin ($7.5\;{\mu}g/mg$), and those of Citrus unshiu were narirutin ($3.13\;{\mu}g/mg$) and hesperidin ($1.97\;{\mu}g/mg$). However, the aglycone form was not found. This study showed that CPEs might be a potent source of natural antioxidant, without any toxic effects.

Keywords

References

  1. Kim YC, Chung SK. Reactive oxygen radical species scavenging effects of Korean medical plant leaves. Food Sci. Biotechnol. 11: 407-411 (2002)
  2. Prasan S, Greg T, Kevin R, Daniel J. Isolation and identification of phenolic compound in Citrus sinensis. Anal. Chim. Acta 471: 231-240 (2000)
  3. Horowitz R, Gentili B. Flavonoids constituents of Citrus. pp. 397-426. In: Citrus Science and Technology. Nagy S, Shaw PE, Vedhuis MK (eds). AVI Publishing, Westport, CT, USA (1977)
  4. Trobec M, Veberc M, Colaric A, Solar A, Stampar F. The involvement of phenolic compounds in the metabolism of fruit trees. pp. 187-204. In: Razprave IV, razreda SAZU, Ljublina, Slovenia. (2004)
  5. Rhyu MR, Kim EY, Bae IY, Pack YK. Contents of naringin, hesperidin and neohesperidin in premature Korean Citrus Fruits. Korean J. Food Sci. Technol. 34: 132-135 (2002)
  6. Soobrattee MA, Neergheen VS, Luximon-Ramma A, Aruoma OI, Bahorun T. Phenolics as potential antioxidant therapeutic agent: Mechanism and actions. Mutat. Res. 579: 200-213 (2005) https://doi.org/10.1016/j.mrfmmm.2005.03.023
  7. Gorinstein S, Zachwieja Z, Katrich E, Pawelzik E, Haruenkit R, Trakhtenberg S, Martin-Belloso O. Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid. Lebensm.-Wiss. Technol. 37: 337-343 (2004) https://doi.org/10.1016/j.lwt.2003.10.005
  8. Deschner EE, Ruperto J, Wong G, Newmark HL. Quercetin and rutin as inhibitor of azoxymethanol induced colonic neoplasia. Carcinogenesis 7: 1193-1196 (1991)
  9. Wattenberg LW. Inhibition of carcinogenesis by minor dietary constituents. Cancer Res. 52: 2085S-2091S (1992)
  10. Del Rio JA, Fuster MD, Gomez P, Porras I, Garcia-Lidon A, Ortuno A. Citrus lemon: a source of flavonoids of pharmaceutical interest. Food Chem. 84: 457-461 (2004) https://doi.org/10.1016/S0308-8146(03)00272-3
  11. Halliwell B. Free radicals, antioxidants, and human disease: curiosity, cause, or consequence. Lancet 344: 721-724 (1994) https://doi.org/10.1016/S0140-6736(94)92211-X
  12. Chung HK, Chio CS, Park WJ, Kang MH. Radical scavenging activity of Grape-seed extracts prepared from different solvents. Food Sci. Biotechnol. 14: 715-721 (2005)
  13. Karamae M, Amarowicz R, Weidner S, Abe S, Shahidi F. Antioxidant activity of Triticale Caryopses and Embryos extracts. Food Sci. Biotechnol. 13: 421-424 (2004)
  14. Reshef N, Hayari Y, Goren C, Boaz M, Madar Z, Knobler H. Antihypertensive effect of sweetie fruit in patients with stage I hypertension. Am. J. Hypertens. 18: 1360-1363 (2005) https://doi.org/10.1016/j.amjhyper.2005.05.021
  15. Ryu BH. Antioxidative activity of flavonoids of human low density lipoprotein induced by macrophages and copper. Korean Food Sci. Technol. 11: 84-88 (2002)
  16. Tzeng SH, Ko WC, Ko FN, Teng CM. Inhibition of platelet aggregation by some flavonoids. Thromb. Res. 64: 91-100 (1991) https://doi.org/10.1016/0049-3848(91)90208-E
  17. Rao YK, Fang SH, Tzeng YM. Anti-inflammatory activities of flavonoids isolated from Caesalpinia pulcherrima. J. Ethnopharmacol. 100: 249-253 (2004)
  18. Gil B, Sanz MJ, Terencio MC, Ferrandiz ML, Bustos G, Paya M, Gunasegaran R, Alcaraz MJ. Effects of flavonoids on Naja and human recombinant synovial phospholipases A2 and inflammatory response in mice. Life Sci. 54: PL333-PL338 (1994) https://doi.org/10.1016/0024-3205(94)90021-3
  19. Obdulio BG, Julian C, Francisco RM. Uses and properties of Citrus flavonoids. J. Agric. Food Chem. 45: 4505-4515 (1997) https://doi.org/10.1021/jf970373s
  20. Blois MB. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1201 (1958) https://doi.org/10.1038/1811199a0
  21. Nishikimi M. The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochem. Biophys. Res. Commu. 46: 849-854 (1972) https://doi.org/10.1016/S0006-291X(72)80218-3
  22. Halliwell B. The deoxyribose method : A simple 'test-tube' assay for determination of rate constants for reactions of hydroxyl radicals. Anal. Biochem. 165: 215-219 (1987) https://doi.org/10.1016/0003-2697(87)90222-3
  23. Aruoma OI. The antioxidant action of taurine, hypotaurine, and their metabolic precursors. Biochem. J. 256: 251-255 (1988) https://doi.org/10.1042/bj2560251
  24. Tan DX, Manchester LC, Reiter RJ, Plummer BF, Limson J, Weintraub ST, Qi W. Directly scavenges hydrogen peroxide : A potentially new metabolic pathway of melatonin biotransformation. Free Radical Bio. Med. 29: 1177-1185 (2000) https://doi.org/10.1016/S0891-5849(00)00435-4
  25. Weiss SJ. Tissue destruction by neutrophils. New Engl. J. Med. 320: 365-376 (1989) https://doi.org/10.1056/NEJM198902093200606
  26. Shimada KK, Fujikawa KY, Nakamura T. Antioxidative properties of xanthan on autoxidation of soybean oil in cyclodextrin. J. Agric. Food Chem. 40: 45-49 (1992)
  27. Halliwell B, Gutteridge JMC. Free radical. pp. 57-72. In: Biology and Medicine. 3rd. Oxford press, London, UK (1998)
  28. Akhtar P, Asghar A, Sheikh AS. Effect of proxy radical scavengers on fluorescent light induced oxidation in some edible oils. J. Pure Appl. Sci. 4: 1-7 (1985)
  29. Sattar A, Deman JM. Effect of packing material on light induced quality deterioration of milk. J. Can. Sci. Tech. Aliment. 6: 170-174 (1973) https://doi.org/10.1016/S0315-5463(73)74008-6
  30. Kaehkoenen MP, Hopia AI, Vuolala HJ, Rauh JR, Pihlaja K, Kujala TS. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47: 3952-3954 (1999)
  31. John IM. Fractionation of orange peel phenols in ultra filtered molasses and mass balance studies of their antioxidant levels. J. Agri. Food Chem. 52: 7586-7592 (2004) https://doi.org/10.1021/jf049083j
  32. Rouseff RL. Differentiating Citrus juices using flavanone glycoside concentration profile. pp. 49-50. In: Adulteration of fruit juice beverages. Nagy S, Attaway JA, Rhodes ME (eds). Marcel Deckker, New York, NY, USA (1998)
  33. Belajova E, Suhaj M. Determination of phenolic constituents in Citrus juices: Method of high performance liquid chromatography. Food Chem. 86: 339-343 (2004) https://doi.org/10.1016/j.foodchem.2003.09.037
  34. Jeong WS, Park SW, Chung SK. The antioxidative activity of Korean Citrus Unshiu peels. Food Biotechnol. 6: 292-296 (1997)
  35. John IM, Karel G. Concentrations of hesperidin and other orange peel flavonoids in Citrus processing byproducts. J. Agri. Food Chem. 44: 811-814 (1996) https://doi.org/10.1021/jf950572g
  36. Bocco A, Marie EC, Hubert R, Claudette B. Antioxidant activity and phenolic composition of Citrus peel and seed extracts. J. Agric. Food Chem. 46: 2123-2129 (1998) https://doi.org/10.1021/jf9709562
  37. Mauro AD, Fallico B, Passerini A, Rapisarda P, Maccarone E. Recovery of hesperidin from orange peel by concentration of extract on styrene-divinylbenzene resin. J. Agric. Food Chem. 47: 4391-4397 (1999) https://doi.org/10.1021/jf990038z
  38. Kim YC, Koh KS, Koh JS. Changes of Flavonoids in the peel of Jeju Native Citrus Fruits during Maturation. Korean Food Sci. Technol. 10: 483-487 (2001)
  39. Bocco A, Cuvelier ME, Richard H, Berset C. The antioxidant activity of phenolics compounds measured by an accelerated test based on citronellal oxidation. Sci. Aliment. 18: 13-24 (1998)