Functional components and antioxidant activity of 'Magallanes' pummelo
2012
Fernandez, A.M., University of Southeastern Philippines, Tagum-Mabini (Philippines) | De Guzman, C.C., Philippines Univ. Los Baños, College, Laguna (Philippines)
The total phenol, flavonoid, and vitamin C contents of the fruit juice extracts are desirable attributes that are of central interest due to their antioxidative properties. The essential oil of 'Magallanes' pummelo peel is another desirable functional component which is studied for the first time due its potential benefits in health and medicine. Thus, this study aimed to determine the functional components and antioxidant activity of 'Magallanes' pummelo fruits (Citrus maxima (Burm Ex Rumph.) Merr.) harvested from Calinan, Davao City on October 2010. After harvest, the fruit juice were extracted and sent to the Analytical Chemistry Laboratory of the Institute of the Plant Breeding at UPLB for analysis of vitamin C using titration, total phenolic content using modified Folin-Ciocalteu, flavonoid content using spectrophotometry, and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The essential oil of the fruit peel was also extracted using the Clevenger apparatus and analyzed for antioxidant activity using DPPH method. Results showed that 'Magallanes' pummelo juice contain 91.02 mg/ml total phenols, 32.51 mg/ml total flavonoid, and 72.46 mg 100/ml vitamin C. The peel also has 2.4% essential oil with 4.2 ml/fruit. Both juice and oil extracts of 'Magallanes' pummelo were assessed for their potential antioxidative properties. The juice has higher antioxidant activity compared with the essential oil. Moreover, the antioxidant potential of the 'Magallanes' pummel juice is significantly the same with BHT and vitamin E. Hence, 'Magallanes' is a good source of functional food and an alternative natural antioxidant.
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