Evaluation of antioxidant capacity in three citrus species
2009
Johari S. | Nur Yuhasliza A R. | Anisah J. | Dang Lelamurni A R. | Mohd Shaib J.
Studies have shown that increased consumption of fresh fruits and vegetables is associated with a lower incidence of disease and their protective mechanisms are thought to be attributed to the presence of natural antioxidants which help scavenge free radicals and reactive oxidants in the body. This study investigated the antioxidant capacity of three citrus fruit species namely Citrus microcarpa (limau kasturi), Citrus aurantifolia (limau nipis) and Cilrus hystrix (limau purut). The antioxidant capacity of water and ethanolic extracts prepared from these species was measured by 1, 1-diphenyl-2picrylhydrazyl radical-scavenging assay (DPPH). In the ethanol extract, the following hierarchy of antioxidant capacity was found: limau purut limau kasturi limau nipis with the value ranging from 0.39 ± 0.02 to 0.28 ± 0.02 mg Trolox/gfm. Whereas in the water extract, limau purut still had the highest antioxidant activity but followed by limau nipis and limau kasturi with the value ranging from 0.63 ± 0.01 to 0.16± 0.03 mg Trolox/gfm. The antioxidant activity data in both extracts and species were also consistent with the total polyphenol content determined using the Folin-Ciocalteu method. In conclusion, these three species possess valuable antioxidant properties and have high potential for the use of nutraceutical and functional food industries.
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