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Title: Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange
Authors: Guimarães, Rafaela
Barros, Lillian
Barreira, João C.M.
Sousa, Maria João
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
Keywords: Citrus fruits
Scavenging activity
Peroxidation inhibition
Issue Date: 2010
Publisher: Elsevier
Citation: Food and Chemical Toxicology. ISSN 0278-6915. 48: 1 (2010) p. 99-106
Series/Report no.: 48;
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 b-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.
ISSN: 0278-6915
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Appears in Collections:BB - Artigos em Revistas Indexados ao ISI/Scopus

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