Our attention was focused on the antioxidant properties of Mapo Tangelo (Citrus deliciosa Ten.xC. paradisi Macf.) fruit and leaves extracts. Soxhlet and maceration at room temperature were tested as extraction methods and water, ethanol, water-ethanol mixture as solvents. Higher recovery yields and amount of phenolic compounds were obtained by soxhlet extraction procedure. Pulp and peel were higher extracted using pure water, while leaves by pure ethanol. Higher concentrations of health-promoting components were found in aqueous peel and pulp and ethanolic leave extracts. Radical-scavenging extracts activity against DPPH and ABTS radicals and their ability to preserve -carotene from lipid peroxidation showed the same trend observed for bioactive compounds, and good correlation values were obtained between scavenging in vitro tests and health-promoting components. Due to the high antioxidant content, Mapo Tangelo fruit and leaves can be employed as new valuable source of phytochemicals in food and pharmaceutical industries.
Antioxidant properties of Mapo Tangelo fruit and leaves: in vitro assays and correlation coefficients
Spizzirri U;
2012-01-01
Abstract
Our attention was focused on the antioxidant properties of Mapo Tangelo (Citrus deliciosa Ten.xC. paradisi Macf.) fruit and leaves extracts. Soxhlet and maceration at room temperature were tested as extraction methods and water, ethanol, water-ethanol mixture as solvents. Higher recovery yields and amount of phenolic compounds were obtained by soxhlet extraction procedure. Pulp and peel were higher extracted using pure water, while leaves by pure ethanol. Higher concentrations of health-promoting components were found in aqueous peel and pulp and ethanolic leave extracts. Radical-scavenging extracts activity against DPPH and ABTS radicals and their ability to preserve -carotene from lipid peroxidation showed the same trend observed for bioactive compounds, and good correlation values were obtained between scavenging in vitro tests and health-promoting components. Due to the high antioxidant content, Mapo Tangelo fruit and leaves can be employed as new valuable source of phytochemicals in food and pharmaceutical industries.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
