Journal of the Korean Wood Science and Technology

The Korean Society of Wood Science & Technology (한국목재공학회)
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Antioxidant Activities of Essential Oils from Citrus × natsudaidai (Yu. Tanaka) Hayata Peels at Different Ripening Stage

  • YANG, Jiyoon (Division of Forest Industrial Materials, Department of Forest Products and Industry, National Institute of Forest Science) ;
  • CHOI, Won-Sil (National Instrumentation Center for Environmental Management, Seoul National University) ;
  • LEE, Su-Yeon (Division of Forest Industrial Materials, Department of Forest Products and Industry, National Institute of Forest Science) ;
  • KIM, Minju (Citrus Research Institute) ;
  • PARK, Mi-Jin (Division of Forest Industrial Materials, Department of Forest Products and Industry, National Institute of Forest Science)
  • Received : 2022.05.24
  • Accepted : 2022.07.08
  • Published : 2022.07.25
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Abstract

The essential oil extracted from Citrus × natsudaidai (Yu. Tanaka) Hayata peels is known to have various biological properties. However, the chemical composition of essential oil is influenced by the ripening stages of fruits, which then affects related biological activities. This study investigates the antioxidant activities of essential oils extracted from Citrus × natsudaidai peels at different ripening stages (immature, mature, and overripe). The essential oils were extracted using the hydro-distillation method. As a result of gas chromatography-mass spectrometry (GC-MS) analysis, d-limonene was dominant and was increased as matured. However, 𝛄-terpinene was decreased. The antioxidant properties and their total phenolic content (TPC) were influenced by the ripening stages. The TPC was highest in the immature stage of essential oil (1,011.25 ± 57.15 mg GAE/100 g). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was excellent in the immature stage (EC50 = 15.91 ± 0.38 mg/mL). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was superior in overripe stage (EC50 = 20.43 ± 0.37 mg/mL). The antioxidant activity measured using ferric reducing antioxidant power (FRAP) assay showed higher values for the essential oils in immaturity (1,342.37 ± 71.07 mg Fe2+/100 g). Comprehensively, the essential oil in the immature stage showed the best antioxidant activity. Finally, knowing the chemical composition and antioxidant activity at different ripening stages will provide data for selecting the right fruit.

Keywords

Acknowledgement

This research was funded by the National Institute of Forest Science grant number 'FP0701-2021-01-2021'.

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