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http://dx.doi.org/10.11002/kjfp.2016.23.7.1012

Flavonoids composition and antioxidant activity of by-products of five orange cultivars during maturation  

An, Hyun Joo (Citrus Research Institute, National Institute of Horticultural and Herbal Science, RDA)
Park, Kyung Jin (Citrus Research Institute, National Institute of Horticultural and Herbal Science, RDA)
Kim, Sang Suk (Citrus Research Institute, National Institute of Horticultural and Herbal Science, RDA)
Publication Information
Food Science and Preservation / v.23, no.7, 2016 , pp. 1012-1017 More about this Journal
Abstract
This study was conducted to investigate total flavonoid content, flavonoid composition, and free radical scavenging effects of by-products from five orange cultivars during the period September 2015 to February 2016. Total flavonoid content was highest in peel extracts from immature fruit harvested in September. Total flavonoid contents of all cultivars mostly decreased while ripening. Among the five cultivars, total flavonoid content was highest in Hamlin sweet orange (21.66 mg/g), followed by Sanguinello blood orange (20.39 mg/g), Shamouti orange (18.49 mg/g), Tarocco blood orange (18.46 mg/g), and Olinda Valencia orange (17.07 mg/g). With regard to flavonoid composition, all cultivar materials had high levels of narirutin and hesperidin, but naringin and neohesperidin were not detected in any of the materials. Nobiletin, as polymethoxyflavone, was detected within a$23{\sim}40{\mu}g/mL$ range in the immature fruit of all cultivars. Among all cultivars, antioxidant activities were higher in peel extracts than in pulp extracts. DPPH radical scavenging activities of peel extracts ranged from 40% to 58% while the ABTS radical scavenging activity range was 90~94%. The results indicate that orange, by-products, especially peel of immature orange fruit, could have application as natural materials with antioxidative effects.
Keywords
antioxidant; by-product; flavonoid; maturation; orange;
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