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Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents
The aim of this study was to investigate the antioxidant activity of orange (Citrus auranthium) flesh (OF) and peel (OP) extracted with acetone, ethanol, and methanol. Antioxidant potential was examined by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengin...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2014
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4287321/ https://www.ncbi.nlm.nih.gov/pubmed/25580393 http://dx.doi.org/10.3746/pnf.2014.19.4.291 |
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author | Park, Jae-Hee Lee, Minhee Park, Eunju |
author_facet | Park, Jae-Hee Lee, Minhee Park, Eunju |
author_sort | Park, Jae-Hee |
collection | PubMed |
description | The aim of this study was to investigate the antioxidant activity of orange (Citrus auranthium) flesh (OF) and peel (OP) extracted with acetone, ethanol, and methanol. Antioxidant potential was examined by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), total radical-trapping anti-oxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and cellular antioxidant activity (CAA). The comet assay was used to determine the protective effects of OF and OP against H(2)O(2)-induced DNA damage. TPC was highest in the acetone extracts of OF and OP. DPPH RSA was also higher in the acetone extracts than in the ethanol extracts. The DPPH RSA was highest in the acetone extracts of OF. The TRAP and ORAC values of the all extracts increased in a dose-dependent manner. In the TRAP assay, the acetone extracts of OF and OP had the lowest IC(50) values. In the CAA assay, the methanol and acetone extracts of OP had the lowest IC(50) values. All of the samples protected against H(2)O(2)-induced DNA damage in human leukocytes, as measured by the comet assay, but the acetone extracts of OP had the strongest effect. These results suggest that acetone is the best solvent for the extraction of antioxidant compounds from OF and OP. Furthermore, the high antioxidant activity of OP, which is a by-product of orange processing, suggests that it can be used in nutraceutical and functional foods. |
format | Online Article Text |
id | pubmed-4287321 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | The Korean Society of Food Science and Nutrition |
record_format | MEDLINE/PubMed |
spelling | pubmed-42873212015-01-09 Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents Park, Jae-Hee Lee, Minhee Park, Eunju Prev Nutr Food Sci Articles The aim of this study was to investigate the antioxidant activity of orange (Citrus auranthium) flesh (OF) and peel (OP) extracted with acetone, ethanol, and methanol. Antioxidant potential was examined by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), total radical-trapping anti-oxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and cellular antioxidant activity (CAA). The comet assay was used to determine the protective effects of OF and OP against H(2)O(2)-induced DNA damage. TPC was highest in the acetone extracts of OF and OP. DPPH RSA was also higher in the acetone extracts than in the ethanol extracts. The DPPH RSA was highest in the acetone extracts of OF. The TRAP and ORAC values of the all extracts increased in a dose-dependent manner. In the TRAP assay, the acetone extracts of OF and OP had the lowest IC(50) values. In the CAA assay, the methanol and acetone extracts of OP had the lowest IC(50) values. All of the samples protected against H(2)O(2)-induced DNA damage in human leukocytes, as measured by the comet assay, but the acetone extracts of OP had the strongest effect. These results suggest that acetone is the best solvent for the extraction of antioxidant compounds from OF and OP. Furthermore, the high antioxidant activity of OP, which is a by-product of orange processing, suggests that it can be used in nutraceutical and functional foods. The Korean Society of Food Science and Nutrition 2014-12 2014-12-31 /pmc/articles/PMC4287321/ /pubmed/25580393 http://dx.doi.org/10.3746/pnf.2014.19.4.291 Text en Copyright © 2014 by The Korean Society of Food Science and Nutrition. All rights Reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Articles Park, Jae-Hee Lee, Minhee Park, Eunju Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents |
title | Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents |
title_full | Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents |
title_fullStr | Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents |
title_full_unstemmed | Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents |
title_short | Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents |
title_sort | antioxidant activity of orange flesh and peel extracted with various solvents |
topic | Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4287321/ https://www.ncbi.nlm.nih.gov/pubmed/25580393 http://dx.doi.org/10.3746/pnf.2014.19.4.291 |
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