Bioactive compounds assessment and antioxidant capacity of bitter orange
Paper Details
Bioactive compounds assessment and antioxidant capacity of bitter orange
Abstract
Citrus is the more important fruit crop produced and used up from all over world. Citrus aurantium L is the member of citrus genus Rutaceae. Citrus bioactive compounds prevent from oxidative damage and these compounds also possess their activity by rendering the chain reaction and constraining the lipid oxidation for preventing the oxidation damage. Flavones chalcones, flavan-3,4-diol and flavan-3-ols are biosynthetic origin classes of flavonoids and also end product of biosynthesis. On the base of molecular structure they are categories into eight classes that contains catechin, chalcones, is flavones, flavanones, flavanols and dihydroflavonols. Means values titratable acidity for bitter orange varieties presented in table obtained for V3 depicted the highest value of titratable acidity 4.01% and followed by V2 % was 4.93% while lowest was found in V1 4.82. Total soluble solid probably represent the sugars and mainly used to check the maturity of fruit. Total soluble solids of bitter orange varieties was shown in Figure 4.7. Results show that V3 has higher Total soluble solids contents 9.1 as compared to V1 8.1 and V2 8.5.
Atawodi S, Atawodi J, Idakwo G, Pfundstein B, Haubner R, Wurtele G, Spiegelhalder B, Bartsch H, Owen R. 2009. Polyphenol composition and antioxidant potential of Hibiscus esculentus L. fruit cultivated in Nigeria. J. Med. Food 12(6), 1316-1320.
Atli G, Canli M. 2010. Response of antioxidant system of freshwater fish Oreochromis niloticus to acute and chronic metal (Cd, Cu, Cr, Zn, Fe) exposures. Ecotoxicology and Environmental Safety, 73(8), 1884-1889.
Bocco A, Cuvelier ME, Richard H, Berset C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agri. Food Chem., 46(6), 2123-2129.
Bors W, Heller W, Michel C, Saran M. 1990. Flavonoids as antioxidants: Determination of radical-scavenging efficiencies. Methods in enzymology 186, 343-355.
Bombardelli E, Morazzoni P. 1993. The flavonoids: new perspectives in biological activities and therapeutics. Chimica oggi. 11(7-8), 25-28.
Braune A, Gütschow M, Engst W, Blaut M. 2001. Degradation of quercetin and luteolin by Eubacterium ramulus. Applied and Environmental Microbiology 67(12), 5558-5567.
Brand-Williams W, Cuvelier M, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Tech. 28(1), 25-30.
Bravo L. 1998. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews 56(11), 317-333.
Brune M, Rossander L, Hallberg L. 1989. Iron absorption and phenolic compounds: importance of different phenolic structures. Europ. J. clin. Nutri., 43(8), 547-557.
Burda S, Oleszek W. 2001. Antioxidant and antiradical activities of flavonoids. J. Agri. Food. Chem. 49(6), 2774-2779.
Calvarano M, Postorino E, Gionfriddo F, Calvarano I, Bovalo F, Calabró G. 1996. Naringin extraction from exhausted bergamot peels. Perfumer and flavorist 21(5), 1-4.
Calabro P, Samudio I, Willerson J, Yeh T. 2004. Resisting promotes smooth muscle cell proliferation through activation of extracellular signal–regulated kinase 1/2 and phosphatidylinositol 3-kinase pathways. Circulation 110(21), 3335-3340.
Cao G, Sofic E, Prior RL. 1996. Antioxidant capacity of tea and common vegetables. J. Agri. Food. Chem. 44(11), 3426-3431.
Cook N, Samman S. 1996. Flavonoids chemistry, metabolism, cardio protective effects, and dietary sources. J. Nutri. Biochem 7(2), 66-76.
Cushnie TT, Lamb AJ. 2005. Antimicrobial activity of flavonoids. Int. J. Antimicrob. Agents., 26(5), 343-356.
Atif Akbar, Naqeeb Ullah, Muhammad Arif, Najma Shams, Khurram Kabir, Muhammad Tariq, Muhammad Ayub, Hameed Ur Rehman (2018), Bioactive compounds assessment and antioxidant capacity of bitter orange; IJB, V13, N5, November, P293-300
https://innspub.net/bioactive-compounds-assessment-and-antioxidant-capacity-of-bitter-orange/
Copyright © 2018
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0