Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts
Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts
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DOI：
10.1016/j.indcrop.2012.02.013
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发表时间：
2012-09-01
影响因子：
5.9
通讯作者：
Tounsi, Moufida Saidani
中科院分区：
文献类型：
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作者：
Moulehi, Ikram;Bourgou, Soumaya;Tounsi, Moufida Saidani
研究了柑桔（Citrus reticulata）和苦橙（Citrus aurantium）果实在成熟期（IM、SM和CM）中种子抗氧化剂的变化。结果表明，柑桔在中后期和中后期的总多酚和总黄酮含量最高，而苦橙在中后期的单宁含量最高。从柑桔和苦橙种子中共鉴定出22种酚类化合物，包括羟基苯甲酸(3)、羟基肉桂酸(6)、黄酮(3)、黄烷醇(2)、黄酮醇(3)、黄酮(3)、单酚(1)和香豆素(1)。发现酚类的百分比在成熟过程中有所不同，其程度取决于品种。在柑桔成熟过程中，IM、SM和CM阶段分别以柚皮苷、橙皮苷和没食子酸含量最高为特征。在苦橙中，柚皮苷和新橙皮苷是果实成熟过程中的主要化合物。抗氧化活性采用两个互补的测试系统，即DPPH自由基清除和β -胡萝卜素/亚油酸系统。其抗氧化能力随成熟度的变化而变化，苦橙的抗氧化能力高于柑桔。(C) 2012 Elsevier B.V.版权所有
Changes of antioxidants in the seeds of mandarin (Citrus reticulata) and bitter orange (Citrus aurantium) fruits during three stages of ripening (IM, SM and CM) were evaluated. Comparison between the two varieties showed that Mandarin exhibited the highest total polyphenols and flavonoids contents at IM and SM stages, respectively while bitter orange possesses the highest tannins content at SM stage. A total of 22 phenolic compounds were identified in mandarin and bitter orange seeds, including hydroxybenzoic acids (3), hydroxycinnamic acids (6), flavanones (3), flavanols (2), flavonols (3), flavones (3). simple phenol (1) and coumarin (1). The percentages of phenolic classes were found to vary during ripening which extents depended on the variety. During mandarin ripening, IM, SM and CM stages were characterized respectively by the presence of naringin, hesperidin and gallic acid as the most abundant mandarin compounds. In the case of bitter orange, naringin and neohesperidin were the major compounds during fruit maturation. Antioxidant activity was employed by two complementary test systems namely DPPH free radical scavenging and beta-carotene/linoleic acid systems. The antioxidant capacity varied during ripening with bitter orange activity being higher than that of mandarin. (C) 2012 Elsevier B.V. All rights reserved.