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In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels

This study aims to determine the antioxidant capacities (AC) and antidiabetic properties of phenolic extracts (free and bound) from white Tambun pomelo peels, kaffir lime peels, lime peels and calamansi peels. AC, total phenolic content (TPC) and antidiabetic properties of selected citrus peels extr...

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Main Authors: Lim, S. M., Loh, Su Peng
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/41573/1/%2832%29.pdf
http://psasir.upm.edu.my/id/eprint/41573/
http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2832%29.pdf
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spelling my.upm.eprints.415732016-01-27T03:35:49Z http://psasir.upm.edu.my/id/eprint/41573/ In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels Lim, S. M. Loh, Su Peng This study aims to determine the antioxidant capacities (AC) and antidiabetic properties of phenolic extracts (free and bound) from white Tambun pomelo peels, kaffir lime peels, lime peels and calamansi peels. AC, total phenolic content (TPC) and antidiabetic properties of selected citrus peels extracts were determined pectrophotometrically using 2,2-Diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging, ferric-reducing antioxidant power (FRAP), Folin-Ciocalteu (FC) and α-amylase and α-glucosidase inhibition assay, respectively. This study found that the methanolic extract of kaffir lime showed the best AC with the lowest IC50 value of DPPH radical (7.51 ± 0.50 mg/ml) and highest FRAP value [369.48 ± 20.15 mM Fe (II) E/g DW]. TPC of free phenolic extracts of all citrus peels were significantly (p< 0.05) higher compared to the bound phenolic extracts with extract of calamansi showed the highest TPC. Free- and bound phenolic extract of calamansi also had the highest α-amylase inhibition activity (61.79 ± 4.13%; 45.30 ± 5.35%) respectively. The highest inhibitory effect in α-glucosidase inhibition assay of free- and bound phenolic extracts were white Tambun pomelo (41.06 ± 10.94%) and calamansi (43.99 ± 22.03%) respectively. Hence, the citrus peels could be furthered study for their potential in management and/or prevention of diabetes. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/41573/1/%2832%29.pdf Lim, S. M. and Loh, Su Peng (2016) In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels. International Food Research Journal, 23 (1). pp. 211-219. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2832%29.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study aims to determine the antioxidant capacities (AC) and antidiabetic properties of phenolic extracts (free and bound) from white Tambun pomelo peels, kaffir lime peels, lime peels and calamansi peels. AC, total phenolic content (TPC) and antidiabetic properties of selected citrus peels extracts were determined pectrophotometrically using 2,2-Diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging, ferric-reducing antioxidant power (FRAP), Folin-Ciocalteu (FC) and α-amylase and α-glucosidase inhibition assay, respectively. This study found that the methanolic extract of kaffir lime showed the best AC with the lowest IC50 value of DPPH radical (7.51 ± 0.50 mg/ml) and highest FRAP value [369.48 ± 20.15 mM Fe (II) E/g DW]. TPC of free phenolic extracts of all citrus peels were significantly (p< 0.05) higher compared to the bound phenolic extracts with extract of calamansi showed the highest TPC. Free- and bound phenolic extract of calamansi also had the highest α-amylase inhibition activity (61.79 ± 4.13%; 45.30 ± 5.35%) respectively. The highest inhibitory effect in α-glucosidase inhibition assay of free- and bound phenolic extracts were white Tambun pomelo (41.06 ± 10.94%) and calamansi (43.99 ± 22.03%) respectively. Hence, the citrus peels could be furthered study for their potential in management and/or prevention of diabetes.
format Article
author Lim, S. M.
Loh, Su Peng
spellingShingle Lim, S. M.
Loh, Su Peng
In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels
author_facet Lim, S. M.
Loh, Su Peng
author_sort Lim, S. M.
title In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels
title_short In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels
title_full In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels
title_fullStr In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels
title_full_unstemmed In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels
title_sort in vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/41573/1/%2832%29.pdf
http://psasir.upm.edu.my/id/eprint/41573/
http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2832%29.pdf
_version_ 1643833037054541824
score 13.211869

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