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Antioxidant properties of fresh and frozen peels of citrus species

Citrus peel is a functional food. It is rich in antioxidants. This study aims to investigate the antioxidant properties of selected fresh and frozen peels of Citrus species. Frozen and fresh peels of lemon (Citrus limon), key lime (C. aurantifolia) and musk lime (C. microcarpa) were screened for the...

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Main Authors: Noor Azman, Nur Fatin Inazlina, Azlan, Azrina, Hock, Eng Khoo, Razman, Muhammad Rizal
Format: Article
Language:English
Published: Bentham Science Publishers 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80684/1/FRESH.pdf
http://psasir.upm.edu.my/id/eprint/80684/
https://www.foodandnutritionjournal.org/volume7number2/antioxidant-properties-of-fresh-and-frozen-peels-of-citrus-species/
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spelling my.upm.eprints.806842020-11-12T00:39:56Z http://psasir.upm.edu.my/id/eprint/80684/ Antioxidant properties of fresh and frozen peels of citrus species Noor Azman, Nur Fatin Inazlina Azlan, Azrina Hock, Eng Khoo Razman, Muhammad Rizal Citrus peel is a functional food. It is rich in antioxidants. This study aims to investigate the antioxidant properties of selected fresh and frozen peels of Citrus species. Frozen and fresh peels of lemon (Citrus limon), key lime (C. aurantifolia) and musk lime (C. microcarpa) were screened for their antioxidant properties such as total phenolic content and total flavonoid content. DPPH radical scavenging activity and ferric ion reducing antioxidant power (FRAP) assays were also determined. Among the three citrus peels, musk lime peel had the significantly highest total phenolic content and total flavonoid content. Frozen citrus peels showed significantly higher antioxidant content than the fresh peels. The frozen peels also showed promising antioxidant activity as indicated by their significantly higher FRAP value compared with fresh citrus peels. Moreover, frozen citrus peel possessed higher antioxidant activity as indicated by its lower EC50 values which ranged between 0.823 ± 0.1 and 3.16 ± 0.92 mg mL-1. A moderately high correlation was determined between FRAP value and total phenolic content (r=0.783), and between FRAP value and total flavonoid content. This study shows that frozen peels of citrus are functional foods and sources of potent antioxidants. Bentham Science Publishers 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80684/1/FRESH.pdf Noor Azman, Nur Fatin Inazlina and Azlan, Azrina and Hock, Eng Khoo and Razman, Muhammad Rizal (2019) Antioxidant properties of fresh and frozen peels of citrus species. Current Research in Nutrition and Food Science, 7 (2). pp. 331-339. ISSN 1573-4013; ESSN: 2212-3881 https://www.foodandnutritionjournal.org/volume7number2/antioxidant-properties-of-fresh-and-frozen-peels-of-citrus-species/ 10.12944/CRNFSJ.7.2.03
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 Citrus peel is a functional food. It is rich in antioxidants. This study aims to investigate the antioxidant properties of selected fresh and frozen peels of Citrus species. Frozen and fresh peels of lemon (Citrus limon), key lime (C. aurantifolia) and musk lime (C. microcarpa) were screened for their antioxidant properties such as total phenolic content and total flavonoid content. DPPH radical scavenging activity and ferric ion reducing antioxidant power (FRAP) assays were also determined. Among the three citrus peels, musk lime peel had the significantly highest total phenolic content and total flavonoid content. Frozen citrus peels showed significantly higher antioxidant content than the fresh peels. The frozen peels also showed promising antioxidant activity as indicated by their significantly higher FRAP value compared with fresh citrus peels. Moreover, frozen citrus peel possessed higher antioxidant activity as indicated by its lower EC50 values which ranged between 0.823 ± 0.1 and 3.16 ± 0.92 mg mL-1. A moderately high correlation was determined between FRAP value and total phenolic content (r=0.783), and between FRAP value and total flavonoid content. This study shows that frozen peels of citrus are functional foods and sources of potent antioxidants.
format Article
author Noor Azman, Nur Fatin Inazlina
Azlan, Azrina
Hock, Eng Khoo
Razman, Muhammad Rizal
spellingShingle Noor Azman, Nur Fatin Inazlina
Azlan, Azrina
Hock, Eng Khoo
Razman, Muhammad Rizal
Antioxidant properties of fresh and frozen peels of citrus species
author_facet Noor Azman, Nur Fatin Inazlina
Azlan, Azrina
Hock, Eng Khoo
Razman, Muhammad Rizal
author_sort Noor Azman, Nur Fatin Inazlina
title Antioxidant properties of fresh and frozen peels of citrus species
title_short Antioxidant properties of fresh and frozen peels of citrus species
title_full Antioxidant properties of fresh and frozen peels of citrus species
title_fullStr Antioxidant properties of fresh and frozen peels of citrus species
title_full_unstemmed Antioxidant properties of fresh and frozen peels of citrus species
title_sort antioxidant properties of fresh and frozen peels of citrus species
publisher Bentham Science Publishers
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/80684/1/FRESH.pdf
http://psasir.upm.edu.my/id/eprint/80684/
https://www.foodandnutritionjournal.org/volume7number2/antioxidant-properties-of-fresh-and-frozen-peels-of-citrus-species/
_version_ 1684654756936548352
score 13.211869

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