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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Characterization of the antioxidant properties of phenolic extracts from some citrus peels</title><author><name sortKey="Oboh, G" sort="Oboh, G" uniqKey="Oboh G" first="G." last="Oboh">G. Oboh</name><affiliation><nlm:aff id="Aff1">Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria</nlm:aff></affiliation></author><author><name sortKey="Ademosun, A O" sort="Ademosun, A O" uniqKey="Ademosun A" first="A. O." last="Ademosun">A. O. Ademosun</name><affiliation><nlm:aff id="Aff1">Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24293692</idno><idno type="pmc">3550823</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550823</idno><idno type="RBID">PMC:3550823</idno><idno type="doi">10.1007/s13197-010-0222-y</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000519</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Characterization of the antioxidant properties of phenolic extracts from some citrus peels</title><author><name sortKey="Oboh, G" sort="Oboh, G" uniqKey="Oboh G" first="G." last="Oboh">G. Oboh</name><affiliation><nlm:aff id="Aff1">Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria</nlm:aff></affiliation></author><author><name sortKey="Ademosun, A O" sort="Ademosun, A O" uniqKey="Ademosun A" first="A. O." last="Ademosun">A. O. Ademosun</name><affiliation><nlm:aff id="Aff1">Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of food science and technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>This study sought to determine the distribution of free and bound phenolics in some Nigerian citrus peels [orange (<italic>Citrus sinensis</italic>), grapefruit (<italic>Citrus paradisii</italic>) and shaddock (<italic>Citrus maxima</italic>)] and characterize the antioxidant properties. The free phenolics were extracted with 80% acetone, while the bound phenolics were extracted from the alkaline and acid hydrolyzed residue with ethyl acetate. Free phenolic extracts had significantly higher (<italic>P</italic> < 0.05) DPPH* scavenging ability than the bound phenolic extracts, except in orange peels where the bound phenolic extracts had significantly higher (<italic>P</italic> < 0.05) DPPH* scavenging ability. Bound phenolics from orange peels had the highest ABTS* scavenging ability (6.09 mmol./TEAC g) and ferric reducing antioxidant properties (FRAP) (71.99 mg/GAE 100 g), while bound phenolics from shaddock peels had the least ABTS* scavenging ability (1.35 mmol./TEAC g) and FRAP (2.58 mg/GAE 100 g) . Bound phenolics from grapefruit peels had the highest OH* scavenging ability (EC<sub>50</sub> = 3.8 mg/ml), while bound phenolics from shaddock peels had the least (EC<sub>50</sub> = 16.1 mg/ml). The phenolics chelated Fe<sup>2+</sup> and inhibited malondialdehyde production in rat’s pancreas in a dose-dependent manner. The additive and/or synergistic action of the free and bound phenolics could have contributed to the observed medicinal properties of the peels; therefore, the high antioxidant properties of the free and bound phenolic extracts from orange peels could be harness in the formulation of nutraceuticals and food preservatives.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of food science and technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer-Verlag</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24293692</article-id><article-id pub-id-type="pmc">3550823</article-id><article-id pub-id-type="publisher-id">222</article-id><article-id pub-id-type="doi">10.1007/s13197-010-0222-y</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Characterization of the antioxidant properties of phenolic extracts from some citrus peels</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Oboh</surname><given-names>G.</given-names></name><address><email>goboh2001@yahoo.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Ademosun</surname><given-names>A. O.</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1">Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria</aff></contrib-group><pub-date pub-type="epub"><day>22</day><month>1</month><year>2011</year></pub-date><pub-date pub-type="ppub"><month>12</month><year>2012</year></pub-date><volume>49</volume><issue>6</issue><fpage>729</fpage><lpage>736</lpage><history><date date-type="rev-recd"><day>8</day><month>11</month><year>2010</year></date><date date-type="accepted"><day>29</day><month>12</month><year>2010</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2011</copyright-statement></permissions><abstract id="Abs1"><p>This study sought to determine the distribution of free and bound phenolics in some Nigerian citrus peels [orange (<italic>Citrus sinensis</italic>), grapefruit (<italic>Citrus paradisii</italic>) and shaddock (<italic>Citrus maxima</italic>)] and characterize the antioxidant properties. The free phenolics were extracted with 80% acetone, while the bound phenolics were extracted from the alkaline and acid hydrolyzed residue with ethyl acetate. Free phenolic extracts had significantly higher (<italic>P</italic> < 0.05) DPPH* scavenging ability than the bound phenolic extracts, except in orange peels where the bound phenolic extracts had significantly higher (<italic>P</italic> < 0.05) DPPH* scavenging ability. Bound phenolics from orange peels had the highest ABTS* scavenging ability (6.09 mmol./TEAC g) and ferric reducing antioxidant properties (FRAP) (71.99 mg/GAE 100 g), while bound phenolics from shaddock peels had the least ABTS* scavenging ability (1.35 mmol./TEAC g) and FRAP (2.58 mg/GAE 100 g) . Bound phenolics from grapefruit peels had the highest OH* scavenging ability (EC<sub>50</sub> = 3.8 mg/ml), while bound phenolics from shaddock peels had the least (EC<sub>50</sub> = 16.1 mg/ml). The phenolics chelated Fe<sup>2+</sup> and inhibited malondialdehyde production in rat’s pancreas in a dose-dependent manner. The additive and/or synergistic action of the free and bound phenolics could have contributed to the observed medicinal properties of the peels; therefore, the high antioxidant properties of the free and bound phenolic extracts from orange peels could be harness in the formulation of nutraceuticals and food preservatives.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Citrus</kwd><kwd>Peels</kwd><kwd>Free</kwd><kwd>Bound</kwd><kwd>Phenols</kwd><kwd>Antioxidant</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2012</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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