Distribution of Phenolics in Different Tissues of Four Kinds of Lemon and Their Antioxidant Activity

被引：0
|
作者：
Gao W. [1 ]
Liu J. [1 ]
Zhu M. [1 ]
Zhu D. [1 ]
Li L. [2 ]
Ding S. [3 ,4 ]
Shan Y. [3 ,4 ]
机构：
[1] Yueyang Supervision and Inspection Center of Food Quality and Safety, Yueyang, 414000, Hunan
[2] Yueyang Agriculture Bureau of Jun Shan District, Yueyang, 414000, Hunan
[3] Hunan Academy of Agricultural Sciences, Agricultural Product Processing Institute, Changsha
[4] Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 02期
关键词：
Antioxidant activity; Flavonoids; Lemon; Phenolic acids; Total phenolics;
D O I：
10.16429/j.1009-7848.2019.02.036
中图分类号：
学科分类号：
摘要：
In this paper, the content of total phenolic and antioxidant activity (ABTS+ free radical scavenging ability, iron ion reducing ability and scavenging DPPH free radical ability) of peel and pulp of 4 kinds of lemon (Eureka Lemon, small lime, green lemon and'xiangshui' lemon) were evaluated by spectrophotometer, and their phenolic compounds were qualitatively and quantitatively analyzed by ultra performance liquid chromatography. The results showed that: the total phenolic content and antioxidant activity of 4 kinds of lemon peel were significantly higher than those of pulp (P<0.05), and the total phenolics and antioxidant activity of Eureka Lemon peel and pulp were significantly higher than other three cultivars (P<0.05), and the total phenolics and ABTS+ free radical scavenging capacity of the 'xiangshui' lemon peel and pulp were the lowest. There were significant differences in phenolic acids and flavonoids among different lemons, Among the 4 lemons, 21 phenolic compounds were detected, including 6 phenolic acids, 6 flavonoids, 6 flavanones, 3 polyoxymethyl flavonoids. The main phenolic compounds in lemon were flavanones, accounting for 61.82 - 91.61% of total flavonoids, and the total content of phenolic acids in the green lemon peel was the highest(535.62 mg/100g DW), the content of flavonoids in the Eureka peel was the highest (1 506.33 mg/100 g DW). The regular of the content in the pulp was similar to the peel, but the pulp was significantly lower than the peel (P<0.05). There were 15 phenolic compounds in Eureka peel and pulp, the highest content was eriocitrin, and the neochlorogenic acid was the highest content of phenolic acid. Small lime, green lemon and 'xiangshui' lemon peel and pulp were detected in 19, 16, 15 kinds of phenolic compounds, and the content of hesperidin was the highest among these varieties, and vanillic acid was the highest content of phenolic acid. The content of total phenolics and total flavonoids in different varieties of lemon had a highly significant positive correlation with ABTS+, and the total phenolic content had a significant positive correlation with DPPH. © 2019, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：281 / 290
页数：9
相关论文
共 18 条
  • [1] Barreca D., Bellocco E., Caristi C., Et al., Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon(Citrus limetta Risso) juice, Food Chemistry, 129, pp. 417-422, (2011)
  • [2] Crowell P.L., Monoterpenes in breast cancer chemoprevention, Breast Cancer Research and Treatment, 46, pp. 191-197, (1997)
  • [3] Martos M.V., Navajas Y.R., Lopez J.F., Et al., Antifungal activity of lemon (Citrus lemon L. ), Mandarin (Citrus Reticulata L.), Grapefruit (Citrus Paradisi L.) and Orange (Citrus Sinensis L.) Essential oils, Food Control, 19, pp. 1130-1138, (2008)
  • [4] Vaio C.D., Graziani G., Gaspari A., Et al., Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars, Scientia Horticulturae, 126, pp. 50-55, (2010)
  • [5] Kawaii S., Tomono Y., Katase E., Et al., Quantitation of flavonoid constituents in citrus fruits, Agric Food Chem, 47, 9, pp. 3565-3571, (1999)
  • [6] Patricia G.S., Maria G.C., David A.R., Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder, Food Chemistry, 141, pp. 869-878, (2013)
  • [7] Amadeo G.V., Patricia V., Andrade P.B., Et al., Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential, Food Chemistry, 134, pp. 2090-2096, (2012)
  • [8] Escriche I., Kadar M., Domenech E., Et al., Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys, Food Research International, 44, pp. 1504-1513, (2011)
  • [9] Xia W.P., Zhang Y.M., Sun Y.J., Et al., Phenolic composition of Chinese wild mandarin (Citrus reticulata Balnco) pulps and their antioxidant properties, Industrial Crops and Products, 25, pp. 466-474, (2014)
  • [10] Wang R.R., Ding S.H., Zhao D.D., Et al., Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits, Food Science Biotechnol, 24, 6, pp. 1-7, (2015)
12