Abstract
Edible components of Citrus aurantium (bitter orange) fruit i.e. whole fruit, separated peel and pulp, and processed preserved products, namely salt pickle, chilli pickle, and sweet preserve were analyzed for antioxidant potential by various in vitro assays. The antioxidants components were extracted in different media and freeze dried. Methanol and aqueous media were comparatively more effective in extracting the antioxidant components. The total phenol content of the extracts ranged from 2.5 to 22.5 mg/g and 5.0 to 45.0 mg/g of pulp and peel fragments, respectively. The fruit components exhibited proton radical, oxyradical, and hydroxyl radical scavenging abilities and were effective in preventing lipid peroxidation. Regression analysis showed positive association between total phenolics and different antioxidant assays. In processed products, there was an initial decrease in antioxidant capacity, which showed an increase on storage. In conclusion, bitter orange exhibited high antioxidant capacity which was retained even in processed and stored products.
Highlights
IntroductionC. aurantium (bitter orange), one of the citrus fruits belonging to the family Rutaceae, is known for its extremely bitter and sour taste
C. aurantium, one of the citrus fruits belonging to the family Rutaceae, is known for its extremely bitter and sour taste
From the above assays, it can be said that C. aurantium fruit with good antioxidant potential is effective both as a primary and a secondary antioxidant
Summary
C. aurantium (bitter orange), one of the citrus fruits belonging to the family Rutaceae, is known for its extremely bitter and sour taste. C. aurantium is called as Seville orange, sour orange, and Zhi shi. Citrus fruits contain sugar, pectin, vitamins (A, B1, and C), and carotenoid pigments; organic acids such as citric acid and ascorbic acid, minerals and a number of active phytochemicals such as coumarins, and flavonoids as naringin, naringenin, hesperidin, neohesperidin, rutin, hesperetin, nairutin, and tangeretin. Citrus peels are known to have high levels of phenolics which demonstrate strong antioxidant capability (Bocco, Cuvelier, Richard, & Berset, 1998). Many antioxidative phenolic compounds in plants are frequently present as a covalent bond formed with insoluble polymers (Umamaheswari, Asokkumar, Lalitha, Sivashanmugam, & Subhadradevi, 2011)
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