Component Analysis and Antioxidant Activity of Citrus Peel

Abstract

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was 66.4±8.74 mg GAE/g. Total flavonoid contents of the 70% ethanolic extracts were 14.4±3.28 mg RE/g. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1- diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.