Phenolic Compounds and Antioxidant Activity of Some Citruses

Abstract

Citrus fruits (Rutaceae) are important source of phenolic compounds and their glycosides. These compounds are phenolic acids for bioactive responsible for the antioxidant and many other biological activities. In this paper five extracts from juice and peel of different types of citruses (tangerine, lemon, pink grapefruit, white grapefruit, and orange) were analyzed for total phenolic content and antioxidant activity. Total phenolic content was determined by spectrophotometric Folin-Ciocalteu method, and the values varied from 0.192 ± 0.015 mg GAE/mL for white grapefruit peel to 0747 ± 0098 mg GAE/mL for white grapefruit juice. Antioxidant activity of samples was tested using the total antioxidant method that implies reduction of molybdenum ions and it is expressed as IC₅₀. The IC₅₀ values were ranged from 6.00 ± 0.50 mg/mL for orange juice to 78.11 ± 6.70 mg/mL sample of lemon juice.