Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

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• 作者：Andrés Alejandro Damián-Reyna…
• 关键词：Flavonoids ; Phenolics ; Hesperidin ; Citrus ; Maturity ; Bactericidal
• 刊名：Journal of Food Science and Technology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：54
• 期：2
• 页码：531-537
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：54

文摘

In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime (Citrus limetta) and mandarine (Citrus reticulata) were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect on Escherichia coli and Staphylococcus aureus. The results showed that bagasses had the highest total phenolics, total flavonoids, and hesperidin content for both, C. limetta, and C. reticulata; highest ascorbic acid contents were found in C. limetta juice (3.36 ± 0.25 mg g−1 DW) and C. reticulata bagasse (3.83 ± 0.37 mg g−1 DW). All tested extracts showed bacterial growth inhibition at 50 and 800 µg mL−1. Bagasse extracts of both fruits showed the highest inhibitions (>90%) on tested bacteria. Total phenolics, total flavonoids, and hesperidin contents, as well as bactericidal effect increased with maturity. Results indicated that both Mexican citric fruits (C. limetta and C. reticulata) were good sources of antioxidant and bactericidal agents.