Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India
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摘要
Citrus family especially Grapefruit, has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties. The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties. The total soluble solids(TSS), titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly. The refractive index, specific gravity and optical rotation values for the oil varied from 1.473 to 1.396, 0.863 to 0.847 and +93 to +86, respectively. The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79, 2.91 to 1.44 mmol g~(–1) and 84.87 to 74.73, 7.76 to 5.73 mmol g~(–1), respectively. There were significant differences in physicochemical, antioxidant properties and volatile profiles of extracted juice and oil. The oil exhibited higher DPPH and FRAP values than the juice. Among different components identified which accounted for over 99% of the volatile fraction, limonene, myrcene, and benzopyran were major components in all oil samples.
Citrus family especially Grapefruit, has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties. The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties. The total soluble solids(TSS), titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly. The refractive index, specific gravity and optical rotation values for the oil varied from 1.473 to 1.396, 0.863 to 0.847 and +93 to +86, respectively. The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79, 2.91 to 1.44 mmol g~(–1) and 84.87 to 74.73, 7.76 to 5.73 mmol g~(–1), respectively. There were significant differences in physicochemical, antioxidant properties and volatile profiles of extracted juice and oil. The oil exhibited higher DPPH and FRAP values than the juice. Among different components identified which accounted for over 99% of the volatile fraction, limonene, myrcene, and benzopyran were major components in all oil samples.
Citrus family especially Grapefruit, has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties. The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties. The total soluble solids(TSS), titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly. The refractive index, specific gravity and optical rotation values for the oil varied from 1.473 to 1.396, 0.863 to 0.847 and +93 to +86, respectively. The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79, 2.91 to 1.44 mmol g~(–1) and 84.87 to 74.73, 7.76 to 5.73 mmol g~(–1), respectively. There were significant differences in physicochemical, antioxidant properties and volatile profiles of extracted juice and oil. The oil exhibited higher DPPH and FRAP values than the juice. Among different components identified which accounted for over 99% of the volatile fraction, limonene, myrcene, and benzopyran were major components in all oil samples.
引文
Aadil R M,Zeng X A,Han Z,Sun,D W.2013.Effects of ultrasound treatments on quality of grapefruit juice.Food Chemistry,141,3201-3206.
AOAC(Association of Official Analytical Chemists).2005.AOACOfficial Methods of Analysis.18th ed.The Scientific Association,Washinton,D.C.
Barboni T,Luro F,Chiaramonti N,Desjobert J M,Muselli A,Costa J.2009.Volatile composition of hybrids Citrus juices by headspace solidphase micro extraction/gas chromatography/mass spectrometry.Food Chemistry,116,382-390.
Barra L,Schulz B,Dickschat J S.2014.Pogostol biosynthesis by the endophytic fungus Geniculosporium.Chembiochem,15,2379-2383.
Barreca D,Bellocco E,Caristi C,Leuzzi U,Gattuso G.2011.Elucidation of the flavonoid and furocoumarin composition and radicalscavenging activity of green and ripe chinotto(Citrus myrtifolia Raf.)fruit tissues,leaves and seeds.Food Chemistry,129,1504-1512.
Benavente-Garci?a O,Castillo J.2008.Update on uses and properties of citrus flavonoids:New findings in anticancer,cardiovascular,and anti-inflammatory activity.Journal of Agricultural and Food Chemistry,56,6185-6205.
Contreras-Calderón J,Calderón-Jaimes L,Guerra-Hernández E,Garci?a-Villanova B.2011.Antioxidant capacity,phenolic content and vitamin C in pulp,peel and seed from 24 exotic fruits from Colombia.Food Research International,44,2047-2053.
Fakhari A R,Salehi P,Heydari R,Ebrahimi S N,Haddad P R.2005.Hydrodistillation-headspace solvent microextraction,a new method for analysis of the essential oil components of Lavandula angustifolia Mill.Journal of Chromatography(A),1098,14-18.
Girennavar B,Jayaprakasha G K,Jifon J L,Patil B S.2008.Variation of bioactive furocoumarins and flavonoids in different varieties of grapefruits and pummelo.European Food Research and Technology,226,1269-1275.
Guenther E.1949.The Essential Oils.Individual Essential Oils of the Plant Families Rutaceae and Labiatae.vol.III.Van Nostrand Co.,Inc.,NY.
Jang H D,Chang K S,Chang T C,Hsu C L.2010.Antioxidant potentials of buntan pumelo(Citrus grandis Osbeck)and its ethanolic and acetified fermentation products.Food Chemistry,118,554-558.
Kamal G M,Anwar F,Hussain A I,Sarri N,Ashraf M Y.2011.Yield and chemical composition of Citrus essential oils as affected by drying pretreatment of peels.International Food Research Journal,18,1275-1282.
Kirba?lar?I,Boz I,Kirba?lar F G.2006.Composition of Turkish lemon and grapefruit peel oils.Journal of Essential Oil Research,18,525-543.
Kumaran A,Joel Karunakaran R.2007.In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India.LWT-Food Science and Technology,40,344-352.
Lorenzetti B B,Souza G E,Sarti S J,Santos Filho D,Ferreira SH.1991.Myrcene mimics the peripheral analgesic activity of lemongrass tea.Journal of Ethnopharmacology,34,43-48.
Patil B S,Jayaprakasha G K,Chidambara Murthy K N,Vikram A.2009.Bioactive compounds:Historical perspectives,opportunities,and challenges.Journal of Agricultural Food Chemistry,57,8142-8160.
Rekha C,Poornima G,Manasa M,Abhipsa V,Devi J P,Kumar H T V,Kekuda T R P.2012.Ascorbic acid,total phenol content and antioxidant activity of fresh juices of four ripe and unripe citrus fruits.Chemical Science Transactions,1,303-310.
Riu-Aumatell M,Castellari M,López-Tamames E,Galassi S,Buxaderas S.2004.Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS.Food Chemistry,87,627-637.
Uckoo R M,Jayaprakasha G K,Balasubramaniam V M,Patil BS.2012.Grapefruit(Citrus paradisi Macfad)phytochemicals composition is modulated by household processing techniques.Journal of Food Science,77,921-926.
Uckoo R M,Jayaprakasha G K,Patil B S.2011.Rapid separation method of polymethoxyflavones from citrus using flash chromatography.Separation and Purification Technology,81,151-158.
Xi W,Zhang G,Jiang D,Zhou Z.2015.Phenolic compositions and antioxidant activities of grapefruit(Citrus paradisi Macfadyen)varieties cultivated in China.International Journal of Food Sciences and Nutrition,66,858-866.
Zhang H,Yang Y,Zhou Z.2018.Phenolic and flavonoid contents of mandarin(Citrus reticulata Blanco)fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods.Journal of Integrative Agriculture,17,256-263.
AOAC(Association of Official Analytical Chemists).2005.AOACOfficial Methods of Analysis.18th ed.The Scientific Association,Washinton,D.C.
Barboni T,Luro F,Chiaramonti N,Desjobert J M,Muselli A,Costa J.2009.Volatile composition of hybrids Citrus juices by headspace solidphase micro extraction/gas chromatography/mass spectrometry.Food Chemistry,116,382-390.
Barra L,Schulz B,Dickschat J S.2014.Pogostol biosynthesis by the endophytic fungus Geniculosporium.Chembiochem,15,2379-2383.
Barreca D,Bellocco E,Caristi C,Leuzzi U,Gattuso G.2011.Elucidation of the flavonoid and furocoumarin composition and radicalscavenging activity of green and ripe chinotto(Citrus myrtifolia Raf.)fruit tissues,leaves and seeds.Food Chemistry,129,1504-1512.
Benavente-Garci?a O,Castillo J.2008.Update on uses and properties of citrus flavonoids:New findings in anticancer,cardiovascular,and anti-inflammatory activity.Journal of Agricultural and Food Chemistry,56,6185-6205.
Contreras-Calderón J,Calderón-Jaimes L,Guerra-Hernández E,Garci?a-Villanova B.2011.Antioxidant capacity,phenolic content and vitamin C in pulp,peel and seed from 24 exotic fruits from Colombia.Food Research International,44,2047-2053.
Fakhari A R,Salehi P,Heydari R,Ebrahimi S N,Haddad P R.2005.Hydrodistillation-headspace solvent microextraction,a new method for analysis of the essential oil components of Lavandula angustifolia Mill.Journal of Chromatography(A),1098,14-18.
Girennavar B,Jayaprakasha G K,Jifon J L,Patil B S.2008.Variation of bioactive furocoumarins and flavonoids in different varieties of grapefruits and pummelo.European Food Research and Technology,226,1269-1275.
Guenther E.1949.The Essential Oils.Individual Essential Oils of the Plant Families Rutaceae and Labiatae.vol.III.Van Nostrand Co.,Inc.,NY.
Jang H D,Chang K S,Chang T C,Hsu C L.2010.Antioxidant potentials of buntan pumelo(Citrus grandis Osbeck)and its ethanolic and acetified fermentation products.Food Chemistry,118,554-558.
Kamal G M,Anwar F,Hussain A I,Sarri N,Ashraf M Y.2011.Yield and chemical composition of Citrus essential oils as affected by drying pretreatment of peels.International Food Research Journal,18,1275-1282.
Kirba?lar?I,Boz I,Kirba?lar F G.2006.Composition of Turkish lemon and grapefruit peel oils.Journal of Essential Oil Research,18,525-543.
Kumaran A,Joel Karunakaran R.2007.In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India.LWT-Food Science and Technology,40,344-352.
Lorenzetti B B,Souza G E,Sarti S J,Santos Filho D,Ferreira SH.1991.Myrcene mimics the peripheral analgesic activity of lemongrass tea.Journal of Ethnopharmacology,34,43-48.
Patil B S,Jayaprakasha G K,Chidambara Murthy K N,Vikram A.2009.Bioactive compounds:Historical perspectives,opportunities,and challenges.Journal of Agricultural Food Chemistry,57,8142-8160.
Rekha C,Poornima G,Manasa M,Abhipsa V,Devi J P,Kumar H T V,Kekuda T R P.2012.Ascorbic acid,total phenol content and antioxidant activity of fresh juices of four ripe and unripe citrus fruits.Chemical Science Transactions,1,303-310.
Riu-Aumatell M,Castellari M,López-Tamames E,Galassi S,Buxaderas S.2004.Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS.Food Chemistry,87,627-637.
Uckoo R M,Jayaprakasha G K,Balasubramaniam V M,Patil BS.2012.Grapefruit(Citrus paradisi Macfad)phytochemicals composition is modulated by household processing techniques.Journal of Food Science,77,921-926.
Uckoo R M,Jayaprakasha G K,Patil B S.2011.Rapid separation method of polymethoxyflavones from citrus using flash chromatography.Separation and Purification Technology,81,151-158.
Xi W,Zhang G,Jiang D,Zhou Z.2015.Phenolic compositions and antioxidant activities of grapefruit(Citrus paradisi Macfadyen)varieties cultivated in China.International Journal of Food Sciences and Nutrition,66,858-866.
Zhang H,Yang Y,Zhou Z.2018.Phenolic and flavonoid contents of mandarin(Citrus reticulata Blanco)fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods.Journal of Integrative Agriculture,17,256-263.