Antioxidative Capacity of Iranian Citrus deliciosa peels

Authors

  • Amir Siahpoosh Herbal medicine and natural products research center, Department of Pharmacognosy, Faculty of pharmacy, Ahwaz University of Medical Sciences, Ahwaz,
  • Fatemeh Javedani Herbal medicine and natural products research center, Department of Pharmacognosy, Faculty of pharmacy, Ahwaz University of Medical Sciences, Ahwaz,

DOI:

https://doi.org/10.5530/ax.2012.2.2.11

Keywords:

Citrus deliciosax, Citrus deliciosa, Antioxidant, DPPH, FRAP, TEAC, Hydroxyl, Superoxide

Abstract

While there is growing attention towards the consumption of citrus fruits, because they appear to be associated with lower colorectal, esophageal, gastric cancers and stroke risks. This study was aimed at evaluating the in vitro antioxidant properties and phenolics content of Iranian C. deliciosa. Polyphenol’s total content was 92.08 ± 2.50. Tannic acid equivalent mg/g and the flavonoid total content was 4.55 ± 0.13. Rutin equivalents mg/g, DPPH (IC50: 0.358/ml), TEAC (TEAC value: 19.58), FRAP (EC1: 0.152 mg/ml), deoxyribose (IC50: 76 μg/ml) and xanthine/xanthine oxides’ methods (IC50: 94 μg/ml) were highly influenced by C. deliciosa. Results indicated that the herb can be used for the treatment of diseases related to radicals or, due to good antioxidant activity, as food additives.

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DPPH free radical scavenging activity of C. deliciosa extract. Values are expressed as mean ± standard deviation (n = 3)

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Published

2012-04-30

How to Cite

Siahpoosh, A. ., & Javedani, F. (2012). Antioxidative Capacity of Iranian Citrus deliciosa peels. Free Radicals and Antioxidants, 2(2), 62–67. https://doi.org/10.5530/ax.2012.2.2.11