Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters

References

• Suwal, S.; Marciniak, A. Technologies for the Extraction, Separation and Purification of Polyphenols – a Review. Nepal J Biotechnol. 2019, 6(1), 74–91. DOI: 10.3126/njb.v6i1.22341.
   Google Scholar
• Park, J.-H.; Lee, M.; Park, E. Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents. Prev. Nutr. Food Sci. 2014, 19(4), 291–298. DOI: 10.3746/pnf.2014.19.4.291.
   PubMedGoogle Scholar
• Senevirathne, M.; Jeon, Y.-J.; Ha, J.-H.; Kim, S.-H. Effective Drying of Citrus By-Product by High Speed Drying: A Novel Drying Technique and Their Antioxidant Activity. J. Food Eng. 2009, 92(2), 157–163. DOI: 10.1016/j.jfoodeng.2008.10.033.
   Web of Science ®Google Scholar
• Ezejiofor, T.; Eke, N.; Okechukwu, R.; Nwoguikpe, R.; Duru, C. Waste to Wealth: Industrial Raw Materials Potential of Peels of Nigerian Sweet Orange (Citrus sinensis</I. Afr. J. Biotechnol. 2011, 10, 6257–6264.
   Google Scholar
• GOP. 50-Years of Pakistan in Statistics Volume. Federal Bureau Of Statistics. Islamabad, Pakistan. 2012.
   Google Scholar
• Mahato, N.; Sharma, K.; Sinha, M.; Cho, M. H. Citrus Waste Derived Nutra-/pharmaceuticals for Health Benefits: Current Trends and Future Perspectives. J. Funct. Foods. 2018, 40, 307–316. DOI: 10.1016/j.jff.2017.11.015.
   Web of Science ®Google Scholar
• Safdar, M. N.; Kausar, T.; Jabbar, S.; Mumtaz, A.; Ahad, K.; Saddozai, A. A. Extraction and Quantification of Polyphenols from Kinnow (Citrus Reticulate L.) Peel Using Ultrasound and Maceration Techniques. J. Food Drug Anal. 2017, 25(3), 488–500. DOI: 10.1016/j.jfda.2016.07.010.
   PubMed Web of Science ®Google Scholar
• Bocco, A.; Cuvelier, M.-E.; Richard, H.; Berset, C. Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts. J. Agric. Food Chem. 1998, 46(6), 2123–2129. DOI: 10.1021/jf9709562.
   Web of Science ®Google Scholar
• Cheynier, V.; Sarni-Manchado, P. Les polyphénols en agroalimentaire. Lavoisier Techniques And Documentation, Paris. P. 2006, 50–59.
   Google Scholar
• Sawalha, S. M.; Arráez-Román, D.; Segura-Carretero, A.; Fernández-Gutiérrez, A. Quantification of Main Phenolic Compounds in Sweet and Bitter Orange Peel Using CE–MS/MS. Food Chem. 2009, 116(2), 567–574. DOI: 10.1016/j.foodchem.2009.03.003.
   Web of Science ®Google Scholar
• Ernawita; Wahyuono, R. A.; Hesse, J.; Hipler, U.-C.; Elsner, P.; Böhm, V. Vitro Lipophilic Antioxidant Capacity, Antidiabetic And Antibacterial Activity Of Citrus Fruits Extracts From Aceh, Indonesia, Antioxidants (Basel). 2017, 6(1), 11. DOI: 10.3390/antiox6010011
   Google Scholar
• Abdelbaky, M.; Elmehiry, H.; Ali, N., 2009.
   Google Scholar
• Amin, I.; Mukhrizah, O. Antioxidant Capacity of Methanolic and Water Extracts Prepared from Food-Processing By-Products. J. Sci. Food Agric. 2006, 86(5), 778–784. DOI: 10.1002/jsfa.2414.
   Web of Science ®Google Scholar
• Ebrahimzadeh, M. A.; Pourmorad, F.; Bekhradnia, A. R. Iron Chelating Activity, Phenol and Flavonoid Content of Some Medicinal Plants from Iran. Afr. J. Biotechnol. 2008, 7(18), 3188–3192.
   Web of Science ®Google Scholar
• Yoo, K. M.; Lee, C. H.; Lee, H.; Moon, B.; Lee, C. Y. Relative Antioxidant and Cytoprotective Activities of Common Herbs. Food Chem. 2008, 106(3), 929–936. DOI: 10.1016/j.foodchem.2007.07.006.
   Web of Science ®Google Scholar
• Anagnostopoulou, M. A.; Kefalas, P.; Papageorgiou, V. P.; Assimopoulou, A. N.; Boskou, D. Radical Scavenging Activity of Various Extracts and Fractions of Sweet Orange Peel (Citrus sinensis. Food Chem. 2006, 94(1), 19–25. DOI: 10.1016/j.foodchem.2004.09.047.
   Web of Science ®Google Scholar
• Shahsavari, N.; Barzegar, M.; Sahari, M. A.; Naghdibadi, H. Antioxidant Activity and Chemical Characterization of Essential Oil of Bunium Persicum. Plant Foods Human Nutr. 2008, 63(4), 183–188. DOI: 10.1007/s11130-008-0091-y.
   PubMed Web of Science ®Google Scholar
• Xu, G.; Ye, X.; Chen, J.; Liu, D. Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract. J. Agric. Food Chem. 2007, 55(2), 330–335. DOI: 10.1021/jf062517l.
   PubMed Web of Science ®Google Scholar
• Al-Juhaimi, F. Y. Citrus Fruits By-products as Sources of Bioactive Compounds with Antioxidant Potential. Pak. J. Bot. 2014, 46, 1459–1462.
   Web of Science ®Google Scholar
• Ramful, D.; Bahorun, T.; Bourdon, E.; Tarnus, E.; Aruoma, O. I. Bioactive Phenolics and Antioxidant Propensity of Flavedo Extracts of Mauritian Citrus Fruits: Potential Prophylactic Ingredients for Functional Foods Application. Toxicology. 2010, 278(1), 75–87. DOI: 10.1016/j.tox.2010.01.012.
   PubMed Web of Science ®Google Scholar
• Khan, M. K.; Abert-Vian, M.; Fabiano-Tixier, A.-S.; Dangles, O.; Chemat, F. Ultrasound-Assisted Extraction of Polyphenols (Flavanone Glycosides) from Orange (Citrus sinensis L.) Peel. Food Chem. 2010, 119(2), 851–858. DOI: 10.1016/j.foodchem.2009.08.046.
   Web of Science ®Google Scholar
• Wang, A.-Y.; Zhou, M.-Y.; Lin, W.-C. Antioxidative and Anti-Inflammatory Properties of Citrus Sulcata Extracts. Food Chem. 2011, 124(3), 958–963. DOI: 10.1016/j.foodchem.2010.07.035.
   Web of Science ®Google Scholar
• Barros, H. R. D. M.; Ferreira, T. A. P. D. C.; Genovese, M. I. Antioxidant Capacity and Mineral Content of Pulp and Peel from Commercial Cultivars of Citrus from Brazil. Food Chem. 2012, 134(4), 1892–1898. DOI: 10.1016/j.foodchem.2012.03.090.
   PubMed Web of Science ®Google Scholar
• Azman, N. F. I. N.; Azlan, A.; Khoo, H. E.; Razman, M. R. Antioxidant Properties of Fresh and Frozen Peels of Citrus Species. Curr. Res. Nutr. Food Sci. 2019, 7(2), 331–339. DOI: 10.12944/CRNFSJ.7.2.03.
   Web of Science ®Google Scholar
• Oluremi, O.; Ngi, J.; Andrew, I. Phytonutrients in citrus fruit peel meal and nutritional implication for livestock production. Livestock Res. Rural Dev. 2007, 19, 1–5.
   Google Scholar
• Wang, Y.-C.; Chuang, Y.-C.; Ku, Y.-H. Quantitation of Bioactive Compounds in Citrus Fruits Cultivated in Taiwan. Food Chem. 2007, 102(4), 1163–1171. DOI: 10.1016/j.foodchem.2006.06.057.
   Web of Science ®Google Scholar
• Sung, J.; Suh, J. H.; Wang, Y. Effects of Heat Treatment of Mandarin Peel on Flavonoid Profiles and Lipid Accumulation in 3T3-L1 Adipocytes. J. Food Drug Anal. 2019, 27(3), 729–735. DOI: 10.1016/j.jfda.2019.05.002.
   PubMed Web of Science ®Google Scholar
• Sultana, F.; Anwar, B.; Rafique Asi, M.; Ali Shahid Chatha, S. Antioxidant Potential of Extracts from Different Agro Wastes: Stabilization of Corn Oil. Grasas y Aceites. 2008, 59(3), 59. DOI: 10.3989/gya.2008.v59.i3.510.
   Web of Science ®Google Scholar
• Chen, M.-L.; Yang, D.-J.; Liu, S.-C. Effects of Drying Temperature on the Flavonoid, Phenolic Acid and Antioxidative Capacities of the Methanol Extract of Citrus Fruit (Citrus sinensis (L.) Osbeck) Peels. Int. J. Food Sci. Technol. 2011, 46(6), 1179–1185. DOI: 10.1111/j.1365-2621.2011.02605.x.
   Web of Science ®Google Scholar
• Khan, N. H. Phytochemical screening, antimicrobial and antioxidant activity determination of citrus maxima peel. Pharm Pharmacol Int J. 2018, 6(4), 6. DOI: 10.15406/ppij.2018.06.00187.
   Google Scholar
• Abd El-Aal, H.; Halaweish, F. Food Preservative Activity of Phenolic Compounds in Orange Peel Extracts (Citrus sinensis L. Lucrări Ştiinţifice-Seria Zootehnie. 2010, 53, 233–240.
   Google Scholar
• Divya, P. J.; Jamuna, P.; Jyothi, L. A.; Yildiz, F. Antioxidant Properties of Fresh and Processed Citrus aurantium Fruit. Cogent Food Agric. 2016, 2(1), 2. DOI: 10.1080/23311932.2016.1184119.
   Google Scholar
• Chatha, S. A. S.; Hussain, A. I.; Asi, M. R. Evaluation of antioxidant potential of citrus peel extracts. J. Chem. Soc. Pak. 2011, 33, 863–868.
   Web of Science ®Google Scholar
• Asikin, Y.; Taira, I.; Inafuku, S.; Sumi, H.; Sawamura, M.; Takara, K.; Wada, K. Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata). J. Food Sci. 2012, 77(4), C469–C475. DOI: 10.1111/j.1750-3841.2011.02604.x.
   PubMed Web of Science ®Google Scholar
• Gursoy, N.; Tepe, B.; Sokmen, M. Evaluation of the Chemical Composition and Antioxidant Activity of the Peel Oil ofCitrus Nobilis. Int. J. Food Prop. 2010, 13(5), 983–991. DOI: 10.1080/10942910902927136.
   Web of Science ®Google Scholar
• Benzie, I. F. F.; Devaki, M. The Ferric Reducing/Antioxidant Power (FRAP) Assay for Non-Enzymatic Antioxidant Capacity: Concepts, Procedures, Limitations and Applications. Measurement Of Antioxidant Activity & Capacity. 2017, 77–106. DOI: 10.1002/9781119135388.ch5.
   Google Scholar
• Ghafar, M. F. A. G.; Prasad, K. N.; Weng, K. K.; Ismail, A. Flavonoid, Hesperidine, Total Phenolic Contents and Antioxidant Activities from Citrus Species. Afr. J. Biotechnol. 2010, 9(3), 326–330.
   Google Scholar
• Mehmood, T.; Khan, M. R.; Shabbir, M. A.; Anjum, M. Phytochemical profiling and HPLC quantification of citrus peel from different varieties. Prog. Nutr. 2018, 20, 279–288.
   Web of Science ®Google Scholar
• Oboh, G.; Ademosun, A. O. Characterization of the Antioxidant Properties of Phenolic Extracts from Some Citrus Peels. J. Food Sci. Technol. 2012, 49(6), 729–736. DOI: 10.1007/s13197-010-0222-y.
   PubMed Web of Science ®Google Scholar
• Siahpoosh, A.; Javedani, F. Antioxidative capacity of Iranian Citrus deliciosa peels. Free Radic. Antioxid. 2012, 2(2), 62–67. DOI: 10.5530/ax.2012.2.2.11.
   Google Scholar
• Seoka, M.; Ma, G.; Zhang, L.; Yahata, M.; Yamawaki, K.; Kan, T.; Kato, M. Expression and Functional Analysis of the Nobiletin Biosynthesis-Related Gene CitOMT in Citrus Fruit. Sci. Rep. 2020, 10(1), 1–11. DOI: 10.1038/s41598-020-72277-z.
   PubMed Web of Science ®Google Scholar
• Garcia-Castello, E. M.; Rodriguez-Lopez, A. D.; Mayor, L.; Ballesteros, R.; Conidi, C.; Cassano, A. Optimization of Conventional and Ultrasound Assisted Extraction of Flavonoids from Grapefruit (Citrus Paradisi L.) Solid Wastes. LWT Food Sci. Technol. 2015, 64(2), 1114–1122. DOI: 10.1016/j.lwt.2015.07.024.
   Web of Science ®Google Scholar
• Loizzo, M. R.; Tundis, R.; Bonesi, M.; Menichini, F.; De Luca, D.; Colica, C.; Menichini, F. Evaluation of Citrus Aurantifolia Peel and Leaves Extracts for Their Chemical Composition, Antioxidant and Anti‐Cholinesterase Activities. J. Sci. Food Agric. 2012, 92(15), 2960–2967. DOI: 10.1002/jsfa.5708.
   PubMed Web of Science ®Google Scholar