Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying Techniques
Physiologically dropped immature <i>Citrus reticulata</i> Blanco fruits are regarded as waste and discarded in the citrus orchard but are a good source of bioactive compounds including flavonoids, antioxidants and total phenols. A study was undertaken to identify and quantify these bioac...
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MDPI AG
2021-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/14/4159 |
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| author | Dinesh Kumar Milind S. Ladaniya Manju Gurjar Sunil Kumar Sachin Mendke |
| author_facet | Dinesh Kumar Milind S. Ladaniya Manju Gurjar Sunil Kumar Sachin Mendke |
| author_sort | Dinesh Kumar |
| collection | DOAJ |
| description | Physiologically dropped immature <i>Citrus reticulata</i> Blanco fruits are regarded as waste and discarded in the citrus orchard but are a good source of bioactive compounds including flavonoids, antioxidants and total phenols. A study was undertaken to identify and quantify these bioactive compounds and to investigate the influence of different drying techniques, namely freeze drying and hot air oven drying, on flavonoids namely flavanone glycosides, antioxidant potential and total phenol content in immature dropped fruits of <i>Citrus reticulata</i> Blanco. Flavonoids were quantified in high-performance liquid chromatography (HPLC). The antioxidant activity were investigated with three assays azino-<i>bis</i> [3-ethylbenzthiazoline-6-sulfonic acid]) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), Ferric Reducing Ability of Plasma (FRAP) and total phenol content was determined. Freeze dried samples of 12 and 14 mm size retained maximum hesperidin flavonoid content (27.03% and 27.20%) as compared to the hot air dried samples (17.99%) and retained higher phenolic content ranged from 50.54–54.19 mg GAEL<sup>−1</sup>. The antioxidant activity in freeze dried fruits was from 12.21–13.55 mM L<sup>−1</sup> Trolox and 15.27–16.72 mM L<sup>−1</sup> Trolox with ABTS, DPPH assay and FRAP values ranging from 7.31–9.07 mM L<sup>−1</sup> Trolox. Significant positive correlation was found between the flavonoid hesperidin with antioxidant assays and total phenolic content (TPC). The results showed that waste citrus fruits can act as potential source of bioflavonoids, especially hesperidin, and antioxidants for pharmaceutical as well as nutraceutical industry. |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T09:30:37Z |
| publishDate | 2021-07-01 |
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| series | Molecules |
| spelling | doaj.art-83c5ac376b4344a782eb1fdc3890f8bc2023-11-22T04:29:27ZengMDPI AGMolecules1420-30492021-07-012614415910.3390/molecules26144159Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying TechniquesDinesh Kumar0Milind S. Ladaniya1Manju Gurjar2Sunil Kumar3Sachin Mendke4ICAR-Central Citrus Research Institute, Nagpur 440 033, Maharashtra, IndiaICAR-Central Citrus Research Institute, Nagpur 440 033, Maharashtra, IndiaICAR-Central Citrus Research Institute, Nagpur 440 033, Maharashtra, IndiaICAR-Central Citrus Research Institute, Nagpur 440 033, Maharashtra, IndiaICAR-Central Citrus Research Institute, Nagpur 440 033, Maharashtra, IndiaPhysiologically dropped immature <i>Citrus reticulata</i> Blanco fruits are regarded as waste and discarded in the citrus orchard but are a good source of bioactive compounds including flavonoids, antioxidants and total phenols. A study was undertaken to identify and quantify these bioactive compounds and to investigate the influence of different drying techniques, namely freeze drying and hot air oven drying, on flavonoids namely flavanone glycosides, antioxidant potential and total phenol content in immature dropped fruits of <i>Citrus reticulata</i> Blanco. Flavonoids were quantified in high-performance liquid chromatography (HPLC). The antioxidant activity were investigated with three assays azino-<i>bis</i> [3-ethylbenzthiazoline-6-sulfonic acid]) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), Ferric Reducing Ability of Plasma (FRAP) and total phenol content was determined. Freeze dried samples of 12 and 14 mm size retained maximum hesperidin flavonoid content (27.03% and 27.20%) as compared to the hot air dried samples (17.99%) and retained higher phenolic content ranged from 50.54–54.19 mg GAEL<sup>−1</sup>. The antioxidant activity in freeze dried fruits was from 12.21–13.55 mM L<sup>−1</sup> Trolox and 15.27–16.72 mM L<sup>−1</sup> Trolox with ABTS, DPPH assay and FRAP values ranging from 7.31–9.07 mM L<sup>−1</sup> Trolox. Significant positive correlation was found between the flavonoid hesperidin with antioxidant assays and total phenolic content (TPC). The results showed that waste citrus fruits can act as potential source of bioflavonoids, especially hesperidin, and antioxidants for pharmaceutical as well as nutraceutical industry.https://www.mdpi.com/1420-3049/26/14/4159<i>Citrus reticulata</i> Blancoimmature dropped fruitsdrying techniquesflavonoidsphenolsantioxidants |
| spellingShingle | Dinesh Kumar Milind S. Ladaniya Manju Gurjar Sunil Kumar Sachin Mendke Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying Techniques Molecules <i>Citrus reticulata</i> Blanco immature dropped fruits drying techniques flavonoids phenols antioxidants |
| title | Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying Techniques |
| title_full | Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying Techniques |
| title_fullStr | Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying Techniques |
| title_full_unstemmed | Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying Techniques |
| title_short | Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped <i>Citrus reticulata</i> Blanco Fruits Influenced by Drying Techniques |
| title_sort | quantification of flavonoids phenols and antioxidant potential from dropped i citrus reticulata i blanco fruits influenced by drying techniques |
| topic | <i>Citrus reticulata</i> Blanco immature dropped fruits drying techniques flavonoids phenols antioxidants |
| url | https://www.mdpi.com/1420-3049/26/14/4159 |
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