Comparative antioxidant efficacy of Citrus limonum pulp and peel – An in vitro study

Drug Invention Today Pub Date : 2013-12-01 DOI:10.1016/j.dit.2013.07.003

Blessy Baby Mathew , Danie Shajie , Neha Wadhwa , N.B. Krishna Murthy , T.P. Krishna Murthy , M. Rashmi

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引用次数: 12

Abstract

Background

In the present study, the lemon pulp and peel along-with their secondary metabolites were studied and compared for its antioxidant activity.

Method

Various in vitro and ex vivo studies were done to estimate the polyphenols and flavonoids present in the lemon pulp and peel. The reducing power, free radical scavenging activity and lipid peroxide inhibition were investigated for the extracts.

Results

The lemon peel was found to have a slightly greater count of polyphenols and flavonoids, showing a difference of 0.2. The peel extracts also showed better reducing power and higher free radical scavenging activity. The peel extracts gave 82.3% of inhibition towards lipid peroxidation, when compared to the pulp extracts which showed an inhibition of 78.2%.

Conclusion

The antioxidant activity was found to be higher in the case of lemon peel when compared to the pulp.

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柑桔柠檬果肉和果皮抗氧化效果的体外比较研究

本研究对柠檬果肉和柠檬皮及其次生代谢产物的抗氧化活性进行了研究和比较。方法采用体外和离体实验对柠檬果肉和柠檬皮中多酚类和黄酮类化合物的含量进行测定。考察了其还原力、自由基清除能力和脂质过氧化抑制能力。结果发现柠檬皮的多酚和类黄酮含量略高，差异为0.2。果皮提取物还具有较好的还原力和清除自由基的活性。果皮提取物对脂质过氧化的抑制率为82.3%，而果肉提取物的抑制率为78.2%。结论柠檬皮的抗氧化活性高于柠檬果肉。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Drug Invention Today

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