İhsan CANAN, Muttalip GÜNDOĞDU, Celile Aylin OLUK, Evren Çağlar EROĞLU, Mustafa ÜNLÜ, Ubeyit SEDAY, Zafer KARAŞAHİN, Ebru YAZICI

Determination of antioxidant, total phenolic, total carotenoid, lycopene, ascorbic acid, and sugar contents of Citrus species and mandarin hybrids

This study aimed to determine the antioxidant capacity; the total phenolic, total carotenoid, sugar, and ascorbic acid contents; and some pomological characteristics of Citrus species (Citrus reticulata, Citrus sinensis, and Citrus paradisi) and mandarin (Citrus reticulata) and their new hybrids developed for yield at the Alata Horticultural Research Institute in Mersin, Turkey. With respect to antioxidant capacities, the highest value (45.28 µmol TE/100 g) was determined in Cocktail (Citrus paradisi) cultivar fruits among all examined cultivars and hybrids. We found that 7-19 (Clementine × Kara) mandarin hybrids had the highest total phenolic content (386.81 mg gallic acid equivalent/g) and the highest total carotenoid content (39.03 mg/kg). Considering the sugar contents of mandarin fruits, sucrose was identified to be the predominant sugar and the highest value (8.80 g/100 g) was identified in the Clementine cultivar. It was determined that the Citrus species and mandarin hybrids had lycopene contents ranging from 6.52 to 1.68 mg/kg. Overall, this study provides supporting evidence for the superiority of Cocktail fruit as an excellent source of antioxidant capacities.

PDF

___

Abad-Garcia B, Garmon-Lobato S, Berrueta LA, Gallo B, Vicente F (2012). On line characterization of 58 phenolic compounds in citrus fruit juices from Spanish cultivars by high-performance liquid chromatography with photodiode-array detection coupled to electrospray ionization triple quadrupole mass spectrometry. Talanta 99: 213-224.
Bartolome AP, Ruperez P, Fuster C (1995). Pineapple fruit: morphological characteristics, chemical composition and sensory analysis of Red Spanish and Smooth Cayenne cultivars. Food Chem 53: 75-79.
Cano A, Medina A, Bermejo A (2008). Bioactive compounds in different citrus varieties. Discrimination among cultivars. J Food Compos Anal 21: 377-381.
Cemeroğlu B, Yemenicioğlu A, Özkan M (2004). Meyve ve Sebzelerin Bileşimi. Ankara, Turkey: Hacettepe University (in Turkish).
Ebrahimzadeh MA, Hosseinimehr SJ, Gayekhloo MR (2004). Measuring and comparison of vitamin C content in citrus fruits: introduction of native variety. Chemistry: An Indian Journal 1: 650-652.
Fernandez-Lopez J, Zhi N, Aleson-Carbonell L, Perez-Alvarez JA, Kuri V (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci 69: 371-380.
Ghasemi K, Ghasemi Y, Ebrahımzadeh MA (2009). Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues. Pakistan J Pharma Sci 22: 277-281.
Goulas V, Manganaris GA (2012). Exploring the phytochemical content and the antioxidant potential of citrus fruits grown in Cyprus. Food Chem 131: 39-47.
Green CO, Wheatley AO, Osagie AU, Morrison EYSA, Asemota HN (2007). Determination of polymethoxylated flavones in peels of selected Jamaican and Mexican citrus (Citrus spp.) cultivars by high-performance liquid chromatography. Biomed Chromatog 21: 48-54.
Gundogdu M, Muradoglu F, Gazioglu Sensoy RI, Yilmaz H (2011). Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Sci Horti 132: 37- 41.
Jayaprakasha GK, Girennavar B, Patil BS (2008). Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems. Biores Technol 99: 4484- 4494.
Jayaprakasha GK, Patil BS (2007). In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chem 101: 410-418.
Kaur C, Kapoor HC (2001). Antioxidants in fruits and vegetables the millenniums health. Int J Food Sci Tech 36: 703-725.
Kelebek H, Canbas A, Selli S (2008). Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey. Food Chem 107: 1710-1716.
Klimczak I, Maecka M, Szlachta M, Gliszczynska-Swigo A (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J Food Compo Anal 20: 313-322.
Lee HS, Coates GA (1999). Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study. Food Chem 65: 165-168.
Meléndez-Martínez AJ, Vıcario IM, Heredia FJ (2007). Rapid assessments of vitamin activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles. J Agric Food Chem 55: 2808-2815.
Navarro JM, Pérez-Pérez JG, Romero P, Botía P (2010). Analysis of the changes in quality in mandarin fruit, produced by deficit irrigation treatments. Food Chem 119: 1591-1596.
Ozgen M, Serce S, Kaya C (2009). Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Sci Hortic 119: 275-279.
Singleton VL, Rossi JL (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 16: 144-158.
Stuetz W, Prapamontol T, Hongsibsong S, Biesalski HK (2010). Polymethoxylated flavones, flavanone glycosides, carotenoids, and antioxidants in different cultivation types of tangerines (Citrus reticulata Blanco cv. Sainampueng) from Northern Thailand. J Agri Food Chem 58: 6069-6074.
Xu G, Liu DJ, Chen X, Ma Ye Y, Shi J (2008). Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chem 106: 545-551.
Yun Z, Li W, Pan Z, Xu J, Cheng Y, Deng X (2010). Comparative proteomics analysis of differentially accumulated proteins in juice sacs of ponkan (Citrus reticulata) fruit during postharvest cold storage. Posthar Bio Tech 56: 189-201.
Zhang Y, Sun Y, Xi W, Shen Y, Qiao L, Zhong L, Ye X, Zhou Z (2014). Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits. Food Chem 145: 674-680.