Antioxidant Activity, Total Phenolic and Flavonoid Contents of Three Onobrychis Species from Iran

Comparative Study between Synthetic and Natural Antioxidants of Banana, Mango and Orange Peels Extracts and their Effect on the Soybean and Olive Oils

“…And the peroxide value of olive oil (control sample) increased from (3.533 Meq/kg oil) at zero time to (9.800 Meq/kg oil) at the end of storage period., while the peroxide values of olive oils treated with synthetic and natural antioxidants a significant (P ≤ 0.05) reduced compared with control sample. The same table 5 concluded that orange peel extract (OPE) 1200 ppm is the best treatment to retard the acid and peroxide values of olive oils in the end of storage period compared with other peel extracts, these retardation might be due to the effects of fruit peel extracts (flavonoids and phenols compounds) on oxidation of oils during storage, which retard the initial oxidation processes, these results are in agreement with (Kamran et al 2009). From table (5) it can be noticed that the iodine value of olive oil (control sample) decreased from (92.849) at zero time to (79.101) at the end of storage period.…”

Peels of Lemon and Orange as Value-Added Ingredients: Chemical and Antioxidant Properties

“…Flavonoids possess a broad spectrum of chemical and biological activities including radical scavenging properties. Such properties are especially evident for flavonols (Kamran, et al, 2009;Hayat et al, 2010;El-Seedi et al, 2012).…”

Analysis of Physical and Chemical Composition of Sweet Orange (Citrus sinensis) Peels

“…Citrus fruits are notable for their fragrance, partly due to flavonoids and limonoids contained in the rinds (Manthey, 2004). Also, citrus fruits and juices are important sources of bioactive materials including antioxidants such as ascorbic acid, flavonoids and phenolic compounds that are important to human nutrition (Kamran et al, 2009).Citrus fruits are good source of folic acid, vitamin B (thiamine), potassium, phosphorus, calcium, iron, magnesium, sodium and sulphur (Nagy et al, 2007). The endocarp is rich in soluble sugar and contains significant amounts of vitamin C, pectin, fibres, different organic acids and potassium salt which give the fruits its characteristic "citrus flavour" (Ezejioforet al, 2011).…”