Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Abstract

Phenolic composition and antioxidant capacity of different fruit part including peel, pulp, juice, whole fruit and seed from five lemon cultivars (Feiminailao, Cuningmeng Limeng, Pangdelusaningmeng, Beijingningmeng) were investigated. Caffeic acid (9.31-741.4 lg/g FW) and chlorogenic acid (2.7-527.5 lg/g FW) were the dominant phenolic acid in fruit tested, Pangdelusaningmeng (PD) and Limeng peels with the highest contents, respectively. Hesperidin was the predominant flavanone (10.27-3315 lg/g FW), Cuningmeng (CN) peels with the highest level. PD peels had rich rutin, CN seeds had rich eriocitrin. Nobiletin was the main polymethoxylated flavonoids identified, PD with the highest level. CN peels contained rich tangeretin. Overall, peels and whole fruit had significantly higher level of phenolics than other fruit parts, and seeds were good source of flavonoids. PD and CN not only contained higher level of phenolic, but also presented higher antioxidant capacity than other cultivars tested, and are of great value for human nutrition.

Pre‐harvest methyl jasmonate treatments increase antioxidant systems in lemon fruit without affecting yield or other fruit quality parameters

“…Lemon fruit is rich in antioxidant compounds with health beneficial effects, with one of the most important groups being phenolic compounds, although their profile and concentration depends on environmental conditions for growth, as well as the cultivar and fruit part . The results of the present study show that the phenolic concentration was higher in flavedo than in juice in both cultivars ‘Fino’ and ‘Verna’, although the phenolic concentration in juice was higher in ‘Fino’ than in the ‘Verna’ cultivar, whereas, in flavedo, the highest phenolic content was found in ‘Verna’.…”

“…Lemon fruit is rich in antioxidant compounds with health beneficial effects, with one of the most important groups being phenolic compounds, although their profile and concentration depends on environmental conditions for growth, as well as the cultivar and fruit part. 19,29,30 The results of the present study show that the phenolic concentration was higher in flavedo than in juice in both cultivars 'Fino' and 'Verna', although the phenolic concentration in juice was higher in 'Fino' than in the 'Verna' cultivar, whereas, in flavedo, the highest phenolic content was found in 'Verna'. However, in both cultivars, MeJA treatment increased significantly total phenolic concentration in flavedo and juice and the most effective dose was 0.1 mmol L -1 , with increases of 65% and 39%, respectively, in 'Fino' and 36% and 10%, respectively, in 'Verna' (Tables 1 and 4).…”

“…2,30 These phenolic compounds, together with ascorbic acid, 35 are mainly responsible for the antioxidant properties attributed to lemon fruit, which not only depend on the concentration of each individual compound, but also on the interactions among them. 4,30 Thus, the effect of MeJA treatment on an increasing phenolic concentration in juice and flavedo of lemon fruit would lead to an enhanced antioxidant potential and health-beneficial effects. 18 Indeed, MeJA treatment of blackberry plants increased the effect of fruit extracts with respect to inhibiting cancer cell proliferation and inducing apoptosis in human lung cancer cells, 36 which was correlated with an increased phenolic concentration.…”

Maintenance of Physicochemical Qualities of Nectarine Fruits During Cold Storage Using Ultrasonic Treatment with Salicylic Acid

“…Nectarines are a good source of natural antioxidants, which provide protection against harmful reactive oxygen species and are associated with a lower incidence of chronic diseases (Shui&Leong 2006). The antioxidant contents showed an initial increase, followed by a decrease during cold storage ( Figure 8); this is consistent with previous studies (Xi et al 2017;Zhao et al 2018). The results of antioxidant activity showed that fruits treated with SA and UT and combination of SA and UT had higher antioxidant activity than control fruits after 60 days of storage.…”

Phytochemicals Content, Antioxidant and Antibacterial Activities of Sophora viciifolia

“…Total flavonoid content (TFC) was determined using the sodium nitrite aluminum nitrate colorimetric method as outlined by Xi and Lu. [32] The 200 μL sample solution was mixed with 60 μL sodium nitrite (NaNO 2 , 5 % w/v) for 6 min, then 60 μL of aluminum nitrate (Al (NO 3 ) 3 , 10 % w/v) was added and left to react for 6 min. Then 800 μL of 1 M NaOH solution was added and left to react for 15 min.…”