Pulp antioxidant activities, mineral contents and juice nutritional properties of Algerian Clementine Cultivars and Mandarin

Boudries, Hafid

doi:10.5897/ajb11.2943

Cited by 7 publications

(9 citation statements)

References 62 publications

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“…Citrus fruit juice is commonly consumed by humans due to its nutritional value and special flavor. The positive health benefits of juice have been ascribed in part to the presence of vitamin C (ascorbic acid) in plenty [2,3]. Also, citrus fruits have been reported to encompass numerous bioactive compounds including phenolics, flavonoids, vitamins, and essential oils.…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals from Citrus Limon Juice as Potential Antibacterial Agents

Singh¹,

Jaiswal²,

Tiwari³

et al. 2020

TOBCJ

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Background: Citrus limon (lemon) belongs to the Rutaceae family and has great therapeutic applications. The chemical ingredients of C. limon have been used in the formulation of several ethnic herbal medicines. The application of antibiotics has shown the development of drug resistance in antibacterial drugs. Due to the drug-resistant nature of microorganisms, there is an urgent need to develop a novel drug active against wildtype and MDR resistant strains of pathogens. Aim: The present study is an endeavor to characterize the juice of C. limon towards its total antioxidants potential activity (FRAP), DPPH and antibacterial efficacy. Methods and Materials: The antimicrobial activity was evaluated using different bacterial species such as Salmonella typhi, Neisseria gonorrhoeae, Citrobacter species, Shigella flexneri and Staphylococcus epidermidis. Results: The results of the present study indicated the antibacterial potential of C. limon fruit juice. Among the tested bacterial species, Shigella flexneri displayed maximum inhibition followed by the other microbes such as Staphylococcus epidermidis, Citrobacter species and Salmonella typhi. Conclusion: These findings may be utilized in the development of cost effective, safe and efficient novel drugs active against several pathogenic multi drug-resistant microorganisms.

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Section: Introductionmentioning

confidence: 99%

Phytochemicals from Citrus Limon Juice as Potential Antibacterial Agents

Singh¹,

Jaiswal²,

Tiwari³

et al. 2020

TOBCJ

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“…The positive health benefi ts of juices have been ascribed in part to Vitamin C (ascorbic acid), the major vitamin found in fruits and vegetables (Boudries et al 2012;Rekha et al 2012). Citrus fruits are also known to contain phytochemicals (bioactive compounds) such as phenolic, fl avonoids, vitamins, and essential oils.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Antibacterial Activity of Juice and Peel Extract of Citrus Fruits

Shakya¹,

Luitel

Kumari

et al. 2019

TU J. Microbiol.

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ABSRTACTObjectives: This study was aimed to compare the antibacterial activity of peel and juice extracts of citrus fruits.Methods: The antibacterial activity of juice and peel extract of fi ve selected citrus fruits [C1-Citrus reticulata (mandarin orange), C2-Citrus limetta (sweet lime), C3-Citrus aurantifolia (lime), C4-Citrus limon (lemon) and C5-Citrus maxima (pommelo)] on three Gram positive and fi ve Gram negative bacterial strains were examined. The juice and peel extract of citrus fruits was obtained by using absolute ethanol. The obtained extracts were dissolved in 1ml 10% v/v DMSO which was taken to carry out the antibacterial susceptibility assay using agar well diffusion method. Results:The peel extracts of C1 and C2 were found to be more effective against the given Gram-positive bacteria than the juice extracts with maximum zone of inhibition (20.33±1.527) and (15.33±0.577) against Bacillus spp respectively. While the juice extracts of C3 and C4 were more effective against both Gram positive and negative bacteria than their peel extracts with maximum zone of inhibition (26.66±1.15) against S. aureus ATCC 25923 and (20±1) against E. coli ATCC 25922 respectively. The juice extract of C5 was found to be more effective against both Gram positive and negative bacteria than its peel extract with maximum zone of inhibition (18.66±1.154) against E. coli ATCC 25922 except for Bacillus spp in which peel extract showed maximum zone of inhibition i.e. (15±1) Conclusion:This study suggests that these juice and peel extracts may have benefi cial antibacterial roles that can be exploited in controlling unwanted bacterial growth.

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“…The positive health benefits of juices have been ascribed in part to vitamin C (ascorbic acid), the major vitamin found in fruits and vegetables (Boudries et al. ; Rekha et al. ).…”

Section: Introductionmentioning

confidence: 99%

“…Fruit juice consumption is beneficial for the maintenance of good health and prevention of diseases. The positive health benefits of juices have been ascribed in part to vitamin C (ascorbic acid), the major vitamin found in fruits and vegetables (Boudries et al 2012;Rekha et al 2012). Citrus fruits are also known to contain bioactive compounds such as phenolics, flavonoids, vitamins, and essential oils which are believed to be…”

Section: Introductionmentioning

confidence: 99%

Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates

Oikeh

Omoregie

Oviasogie

et al. 2015

Food Science & Nutrition

153

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The search for new antimicrobial compounds is ongoing. Its importance cannot be overemphasized in an era of emerging resistant pathogenic organisms. This study therefore investigated the phytochemical composition and antioxidant and antimicrobial activities of different citrus juice concentrates. Fruit juices of Citrus tangerine (tangerine), Citrus paradisi (grape), Citrus limon (lemon), and Citrus aurantifolia (lime) were evaluated. Antimicrobial activities against five bacterial and three fungal strains were evaluated. The results revealed the presence of alkaloids, flavonoids, steroids, terpenoids, saponins, cardiac glycosides, and reducing sugars in all the juice concentrates. DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging capacities varied with tangerine and grape juices having better scavenging capacities than lemon and lime juices. Grape juice was observed to have a significantly higher (P < 0.05) ferric‐reducing antioxidant potential (FRAP) value (364.2 ± 10.25 μmol/L Fe(II)/g of the extract) than the reference antioxidant, ascorbic acid (312.88 ± 5.61 μmol/L). Antimicrobial studies revealed differential antimicrobial activities against different microbial strains. Zones of inhibition ranging from 4 to 26 mm were observed for the antibacterial tests with 0–24 mm for antifungal test. Minimum inhibitory concentrations (MIC) and minimum bacteriostatic concentrations (MBC) for concentrates against bacterial strains ranged from 12.5 to 200 μg/mL. Lemon and lime juice concentrates had lower MIC and MBC values with orange and tangerine having the highest values. Minimum fungicidal concentrations ranged from 50 to 200 μg/mL. The results of this study suggest that these juice concentrates may have beneficial antimicrobial roles that can be exploited in controlling unwanted microbial growth.

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Pulp antioxidant activities, mineral contents and juice nutritional properties of Algerian Clementine Cultivars and Mandarin

Cited by 7 publications

References 62 publications

Phytochemicals from Citrus Limon Juice as Potential Antibacterial Agents

Phytochemicals from Citrus Limon Juice as Potential Antibacterial Agents

Comparative Study of Antibacterial Activity of Juice and Peel Extract of Citrus Fruits

Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates

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