Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps

Food Research International

Volumn 44, Issue 7, 2011, Pages 2088-2099

  Ramful, Deena ^a   Tarnus, Evelyne ^b   Aruoma, Okezie I ^c   Bourdon, Emmanuel ^b   Bahorun, Theeshan ^a  

^a UNIVERSITY OF MAURITIUS   (Mauritius)

^b UNIVERSITÉ DE LA RÉUNION   (France)

^c TOURO COLLEGE   (United States)

Author keywords

Antioxidants; Citrus fruits; Flavonoids; Pulp; TSS TA ratio; Vitamin C

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANTS; CLEMENTINE; FLAVONOID GLYCOSIDES; FRESH WEIGHT; HIGH CONCENTRATION; HYPOCHLOROUS ACIDS; NARINGIN; PHYTOCHEMICALS; POLYPHENOLS; POTENT ANTIOXIDANTS; SCAVENGING ACTIVITIES; TITRATABLE ACIDITY; TOTAL PHENOLICS; TOTAL SOLUBLE SOLIDS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; TSS/TA RATIO; VITAMIN C;

AGENTS; FLAVONOIDS; PHENOLS; SUGARS; VITAMINS;

CITRUS FRUITS;

CITRUS; CITRUS LIMON; CITRUS NOBILIS; CITRUS RETICULATA; CITRUS TANGELO; FORTUNELLA; X CITROFORTUNELLA MITIS;

EID: 79959959986     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.056     Document Type: Article

References (64)

1. Adibelli Z., Dilek M., Akpolat T. Lemon juice as an alternative therapy in hypertension in Turkey. International Journal of Cardiology 2009, 135:e58-e59.
2. AOAC AOAC official method 981.12. AOAC official methods of analysis of AOAC international 1995, AOAC International, USA. P. Cunniff (Ed.).
3. AOAC AOAC official method 942.15. AOAC official methods of analysis of AOAC international 1995, AOAC International, USA. P. Cunniff (Ed.).
4. Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture 2004, 84:1553-1561.
5. Bahorun T., Neergheen V.S., Soobrattee M.A., Luximon-Ramma V.A., Aruoma O.I. Prophylactic phenolic antioxidants in functional foods of tropical island states of the Mascarene Archipelago (Indian Ocean). Anti-angiogenic functional and medicinal foods 2007, 149-176. CRC Press, Taylor & Francis Group, New York. J.N. Losso, F. Shahidi, D. Bagchi (Eds.).
6. Benavente-Garcia O., Castillo J. Update on uses and properties of Citrus flavonoids: New findings in anticancer, cardiovascular, and anti-inflammatory activity. Journal of Agricultural and Food Chemistry 2008, 56:6185-6205.
7. Benavente-Garcia O., Castillo J., Marin F.R., Ortuno A., Del Rio J.A. Use and properties of Citrus flavonoids. Journal of Agricultural and Food Chemistry 1997, 45:4506-4515.
8. Benzie I.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay. Analytical Biochemistry 1996, 239:70-76.
9. Berhow M., Tisserat Brent, Kanes K., Vandercook C. Survey of phenolic compounds produced in citrus. Technical bulletin number 1856 1998, United States Department of Agriculture, Agricultural Research Service, Available on:. http://www.ars.usda.gov/IS/np/phenolics.htm.
10. Burns J., Gardner P.T., McPhail D.B., O'Neil J., Crawford S., Morecroft I., et al. Antioxidant activity, vasodilation capacity and phenolic content of red wines. Journal of Agricultural and Food Chemistry 2000, 48:220-230.
11. Campos A., Lissi E. Kinetics of the reaction between 2,2'-azinobis(3-ethyl)benzthiazolinesulfonis acid (ABTS) derived radical cations and phenols. International Journal of Chemical Kinetics 1997, 29:219-223.
12. Cano A., Medina A., Bermejo A. Bioactive compounds in different citrus varieties. Discrimination among cultivars. Journal of Food Composition and Analysis 2008, 21:377-381.
13. Central Statistics Office (CSO) Digest of agricultural statistics 2008, CSO, Mauritius, Available at:. http://statsmauritius.gov.mu.
14. Chen H., Ward M., Graubard B., Heineman E., Markin R., Potischman N., et al. Dietary patterns and adenocarcinoma of the esophagus and distal stomach. The American Journal of Clinical Nutrition 2002, 75:137-144.
15. Chun O.K., Kim D.-O., Moon H.Y., Kang H.G., Lee C.Y. Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of Agricultural and Food Chemistry 2003, 51:7240-7245.
16. Dauchet L., Amouyel P., Hercberg S., Dallongeville J. Fruit and vegetable consumption and risk of coronary heart disease: A meta-analysis of cohort studies. The Journal of Nutrition 2006, 136:2588-2593.
17. Davies F.S., Albrigo L.G. Environmental constraints on growth, development and physiology of citrus. Citrus 1994, 51-82. CAB Intl, UK. F.S. Davies, L.G. Albrigo (Eds.).
18. Dietary Guidelines Advisory Committee (DGAC) Report of the dietary guidelines advisory committee on the dietary guidelines for Americans 2005, US Department of Agriculture, Agricultural Research Service, Document available at. http://www.health.gov/dietaryguidelines/dga2005/report/.
19. Fattouch S., Caboni P., Coroneo V., Tuberoso C.I.G., Angioni A., Dessi S., et al. Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. Journal of Agricultural and Food Chemistry 2007, 55:963-969.
20. Fortes C., Forastiere F., Farchi S., Rapiti E., Pastori G., Perucci C. Diet and overall survival in a cohort of very elderly people. Epidemiology 2000, 11:440-445.
21. Fraga C.G., Galleano M., Verstraeten S.V., Oteiza P.I. Basic biochemical mechanisms behind the health benefits of polyphenols. Molecular Aspects of Medicine 2010, 31:435-445.
22. Franke A.A., Custer L.J., Arakaki C., Murphy S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. Journal of Food Composition and Analysis 2004, 17:1-35.
23. Gardner P.T., White T.A.C., McPhail D.B., Duthie G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 2000, 68:471-474.
24. Gil M.I., Tomás-Barberán F.A., Hess-Pierce B., Holcroft D.M., Kader A.A. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 2000, 48:4581-4589.
25. González-Molina E., Domínguez-Perles R., Moreno D.A., García-Viguera C. Natural bioactive compounds of Citrus limon for food and health. Journal of Pharmaceutical and Biomedical Analysis 2010, 51:327-345.
26. Gorinstein S., Cvikrova M., Machackova I., Haruenkit R., Park Y.S., Jung S.T., et al. Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits. Food Chemistry 2004, 84:503-510.
27. Gorinstein S., Martin-Belloso O., Park Y.-S., Haruenkit R., Lojek A., Ciz M., et al. Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry 2001, 74:309-315.
28. Guo C., Yang J., Wei J., Li Y., Xu J., Jiang Y. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research 2003, 23:1719-1726.
29. Gutteridge J.M.C. Lipid peroxidation and antioxidants as biomarkers of tissue damage. Clinical Chemistry 1995, 41:1819-1828.
30. Halvorsen B.L., Holte K., Myhrstad M.C.W., Barikmo I., Hvattum E., Remberg S.F., et al. A systematic screening of total antioxidants in dietary plants. The Journal of Nutrition 2002, 132:461-471.
31. John J.H., Ziebland S., Yudkin P., Roe L.S., Neil H.A.W. Effects of fruit and vegetable consumption on plasma antioxidant concentrations and blood pressure: A randomised controlled trial. Lancet 2002, 359:1969-1974.
32. Konczak I., Zabaras D., Dunstan M., Aguas P. Antioxidant capacity and hydrophilic phytochemicals in commercially grown native Australian fruits. Food Chemistry 2010, 123:1048-1054.
33. Kurowska E., Spence J., Jordan J., Wetmore S., Freeman D., Piche L., et al. HDL-cholesterol-raising effect of orange juice in subjects with hypercholesterolemia. The American Journal of Clinical Nutrition 2000, 72:1095-1100.
34. Lee S.K., Kader A.A. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 2000, 20:207-220.
35. Lindsay D.G., Astley S.B. European research on the functional effects of dietary antioxidants - EUROFEDA. Molecular Aspects of Medicine 2002, 23:1-38.
36. Liu S., Manson J.E., Lee I.-M., Cole S.R., Hennekens C.H., Willet W.C., et al. Fruit and vegetable intake and risk of cardiovascular disease: The women's health study. The American Journal of Clinical Nutrition 2000, 72:922-928.
37. Luximon-Ramma A., Bahorun T., Crozier A. Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. Journal of the Science of Food and Agriculture 2003, 83:496-502.
38. Middleton E., Kandaswami C., Theoharides T.C. The effects of plant flavonoids on mammalian cells: Implications for inflammation, heart disease and cancer. Pharmacological Reviews 2000, 52:673-751.
39. Miller N.J., Rice-Evans C. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chemistry 1997, 60:331-337.
40. Mouly P., Gaydou E.M., Auffray A. Simultaneous separation of flavanone glycosides and polymethoxylated flavones in citrus juices using liquid chromatography. Journal of Chromatography A 1998, 800:171-179.
41. Neergheen V.S., Soobrattee M.A., Bahorun T., Aruoma O.I. Characterization of the phenolic constituents of Mauritian endemic plants as determinants of their antioxidant activities in vitro. Journal of Plant Physiology 2006, 163:787-799.
42. Nogata Y., Sakamoto K., Shiratsuchi H., Ishii T., Yano M., Ohta H. Flavonoid composition of fruit tissues of citrus species. Bioscience, Biotechnology, and Biochemistry 2006, 70:178-192.
43. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., et al. Total antioxidant capacity of plant foods, beverages and oils consumed in italy assessed by three different in vitro assays. The Journal of Nutrition 2003, 133:2812-2819.
44. Pérez-Jiménez J., Arranz S., Tabernero M., Díaz-Rubio M.E., Serrano J., Goñi I., et al. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Research International 2008, 41:274-285.
45. Proteggente A.R., Saija A., De Pasquale A., Rice-Evans C.A. The compositional characterisation and antioxidant activity of fresh juices from Sicilian sweet orange (Citrus sinensis L. Osbeck) varieties. Free Radical Reserach 2003, 37:681-687.
46. Prutz W.A. Hypochlorous acid interactions with thiols, nucleotides, DNA, and other biological substrates. Archives of Biochemistry and Biophysics 1996, 332:110-120.
47. Puupponen-Pimiä R., Nohynek L., Meier C., Kähkönen M., Heinonen M., Hopia A., et al. Antimicrobial properties of phenolic compounds from berries. Journal of Applied Microbiology 2001, 90:494-507.
48. Ramful D., Bahorun T., Bourdon E., Tarnus E., Aruoma O.I. Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application. Toxicology 2010, 278:75-87.
49. Ramful D., Tarnus E., Rondeau P., Robert da silva C., Bahorun T., Bourdon E. Citrus fruit extracts reduce advanced glycation end products (AGEs)- and H2O2-induced oxidative stress in human adipocytes. Journal of Agricultural and Food Chemistry 2010, 58:11119-11129.
50. Rapisarda P., Pannuzzo P., Romano G., Russo G. Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck×Citrus clementina Hort. Ex Tan. Journal of Agricultural and Food Chemistry 2003, 51:1611-1616.
51. Rapisarda P., Tomaino A., Lo Cascio R., Bonina F., De Pasquale A., Saija A. Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. Journal of Agricultural and Food Chemistry 1999, 47:4718-4723.
52. Samman S., Lyons Wall P.M., Cook N.C. Flavonoids and coronary heart disease: Dietary perspectives. Flavonoids in health and disease 1998, 469-482. Marcel Dekker, New York. C.A. Rice-Evans, L. Packer (Eds.).
53. Sánchez-Moreno C., Plaza L., de Ancos B., Cano M.P. Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture 2003, 83:430-439.
54. Senthil Murugan R., Vidya Priyadarsini R., Ramalingam K., Hara Y., Karunagaran D., Nagini S. Intrinsic apoptosis and NF-κB signaling are potential molecular targets for chemoprevention by black tea polyphenols in HepG2 cells in vitro and in a rat hepatocarcinogenesis model in vivo. Food and Chemical Toxicology 2010, 48:3281-3287.
55. Sies H. Polyphenols and health: Update and perspectives. Archives of Biochemistry and Biophysics 2010, 501:2-5.
56. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-153.
57. Soobrattee M.A., Neergheen V.S., Luximon-Ramma A., Aruoma O.I., Bahorun T. Phenolics as potential antioxidant therapeutic agents. Mechanisms and actions. Mutation Research 2005, 579:200-213.
58. Valko M., Rhodes C.J., Moncol J., Izakovic M., Mazur M. Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chemico-Biological Interactions 2006, 160:1-40.
59. Van der Sluis A.A., Dekker M., De Jager A., Jongen W.M.F. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. Journal of Agricultural and Food Chemistry 2001, 49:3606-3613.
60. Wang S., Melnyk J.P., Tsao R., Marcone M.F. How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International 2011, 44:14-22.
61. Wang A.-Y., Zhou M.-Y., Lin W.-C. Antioxidative and anti-inflammatory properties of Citrus sulcata extracts. Food Chemistry 2011, 124:958-963.
62. Weiss S.J., Klein R., Slivka A., Wei M. Chlorination of taurine by the human neutrophils. The Journal of Clinical Investigation 1982, 10:598-607.
63. Xu G., Liu D., Chen J., Ye X., Maa Y., Shi J. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry 2008, 106:545-551.
64. Zhishen J., Mengcheng T., Jianming W. The determination of flavonoid contents of mulberry and their scavenging effects on superoxide radicals. Food Chemistry 1999, 64:555-559.