Bioactive compounds, antioxidant and physico-chemical properties of juice from lemon, mandarin and orange fruits cultivated in Saudi Arabia

Pakistan Journal of Botany

Volumn 45, Issue 4, 2013, Pages 1193-1196

  Al Juhaimi, Fahad Y ^a   Ghafoor, Kashif ^a  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84879990726     PISSN: 05563321     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. AL-Juhaimi, F and K. Ghafoor. 2011. Total phenolics and antioxidant activities of leaf and stem extracts from coriander, mint and parsley grown in Saudi Arabia. Pak. J. Bot., 43(4): 2235-2237.
2. AL-Juhaimi, F., K. Ghafoor and E.E. Babiker. 2012. Effect of gum arabic edible coating on weight loss, firmness and sensory characteristics of cucumber (Cucumis sativus L.) fruit during storage. Pak. J. Bot., 44: 1439-1444
3. Anonymous. 2013a. Wikipedia. http://en.wikipedia.org.
4. Anonymous. 2013b. FAOSTAT. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor
5. Arena, E., B. Fallico and E. Maccarone. 2001. Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage. Food Chem., 74: 423-427.
6. Balasundram, N., K. Sundram and S. Samman. 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem., 99: 191-203.
7. Caro, A.D., A. Piga, V. Vacca and M. Agabbio. 2004. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chem., 84(1): 99-105.
8. Decorde, K., P.L. Teissedre, T. Sutra, Ventura, J.P. Cristol and J.M. Rouanet. 2009. Chardonnay grape seed procyanidin extract supplementation prevents high-fat diet-induced obesity in hamsters by improving adipokine imbalance and oxidative stress markers. Mol. Nutr. Food Res., 53: 659-666.
9. Dhuique-Mayer, C., C.C. Veyrat, P. Ollitrault, F. Curk and M.J. Amiot. 2005. Varietal and inter specific influence on micronutrient contents in citrus from the Mediterranean area. J. Agric. Food Chem., 53: 2140-2145.
10. Gardner, P.T., T.A.C. White, D.B. McPhail and G.G. Duthie. 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem., 68: 471-474.
11. Ghafoor, K., F. AL Juhaimi and Y.H. Choi. 2011a. Effects of grape (Vitislabrusca B.) peel and seed extracts on phenolics, antioxidants and anthocyanins in grape juice. Pak. J. Bot., 43(3): 1581-1586.
12. Ghafoor, K., F. AL-Juhaimi and Y.H. Choi. 2012. Supercritical fluid extraction of phenolic compounds and antioxidants from grape (Vitislabrusca B.) seeds. Plant Food. Hum. Nutr., 67:407-414.
13. Ghafoor, K., J. Park and Y.H. Choi. 2010. Optimization of supercritical carbon dioxide extraction of bioactive compounds from grape peel (Vitislabrusca B.) by using response surface methodology. Innov.Food Sci. Emerg. Technol., 11(3): 485-490.
14. Ghafoor, K., T. Hui and Y.H. Choi. 2011b. Optimization of ultrasound-assisted extraction of total anthocyanins from grape peel. J. Food Biochem., 35: 735-746.
15. Gorinstein, S., M. Cvikrova, I. Machackova, R. Haruenkit, Y.S. Park and S.T. Jung. 2004. Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits. Food Chem., 84: 503-510.
16. Lim, H.S., K. Ghafoor, S.H. Park, S.Y. Hwang and J. Park. 2010. Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L.) powder. J. Food Nutr. Res., 49(3): 123-133.
17. Lim, H.S., S.H. Park, K. Ghafoor, S.Y. Hwang and J. Park. 2011. Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem., 124(4): 1577-1582.
18. Pellegrini, N., M. Serafini, B. Colombi, D.D. Rio, S. Salvatore and M. Bianchi. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J. Nutr., 133: 2812-2819.
19. Peterson, J.J., G.R. Beecher, S.A. Bhagwat, J.T. Dwyer, S.E. Gebhardt and D.B. Haytowitz. 2006. Flavanones in grapefruit, lemons, and limes: A compilation and review of the data from the analytical literature. J. Food Compos. Anal., 19: S74-S80.
20. Rapisarda, P., A. Tomaino, R.L. Cascio, F. Bonina, A. De-Pasquale and A. Saija. 1999. Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. J. Agric. Food Chem., 47: 4718-4723.
21. Sun, J., Y.F. Chu, X. Wu and R.H. Liu. 2002. Antioxidant and antiproliferative activities of common fruits. J. Agric. Food Chem., 50: 7449-7454.
22. Xu, G., D. Liu, J. Chen, X. Ye, Y. Ma and J. Shi. 2008. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chem., 106: 545-551.
23. Yoo, K.M., K.W. Lee, J.B. Park, H.J. Lee and I.K. Hwang. 2004. Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junusSieb ex Tanaka) during maturation and between cultivars. J. Agric. Food Chem., 52: 5907-5913.