Chen Qiyang, Wang Dan, Tan Chun, Hu Yan, Sundararajan Balasubramani, Zhou Zhiqin
College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China.
The Southwest Institute of Fruits Nutrition, Liang jiang New District, Chongqing 401121, China.
Plants (Basel). 2020 Feb 5;9(2):196. doi: 10.3390/plants9020196.
Flavonoid profile and antioxidant activity of citrus peels, pulps, and juices from 27 local citrus cultivars in China were investigated. Flavonoid composition and content were determined using UPLC-PDA. Total phenolic content (TPC) and total flavonoid content (TFC) were measured using a Folin-Ciocalteau reagent and Al(NO)-NaNO complexometry, respectively. The antioxidant capacities of the extracts were evaluated by DPPH, ABTS and FRAP method, respectively. Citrus peel not only exhibited better antioxidant potential, but also presented more composition diversity and contained higher concentrations of flavonoids than pulp and juice. Different citrus species were characterized by their individual predominant flavonoids, contributing largely to the antioxidant activity, such as mandarin was characterized by hesperidin, nobiletin and tangeretin, while pummelo and papeda were characterized by naringin. The peel of Guihuadinanfeng () had the highest TPC of 23.46 mg equivalent gallic acid/g DW (dry weight) and TFC of 21.37 mg equivalent rutin/g DW. Shiyueju ( ) peel showed the highest antioxidant capacity based on the antioxidant potency composite (APC) analysis. Overall, mandarin () fruits peel contained more TPC and TFC, exhibiting higher antioxidant capacities than other species, and were good natural sources of flavonoids and antioxidants.
对中国27个本地柑橘品种的果皮、果肉和果汁中的类黄酮谱及抗氧化活性进行了研究。使用超高效液相色谱-光电二极管阵列检测器（UPLC-PDA）测定类黄酮的组成和含量。分别采用福林-酚试剂法和铝（Ⅲ）-硝酸钠络合比色法测定总酚含量（TPC）和总黄酮含量（TFC）。分别通过DPPH法、ABTS法和FRAP法评估提取物的抗氧化能力。柑橘皮不仅表现出更好的抗氧化潜力，而且与果肉和果汁相比，其成分多样性更高，类黄酮浓度也更高。不同柑橘品种以其各自主要的类黄酮为特征，这在很大程度上决定了其抗氧化活性，例如，橘以橙皮苷、诺米林和橘皮素为特征，而柚和山橘以柚皮苷为特征。桂华南丰（）果皮的TPC最高，为23.46 mg没食子酸当量/g干重（DW），TFC为21.37 mg芦丁当量/g DW。根据抗氧化能力综合（APC）分析，十月橘（）果皮的抗氧化能力最高。总体而言，橘（）果实的果皮含有更多的TPC和TFC，表现出比其他品种更高的抗氧化能力，是类黄酮和抗氧化剂的良好天然来源。
