Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products

作者：Jang Hung Der^*; Chang Ku Shang; Chang Tsan Chang; Hsu Chuan Liang

来源：Food Chemistry, 2010, 118(3): 554-558.

DOI：10.1016/j.foodchem.2009.05.020

• Buntan pumelo
• Citrus grandis Osbeck
• Antioxidant potential
• Total phenolic contents
• Total flavonoid contents

The antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its fermented products were determined. The essential oil from peel had higher total phenolic (214 mM) and flavonoid (134 mg QE/g of dried material) contents than those of different solvent extracts from fruit pulp. In addition, DPPH free radical-scavenging activity and ferric-reducing antioxidant power values determined for the essential oil were 26.1 +/- 1.2% and 2.3 +/- 0.3 mM, respectively, which were significantly higher than those of various fruit pulp extracts. The ethanol-fermented products of pumelo juice had higher total phenolic and flavonoid contents than those of fresh juice. For maintenance of the substantial antioxidant properties of pumelo products, ethanol-fermented juice rather than fresh or acetate-fermented juice is recommended. Through correlation analysis, the phenolic compounds in the fermented pumelo products were found to be the major contributors to the free radical-scavenging activity and ferric-reducing power.

• 出版日期2010-2-1