Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Contents of Polyphenols and Limonoids in Citron (Citrus junos Sieb. ex Tanaka) Seed Extracts and Their Antioxidant Properties

  • Choi, In-Wook (Division of Food Processing and Marketing Research, Korea Food Research Institute) ;
  • Choi, So-Yeon (Division of Food Processing and Marketing Research, Korea Food Research Institute) ;
  • Nam, Bo-Ra (Division of Food Processing and Marketing Research, Korea Food Research Institute) ;
  • Kim, Yoon-Sook (Division of Food Processing and Marketing Research, Korea Food Research Institute) ;
  • Choi, Hee-Don (Division of Food Processing and Marketing Research, Korea Food Research Institute)
  • Published : 2008.04.30
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Abstract

Contents of phytochemicals in citron (Citrus junos Sieb. ex Tanaka) seeds and their effects on antioxidant activities were investigated. Methanol extract of defatted citron seeds contained the highest amounts of total polyphenols followed by 70% ethanol and water extracts. Neohesperidin was the most predominant citrus flavanones in these extracts. The highest amounts of limonoids were found in methanol extract, and this extract was the most efficient in scavenging both DPPH and ABTS radicals. All 3 extracts also exhibited good antioxidant activities against attack of linoleate free radicals on $\beta$-carotene. When methanol extract was sequentially fractionated into ether, ethyl acetate, n-butanol, and water fractions, butanol fraction contained the highest amounts of polyphenols otherwise most of limonoids were concentrated in ethyl acetate fraction. A positive relationship between radical scavenging activities and total polyphenol contents in fractions was observed while antioxidant activity on $\beta$-carotene seemed more related with contents of limonoids and other hydrophobic polyphenols.

Keywords

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