Evaluation of phenolic composition and antioxidant properties of different varieties of Chinese citrus

文献类型： 外文期刊

第一作者： Chen, Yuan

作者： Chen, Yuan;Chen, Yuan;Yu, Wenquan;Pan, Heli;Hao, Shuxia;Pan, Dongming;Wang, Guojun

作者机构：

关键词： Citrus peels; HPLC; Antioxidant activity; Flavanones; Phenolic acids

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 364 卷

页码：

收录情况： SCI

摘要： Citrus peels have health-promoting effects and are a rich source of antioxidant substances. This study evaluated the compositions of phenolic compounds and antioxidant activities in the peels of 52 citrus varieties with consistent planting time and management. The highest levels of total phenols (72.95 +/- 37.60 mg/g DW) and total flavonoids (71.43 +/- 37.64 mg/g DW) were found in mandarin. The highest phenolic acid content (18.78 +/- 0.38 mg/g DW), dominated by protocatechuic acid, was found in kumquat. The antioxidant potency composite index was 6.23-94.56, suggesting mandarin varieties HJ, TWPG, TTPG, AY28, BZH and TCJC had the highest antioxidant activity. Statistics analysis indicated phenolic compounds and antioxidant activity were positively correlated. Principal component analysis and hierarchical cluster analysis suggested a strong relationship between phenolic compound composition and genetic background. This study indicated significant differences in the biological properties of various types of citrus peels; which are valuable for future utilization and research of citrus peels.

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