Evaluation of phenolic composition and antioxidant properties of different varieties of Chinese citrus
文献类型： 外文期刊
作者： Chen, Yuan 1 ; Pan, Heli 3 ; Hao, Shuxia 3 ; Pan, Dongming 3 ; Wang, Guojun 4 ; Yu, Wenquan 2 ;
作者机构： 1.Fujian Acad Agr Sci, Res Inst Agriengn Technol, 247 Wusi Rd, Fuzhou 350003, Fujian, Peoples R China
2.Fujian Acad Agr Sci, 247 Wusi Rd, Fuzhou 350003, Fujian, Peoples R China
3.Fujian Agr & Forestry Univ, Coll Hort, Fujian Engn Res Ctr Narcissus Breeding, Fuzhou 350003, Peoples R China
4.Florida Atlantic Univ, Harbor Branch Oceanog Inst, Ft Pierce, FL 34946 USA
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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