In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels

Lim See Meng, S. P. Loh

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

This study aims to determine the antioxidant capacities (AC) and antidiabetic properties of phenolic extracts (free and bound) from white Tambun pomelo peels, kaffir lime peels, lime peels and calamansi peels. AC, total phenolic content (TPC) and antidiabetic properties of selected citrus peels extracts were determined spectrophotometrically using 2,2-Diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging, ferric-reducing antioxidant power (FRAP), Folin-Ciocalteu (FC) and α-amylase and α-glucosidase inhibition assay, respectively. This study found that the methanolic extract of kaffir lime showed the best AC with the lowest IC50 value of DPPH radical (7.51 ± 0.50 mg/ml) and highest FRAP value [369.48 ± 20.15 mM Fe (II) E/g DW]. TPC of free phenolic extracts of all citrus peels were significantly (p <0.05) higher compared to the bound phenolic extracts with extract of calamansi showed the highest TPC. Free- and bound phenolic extract of calamansi also had the highest α-amylase inhibition activity (61.79 ± 4.13%; 45.30 ± 5.35%) respectively. The highest inhibitory effect in α-glucosidase inhibition assay of free- and bound phenolic extracts were white Tambun pomelo (41.06 ± 10.94%) and calamansi (43.99 ± 22.03%) respectively. Hence, the citrus peels could be furthered study for their potential in management and/or prevention of diabetes.

Original languageEnglish
Pages (from-to)211-219
Number of pages9
JournalInternational Food Research Journal
Volume23
Issue number1
Publication statusPublished - 2016
Externally publishedYes

Fingerprint

hypoglycemic agents
citrus peels
Citrus
Hypoglycemic Agents
Antioxidants
antioxidants
Glucosidases
extracts
Amylases
Citrus hystrix
glucosidases
amylases
Inhibitory Concentration 50
Free Radicals
In Vitro Techniques
assays
inhibitory concentration 50
diabetes

Keywords

  • Bound phenolic extract
  • Citrus peels
  • Free phenolic extract
  • α-amylase
  • α-glucosidase

ASJC Scopus subject areas

  • Food Science

Cite this

In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels. / See Meng, Lim; Loh, S. P.

In: International Food Research Journal, Vol. 23, No. 1, 2016, p. 211-219.

Research output: Contribution to journalArticle

@article{c514e48a3a2042528c58056af6750aee,
title = "In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels",
abstract = "This study aims to determine the antioxidant capacities (AC) and antidiabetic properties of phenolic extracts (free and bound) from white Tambun pomelo peels, kaffir lime peels, lime peels and calamansi peels. AC, total phenolic content (TPC) and antidiabetic properties of selected citrus peels extracts were determined spectrophotometrically using 2,2-Diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging, ferric-reducing antioxidant power (FRAP), Folin-Ciocalteu (FC) and α-amylase and α-glucosidase inhibition assay, respectively. This study found that the methanolic extract of kaffir lime showed the best AC with the lowest IC50 value of DPPH radical (7.51 ± 0.50 mg/ml) and highest FRAP value [369.48 ± 20.15 mM Fe (II) E/g DW]. TPC of free phenolic extracts of all citrus peels were significantly (p <0.05) higher compared to the bound phenolic extracts with extract of calamansi showed the highest TPC. Free- and bound phenolic extract of calamansi also had the highest α-amylase inhibition activity (61.79 ± 4.13{\%}; 45.30 ± 5.35{\%}) respectively. The highest inhibitory effect in α-glucosidase inhibition assay of free- and bound phenolic extracts were white Tambun pomelo (41.06 ± 10.94{\%}) and calamansi (43.99 ± 22.03{\%}) respectively. Hence, the citrus peels could be furthered study for their potential in management and/or prevention of diabetes.",
keywords = "Bound phenolic extract, Citrus peels, Free phenolic extract, α-amylase, α-glucosidase",
author = "{See Meng}, Lim and Loh, {S. P.}",
year = "2016",
language = "English",
volume = "23",
pages = "211--219",
journal = "International Food Research Journal",
issn = "1985-4668",
publisher = "Universiti Putra Malaysia",
number = "1",

}

TY - JOUR

T1 - In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels

AU - See Meng, Lim

AU - Loh, S. P.

PY - 2016

Y1 - 2016

N2 - This study aims to determine the antioxidant capacities (AC) and antidiabetic properties of phenolic extracts (free and bound) from white Tambun pomelo peels, kaffir lime peels, lime peels and calamansi peels. AC, total phenolic content (TPC) and antidiabetic properties of selected citrus peels extracts were determined spectrophotometrically using 2,2-Diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging, ferric-reducing antioxidant power (FRAP), Folin-Ciocalteu (FC) and α-amylase and α-glucosidase inhibition assay, respectively. This study found that the methanolic extract of kaffir lime showed the best AC with the lowest IC50 value of DPPH radical (7.51 ± 0.50 mg/ml) and highest FRAP value [369.48 ± 20.15 mM Fe (II) E/g DW]. TPC of free phenolic extracts of all citrus peels were significantly (p <0.05) higher compared to the bound phenolic extracts with extract of calamansi showed the highest TPC. Free- and bound phenolic extract of calamansi also had the highest α-amylase inhibition activity (61.79 ± 4.13%; 45.30 ± 5.35%) respectively. The highest inhibitory effect in α-glucosidase inhibition assay of free- and bound phenolic extracts were white Tambun pomelo (41.06 ± 10.94%) and calamansi (43.99 ± 22.03%) respectively. Hence, the citrus peels could be furthered study for their potential in management and/or prevention of diabetes.

AB - This study aims to determine the antioxidant capacities (AC) and antidiabetic properties of phenolic extracts (free and bound) from white Tambun pomelo peels, kaffir lime peels, lime peels and calamansi peels. AC, total phenolic content (TPC) and antidiabetic properties of selected citrus peels extracts were determined spectrophotometrically using 2,2-Diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging, ferric-reducing antioxidant power (FRAP), Folin-Ciocalteu (FC) and α-amylase and α-glucosidase inhibition assay, respectively. This study found that the methanolic extract of kaffir lime showed the best AC with the lowest IC50 value of DPPH radical (7.51 ± 0.50 mg/ml) and highest FRAP value [369.48 ± 20.15 mM Fe (II) E/g DW]. TPC of free phenolic extracts of all citrus peels were significantly (p <0.05) higher compared to the bound phenolic extracts with extract of calamansi showed the highest TPC. Free- and bound phenolic extract of calamansi also had the highest α-amylase inhibition activity (61.79 ± 4.13%; 45.30 ± 5.35%) respectively. The highest inhibitory effect in α-glucosidase inhibition assay of free- and bound phenolic extracts were white Tambun pomelo (41.06 ± 10.94%) and calamansi (43.99 ± 22.03%) respectively. Hence, the citrus peels could be furthered study for their potential in management and/or prevention of diabetes.

KW - Bound phenolic extract

KW - Citrus peels

KW - Free phenolic extract

KW - α-amylase

KW - α-glucosidase

UR - http://www.scopus.com/inward/record.url?scp=84954071078&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84954071078&partnerID=8YFLogxK

M3 - Article

VL - 23

SP - 211

EP - 219

JO - International Food Research Journal

JF - International Food Research Journal

SN - 1985-4668

IS - 1

ER -