Extraction, purification, characterization and antioxidant activities of heat-resistance phenolic compounds from lemon pulp

Subject Areas : Analytical Assessments of Bioactive Compounds

Yasar Ipek ¹ , Tevfik Ozen ² , Ibrahim Demirtas ³

1 - Department of Chemistry, Faculty of Natural Sciences, Cankiri Karatekin University, 18100, Çankiri, Turkey
2 - Department of Chemistry, Faculty of Science and Arts, Ondokuz Mayis University, Samsun, Turkey
3 - Department of Chemistry, Faculty of Natural Sciences, Cankiri Karatekin University, 18100, Çankiri, Turkey

Received: 2017-07-18 Accepted : 2017-10-11 Published : 2017-12-01

Keywords:

References:

Antolovich, M., Prenzler, P.D., Patsalides, E., McDonald, S., Robards, K., 2002. Methods for testing antioxidant activity. Analyst 127(1), 183-198.

Blois, M.S., 1958. Antioxidant determinations by the use of a stable free radical. Nature 181, 1199-1200.

Bocco, A., Cuvelier, M.-E., Richard, H., Berset, C., 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agric. Food Chem. 46(6), 2123-2129.

Bursal, E., Köksal, E., 2011. Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Res. Int. 44(7), 2217-2221.

Choi, C.W., Kim, S.C., Hwang, S.S., Choi, B.K., Ahn, H.J., Lee, M.Y., Park, S.H., Kim, S.K., 2002. Antioxidant activity and free radical scavenging capacity between Korean medicinal plants and flavonoids by assay-guided comparison. Plant Sci. 163(6), 1161-1168.

Del Rıo, J., Fuster, M., Gomez, P., Porras, I., Garcıa-Lidon, A., Ortuno, A., 2004. Citrus limon: a source of flavonoids of pharmaceutical interest. Food Chem. 84(3), 457-461.

Demirtas, I., Erenler, R., Elmastas, M., Goktasoglu, A., 2013. Studies on the antioxidant potential of flavones of Allium vineale isolated from its water-soluble fraction. Food Chem. 136(1), 34-40.

Dinis, T.C., Madeira, V.M., Almeida, L.M., 1994. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315(1), 161-169.

Erenler, R., Sen, O., Aksit, H., Demirtas, I., Yaglioglu, A.S., Elmastas, M., Telci, İ., 2016. Isolation and identification of chemical constituents from Origanum majorana and investigation of antiproliferative and antioxidant activities. J. Sci. Food Agric. 96(3), 822-836.

Erlund, I., Meririnne, E., Alfthan, G., Aro, A., 2001. Plasma kinetics and urinary excretion of the flavanones naringenin and hesperetin in humans after ingestion of orange juice and grapefruit juice. J. Nut. 131(2), 235-241.

Frankel, E.N., 2014. Lipid oxidation, Elsevier.

Gecibesler, I.H., Demirtas, I., Behcet, L., Tufekci, A.R., 2017. Two new flavonoids and other phytochemicals from endemic Phryna ortegioides (Fish. & CA Mey.) Pax & K. Hoffm and their antioxidant potentials. Rec. Nat. Prod. 11(3), 290-298.

Haber, F., Weiss, J., 1934. The catalytic decomposition of hydrogen peroxide by iron salts. In: Proceedings of the Royal Society of London A: Mathematical, Physical and Engineering Sciences, Vol. 861, The Royal Society, pp. 332-351.

M’hiri, N., Ioannou, I., Ghoul, M., Mihoubi Boudhrioua, N., 2017. Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review. Food Rev. Int. 33(6), 587-619.

Mazimba, O., 2017. Umbelliferone: Sources, chemistry and bioactivities review. Bull. Fac. Pharm. Cairo Univ. In press.

Miyake, Y., Hiramitsu, M., 2011. Isolation and extraction of antimicrobial substances against oral bacteria from lemon peel. J. Food Sci. Tech. 48(5), 635-639.

Miyake, Y., Yamamoto, K., Morimitsu, Y., Osawa, T., 1997a. Isolation of C-glucosylflavone from lemon peel and antioxidative activity of flavonoid compounds in lemon fruit. J. Agric. Food Chem. 45(12), 4619-4623.

Miyake, Y., Yamamoto, K., Morimitsu, Y., Osawa, T., 1998. Characteristics of antioxidative flavonoid glycosides in lemon fruit. Food Sci. Technol. Int. 4(1), 48-53.

Miyake, Y., Yamamoto, K., Osawa, T., 1997b. Isolation of eriocitrin (eriodictyol 7-rutinoside) from lemon fruit (citrus limon BURM. f.) and its antioxidative activity. Food Sci. Technol. Int. 3(1), 84-89.

Murakami, A., Kuki, W., Takahashi, Y., Yonei, H., Nakamura, Y., Ohto, Y., Ohigashi, H., Koshimizu, K., 1997. Auraptene, a citrus coumarin, inhibits 12‐0‐tetradecanoylphorbol‐13‐acetate‐induced tumor promotion in icr mouse skin, possibly through suppression of superoxide generation in leukocytes. Cancer Sci. 88(5), 443-452.

Nogata, Y., Ohta, H., Sumida, T., Sekiya, K., 2003. Effect of extraction method on the concentrations of selected bioactive compounds in mandarin juice. J. Agric. Food Chem. 51(25), 7346-7351.

Oyaizu, M., 1986. Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 4, 307-315.

Ozen, T., Yenigun, S., Altun, M., Demirtas, I., 2017. Phytochemical constituents, ches and urease inhibition, antiproliferative and antioxidant properties of Elaeagnus umbellata Thunb. Comb. Chem & High Throughput Screening 20, 558-577.

Poprac, P., Jomova, K., Simunkova, M., Kollar, V., Rhodes, C.J., Valko, M., 2017. Targeting free radicals in oxidative stress-related human diseases. Trends in Pharmacol. Sci. 38(7), 592-607.

Prieto, P., Pineda, M., Aguilar, M., 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal. Biochem. 269(2), 337-341.

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26(9), 1231-1237.

So, F.V., Guthrie, N., Chambers, A.F., Moussa, M., Carroll, K.K., 1996. Inhibition of human breast cancer cell proliferation and delay of mammary tumorigenesis by flavonoids and citrus juices. Nutr. Cancer 26(2), 167-181.

Sun, C., Chen, K., Chen, Y., Chen, Q., 2005. Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation. Food Chem. 93(4), 599-605.

Wang, Y.-C., Chuang, Y.-C., Hsu, H.-W., 2008. The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chem. 106(1), 277-284.

Yildiz, I., Sen, O., Erenler, R., Demirtas, I., Behcet, L., 2017. Bioactivity-guided isolation of flavonoids from Cynanchum acutum L. subsp. sibiricum (Willd.) Rech. f. and investigation of their antiproliferative activity. Nat. Prod. Res. 1-5.

Zhao, G.-R., Xiang, Z.-J., Ye, T.-X., Yuan, Y.-J., Guo, Z.-X., 2006. Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng. Food Chem. 99(4), 767-774.