Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 18 (4) 2019 pp. 453-462

Anna Muzykiewicz, Joanna Zielonka-Brzezicka, Adam Klimowicz

Pomeranian Medical University in Szczecin, Poland

The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits

Abstract

Background. The supplementation of antioxidants, in particular those of plant origin, may help to prevent the development of diseases caused by oxidative stress. Therefore, it is important to study plants for their antioxidant contents. Up to now, only a few reports on the antioxidant activity of different varieties and parts of grapefruit have been published. Therefore, the aim of this study was to evaluate the antioxidant potential of different parts and varieties of grapefruit. Moreover, the impact of different extraction parameters on the activity of the obtained extracts was estimated.

Materials and methods. Extracts of albedo, flavedo and flesh from three varieties of grapefruit – red, white and sweetie – were obtained using ultrasound-assisted extraction (time – 5, 10, 15 and 30 minutes; solvents – distilled water as well as 20, 40, 70 and 96% (v/v) ethanol). The samples were evaluated using the DPPH, ABTS, FRAP and Folin-Ciocalteu methods.

Results. The extracts of peel (in particular, those of albedo) showed higher antioxidant potential than the samples of flesh. In the majority of cases, the highest potential in the group of flesh and flavedo extracts was observed in the sweetie samples. The highest activity in the group of albedo samples was found in the white grapefruit extracts. Parameters such as the type of solvent and the extraction time had an impact on the antioxidant activity of the obtained extracts.

Conclusion. Grapefruit, in particular their peels, could be valuable sources of natural antioxidants. However, more detailed studies on the antioxidant properties of the studied plants are required.

Keywords: red grapefruit, white grapefruit, sweetie, flavedo, albedo, ultrasound-assisted extraction
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/9_4_2019.pdf

https://doi.org/10.17306/J.AFS.2019.0731

For citation:

MLA Muzykiewicz, Anna, et al. "The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits." Acta Sci.Pol. Technol. Aliment. 18.4 (2019): 453-462. https://doi.org/10.17306/J.AFS.2019.0731
APA Muzykiewicz A., Zielonka-Brzezicka J., Klimowicz A. (2019). The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits. Acta Sci.Pol. Technol. Aliment. 18 (4), 453-462 https://doi.org/10.17306/J.AFS.2019.0731
ISO 690 MUZYKIEWICZ, Anna, ZIELONKA-BRZEZICKA, Joanna, KLIMOWICZ, Adam. The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits. Acta Sci.Pol. Technol. Aliment., 2019, 18.4: 453-462. https://doi.org/10.17306/J.AFS.2019.0731