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Characterization of blond and Star Ruby (red) Jaffa grapefruits using antioxidant and electrophoretic methods
Author(s)
Gorinstein, Shela
Drzewiecki, Jerzy
Park, Yong Seo
Jung, Soon Teck
Kang, Seong Gook
Haruenkit, Ratiporn
Toledo, Fernando
Katrich, Elena
Trakhtenberg, Simon
Date Issued
March 1, 2006
Type
Article
Abstract
Antioxidant and electrophoretic methods were used to characterize the quality differences between blond and Star Ruby (red) grapefruits. Dietary fibre, minerals and trace elements, total polyphenols, anthocyanins, flavonoids, phenolic and ascorbic acids were also determined. The antioxidant potential of red grapefruit was significantly higher than that of the blond fruit (P < 0.05) and correlated well with the total polyphenols (R2 from 0.8456 to 0.9711). In both the cultivars studied, thirty-two electrophoretic bands were detected [sodium dodecyl-polyacrylamide gel eletrophoresis (SDS-PAGE)]. The main electrophoretic bands occurred between 20 and 43 kDa in both grapefruits with few minor differences between the varieties. Our findings indicate the following (i) red grapefruit is preferable: it has a higher concentration of bioactive compounds and antioxidant potential than the blond; (ii) 1, 1-diphenyl-2-picrylhydrazyl (DPPH) test is a more sensitive method for the determination of antioxidant potential; (iii) there are some minor differences in electrophoretic patterns; (iv) antioxidant and electrophoretic methods are a good combination for characterization of differences of the same citrus fruits. © 2005 Institute of Food Science and Technology Trust Fund.
Citation
International Journal of Food Science and Technology, 41(3), 311-319, 2006