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Bioactive compounds and antioxidant potential in fresh and dried Jaffa® sweeties, a new kind of citrus fruit
Author(s)
Gorinstein, Shela
Haruenkit, Ratiporn
Park, Yong Seo
Jung, Soon Teck
Zachwieja, Zofia
Jastrzebski, Zenon
Katrich, Elena
Trakhtenberg, Simon
Belloso, Olga Martin
Date Issued
September 1, 2004
Type
Article
Abstract
Bioactive compounds in the edible parts of fresh and dried Jaffa® sweeties, a new kind of citrus fruit, were analysed and their antioxidant capacities were assessed. Antioxidant-rich fractions were extracted from fresh and dried sweeties with 1.2 M HCl in methanol/water (1:1 v/v), and the antioxidant activities of these extracts were evaluated. Using the β-carotene/linoleate model system, the extracts from equivalent quantities of fresh and dried sweeties showed 89 and 87% antioxidant activity respectively. Similarly, using the DPPH radical-scavenging method, the extracts showed 87 and 85% antioxidant activity respectively. The best correlations were between caffeic acid content and β-carotene and DPPH antioxidant activity values (r = 0.9849 and 0.9798 respectively, p = 0.005). Both fresh and dried sweeties are bioactive natural products; when fresh fruits are not available, properly dried sweeties could be used as a substitute. © 2004 Society of Chemical Industry.
Citation
Journal of the Science of Food and Agriculture, 84(12), 1459-1463, 2004