Variations of Flavonoid Composition and Antioxidant Properties among Different Cultivars, Fruit Tissues and Developmental Stages of Citrus Fruits. Issue 6 (4th June 2020)

• Record Type: Journal Article
• Authors: Zhu, Chunhua; Zhou, Xianyan; Long, Chunrui; Du, Yuxia; Li, Jinxue; Yue, Jianqiang; Pan, Siyi
• Is Part Of: Chemistry & biodiversity. Volume 17:Issue 6(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-06-04
• Subjects: citrus fruit -- flavonoids -- antioxidant capacity -- correlation; Biochemistry -- Periodicals; Molecular biology -- Periodicals; Biodiversity -- Periodicals; 572
• DOI: 10.1002/cbdv.201900690
• Languages: English
• ISSNs: 1612-1872

Abstract

Abstract: A large number of biologically active compounds are present in ripe citrus fruits. However, few studies have been focused on the changes in flavonoids and the evolution of antioxidant activity during citrus fruit growth. In this study, fruits of five citrus cultivars cultivated in China were sampled at 60–210 days post‐anthesis (DPA) at intervals of 30 days. The amounts of main flavonoids in the peel and pulp were analyzed by HPLC and their activities were studied by DPPH, ABTS and FRAP. The results showed that the contents of hesperidin, diosmin, eriodictyol, rutin and nobiletin increased before 90 DPA and then decreased with the growth and development of fruits, but an opposite tendency was observed for naringin and narirutin. The antioxidant activities in citrus peel and pulp were found to be significantly correlated with some flavonoids. The results may be of guiding values in citrus production and utilization of citrus fruit by‐products. Abstract :