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Extracted free and bound phenolics profiles from citrus fruits and their roles in biological system: content, antioxidant, anti-diabetic and anti-hypertensive properties

Abstract

This study of selected plants of Rutaceae family was carried out to investigate their phenolic content, antioxidant activity, and the in vitro inhibitory potential of extracted phenolics towards enzymes relevant for hyperglycemia and hypertension. The phenolic content, antioxidant activity and phenolic extract-mediated inhibitory activities for α-glucosidase and α-amylase were evaluated by spectrophotometry. The content of individual phenolics and angiotensin I-converting enzyme (ACE) inhibitory activities for the phenolic extracts were evaluated by LC/MS-MS and RP-HPLC methods, respectively. A higher percentage of free phenolic content was seen for all the selected plants of Rutaceae family (85.43-92.82% of total phenolic content) as compared to the bound form (7.18-14.57% of total phenolic content). The major predominant bound phenolics in lemon and red blood orange was hesperidin. The major predominant bound phenolics in pummelo, shamouti and clementine was ferulic acid. The highest inhibitory activities of ACE and α-glucosidase from the extracted phenolics from lemon was associated with free phenolic extracts obtained at 30 ˚C with values of 100% inhibition. Red blood orange free phenolic extract (30˚C) elicited the highest α-amylase inhibition activity (32.3%). In contrast, extracted bound phenolics after acid and base hydrolysis from all selected plants from the Citrus species were shown to induce activation of the ACE and α-amylase enzymes.

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Publication details

The article was received on 09 Feb 2017, accepted on 12 Jul 2017 and first published on 14 Jul 2017


Article type: Paper
DOI: 10.1039/C7FO00212B
Citation: Food Funct., 2017, Accepted Manuscript
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    Extracted free and bound phenolics profiles from citrus fruits and their roles in biological system: content, antioxidant, anti-diabetic and anti-hypertensive properties

    M. Alu'datt, T. M. Rababah, M. N. Alhamad, M. A. Al-Mahasneh, K. Ereifej, G. Al-Karaki, M. Al-duais, J. Andrade, C. Tranchant, S. Kubow and K. A. Ghozlan, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00212B

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