Work

Phytochemicals and Antioxidant Activity of Citrus Seed Oils

Year: 2012

Type: article

Abstract: Citrus seeds represent substantial wastes of citrus-processing. Oils extracted from orange (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus reticulata) seeds were investigated. The seeds were removed from the fruits, washed, dried at room temperature, ground and the oils extracted using a Soxhlet extractor. The seed oils were analyzed in terms of the lipid content, fatty acid, tocopherol and carotenoid compositions, total phenolic content, oxidative stability and the radical-scavenging activity. The oil content of citrus seeds ranged from 34.92 to 41.66%. The oils showed high degrees of unsaturation and essential fatty acids. Oils exhibited also natural antioxidants specially tocopherols and phenolic compounds. Oxidative stability and antioxidant activity were influenced by unsaturated fatty acids and tocopherol contents in the analyzed oils.

Source: Food Science and Technology Research

DOI: 10.3136/fstr.18.399

Authors: Cassia Roberta MALACRIDA, Mieko KIMURA, Neuza JORGE

Institution: Universidade Estadual Paulista (Unesp)

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico