ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity

Introduction. Kumquat is a good source of vitamin C, as well as phenolic and flavonoid substances. In this study, we used various solvents to obtain extracts from fresh and lyophilized dried fruits and leaves of kumquat plant, as well as six mutants, to compare their total phenolic and flavonoid contents and antioxidant activities.
Study objects and methods. The total phenolic and flavonoid content was determined by the Folin-Ciocalteu method and the colorimetric method, respectively. The antioxidant capacities of the extracts were determined by commonly used antioxidant tests, such as the DPPH radical scavenging activity, reducing power, and metal chelating activity.
Results and discussion. The total phenolic content of the extracts was in the range of 3705–86 329 mg GAE/g extract. The total amount of flavonoid substance ranged from 5556 to 632 222 mg QUE/g extract. The highest free radical scavenging activity was observed in the kumquat leaves. We also found that the activity of dried fruit was lower than that of fresh fruit. According to our results, the differences in the phenolic contents of the studied plants affected their antioxidant properties. We determined that the extracts with a high phenolic content showed high antioxidant activity. No significant difference was detected between the rootstock kumquat type and its mutants. Finally, we found no chelating activity in the extracts obtained from fresh and lyophilized dried fruits.
Conclusion. Kumquat fruit and its leaves can be considered as functional foods due to phenolic compounds, which are able to neutralize free radicals.
Ключевые слова
Antioxidant activity , flavonoid substance , kumquat , phenolic content , extract , solvent
The authors thank Inönü University, Turkey (BAPB – Grant No. TYL-2018-1108) for financial support.
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Как цитировать?
Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity. Foods and Raw Materials, 2022, vol. 10, no. 1, pp. 51-66
Кемеровский государственный университет
2308-4057 (Print) /
2310-9599 (Online)
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