The antioxidant properties of Mapo Tangelo fruit and leaves extracts were investigated. The con- tent of health-promoting components (total phenolics, ﬂavonoids and ascorbic acid) were evaluat- ed by spectrophotometric assays. Higher concentrations of total phenolics, ﬂavonoids and ascor- bic acid were found in peel samples extracted with boiling water, followed by leaves extracted with boiling ethanol. The radical-scavenging activity of the extracts was evaluated by different in vitro tests (total antioxidant activity, DPPH, ABTS and β-carotene bleaching tests). The trend observed for bioactive compounds was conﬁrmed by antioxidant activity assays and good correlation val- ues were obtained with total phenolics, ﬂavonoids and ascorbic acid.
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|Titolo:||Antioxidant activity and phenolic content of Mapo Tangelo|
|Data di pubblicazione:||2013|
|Appare nelle tipologie:||1.1 Articolo in rivista|