Evaluation of Antioxidant Potential of Citrus Peel Extracts

Abstract

The antioxidant potential of different solvent extracts of three different locally grown citrus varieties; grape fruit, lemon and mussambi, was assessed using some antioxidant assays like estimation of total phenolic contents (TPC), total flavonoids contents (TFC), percentage inhibition of linoleic acid oxidation and DPPH free radical scavenging capacity. The yield of extracts was found in the range of 17.92–30.8%. TPC, TFC, percent inhibition of linoleic acid oxidation and DPPH radical scavenging capacity of different citrus peel extracts were found in range of 2.72 – 3.77 g/100g as Gallic Acid Equivalent (GAE), 2.20–2.98 g/100g as Catechine Equivalent (CE), 68.20 – 91.78% and 19.53 – 41.88 mg/mL, respectively. Statistical analysis showed significant (p < 0.05) variations in the yield and antioxidant potentials of the extracts with respect to different species and solvent systems. From the results it is reasonable to say that methanolic extracts of citrus peels have exhibited varying degree of antioxidant potentials.