? Phenolic and flavonoid contents of mandarin (<em>Citrus reticulata</em> Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods
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    2018, Vol. 17 Issue (01): 256-263     DOI: 10.1016/S2095-3119(17)61664-2
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Phenolic and flavonoid contents of mandarin (Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods
ZHANG Hua1, 2, YANG Yi-fei1, ZHOU Zhi-qin1, 3, 4 
1 College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, P.R.China
2 College of Life Science & Engineering, Chongqing Three Gorges University, Chongqing 404120, P.R.China
3 Key Laboratory of Horticulture for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, P.R.China
4 Laboratory of Quality & Safety Risk Assessment for Citrus Products of Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, P.R.China
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Abstract The total phenolic and flavonoid contents in the fruit tissues (peels, pulp residues, seeds, and juices) of 19 citrus genotypes belonged to Citrus reticulata Blanco were evaluated and their antioxidant capacity was tested by 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH) method and 2,2´-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid (ABTS) method.  The total phenolic and flavonoid contents, and their antioxidant capacity varied in different citrus fruit tissues.  Generally, the peel had both the highest average of total phenolics (27.18 mg gallic acid equivalent (GAE) g–1 DW) and total flavonoids (38.97 mg rutin equivalent (RE) g–1 DW).  The highest antioxidant capacity was also the average of DPPH value (21.92 mg vitamin C equivalent antioxidant capacity (VCEAC) g–1 DW) and average of ABTS value (78.70 mg VCEAC g–1 DW) in peel.  The correlation coefficient between the total phenolics and their antioxidant capacity of different citrus fruits tissues ranged from 0.079 to 0.792, and from –0.150 to 0.664 for the total flavonoids.  The antioxidant capacity of fruit tissues were correlated with the total phenoilc content and flavonoid content except in case of the peel.  In addition, the total phenolic content and antioxidant capacity varied in different citrus genotypes.  Manju and Karamandarin were better genotypes with higher antioxidation and the phenolic content, however Shagan was the poorest genotype with lower antioxidation and the phenolic content.
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Key wordsCitrus L., fruit tissues     phenolics/flavonoids     antioxidant capacity     
Received: 2016-12-21; Published: 2017-03-01

This work was supported by the Identification of the Common Nutrients of Edible Agricultural Products and the Character Nutrients of Special Agricultural Products and Their Key Control Points of Quality, China (GJFP201701501), the Chongqing Program for Production of Late Maturing Citrus Fruits, China (20174-4), the Program for Talent Introduction of Chongqing Three Gorges University, China (14RC05), the Program for Chongqing Municipal Education Commission, China (KJ1501015), and the Program for Chongqing Science & Technology Commission, China (cstc2016jcyjA0555).

Corresponding Authors: Correspondence ZHOU Zhi-qin, Tel: +86-23-68250229, Fax: +86-23-68251274, E-mail: zhouzhiqin@swu.edu.cn   
About author: ZHANG Hua,Tel:+86-23-58102522, E-mail:zhanghua03129@163.com
Cite this article:   
ZHANG Hua, YANG Yi-fei, ZHOU Zhi-qin. Phenolic and flavonoid contents of mandarin (Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods[J]. Journal of Integrative Agriculture, 2018, 17(01): 256-263.
http://www.chinaagrisci.com/Jwk_zgnykxen/EN/ 10.1016/S2095-3119(17)61664-2      or     http://www.chinaagrisci.com/Jwk_zgnykxen/EN/Y2018/V17/I01/256
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