Evaluation of Antioxidant Capacity in Three Citrus Species


Anisah. J., Mohd Shaib, J., Nur Yuhasliza, A.R., Dang Lelamurni, AR. & Johari, S.
Biotechnology Research Centre
Horticulture Research Centre, Malaysian Agriculture Research and Development Institute (MARDI, P.O Box 12301, 50774 Kuala Lumpur
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Evaluation of Antioxidant Capacity in Three Citrus Species


Medicinal and Aromatic Plants Seminar (MAPS 2008)


28th October - 22nd October 2008

Place Held

The Legend Hotel, Kuala Lumpur


Studies have shown that increased consumption of fresh fruits and vegetables is associated with a lower incidence of disease. Their protective mechanisms are thought to be attributed to the presence of natural antioxidants which help to scavenge free radicals and reactive oxidants in the body. This study investigated the antioxidant activities of three citrus fruit species, namely, Citrus microcarpa (limau kasturi), C. aurantifolia (limau nipis) and C. hystrix (limau purut). The antioxidant activity of water and ethanol extracts prepared from these species were measured by 1,1-diphenyl-2picryldyrazyl radical-scavenging assay (DPPH). The water extracts showed higher antioxidant capacity between 0.859 to 1.073 mg/gfm compared to the ethanol extracts of 0.190 to 0.396 mg/gfm. From this study, the following hierarchy of antioxidant activity was found in both extracts, i.e., limau kasturi>limau purut>Iimau nipis. In conclusion, these three species possess valuable antioxidant properties and have high potential for the use in the nutraceutical and functional food industries.


Antioxidant; DPPH; Citrus microcarpa: Citrus aurantifolia; Citrus hystrix


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