Ojito RK, Herrera SY, Vega PN, Portal VO

Language: Spanish
References: 20
Page: 368-379
PDF size: 262.31 Kb.

ABSTRACT

Introduction: citrus fruits constitute an important source of flavonoids and phenols. The latter are secondary metabolites extensively studied in the last few years on account of their antioxidant effect and low toxicity and of their potentialities as pharmaceuticals.
Objectives: to determine the in vitro antioxidant activity and toxicity against Artemia salina of hydroalcoholic extracts obtained from leaves of Citrus aurantium L. var. sinensis L.; Citrus aurantium L.; Citrus aurantiifolia (Christm.) Swingle; Citrus latifolia (Tanaka ex Yu. Tanaka) Tanaka, Citrus reticulata Blanco (Rutaceae).
Methods: the ethanol and methanol extracts were obtained by ultrasound-assisted extraction method, and characterized using phytochemistry assays; the total amount of phenols and flavonoids was also determined. The antioxidant activity was estimated by the free radical scavenging activity and reducing power. The toxicity of the extracts was evaluated against Artemia salina.
Results: the amount of chemical compounds was higher in ethanol than in methanol extracts. The highest concentration of total phenols was found in methanol extract from Citrus reticulate where that of total flavonoids was seen in the ethanolic extracts from Citrus aurantiifolia and Citrus reticulate, in both solvents. The extracts showed antioxidant activity after the two tests. All the extracts presented moderate toxicity against Artemia salina, being the methanol extract from Citrus latifolia the least toxic (LC50= 464.24 µg/mL).
Conclusions: this study showed the existence of phenols and flavonoids, the antioxidant activity of hydroalcoholic extracts from Citrus spp. leaves and their moderate toxicity against Artemia salina.

REFERENCES

1. Khairunnuur FA, Zulkairi A, Azrina A, Moklas MAM, Khairullizam S, Zamree MS, et al. Nutritional composition, in vitro antioxidant activity and Artemia salina L. Lethality of pulp and seed of Tamarindus indica L. extracts. Malays J Nutr. 2009;15(1):65-75.

2. Lagarto A, Silva R, Guerra L, Iglesias L. Comparative study of the assay of Artemia salina L. and the estimate of the medium lethal dose (LD50 value) in mice, to determine oral acute toxicity of plant extracts. Phytomedicine. 2001;8(5):395-400.

3. Amin I, Norazaidah Y, Hainida KIE. Antioxidant activity and phenolic content of raw and blanched amaranthus species. Food Chem. 2006;94(1):47-52.

4. Anagnostopoulou MA, Kefalas P, Apageorgiou VP, Assimopoulou AN, Boskou D. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chem. 2006;94(1):19-25.

5. Schabra SC, Ulso FC, Mshin EN. Phytochemical screening of Tanzanian medical plants. J Etnopharmacol. 1984;11(2):157-9.

6. Tuberoso CIG, Montoro P, Piacenteb S, Coronac G, Deianac M, Dessìc MA, et al. Flavonoid characterization and antioxidant activity of hydroalcoholic extracts from Achillea ligustica All. J Pharm Biomed Anal. 2009;50(3):440-8.

7. Liu B, Zhu Y. Extraction of flavonoids from flavonoid-rich parts in tartary buckwheat and identification of the main flavonoids. J Food Eng. 2007;78(2):584-7.

8. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999;26(9/10):1231-7.

9. Pan Y, Wang K, Huang S, Wang H, Mu X, He Ch, et al. Huang.Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel. Food Chem. 2008;106(3):1264-70.

10. Djoukeng JD, Arbona V, Argamasilla R, Gómez-Cadenas A. Flavonoid proûling in leaves of citrus genotypes under different environmental situations. J Agric Food Chem. 2008;56(23):11087-97.

11. Peterson JJ, Dwyer JT, Beecher GR, Bhagwat SA, Gebhardt SE, Haytowitz DB, et al. Flavonones in oranges, tangerines (mandarins), tangors, and tangelos: a compilation and review of the data from the analytical literature. J Food Compos Anal. 2006;19(1):S66-S73.

12. Kawaii S, Tomono Y, Katase E, Ogawa K, Yano M, Koizumi M, et al. Quantitative study of flavonoids in leaves of Citrus plants. J Agric Food Chem. 2000;48(9):3865-71.

13. Ghafar MFA. Prasad KN, Weng KK, Ismail A. Flavonoid, hesperidine, total phenolic contents and antioxidant activities from citrus species. Afr J Biotechnol. 2010;9(3):326-30.

14. Khan MK, Abert-Vian M, Fabiano-Tixier A-S, Dangles O, Chemat F. Ultrasound-assisted extraction of polyphenols (ûavanone glycosides) from orange (Citrus sinensis L.) peel. Food Chem. 2010;119(2):851-8.

15. Moriguchi T, Kita M, Hasegawa S, Omura M. Molecular approach to citrus flavonoid and limonoid biosynthesis. Food Agric Environ. 2003;1(1):22-5.

16. Guimarães R, Barros L, Barreira JCM, M. Sousa AJ, Carvalho AM, Ferreira IC. Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food Chem Toxicol. 2010;48(1):99-106.

17. Dae-Ok K, Lee KW, Hyong JL, Chang Y. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem. 2002;50(13):3713-7.

18. Kim NY, Jang MK, Lee DG, Yu KH, Jang H, Kim M, et al. Comparison of methods for proanthocyanidin extraction from pine (Pinus densiflora) needles and biological activities of the extracts. Nutr Res Pract. 2010;4(1):16-22.

19. Escamilla C, Cuevas E, Guevara J. Flavonoides y sus acciones antioxidantes. Rev Fac Med UNAM. 2009;52(2):73-5.

20. Chang HY, Ho YL, Sheu MJ, Lin YH, Tseng MC, Wu SH, et al. Antioxidant and free radical scavenging activities of Phellinus merrillii extracts. Botanical Studies. 2007;48(4):407-17.