Abstract
In this study the biochemical and antioxidant capacities in the peel and pulp of ‘Daisy’ tangerine were assessed during different stages of fruit development. With advancement of fruit development, the total phenolic content (TPC) in fruits varied from 18.58 to 41.36 mg GAE g−1 and total flavonoid content (TFC) ranged from 2.86 to 6.71 mg RE g−1, respectively. Limonin content was recorded to be up to 1.46 mg g−1 and the pectin content varied from 7.63 to 16.47%. Hesperidin (0.69 to 4.68 mg g−1) was the major flavanone in TFC of ‘Daisy’ fruits. TPC declined with progression of fruit maturity with a similar trend for antioxidant activity. TFC and limonin content exhibited an increasing trend up to the month of August,after which it declined. Pectin content of peel and pulp demonstrated an increasing pattern up to final harvest. Throughout fruit development, peel contained greater concentrations of ferric reducing antioxidant power (FRAP), naringin, limonin and pectin than the pulp. These findings demonstrated that fruits possessed greater antioxidant potential during early stages of development as compared to full mature stage.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Abbreviations
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl
- FRAP:
-
Ferric reducing antioxidant power
- OH*:
-
Hydroxyl radical
- TFC:
-
Total flavonoid content
- TPC:
-
Total phenolic content
- TPTZ:
-
2,4,6-Tripyridy-S-triazine
References
Abbasi S, Zandi P, Mirbagheri E (2005) Quantitation of limonin in Iranian orange juice concentrates using high-performance liquid chromatography and spectrophotometric methods. Eur Food Res Technol 221:202–207. https://doi.org/10.1007/s00217-005-1136-1
Balabaa SI, Zake AY, Elshamy AM (1974) Total flavanols and rutin content of the different organs of Sophora japonica L. J Anal Chem 57:752–755. https://doi.org/10.1093/jaoac/57.3.752
Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239:70–76. https://doi.org/10.1006/abio.1996.0292
Chahal TS, Singh N (2017) Studies on fruit growth and development in Daisy tangerine. Ind J Hortic 74:27–32. https://doi.org/10.5958/0974-0112.2017.00009.3
Chau CF, Huang YL (2003) Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. ‘Liucheng’. J Agric Food Chem 51:2615–2618. https://doi.org/10.1021/jf025919b
Cirmi S, Ferlazzo N, Lombardo GE, Maugeri A, Calapai G, Gangemi S (2016) Chemopreventive agents and inhibitors of cancer hallmarks: May citrus offer new perspectives? Nutrients 8:e698. https://doi.org/10.3390/nu8110698
Damian-Reyna AA, Gonzalez-Hernandez JC, Chavez-Parga MDC (2016) Current procedures for extraction and purification of Citrus flavonoides. Rev Colomb Biotecnol 18:135–147. https://doi.org/10.15446/rev.colomb.biote.v18n1.57724
Divya PJ, Jamuna P, Jyothi LA (2016) Antioxidant properties of fresh and processed Citrus aurantium fruit. Cogent Food Agric 2:1184119. https://doi.org/10.1080/23311932.2016.1184119
Guo X, Han D, Xi H, Rao L, Liao X, Hu X (2012) Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: a comparison. Carbohydr Polym 88:441–448. https://doi.org/10.1016/j.carbpol.2011.12.026
Gupta AK, Dhua S, Sahu PP, Abate G, Mishra P, Mastinu A (2021) Variation in phytochemical, antioxidant and volatile composition of pomelo fruit (Citrus grandis (L.) osbeck) during seasonal growth and development. Plant 10:1941. https://doi.org/10.3390/plants10091941
Habibi F, Ramezanian A, Guillen F, Serrano M, Valero D (2020) Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with gamma-amino butyricacid, methyl jasmonate or methyl salicylate during cold storage. Food Chem 306:125634. https://doi.org/10.1016/j.foodchem.2019.125634
Hijaz F, Gmitter FG, Bai J, Baldwin E, Biotteau A, Leclair C, McCollum TG, Plotto A (2020) Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids. J Food Sci 85:1548–1564. https://doi.org/10.1111/1750-3841.15116
Hossain MA, Rahman SMM (2011) Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple. Food Res Intern 44:672–676. https://doi.org/10.1016/j.foodres.2010.11.036
Hou HS, Bonku EM, Zhai R, Zeng R, Hou YL, Yang ZH, Quan C (2019) Extraction of essential oil from Citrus reticulate Blanco peel and its antibacterial activity against Cutibacterium acnes (formerly Propionibacterium acnes). Heliyon 5:e2947. https://doi.org/10.1016/j.heliyon.2019.e02947
Hou J, Liang L, Su M, Yang T, Mao X, Wang Y (2021) Variations in phenolic acids and antioxidant activity of navel orange at different growth stages. Food Chem 360:129980. https://doi.org/10.1016/j.foodchem.2021.129980
Huang R, Xia R, Hu L, Lu Y, Wang M (2007) Antioxidant activity and oxygen-scavenging system in orange pulp during fruit ripening and maturation. Sci Hortic 113:166–172. https://doi.org/10.1016/j.scienta.2007.03.010
Huang R, Wu W, Shen S, Fan J, Chang Y, Chen S, Ye X (2018a) Evaluation of colorimetric methods for quantification of Citrus flavonoids to avoid misuse. Anal Methods 10:2575–2587. https://doi.org/10.1039/C8AY00661J
Huang S, Liu X, Xiong B, Qiu X, Sun G, Wang X, Zhang X, Dong Z, Wang Z (2018b) Variation in limonin and nomilin content in Citrus fruits of eight varieties determined by modified HPLC. Food Sci Biotechnol 28:641–647. https://doi.org/10.1007/s10068-018-0509-8
Huang WY, Cai YZ, Zhang Y (2009) Natural phenolic compounds from medicinal herbs and dietary plants: Potential use for cancer prevention. Nutr Cancer 62:1–20. https://doi.org/10.1080/01635580903191585
Ikram M, Soumaya B, Ines O, Moufida ST (2012) Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts. J Ind Crops Prod 39:74–80. https://doi.org/10.1016/j.indcrop.2012.02.013
Kumar S, Nair KN, Jena SN (2013) Molecular differentiation in Indian Citrus L. (Rutaceae) inferred from nrDNA ITS sequence analysis. Genet Resour Crop Evol 60(1):59–75. https://doi.org/10.1007/s10722-012-9814-x
Lagha-Benamrouche S, Madani K (2013) Phenolic contents and antioxidant activity of orange varieties (Citrus sinensis L. and Citrus aurantium L.) cultivated in Algeria: Peels and leaves. J Ind Crops Prod 50:723–730. https://doi.org/10.1016/j.indcrop.2013.07.048
Li Y, Jiang B, Zhang T, Mu Z, Liu J (2008) Antioxidant and free radical scavenging activities of chickpea protein hydrolysate (CPH). Food Chem 106:444–450. https://doi.org/10.1016/j.foodchem.2007.04.067
Luo K, Chen S, Chen K, Song J, Yao H, Ma X, Zhu Y, Pang X, Yu H, Li X, Liu Z (2010) Assessment of candidate plant DNA barcodes using the Rutaceae family. Sci China Life Sci 53(6):701–708. https://doi.org/10.1007/s11427-010-4009-1
Ma YQ, Chen JC, Liu DH, Ye XQ (2009) Simultaneous extraction of phenolic compounds of Citrus peel extracts: effect of ultrasound. Ultrason Sonochem 16:57–62. https://doi.org/10.1016/j.ultsonch.2008.04.012
Mullar-Maatsch J, Bencivenni M, Petrusan J, Droogenbroeck BV, Elst K, Sforza S (2016) Pectin content and composition from different food waste streams. Food Chem 201:37–45. https://doi.org/10.1016/j.foodchem.2016.01.012
Nawaz R, Abbasi NA, Hafiz IA, Khalid A (2020) Impact of climate variables on fruit internal quality of Kinnow mandarin (Citrus nobilis Lour x Citrus deliciosa Tenora) in ripening phase grown under varying environmental conditions. Sci Hort 265:109235. https://doi.org/10.1016/j.scienta.2020.109235
Nogata Y, Sakamoto K, Shiratsuchi H, Ishii T, Yano M, Ohta H (2006) Flavonoid composition of fruit tissues of Citrus species. Biosci Biotechnol Biochem 70:178–192. https://doi.org/10.1271/bbb.70.178
Papetti A (2012) Isolation and characterization of antimicrobial food components. Curr Opin Biotechnol 23:168–173. https://doi.org/10.1016/j.copbio.2011.09.001
Sdiri S, Bermejo A, Aleza P, Navarro P, Salvador A (2012) Phenolic composition, organic acids, sugars, vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins. Food Res Intern 49:462–468. https://doi.org/10.1016/j.foodres.2012.07.040
Sevindik E, Aydın S, Sujka M, Apaydın E, Yıldırım K, Palas G (2021) GC-MS analysis and evaluation of antibacterial and antifungal activity of essential oils extracted from fruit peel of Citrus aurantium L. (Rutaceae) Grown in the West Anatolian Area. Erwerbs-Obstbau 63(2):135–142. https://doi.org/10.1007/s10341-021-00549-7
Sharma H, Bhatia S, Alam MS (2013) Studies on pectin extraction from kinnow peel and pomace. Ind J Agric Sci 50:128–130
Singh J, Chahal TS, Gill PPS, Grewal SK (2021) Changes in phenolics and antioxidant capacities in fruit tissues of mandarin cultivars Kinnow and W. Murcott with relation to fruit development. J Food Process Preser 45:e16040. https://doi.org/10.1111/jfpp.16040
Sreeramulu D, Reddy CVK, Raghunath M (2009) Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in India. Indian J Biochem Biophys 46:112–115
Swain T, Hillis WE (1959) The phenolic constituents of Prunus domestica—The quantitative analysis of phenolic constituents. J Sci Food Agric 10:63–68. https://doi.org/10.1002/jsfa.2740100110
Tripoli E, Guardia ML, Giammanco S, Majo DD, Giammanco M (2007) Citrus flavonoids: molecular structure, biological activity and nutritional properties: a review. Food Chem 104:466–479. https://doi.org/10.1016/j.foodchem.2006.11.054
Wu CS, Gao QH, Guo XD, Yu JG, Wang M (2012) Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit “pear-jujube” (Zizyphus Jujuba Mill.). Sci Hortic 148:177–184. https://doi.org/10.1016/j.scienta.2012.09.026
Xi W, Zhang G, Jiang D, Zhou Z (2015) Phenolic compositions and antioxidant activities of grapefruit (Citrus paradise Macf.) varieties cultivated in China. Internat J Food Sci Nutr 66:858–866. https://doi.org/10.3109/09637486.2015.1095864
Zhang M, Nan H, Wang Y, Jiang X, Li Z (2014) Comparison of flavonoid compounds in the flavedo and juice of two pummelo cultivars (Citrus grandis L. Osbeck) from different cultivation regions in China. Internat J Mol Sci 19:17314–17328. https://doi.org/10.3390/molecules191117314
Zhen W, Hong L, Yong Y, Yong Z, Dawei T (2013) Variation in the components and antioxidant activity of Citrus medica L. var. sarcodactylis essential oils at different stages of maturity. Ind Crops Prod 46:311–346. https://doi.org/10.1016/j.indcrop.2013.02.015
Zhu C, Zhou X, Long C, Du Y, Li J, Yue J, Pan S (2020) Variations of flavonoid composition and antioxidant properties among different cultivars, fruit tissues and developmental stages of Citrus fruits. Chem Biodivers 17:e1900690. https://doi.org/10.1002/cbdv.201900690
Zou X, Xi W, Hu Y, Nie C, Zhou Z (2016) Antioxidant activity of Citrus fruits. Food Chem 196:885–896. https://doi.org/10.1016/j.foodchem.2015.09.072
Acknowledgements
The research support provided by Punjab Agricultural University has been duly acknowledged.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
T.S. Chahal, J. Singh, P. Gill, S. Grewal and A. Sinha declare that they have no competing interests.
Additional information
Results presented in this paper are original and the note may be retained or deleted as per journal format.
Data availability statement
The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
Rights and permissions
Springer Nature oder sein Lizenzgeber (z.B. eine Gesellschaft oder ein*e andere*r Vertragspartner*in) hält die ausschließlichen Nutzungsrechte an diesem Artikel kraft eines Verlagsvertrags mit dem/den Autor*in(nen) oder anderen Rechteinhaber*in(nen); die Selbstarchivierung der akzeptierten Manuskriptversion dieses Artikels durch Autor*in(nen) unterliegt ausschließlich den Bedingungen dieses Verlagsvertrags und dem geltenden Recht.
About this article
Cite this article
Chahal, T.S., Singh, J., Gill, P.P.S. et al. Seasonal Variations in Biochemical and Antioxidant Properties in ‘Daisy’ Tangerine Fruits During Fruit Development. Erwerbs-Obstbau 65, 1685–1692 (2023). https://doi.org/10.1007/s10341-023-00881-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10341-023-00881-0