Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels

Abstract

In recent years, the antioxidant activity of citrus peel and their roles in the prevention of various diseases have attracted more and more human attention. Citrus peels are suggested to be a good source of antioxidants. This study focused on the effects of different solvents (ethanol, methanol, and acetone) on the total phenolic contents and antioxidant activities of lemon and orange peels. The results revealed that both orange peels extract and lemon peels extract exhibited variable antioxidant activity and total phenolic content. The ethanolic extracts of lemon and orange peels showed the highest total phenolic content value (238.1 and 387.7 mg GAE/g, respectively), while acetone extracts had the lowest values. The highest antioxidant value was determined in the ethanolic extract of orange peels as 607.67 µmol trolox/g, whereas acetone extract of lemon peels showed the lowest (55.42 µmol trolox/g) value. According to results of study, it can be concluded that solvents have a big role on the total phenolic compounds and antioxidant activity of orange and lemon peels

Keywords

• ethanol
• methanol
• acetone
• citrus peel
• phenolic compounds
• antioxidant activity

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