Changes in Total Phenolic Content and Antioxidant Activity of Grapefruit and Mandarin Peels Extracted with Different Solvents

Abstract

In this research, different solvents were used for the extraction of grapefruit and mandarin peels in order to determine the effects of solvents on the total phenolic content (TPC) and antioxidant activity of peels. According to the results, the higher TPC and antioxidant activity values were determined in the ethanol extract of grapefruit peels as 666.55 mg GAE/g and 428.60 µmol trolox/g, respectively. Acetone extract of peels showed the lowest values both in the mandarin and grapefruit peels. Total phenolic content of mandarin and grapefruit peels were reported as 32.05 and 50.26 mg GAE/g in the acetone extraction. To conclude the results, TPC and antioxidant activity of mandarin and grapefruit peels showed differences with different solvent extraction.

Keywords

• ethanol
• methanol
• acetone
• peel
• phenolic compounds
• antioxidant activities

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