Abstract
In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime (Citrus limetta) and mandarine (Citrus reticulata) were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect on Escherichia coli and Staphylococcus aureus. The results showed that bagasses had the highest total phenolics, total flavonoids, and hesperidin content for both, C. limetta, and C. reticulata; highest ascorbic acid contents were found in C. limetta juice (3.36 ± 0.25 mg g−1 DW) and C. reticulata bagasse (3.83 ± 0.37 mg g−1 DW). All tested extracts showed bacterial growth inhibition at 50 and 800 µg mL−1. Bagasse extracts of both fruits showed the highest inhibitions (>90%) on tested bacteria. Total phenolics, total flavonoids, and hesperidin contents, as well as bactericidal effect increased with maturity. Results indicated that both Mexican citric fruits (C. limetta and C. reticulata) were good sources of antioxidant and bactericidal agents.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Abad-García B, Garmón-Lobato S, Sánchez-Ilárduya MB et al (2014) Polyphenolic contents in Citrus fruit juices: authenticity assessment. Eur Food Res Technol 238:803–818. doi:10.1007/s00217-014-2160-9
Abeysinghe D, Li X, Sun C et al (2007) Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chem 104:1338–1344. doi:10.1016/j.foodchem.2007.01.047
Agati G, Azzarello E, Pollastri S, Tattini M (2012) Flavonoids as antioxidants in plants: location and functional significance. Plant Sci 196:67–76. doi:10.1016/j.plantsci.2012.07.014
Andrews JM (2001) Determination of minimum inhibitory concentrations. J Antimicrob Chemother 48:5–16. doi:10.1093/jac/48.suppl_1.5
Arab L, Liebeskind DS (2010) Tea, flavonoids and stroke in man and mouse. Arch Biochem Biophys 501:31–36. doi:10.1016/j.abb.2010.03.015
Asikin Y, Maeda G, Tamaki H et al (2015) Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses. Food Res Int 67:102–110. doi:10.1016/j.foodres.2014.11.015
Barreca D, Bisignano C, Ginestra G et al (2013) Polymethoxylated, C-and O-glycosyl flavonoids in tangelo (Citrus reticulata × Citrus paradisi) juice and their influence on antioxidant properties. Food Chem 141:1481–1488. doi:10.1016/j.foodchem.2013.03.095
Bartholomew ET, Sinclair WB (1943) Soluble constituents and buffer properties of orange juice. Plant Physiol 18:185
Buer CS, Imin N, Djordjevic MA (2010) Flavonoids: new roles for old molecules. J Integr Plant Biol 52:98–111. doi:10.1111/j.1744-7909.2010.00905.x
Céliz G, Daz M, Audisio MC (2011) Antibacterial activity of naringin derivatives against pathogenic strains: naringin derivatives as antibacterial agents. J Appl Microbiol 111:731–738. doi:10.1111/j.1365-2672.2011.05070.x
Codoñer-Franch P, Valls-Bellés V (2010) Citrus as functional foods. Curr Top Nutraceut Res 8:173–183
Cushnie TPT, Lamb AJ (2011) Recent advances in understanding the antibacterial properties of flavonoids. Int J Antimicrob Agents 38:99–107. doi:10.1016/j.ijantimicag.2011.02.014
Damián-Reyna AA, González-Hernández JC, Chávez-Parga MDC (2016) Procedimientos actuales para la extracción y purificación de flavonoides cítricos. Rev Colomb Biotecnol. doi:10.15446/rev.colomb.biote.v18n1.57724
El-Shafae AM, El-Domiaty MM (2001) Improved LC methods for the determination of diosmin and/or hesperidin in plant extracts and pharmaceutical formulations. J Pharm Biomed Anal 26:539–545
Jayaprakasha GK, Negi PS, Sikder S et al (2000) Antibacterial activity of Citrus reticulata peel extracts. Z Für Naturforschung C J Biosci 55:1030–1034
Kelebek H, Selli S (2014) Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines. J Food Sci Technol 51:1094–1101. doi:10.1007/s13197-011-0606-7
Knorr D, Froehling A, Jaeger H et al (2011) Emerging technologies in food processing. Annu Rev Food Sci Technol 2:203–235. doi:10.1146/annurev.food.102308.124129
Londoño-Londoño J, de Lima VR, Lara O et al (2010) Clean recovery of antioxidant flavonoids from citrus peel: optimizing an aqueous ultrasound-assisted extraction method. Food Chem 119:81–87. doi:10.1016/j.foodchem.2009.05.075
Moulehi I, Bourgou S, Ourghemmi I, Tounsi MS (2012) Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts. Ind Crops Prod 39:74–80. doi:10.1016/j.indcrop.2012.02.013
Neves ALdeA, Komesu MC, Matteo MASD et al (2010) Effects of green tea use on wound healing. Int J Morphol 28:905–910
Nogata Y, Sakamoto K, Shiratsuchi H et al (2006) Flavonoid composition of fruit tissues of citrus species. Biosci Biotechnol Biochem 70:178–192. doi:10.1271/bbb.70.178
Nováková L, Solich P, Solichová D (2008) HPLC methods for simultaneous determination of ascorbic and dehydroascorbic acids. TrAC Trends Anal Chem 27:942–958. doi:10.1016/j.trac.2008.08.006
Procházková D, Boušová I, Wilhelmová N (2011) Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82:513–523. doi:10.1016/j.fitote.2011.01.018
Rico-Muñoz E, Davidson PM (1983) Effect of corn oil and casein on the antimicrobial activity of phenolic antioxidants. J Food Sci 48:1284–1288. doi:10.1111/j.1365-2621.1983.tb09212.x
Romero-Lopez MR, Osorio-Diaz P, Bello-Perez LA et al (2011) Fiber concentrate from orange (Citrus sinensis L.) Bagase: characterization and application as bakery product ingredient. Int J Mol Sci 12:2174–2186. doi:10.3390/ijms12042174
Russo M, Bonaccorsi I, Torre G et al (2014) Underestimated sources of flavonoids, limonoids and dietary fibre: availability in lemon’s by-products. J Funct Foods 9:18–26. doi:10.1016/j.jff.2014.04.004
Vikram A, Jayaprakasha GK, Jesudhasan PR et al (2010) Suppression of bacterial cell–cell signalling, biofilm formation and type III secretion system by citrus flavonoids. J Appl Microbiol. doi:10.1111/j.1365-2672.2010.04677.x
Vinson JA, Su X, Zubik L, Bose P (2001) Phenol antioxidant quantity and quality in foods: fruits. J Agric Food Chem 49:5315–5321. doi:10.1021/jf0009293
Wang S, Chen P, Jiang W et al (2014) Identification of the effective constituents for anti-inflammatory activity of Ju-Zhi-Jiang-Tang, an ancient traditional Chinese medicine formula. J Chromatogr A 1348:105–124. doi:10.1016/j.chroma.2014.04.084
Yu EA, Kim G-S, Jeong SW et al (2014) Flavonoid profile and biological activity of Korean citrus varieties (II): Pyunkyul (Citrus tangerina Hort. ex Tanaka) and overall contribution of its flavonoids to antioxidant effect. J Funct Foods 6:637–642. doi:10.1016/j.jff.2013.12.007
Zhang Y, Sun Y, ** W et al (2014) Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits. Food Chem 145:674–680. doi:10.1016/j.foodchem.2013.08.012
Acknowledgements
Authors are grateful to Postgraduate Department of Chemical Engineering at Universidad Michoacana de San Nicolás de Hidalgo. The work was partially supported by the Consejo Nacional de Ciencia y Tecnología, México [Grant Number 220045/206495].
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Damián-Reyna, A.A., González-Hernández, J.C., Maya-Yescas, R. et al. Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata . J Food Sci Technol 54, 531–537 (2017). https://doi.org/10.1007/s13197-017-2498-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2498-7