云南省农业科学院机构知识库

Variations of Flavonoid Composition and Antioxidant Properties among Different Cultivars, Fruit Tissues and Developmental Stages of Citrus Fruits

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文献类型：外文期刊

作者： Zhu, Chunhua ¹ ; Zhou, Xianyan ² ; Long, Chunrui ² ; Du, Yuxia ² ; Li, Jinxue ² ; Yue, Jianqiang ² ; Pan, Siyi ¹ ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Shizishan Rd, Wuhan 430070, Hubei, Peoples R China

2.Yunnan Acad Agr Sci, Inst Trop & Subtrop Econ Crops, Changqin Rd, Ruili 678600, Yunnan, Peoples R China

3.Huazhong Agr Univ, Key Lab Environm Food, Minist Educ, Shizishan Rd, Wuhan 430070, Hubei, Peoples R China

关键词： citrus fruit; flavonoids; antioxidant capacity; correlation

期刊名称：CHEMISTRY & BIODIVERSITY （影响因子：2.408；五年影响因子：2.351 ）

ISSN： 1612-1872

年卷期： 2020 年 17 卷 6 期

页码：

收录情况： SCI

摘要： A large number of biologically active compounds are present in ripe citrus fruits. However, few studies have been focused on the changes in flavonoids and the evolution of antioxidant activity during citrus fruit growth. In this study, fruits of five citrus cultivars cultivated in China were sampled at 60-210 days post-anthesis (DPA) at intervals of 30 days. The amounts of main flavonoids in the peel and pulp were analyzed by HPLC and their activities were studied by DPPH, ABTS and FRAP. The results showed that the contents of hesperidin, diosmin, eriodictyol, rutin and nobiletin increased before 90 DPA and then decreased with the growth and development of fruits, but an opposite tendency was observed for naringin and narirutin. The antioxidant activities in citrus peel and pulp were found to be significantly correlated with some flavonoids. The results may be of guiding values in citrus production and utilization of citrus fruit by-products.

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