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Research Article | Open Access

In vitro antioxidant, anti-diabetic, cholinesterase and tyrosinase inhibitory potential of fresh juice from Citrus hystrix and C. maxima fruits

Arumugam Abirami, Gunasekaran Nagarani, Perumal Siddhuraju( )
Bioresource Technology Lab, School of Life Sciences, Department of Environmental Sciences, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

In the present study, antioxidant potential, α-amylase, α-glucosidase, cholinesterase and tyrosinase inhibitory activity of fresh juice from indigenous fruits of Citrus hystrix and C. maxima (Red & White var.) were investigated using an in vitro model. The contents of total phenolics, tannins, and total flavonoids ranged between 836.90 and 909.52 mg gallic acid equivalent (GAE)/L, 333.33 and 523.21 mg gallic acid equivalent (GAE)/L and 224.88 and 262.22 mg rutin equivalent/L, respectively. The antioxidant activity of fresh juice was evaluated by employing different in vitro assays such as reducing power assay, DPPH•, ABTS•+ and •OH radical scavenging capacities, peroxidation inhibition activity, antihemolytic assay. In addition, 75.55%–79.75% of α-amylase and 70.68%–72.83% of α-glucosidase enzyme inhibition characteristics were found under in vitro starch digestion bioassay. Also, all the juice samples exhibited excellent tyrosinase (76.95%–80.79%), acetylcholinesterase (75.71%–79.74%) and β-glucuronidase inhibitory activity (68.13%–69.38%). These results indicated that fresh juice of C. hystrix and C. maxima (Red & White var.) could be used as a source of antioxidant agents, functional food and nutraceuticals.

Keywords

Citrus fruitsFresh juiceAntioxidant potentialEnzymatic inhibitory activityNutraceuticals

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Food Science and Human Wellness
Volume 3 Issue 1,
March 2014
Pages 16-25
DOI: 10.1016/j.fshw.2014.02.001
Cite this article:
Abirami A, Nagarani G, Siddhuraju P. In vitro antioxidant, anti-diabetic, cholinesterase and tyrosinase inhibitory potential of fresh juice from Citrus hystrix and C. maxima fruits. Food Science and Human Wellness, 2014, 3(1): 16-25. https://doi.org/10.1016/j.fshw.2014.02.001

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Received: 29 December 2013
Revised: 19 February 2014
Accepted: 20 February 2014
Published: 28 February 2014
© 2014 Beijing Academy of Food Sciences.
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