Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity

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dc.contributor.authorBuyukkormaz, Cagri
dc.contributor.authorKucukbay, F. Zehra
dc.date.accessioned2024-08-04T20:51:41Z
dc.date.available2024-08-04T20:51:41Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIntroduction. Kumquat is a good source of vitamin C, as well as phenolic and flavonoid substances. In this study, we used various solvents to obtain extracts from fresh and lyophilized dried fruits and leaves of kumquat plant, as well as six mutants, to compare their total phenolic and flavonoid contents and antioxidant activities. Study objects and methods. The total phenolic and flavonoid content was determined by the Folin-Ciocalteu method and the colorimetric method, respectively. The antioxidant capacities of the extracts were determined by commonly used antioxidant tests, such as the DPPH radical scavenging activity, reducing power, and metal chelating activity. Results and discussion. The total phenolic content of the extracts was in the range of 3705-86 329 mg GAE/g extract. The total amount of flavonoid substance ranged from 5556 to 632 222 mg QUE/g extract. The highest free radical scavenging activity was observed in the kumquat leaves. We also found that the activity of dried fruit was lower than that of fresh fruit. According to our results, the differences in the phenolic contents of the studied plants affected their antioxidant properties. We determined that the extracts with a high phenolic content showed high antioxidant activity. No significant difference was detected between the rootstock kumquat type and its mutants. Finally, we found no chelating activity in the extracts obtained from fresh and lyophilized dried fruits. Conclusion. Kumquat fruit and its leaves can be considered as functional foods due to phenolic compounds, which are able to neutralize free radicals.en_US
dc.description.sponsorshipInonu University ROR, Turkey (BAPB) [TYL-2018-1108]en_US
dc.description.sponsorshipThe authors thank Inonu UniversityROR, Turkey (BAPB - Grant No. TYL-2018-1108) for financial support.en_US
dc.identifier.doi10.21603/2308-4057-2022-1-51-66
dc.identifier.endpage66en_US
dc.identifier.issn2308-4057
dc.identifier.issn2310-9599
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85124946671en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage51en_US
dc.identifier.urihttps://doi.org/10.21603/2308-4057-2022-1-51-66
dc.identifier.urihttps://hdl.handle.net/11616/100493
dc.identifier.volume10en_US
dc.identifier.wosWOS:000775885400006en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKemerovo State Univen_US
dc.relation.ispartofFoods and Raw Materialsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectflavonoid substanceen_US
dc.subjectkumquaten_US
dc.subjectphenolic contenten_US
dc.subjectextracten_US
dc.subjectsolventen_US
dc.titleKumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activityen_US
dc.typeArticleen_US

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