Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities

Publication Overview
TitleFlavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities
AuthorsChen XM, Tait AR, Kitts DD
TypeJournal Article
Journal NameFood chemistry
Volume218
Year2017
Page(s)15-21
CitationChen XM, Tait AR, Kitts DD. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food chemistry. 2017 Mar 1; 218:15-21.

Abstract

Dried citrus peel derived from Citrus reticulata, also called "chenpi", possesses a complex mixture of flavonoids and has a history of traditional use to treat a variety of digestive disorders. We compared three sources of conventional chenpi from California (USA), Guangxi, Zhejiang, and two sources of "nchenpi", which contain greater nobiletin content, from Sichuan and Xinhui (China). Xinhui orange peel extract (OPE) had highest content of polymethoxylated flavones, along with greatest capacity to scavenge 2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-pcrylhydrazyl (DPPH), and 2,2'-azobis-2-methyl-propanimidamide, dihydrochloride (AAPH) radicals and nitric oxide (NO). OPE also had higher NO, inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX-2) inhibitory activity than an equivalent mixture of flavonoids (P<0.05). In conclusion, nobiletin is a good chemical marker for assessing the anti-inflammatory potential of OPE from different sources. Obtaining "nchenpi" from either Sichuan or Xinhui provided potentially superior health benefits compared to conventional chenpi sources.

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Additional details for this publication include:
Property NameValue
LanguageEnglish
Language AbbrENG
Publication TypeJournal Article
Journal CountryEngland
Publication ModelPrint-Electronic
ISSN0308-8146
pISSN0308-8146
Publication Date2017 Mar 1
Journal AbbreviationFood Chem
PIIS0308-8146(16)31399-1
Elocation10.1016/j.foodchem.2016.09.016
DOI10.1016/j.foodchem.2016.09.016
CopyrightCopyright © 2016 Elsevier Ltd. All rights reserved.