Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Phytochemicals and Antioxidant Activity of Citrus Seed Oils
Cassia Roberta MALACRIDAMieko KIMURANeuza JORGE
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JOURNAL FREE ACCESS

2012 Volume 18 Issue 3 Pages 399-404

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Abstract

Citrus seeds represent substantial wastes of citrus-processing. Oils extracted from orange (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus reticulata) seeds were investigated. The seeds were removed from the fruits, washed, dried at room temperature, ground and the oils extracted using a Soxhlet extractor. The seed oils were analyzed in terms of the lipid content, fatty acid, tocopherol and carotenoid compositions, total phenolic content, oxidative stability and the radical-scavenging activity. The oil content of citrus seeds ranged from 34.92 to 41.66%. The oils showed high degrees of unsaturation and essential fatty acids. Oils exhibited also natural antioxidants specially tocopherols and phenolic compounds. Oxidative stability and antioxidant activity were influenced by unsaturated fatty acids and tocopherol contents in the analyzed oils.

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© 2012 by Japanese Society for Food Science and Technology
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