Bioactive compounds and properties of chinotto (citrus myrtfolia Raf.) at different ripening stages
Creato da
Apriantini, Astari
Bartolini, ,Roberto
Fazio, Alessia
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Scuola di Dottorato: Science and Technique Bernardino Telesio, indirizzo organic materials of Pharmacological interest, Ciclo XXVIII, a.a. 2015-2016; Citrus myrtifolia Raf. (chinotto) is a citrus fruit which originates from a mutation of Citrus
aurantium (sour orange). This fruit has a small size and looks like a ping-pong. In Italy, The
plant is cultivated in Calabria, Sicily and Liguria. The fruit of chinotto is widely used in food
industry. Concentrated chinotto juice is a key ingredient in the production of soft drinks and
liqueurs, whereas the whole fruit is used in the confectionery industry. However, despite its
industrial applications, chinotto is among the least studied citrus fruit, with only a few reports
present in the literature.
Here, we studied bioactive compounds contained in all parts of chinotto fruit. We also
investigated the changes of those bioactive compounds during maturation and different area
cultivation. First, the oil content from the seeds were analyzed, in order to assess the fatty acid
profiles. After that, the methanolic extracts and DMF extracts of the defatted seeds and pulps
were analyzed for their total phenolic contents (TPC) and antioxidant capacities. The results
showed that all those extracts had the ability to scavenge both DPPH and ABTS radicals. TPC
value is highly dependent on the level of fruit maturity. Moreover, we also isolated the pectin
and β-glucan from chinotto seeds and pulps, and characterized them using FT-IR, in order to
provide the valuable information about the new alternative sources of pectin and β-glucan.
Essential oils were extracted from the peels. The effects of maturation on the composition in
volatile compounds of those essential oils were evaluated. After that, the potential antioxidant
and anti-inflammatory properties of these fractions were tested. Our finding showed that
essential oil obtained from semiripe chinotto peels effectively modulates inflammation in vitro
and could, therefore, represent a potential attractive source of bioactive compounds for food,
cosmetic, or pharmaceutical applications; Università della CalabriaSoggetto
Fatty acid; Pectin; Antioxidants
Relazione
CHIM/10;