EVALUATION OF ANTIOXIDANT PROPERTIES AND BIOACTIVE COMPOUND FROM POMELO (Citrus grandis (L.) Osbeck) PEEL IN ANTIMICROBIAL FOR COSMETIC PRODUCTS
Keywords:
Antioxidant Activities, Bioactive compounds, Pomelo Peel, Antimicrobial activityAbstract
The objectives of this study were to evaluate the optimum condition for extraction of pomelo peel “Kao Nam Pueng” by varied two factors including ethanol concentration (80, 90 and 95%,v/v) and macerated temperature (60 and 80 °C), on antioxidant activities and bioactive compounds contents.Then, the antimicrobial activity of crude extract obtained from the optimum condition was evaluated DPPH assay, FRAP assay, total flavonoid content and total phenolic content, the results showed that ethanol concentration and macerated temperature affecting antioxidant activities and bioactive compounds efficacy, by optimum condition were 90%, v/v of ethanol concentration and 80 °C of macerated temperature due to highest antioxidant activities (EC50 value = 2.53 mg EC50/g crude extract and FRAP value = 8.78 mg TE/g crude extract) and highest bioactive compounds (total flavonoid content = 8.84 mg CE/g crude extract and total phenolic content = 6.89 mg GAE/g crude extract). Evaluated antimicrobial activity for cosmetic product by agar well diffusion method, found that highest inhibit Aspergillus niger followed were Staphylococcus aureus, Candida albicans, Pseudomonas aeruginosa and Escherichia coli inhibition zone were 23,12.33±0.58,11.33±0.58, 9±1.00 และ 7.67±0.58 mm respectively. Therefore, pomelo peel extract has the potential to be applied as a natural preservative.
References
Ahmed, I. & Beg, AZ. (2001). Antimicrobial and phytochemical studies on 45 Indian medicinal plants against multi-drug resistant human pathogens. Journal of Ethnopharmacology. 74, 113-123.
Arumugam, A., Gunasekaran, N. & Perumal, S. (2013). Antimicrobial activity of crude extract of Citrus Hystrix and Citrus Maxima. International Journal of Pharmaceutical Sciences and Research. 4(1), 1-5.
Chen, Q., Hu, Z., Yan-Dong Yao, F. & Liang, H. (2016). Study of two-stage microwave extraction of essential oil and pectin from pomelo peels. Food Science and Technology. 66, 538-545.
Fidrianny, I., Sari, E. & Komar, R. (2016). Phytochemical content and antioxidant activities in different organs of pomelo (Citrus maxima [BURM.] MERR.) using 2,2-diphenyl-1-picrylhydrazyl and phosphomolybdenum assays. Asian Journal of Pharmaceutical and Clinical Research. 9(2), 185-190.
Ho, S.-C. & Lin, C.-C. (2008). Investigation of heat treating conditions for enhancing the anti-inflammatory activity of citrus fruit (Citrus reticulata) peels. Journal of Agricultural and Food Chemistry. 56, 7976-7982.
Liu, S.-C. & Tsai, C.-W. (2012). Effects of heating time on the antioxidative capacities of citrus fruit (Citrus sinensis (L.) Osbeck) by-products. Food science and Technology Research. 18(4), 505–513.
Pichaiyongvongdee, S., Rattanapun, B. & Haruenkit, R. (2014). Total polyphenol content and antioxidant properties in different tissues of seven Pomelo (Citrus grandis (L.) Osbeck) cultivars. Journal of Kasetsart (Natural Sciences). 43(3), 989-996. (in Thai)
Pietta, P. G. (2000). Flavonoids as antioxidants. Journal of Natural Products. 63, 1035-1042.
Prior, RL., Wu, X. & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry. 53, 4290-4302.
Ratanasiriwat, P., Choiykoew, J., Ngamying, S. & Pienchob, P. (2017). Extraction procedure and antioxidant properties of crude extracts and essential oil from pumelo peel. RMUTTO Journal. 1-11. (in Thai)
Sharma, K., Ko, E. Y., Assefa, A. D., Ha, S., Hile, S. H., Lee, E. T. & Park, S. W. (2015). Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties. Journal of Food and Drug Analysis. 23, 243-252.
Singh, A. & Navneet. (2017). Citrus maxima (Burm.)Merr. A traditional medicine: its antimicrobial potential and pharmacological update for commercial exploitation in herbal drugs – A review. International Journal of ChemTech Research. 10(5), 642-651.
Suklampoo, L., Thawai, C., Weethong, R., Champathong, W. & Wongwongsee, W. (2012). Antimicrobial activities of crude extracts from pomelo peel of Khao-nahm-peung and Khao-paen varieties. KMITL Science and Technology Journal. 12(1), 55-57. (in Thai)
Tananuwong, K. & Tewaruth, W. (2010). Extraction and application of antioxidants from black glutinous rice. LWT-Food Science and Technology. 43(3), 476-481.
Toh, J.J., Khoo, H.E. & Azrina, A. (2013). Comparison of antioxidant properties of pomelo [Citrus Grandis (L.) Osbeck] varieties. International Food Research Journal. 20(4), 1661-1668.
Turapra, B., Boonyarat, C., Chulikhit, Y. & Daodee, S. (2016). Determination of active constituents and antioxidative activity in Citrus maxima (Burm.) Merr. Isan Journal of Pharmaceutical Sciences. 11, 80-91. (in Thai)
Xu, G., Ye, X., Chen, J. & Liu, D. (2007). Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agricultural and Food Chemistry. 55, 330-335.
Zarina, Z. & Tan, S. Y. (2013). Determination of flavonoids in Citrus grandis (pomelo) peels and their inhibition activity on lipid peroxidation in fish tissue. International Food Research Journal. 20(1), 313-317.
Zhishen, J., Mengcheng, T. & Jianming, W. (1999). The determination of flavonoid content in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. 64, 555-559.
Downloads
Published
Issue
Section
License
โปรดกรอกเอกสารและลงนาม "หนังสือรับรองให้ตีพิมพ์บทความในวารสารวิจัยมหาวิทยาลัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี" ก่อนการตีพิมพ์
