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Vol. 36 No. 1 (2024): Vol 36 Issue 1, 2024

Copyright (c) 2023 Bich Ngoc Hoang, Thi Cam Quyen Ngo, Thi Hong Ngan Tran, Duc Nhan Dang, Thi Tuu Tran, Quoc Khuong Anh Nguyen, Quyet Chien Nguyen , Hong Khoi Nguyen Nguyen

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Biological Activity and Pectin Content in Orange, Lemon, Tangerine, Grapefruit and Kumquat Peels in Vietnam

https://doi.org/10.14233/ajchem.2024.30698
B.N. Hoang
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
https://orcid.org/0000-0002-0513-5823
T.C.Q. Ngo
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
https://orcid.org/0000-0002-0115-5528
T.H.N. Tran
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Vietnam
D.N. Dang
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Vietnam
T.T. Tran
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
https://orcid.org/0009-0007-2733-4827
Q.K.A. Nguyen
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
https://orcid.org/0000-0002-9319-9746
Quyet Chien Nguyen
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Hong Khoi Nguyen Nguyen
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
https://orcid.org/0000-0002-5582-0343

Corresponding Author(s) : B.N. Hoang

bichhn@ntt.edu.vn

Asian Journal of Chemistry, Vol. 36 No. 1 (2024): Vol 36 Issue 1, 2024

Abstract

Extracts of orange, lemon, tangerine, pomelos and kumquat peels were extracted by two methods viz. solvent extraction and ultrasound-assisted extraction. Extracts from peel were evaluated for their moisture, biological activity and antibacterial capacity. Raw material powder after preliminary processing tends to turn golden brown with moisture content below 10%. The antioxidant capacity  of the extract from low to high (orange > tangerine > pomelos > lemon > kumquat) was found. The vitamin C equivalent of tangerine is  the highest recorded at the value of 1.30 mg g−1 . In addition, the total polyphenol and flavonoid content of pomelos and tangerine  was found to be higher than that of other extracts. The antibacterial ability was also evaluated based on four intestinal-specific strains  including E. coli, B. subtilis, P. aeruginosa and S. aureus. The orange peel extract isolated from solvent extraction method has the  highest resistant to bacterial strains, whereas, the other extracts have moderate antibacterial activity. The results on the pectin  composition in the peels have also been specifically evaluated. All the types of pectin powders have a degree of esterification (DE)  coefficient < 50% corresponding to pectin LM (low-methoxyl), especially pectin from lemon peel gives a DE coefficient > 50%  corresponding to pectin HM (high-methoxyl). 

Keywords

Biological activity Pectin components Rutaceae family Citrus peel
Hoang, B., Ngo, T., Tran, T., Dang, D., Tran, T., Nguyen, Q., … Nguyen, H. K. N. (2023). Biological Activity and Pectin Content in Orange, Lemon, Tangerine, Grapefruit and Kumquat Peels in Vietnam. Asian Journal of Chemistry, 36(1), 255–262. https://doi.org/10.14233/ajchem.2024.30698
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