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DETERMINATION OF FLAVONOIDS IN PULP AND PEEL OF MANDARIN FRUITS

The aim of this study was to determine total flavonoids and individually flavanon glycosides as well as antioxidant activity in pulp and peel of mandarin (Citrus Unshiu Marcoivitch) cv. Saigon and Clementine (Citrus Clementine) cv. Corsica SRA 63. Total flavonoids content was measured using diethylenglicol colorimetric method, whereas HPLC-PDA detection was used for the analysis of individual flavanone glycosides (narirutin, naringin, hesperidin). FRAP method was used to determined the antioxidant activity. The results of colorimetric method showed the high concentration of flavonoids in all investigated samples, especially in peels (1155.85 mg/100 g in mandarin peel and 804.26 mg/100g in clementine peel). Among the flavonone glycoside, hesperidin, was determined in the highest concentration in both investigated pulps. In peels flavanon glycosides were present in decreasing sequence as follow: narirutin, hesperidin, naringin. According to FRAP method, all samples posses an evident antioxidant activity especially peels. Correlation between total flavonoids, hesperidin, naringin, narirutin and antioxidant activity was very high (correlation coefition 0, 81-0, 98).

Flavonoids in Pulp and Peel of Manadrin and Clementine Fruit

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