International Journal of Bioinformatics and Biomedical Engineering
Articles Information
International Journal of Bioinformatics and Biomedical Engineering, Vol.1, No.2, Sep. 2015, Pub. Date: Jul. 31, 2015
Phytochemical Contents and In Vitro Antioxidant Activity of Algerian Orange Juices
Pages: 107-111 Views: 1213 Downloads: 980
[01] Hayette Louaileche, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria.
[02] Yazid Khaled Khodja, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria.
[03] Mostapha Bachir Bey, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria.
The harmful effects of the free radicals on our organism can be inhibited by several antioxidant molecules (phenolic compounds, vitamins and carotenoids) found in fruits such as citrus. In the present study, the content of some antioxidants as well as the antioxidant power of juices of six orange varieties and one lemon variety were evaluated. The results show that the juices are richer in ascorbic acid, phenolic compounds and flavonoids. The juices which present the best antiradical capacity and reducing power are that of the Bitter orange and Sanguinelli varieties. The results of this study allow us to conclude that the juices of oranges constitute a good source of various antioxidants.
Antioxidants, Orange, Variety, Juice, Phenolics, Carotenoids, Ascorbic Acid
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