DEVELOPMENT OF CITRUS-BASED FUNCTIONAL NUTRITION PRODUCTS THROUGH BIOACTIVE METABOLITE AND ANTIOXIDANT CHARACTERIZATION

Abstract

The major sources of functional compounds are the various types of citrus fruits, which consist of flavonoids, phenolic acids, carotenoids, organic acids, and vitamin C; however, functionality greatly vary from one citrus type to another. The objective of research was to research the nutritional, physicochemical, bioactive compound, and antioxidant attributes of pomelo, Cam Sành, calamansi, kumquat, and mixed citrus fruits and to use these functional ingredients for the development of functional nutrition products using citrus fruits. Nutritional composition physicochemical properties, phenolic and flavonoid contents, vitamin C, individual bioactive metabolites, and antioxidant activities constitute the analytical. Nutritional and physicochemical analyses were performed after standard extraction of the samples. High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography–Tandem Mass Spectrometry (LC-MS/MS) used for detection of the bioactive compounds. The antioxidant capacity was determined by means of 2,2-Diphenyl-1-Picrylhydrazyl (DPPH), 2,2′ Azino-bis (3-Ethylbenzothiazoline-6-Sulfonic Acid) (ABTS), and Ferric Reducing Antioxidant Power (FRAP) tests. Significant differences samples determined through analysis of variance (ANOVA) using Statistical Package for the Social Sciences (SPSS) through Tukey's test (p < 0.05) while strong correlations between selected metabolites and antioxidant activities are established using Pearson correlation. The mixture of citrus fruits possessed the highest known DPPH scavenging activity (67.0%) and ABTS scavenging activity (71.0%). Ascorbic acid showed the highest antioxidant correlations (r = 0.88 for DPPH and r = 0.85 for ABTS). Hence, scientific research proves the connection between citrus bioactivity composition and production of functional foods derived from citrus.