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Effect of fruit development stages on antioxidant properties and bioactive compounds in peel, pulp and juice of grapefruit varieties

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Abstract

Phytochemicals and naturally occurring antioxidants in grapefruits (Citrus paradisi Macf.) prevent oxidative damage and reduce the risk of chronic diseases such as obesity, diabetes, cancer, and cardiovascular diseases in humans. In the present study, the antioxidant activities and phenolic compounds in the juice, peel, and pulp of four grapefruit varieties (Marsh Seedless, Flame, Rio Red, and Red Blush) were analyzed in relation to fruit maturity. The fruit peel exhibited higher antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) than the fruit juice and pulp. The antioxidant activities in juice unveiled an increasing trend with fruit development. However, the hydroxyl scavenging activity declined at 180 days after fruit set (DAFS), whereas the TPC and TFC decreased with fruit maturity. The antioxidant activities, TPC, and TFC (except superoxide anion radical scavenging activity) in the fruit peel increased with fruit maturity. With progression of fruit maturity, the antioxidant activities and TFC in fruit pulp decreased, whereas the TPC increased. The Rio Red and Red Blush varieties exhibited more TPC, superoxide activity, and hydroxyl activity at commercial maturity, whereas the Flame variety displayed more TFC. The Red Blush grapefruit variety was most desirable for table purpose use because it demonstrated the highest antioxidant activity, TPC, and TFC in the juice and pulp. However, the peels of Flame and Rio Red varieties were also rich sources of antioxidant compounds that could be used for industrial products. The findings would be helpful for both the nutraceutical industry and crop improvement programs.

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Acknowledgement

This work was supported by Punjab Agricultural University, Ludhiana (India).

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Authors and Affiliations

  1. Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, 141004, India

    Varinder Singh & Parmpal Singh Gill

  2. Fruit Research Station, Punjab Agricultural University, Jallowal-Lesriwal, Jalandhar, Punjab, 144303, India

    Tanjeet Singh Chahal

  3. Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, 141004, India

    Satvir Kaur Grewal

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  1. Varinder Singh
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  2. Tanjeet Singh Chahal
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  4. Parmpal Singh Gill
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VS performed the experiments and collected the data. TSC and SKG designed the experiments and drafted the manuscript. PSG analyzed the data.

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Correspondence to Tanjeet Singh Chahal.

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Singh, V., Chahal, T.S., Grewal, S.K. et al. Effect of fruit development stages on antioxidant properties and bioactive compounds in peel, pulp and juice of grapefruit varieties. Food Measure 15, 2531–2539 (2021). https://doi.org/10.1007/s11694-021-00841-w

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