Antioxidants citrus

Seasoning, processed meats, natural antioxidant. Citrus colognes, pine fragrances, blending well with lavandin, coumarin, cedar, ionones and musks. 

Dhuique-Mayer, C. et al. (2007). Thermal degradation of antioxidant micronutrients in citrus juice Kinetics and newly formed compounds. J. Agric. Food Chem. 55(10) 4209 -216. 

Orange (Citrus sinensis) was found to be more active than pink grapefruit (Citrus paradisi) in scavenging peroxyl radicals, whereas grapefruit juice was more active than orange juice, when the oxygen radical antioxidant capacity (ORAC) assay was used... 

Bocco A, Guvelier ME, Richard H and Berset C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J Agric Food Chem 46 2123-2129. 

Di Majo D, Giammanco M, La Guardia M, Tripoli E, Giammanco S and Finotti E. 2005. Flavanones in citrus fruit structure-antioxidant activity relationships. Food Res Int 38(10) 1161-1166. 

Tsai HL, Chang SKC and Chang SJ. 2007. Antioxidant content and free radical scavenging ability of fresh red pummelo [Citrus grandis (L.) Osbeck] juice and freeze-dried products. J Agric Food Chem 55(8) 2867-2872. 

Yu J, Wang L, Walzem RL, Miller EG, Pike LM and Patil BS. 2005. Antioxidant activity of citrus limonoids, flavonoids, and coumarins. J Agric Food Chem 53(6) 2009—2014. 

Because of human consumption of plant and plant products, there has been much interest on the impact of flavonoids on human health and this has been recently reviewed [149, 150 and ref therein]. Additionally, Passamonti et al. [151] have recently reviewed the issue of bioavailability of dietary flavonoids. Citrus flavonoids have been shown to have many beneficial effects on human health including anti-inflammatory activity, anticancer activity, antioxidant activity, and protection against coronary heart disease [reviewed in 152-154]. This has led to... 

Londono-Londono J, Rodrigues de Lima V, Lara O, Gil A, Pasa TBC, Arango GJ, Pineda JRR (2009) Clean recovery of antioxidant flavonoids from citrus peel optimizing an aqueous ultrasound-assisted extraction method. J Food Chem. doi 10.1016/j.foodchem.2009.05.075... 

The biological activity of flavonoids has attracted much interest in the part twenty years and a few compounds of this class have been shown to have AChEI effects. The flavanone naringenin (74) from Citrus junos (Rutaceae) ameliorated scopolamine-induced amnesia in mice, which may be related to an antiAChE effect, since naringenin was shown to inhibit AChE in vitro dose dependently. A recent theoretical study has shown that flavonoids and xanthones exhibit polyvalent effects such as antioxidant, amyloid reduction and cholinesterase inhibition, which made them interesting candidates for further studies. 

The main sources of vitamin C are green vegetables and citrus fruit. Animal tissue contains vitamin C, mainly in the kidneys and liver. The level of vitamin C in food is rapidly reduced during cooking or storage due to oxidation or water dissolution. It is added to food as an antioxidant (with no specified limit on the level of use) or as a supplement (with a maximum recommended daily intake of 3000mg/day). The forms admitted are L-ascorbic acid (AA), L-ascorbyl 6-palmitate, sodium, calcium, or potassium L-ascorbate [403]. 

Miyake, Y. et al., New potent antioxidative hydroxyflavanones produced with Aspergillus saitoi from flavanone glycoside in citrus fruit, Biosci. Biotechnol. Biochem., 67, 1443, 2003. 

A major group of citrus compounds interacting with drugs are phenolics, which include hydroxycinnamic acids, flavonoids such as flavanones, fla-vones, and flavonols, and anthocyanins, as well as coumarins (Table 1, Fig. 1) (30). Many of these phenolic compounds have been shown to have antioxidant and anticancer properties that may play an important role in cancer prevention, but also in prevention of other chronic diseases such as coronary heart disease, gout, and arthritis (58 60). 

According to the current, still limited knowledge, responsible recommendations should be communicated effectively to health care personnel and patients. Here care must be taken to avoid careless prescription of susceptible drugs without unnecessary overreaction leading to complete avoidance of citrus products, because these contain significant amounts of antioxidant phytochemicals with significant health benefits. 

Vinson JA, Liang X, Proch J, Hontz BA, Dancel J, Sandone N. Polyphenol antioxidants in citrus juices in vitro and in vivo studies relevant to heart disease. Adv Exp Med Biol 2002 505 113-122. 

The shelf-life of virtually all the encapsulated orange oils was quite good. Assuming a Q q of 2.4 (1 ), one would predict a shelf-life of about 7 months at 70°F for the worst product (amylomaize) and at least 14 months for the better products (corn, wheat, rice, waxy corn, and cassava). Considering that there was no antioxidant in these encapsulated products, the shelf-lives are very good. This work supports the observations of Anandaraman and Reineccius (1 ) that high DE maltodextrin or glucose syrup solids provide excellent barrier properties and produce encapsulated citrus oils with excellent shelf-life. 

The antioxidants suggested by Swisher (1) were 4-methy1-2,6-ditertiary butylphenol, butylated hydroxyanisole or any other oil soluble, heat stable antioxidant. Antioxidants (0.05% of the essential oil) were considered to be necessary since the heat of the molten corn syrup might otherwise result in oxidation of the citrus oils. 

Citrus-flavoured drinks, notably lemon drinks, are frequently susceptible to oxidation and so antioxidants may feature in their formulation. 

Vitamin E. The amount of vitamin E in citrus is nutritionally insignificant. Braddock (42) reported only 0.1 mg in 100 ml of orange juice. The U.S. RDA for this vitamin is 30 mg. Newhall and Ting (43) found as much as 1 mg in 100 grams of flavedo on a fresh weight basis. Its antioxidant property plays an important role in the keeping quality of citrus oils. 

The amount consumed could be considerably higher in the Mediterranean diet, which is rich in olive oil, citrus fruits, and greens. These quantities could provide pharmacologically significant concentrations in body fluids and tissues. Nevertheless, flavonoid dietary intake far exceeds that of vitamin E, a monophenolic antioxidant, and that of P-carotene on a milligram per day basis. From this we can conclude that... 

Monoterpenes Some antioxidant properties aid in activity of Basil, citrus fruits, broccoli, orange and... 

Compounds that are in direct contact with air when in the final product, for example as in powder products or in soap, are particularly at risk from oxidation, and the head space above the product is likely therefore to become rich in the breakdown products of oxidation. For this reason the packaging usually allows for a certain amount of "breathing" so as to let these "off-odors" escape rather than their being reabsorbed into the product. A number of products exist, generally classed as antioxidants, for example, BHT (butyl hydroxytoluene), that help to inhibit these oxidation reactions. These antioxidants are often added to citrus oils, or to compounds to prolong their shelf life, or to the final product. 

Grapefruit Oil, Coldpressed, occurs as a yellow, sometimes red, liquid that often shows a flocculent separation of waxy material. It is the oil obtained by expression from the fresh peel of the grapefruit Citrus paradisi Macfayden (Citrus decu-mana L.) (Fam. Rutaceae). It is soluble in most fixed oils and in mineral oil, often with opalescence or cloudiness. It is slightly soluble in propylene glycol and insoluble in glycerin. It may contain a suitable antioxidant. 

Lemon Oil, Coldpressed, occurs as a pale to deep yellow or green-yellow liquid with the characteristic odor and taste of the outer part of fresh lemon peel. It is the volatile oil obtained by expression, without the aid of heat, from the fresh peel of the fruit of Citrus limon L. Burmann filius (Fam. Rutaceae) with or without the previous separation of the pulp and the peel. It is miscible with dehydrated alcohol and with glacial acetic acid. It may contain a suitable antioxidant. 

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