Philippine E-Journals

The Antioxidant Property of Pomelo (Citrus maxima) Fruit Parts

Susana P. Racadio | Solita Evangeline S. Bañez

 

Abstract:

This study is limited to the qualitative determination of the antioxidant property of the pulp, outer rind, inner rind and seeds of alcohol extract and decoction of pomelo (Citrus maxima) fruit parts. The antioxidant property of the decoction and alcohol extracts of the parts of pomelo was determined in terms of the time it took for the apple to undergo enzymatic oxidation. Results of this study had shown that 1)the pulp, outer rind, inner rind and seeds of the pomelo contain flavonoids, 2) The pulp decoction and alcohol extract exhibited the greatest antioxidant property as shown by the greatest inhibitory action on the enzymatic oxidation of the apple. The decoction and alcohol extract of the pomelo fruit parts exhibit antioxidant property. 3) A significant difference exists in the enzymatic oxidation of apple treated with different pomelo fruit parts. Similarly, a significant difference also exists in the enzymatic oxidation of the apple that had been soaked in alcohol extract and decoction. There is no significant difference on the enzymatic oxidation of the apple due to the interaction of the two factors namely fruit part and the time of soaking. The interaction among the three factors: fruit part, medium used in soaking and time of soaking caused significant differences on the enzymatic oxidation of the apple.