Food Science and Technology (Campinas)
versión impresa ISSN 0101-2061
LUZIA, Débora Maria Moreno y JORGE, Neuza. Antioxidant potential of lemon seed extracts (Citrus limon). Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.2, pp. 489-493. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612010000200029.
The present study aimed at evaluating the behavior of the soybean oil with the addition of lemon seed extracts (Citrus limon), in different concentrations, through oxidative stability and also at measuring the antioxidant activity using the DPPH free radical method and total phenolic compounds. The concentration of 2,400 mg.kg-1 for the lemon seed extract, galego variety, was the one that provided the soybean oil with the best oxidative stability. The maximum antioxidant activities and the concentration values of the natural extract sufficient to obtain 50% of maximum effect, estimated at 100% (EC50), determined by DPPH for the extract and gallic acid were 70.58%, 69.94 μg.mL-1 and 75.07%, 64.73 μg.mL-1, respectively. The concentration of total phenolic compounds, determined by the Folin-Ciocalteu method, was of 76 mg.g-1. Thus, it can be said that the lemon seed extract, galego, presents natural antioxidant action demonstrating potential to be used in foods.
Palabras llave : Citrus limon; natural antioxidant; total phenolic compounds; oxidative stability; seeds.