FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 35-37.doi: 10.7506/spkx1002-6630-200901007

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Study on Relationship between Flavonoids and Antioxidant Activity in vitro during Growth of Newhall Navel Orange Fruit

HUANG Ren-hua1,2，LU Yun-mei1,2，XIA Ren-xue2   

  1. (1.College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621002, China；2.Key
    Laboratory of Horticulture Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China)
  • Received:2007-12-06 Revised:2008-08-14 Online:2009-01-01 Published:2010-12-29
  • Contact: XIA Ren-xue E-mail:renxuexia@mail.hzau.edu.cn

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Abstract:

Newhall navel orange [Citrus sinenisis (L.) Newhall] fruit was used to study the changes of flavonoids and antioxidant activity and the relationship between them during its growth. The results showed that flavonoids content, antioxidant activity in vitro, H2O2 -scavenging capacity and O2·-scavenging capacity in peel decrease during the fruit growth. But the changes of all these parameters in pulp display single-peak patterns and most peaks are found on 15th of September. According to correlation analysis, there is a significant positive relationship between flavonoid content and antioxidant activity or H2O2 -scavenging capacity or O2·-scavenging capacity, and their correlation coefficients are 0.9664 (p＜0.01), 0.7723 (p＜0.01) and 0.9144 (p＜0.01), respectively.

Key words: Newhall navel orange, flavoniods, antioxidant activity

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