Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity

Buyukkormaz C., Kucukbay F.

FOODS AND RAW MATERIALS, vol.10, no.1, pp.51-66, 2022 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.21603/2308-4057-2022-1-51-66
  • Journal Name: FOODS AND RAW MATERIALS
  • Journal Indexes: Emerging Sources Citation Index (ESCI)
  • Page Numbers: pp.51-66
  • Keywords: Antioxidant activity, flavonoid substance, kumquat, phenolic content, extract, solvent, ESSENTIAL OIL, CONSTITUENTS, FLAVONOIDS, RISK, L.
  • Inonu University Affiliated: Yes

Abstract

Introduction. Kumquat is a good source of vitamin C, as well as phenolic and flavonoid substances. In this study, we used various solvents to obtain extracts from fresh and lyophilized dried fruits and leaves of kumquat plant, as well as six mutants, to compare their total phenolic and flavonoid contents and antioxidant activities.