Phytochemistry, micronutrient composition, and antioxidant potentials of Citrus maxima (Shaddock) fruit juice

Abstract

Citrus maxima fruit, the largest of all Citrus varieties has been observed to be less consumed compared to other Citrus fruits. Paucity of information/awareness about its nutritive/medicinal properties could be a reason for that hence an increased research on its nutritive potentials could boost its consumption. This study was designed to evaluate its phytochemistry, micronutrient composition and in vitro antioxidant potentials. Citrus maxima juice was obtained from its fruit using a manual screw juice extractor. Analysis was carried out using standard methods. Phytochemical analysis of fresh juice of C maxima fruit showed the presence of phenols, flavonoids, tannins, alkaloids, glycosides, steroids and terpenoids. Zinc, copper, iron, magnesium, Vitamins C and E were present in appreciable quantities. Citrus maxima juice scavenged 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and superoxide radical (O2). This study showed that Citrus maxima fruit juice possesses considerable amounts of phytochemicals, minerals, vitamins C and E, and relative antioxidant potentials.