Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India

Citrus family especially Grapefruit, has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties. The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties. The total soluble solids (TSS), titratable acidity (TA) and pH of juice samples extracted from various grapefruit varieties differed significantly. The refractive index, specific gravity and optical rotation values for the oil varied from 1.473 to 1.396, 0.863 to 0.847 and +93 to +86, respectively. The percent 2,2-diphenyl-1-picrylhydrazyl radical activity (% DPPH activity) and ferric reducing antioxidant power (FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79, 2.91 to 1.44 mmol g–1 and 84.87 to 74.73, 7.76 to 5.73 mmol g–1, respectively. There were significant differences in physicochemical, antioxidant properties and volatile profiles of extracted juice and oil. The oil exhibited higher DPPH and FRAP values than the juice. Among different components identified which accounted for over 99% of the volatile fraction, limonene, myrcene, and benzopyran were major components in all oil samples.