Evaluating the antioxidant activity in different citrus genotypes

Citrus fruit consumption per capita has steadily increased over the world over the last 30 years. Citrus fruits are high in vitamin C as well as other active ingredients like phenols and flavonoids that are beneficial to human health. Therefore, the amounts of total phenol, total flavonoids, and antioxidant activity in 12 different genotypes of the citrus have been investigated in the present study. These genotypes have been selected from four citruses, including Lemon, Kiwi, Mandarin, and Orange. There are three genotypes for each of these citruses, and the numbering is done according to the place of harvesting the genotypes and also due to the ease of evaluation. Studies have been done for the leaves and fruits of the mentioned plant. Results showed that the average value of total phenol, flavonoid, and antioxidant activity in different citrus genotypes is 15.06 mg/g, 37.02 mg/g, and 75.54 μg/ml of dry extract, respectively. The extract of the fruit had the highest amount of phenol, and the leaf extract had the highest amount of flavonoids. The values of total phenol, total flavonoids, and antioxidant activity, from highest to lowest, belong to Kiwi, Orange, Lemon, and Mandarin groups.