Antioxidant and In-vitro Antidiabetic Activities of Fermented Peels of Citrus x Sinensis (l.) Osbeck (Rutaceae)

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dc.contributor.authorOyawaluja, A. A.
dc.contributor.authorOiseoghaede, J. O.
dc.contributor.authorOdukoya, O. A.
dc.contributor.authorKubiat, B. E.
dc.date.accessioned2022-09-01T09:05:03Z
dc.date.available2022-09-01T09:05:03Z
dc.date.issued2021-12-24
dc.descriptionScholarly articleen_US
dc.description.abstractIntroduction: The various parts of Citrus sinensis plant have been employed over the years for medicinal purposes. As part of the concept of waste to wealth, the medicinal importance of the peels was exploited. This study aimed at determining the antioxidant and in vitro antidiabetic activities of fermented peel extracts of C. sinensis. Method: Fermentation of the peels was carried out, and phytochemical tests were done. DPPH free radical scavenging activity, anti-lipid peroxidation and Antidiabetic assay method were performed in vitro using standard procedures. Results: C. sinensis were rich in polyphenols and reducing sugars. Radical scavenging assay showed an IC50 of 0.57μg/ml and 1.60μg/ml for fresh peels and dried peels respectively for DPPH assay, and 0.67μg/ml (fresh) and 0.72μg/ml (dried) for anti-lipid peroxidation assay. The α-amylase inhibition assay showed that the fermented fresh peels and fermented dried peels had IC50 values of 2.23μg/ml and 2.73μg/ml respectively. The α-glucosidase assay showed better inhibition by the extracts. Fermented fresh and dried peels had IC50 values of 0.03μg/ml and 0.03μg/ml respectively. Conclusion: Fermented fresh peels of C. sinensis expressed relatively stronger protection in the antioxidant and antidiabetic assays than the fermented dried peels. This study revealed that extracts can be considered as an important addition to the therapeutic management for diabetes.en_US
dc.identifier.citationOyawaluja Aminat Asabi, Oiseoghaede Joseph Oisemuzeimen, Odukoya Olukemi Abiodun, and Kubiat Blessing E. (2021). Antioxidant and In-vitro Antidiabetic Activities of Fermented Peels of Citrus x Sinensis (l.) Osbeck (Rutaceae).en_US
dc.identifier.otherDOI: 10.22034/pcbr.2021.305476.1199
dc.identifier.otherManuscript ID: PCBR-2109-1199
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/11212
dc.language.isoenen_US
dc.publisherSami Publishing Company/Iranian Chemical Science and Technologies Associationen_US
dc.relation.ispartofseriesProgress in Chemical and Biochemical Research;4(4): 414-425.
dc.subjectFermented Citrus sinensis peelsen_US
dc.subjectAlpha amylase and Alpha glucosidaseen_US
dc.subjectDPPHen_US
dc.subjectLipid peroxidationen_US
dc.subjectIC50en_US
dc.subjectResearch Subject Categories::PHARMACY::Pharmacognosyen_US
dc.titleAntioxidant and In-vitro Antidiabetic Activities of Fermented Peels of Citrus x Sinensis (l.) Osbeck (Rutaceae)en_US
dc.typeArticleen_US
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