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Phytochemical Compounds and Antioxidant Activity of Extracts from Three
Local Citrus (Rutaceae Family) Peels.
Asmaa’ Liyana Binti Md Khir
Supervisor Name: Dr Azizah Binti Mahmood
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The peels of citrus species (Rutaceae family) are normally unconsumed and considered
as inedible part even though it rich in certain phytochemical compounds. This study is
aim to identify the presence of phytochemical compounds, quantity flavonoids content
and total phenolic content (TPPC) and to evaluate antioxidant activity. In this study, three
different citrus species are selected which include C. aurantifolia, C. hystrix, and C.
microcarpa. The phytochemicals will be extracted using methanol and ethanol as an
extraction solvents. Antioxidant activity will be determined using DPPH and ferric reducing
antioxidant power (FRAP) assay. It is expected that citrus peels contain of higher
phytochemical compounds which will influence the antioxidant activity in the fruit peels.
Thus, the citrus fruit (Rutaceae family) peels have potential application in food industry,
pharmaceutical, cosmetic and in other applications.
1237 | UMT UNDERGRADUATE RESEARCH DAY