In Vitro Antioxidant Activity Of Ethyl Acetate Extract Of Fresh Sweet Orange (Citrus Sinensis) Peels:- Okoronkwo Abumnkechi T

ABSTRACT f x The aim ofthis study was to investigate the in vitro antioxidant activity of ethyl acetate extact of fresh sweet orange (citrus sinensis) peel. The sample was weighed and 50g of it was collected and soaked in 500ml of ethyl acetate for 72 hours after which was filtered using Whatman No. 1 filter paper and the filtrate was evaporated to dryness at 40°C using a drying cabinet. Antioxidant potential was examined by measuring l,l-diphenyl-2-picrylhydrazyl (DPPH) inhibition activity, hydrogen peroxide (H2O2) scavenging activity, reducing power, total phenol content and total flavonoid content. DPPH scavenging activity of the sample was measured at different concentrations which ranged from 0.02mg/ml to O.lOmg/ml and the percentage scavenging ability was seen to range from 23.14 +0.03% to 77.82 +0.03% respectively. Hydrogen peroxide percentage inhibition of the orange peel was also evaluated using different concentrations which fell between 20.00pg/ml and lOO.OOpg/ml and the percentage inhibition was seen to fall between 8.20+ 0.04% and 60.66+ 0.03%. The reducing power of the sample was as well evaluated using different concentrations ranging from 0.02mg/ml to O.lOmg/ml showed to be concentration dependent such that its percentage inhibition ranges from 18.63 + 0.02% to 69.26+ 0.02%. Orange peel exhibited antioxidant properties whereby it was able to inhibit DPPH and scavenge H2O2. It also possesses reducing ability and its phenolic and flavonoid content is quite impressing. It was also noticed that increase in the concentration ofthe sample produces a corresponding increase in antioxidant activity. . Orange peel powder may therefore be exploited as natural antioxidants in food application as well as for health supplement or functional food, to alleviate oxidative stress.