Comparison of biochemical and antioxidant compounds of fruits of blood orange, kumquat and grapefruit

In addition to providing significant amounts of nutrients in our diet, plants reduce the risk of many diseases. The beneficial effects of their consumption are due to the presence of various antioxidant compounds such as vitamin C, polyphenols and flavonoids.

The antioxidant properties of fruits are directly related to the presence of these compounds in plants. For this purpose, a study was conducted to evaluate the biochemical and antioxidant quality of blood orange, kumquat and grapefruit. In this study, after random sampling of blood oranges of Moro, Kumquat and Grapefruit, various traits including protein content, vitamin C, anthocyanin, antioxidant capacity, catalase and peroxidase enzyme activity, polyphenols and flavonoid content were measured. The obtained data were analyzed using analysis of variance.

The results showed that the highest amount of protein, polyphenols and anthocyanin was found in blood orange fruit, the highest amount of vitamin C and peroxidase was related to kumquat and the highest amount of flavonoids, catalase activity and antioxidant capacity was obtained from grapefruit.

Although blood orange is a valuable fruit, but, the highest amount of vitamin C and peroxidase was related to kumquat and the highest antioxidant capacity was obtained from grapefruit.