In vitro production of antioxidants of naringin and hesperidin and their activity in unsaturated fatty acid for oil preparation pharmaceuticals

Abstract

The use of natural antioxidants in pharmaceuticals has been restricted by the limited natural resources available. Plants contribute as the main source of natural resources but provide inconsistent supply due to global climate changes and utilization of land for urbanization. To produce in vitro antioxidant compounds is making possible with the emergence of tissue culture technique. Research on young pamelo (citrus grandix) fruits has successfully produced callus tissues that contain the antioxidant compounds. Analysis by HPLC found that naringin and hesperidin are the major composition of total flavournoids which detected as 250.6 mg/l and 2.7 mg/l respectively when the callus was grown on media supplemented with 2250 mg/l nitrate, 535 mg/l phosphate and 35 g/l sucrose for 7 days. Tested on fish oil proved that antioxidants compounds in the callus did has an antioxidant activity whereby the induction period (IP) has been delayed. Therefor callus from pamelo may be applied in oil preparation of pharmaceuticals products as alternative for plant origin antioxidants.