Grown in Turkey kumquat (Fortunella Spp.) phenolic compounds andantioxidant activity of fruits and leaves

Background/Aim: In this study, the antioxidant capacity, total phenolic and flavonoid substances of the Kumquat plant and its six hybrid extracts obtained from fresh and lyophilized dried fruits and leaves were examined. Materials/Methods: Extracts from kumquat (rootstock and 6 hybrid) fruits and leaves collected from Mersin Alata Horticultural Research Institute were obtained using various solvents. Free Radical Capture Activity of the extracts using the Blois method, the activity of chelating Iron (II) Ions using the Dinis method, and the reduction capacity using the Oyaizu method were studied in vitro. In addition, total phenolic and flavonoid contents of extracts were determined according to Folin-Ciocalteu and Zhishen methods, respectively. Results: The antioxidant capacity of extracts from kumquat fruits and leaves increases with increasing concentration. There was no major difference between the rootstock species and their hybrids. The free radical trapping capacity of kumquat leaves and the amount of phenolic and flavonoids are higher than that of fruits. Conclusions: It has been observed that the antioxidant capacity of kumquat leaves and phenolic, flavonoid content and antioxidant capacity of the kumquat leaves are higher than the fruits. Evaluating these properties, kumquat fruits and leaves can be said to be a good source for areas such as food, chemistry, pharmacology, etc. Kumquat fruit is a good alternative that allows us to take different phytochemicals as nutrients due to its consumption with its bark. Key words: Antioxidant activity, Iron reduction, DPPH, Fortunella Spp., Kumquat, Metal chelating, Total phenolic content, Total flavonoid content, Essential oil.