Antimicrobial & Antioxidant Activity of Orange

Abstract: The oranges were purchased from the local market of Bela. The orange peel and pulp were subjected to successive extraction with solvents in increasing order of their polarity viz. Acetone, hexane, methanol and distilled water. Orange peel and pulp powder was extracted separately by aqueous extraction. The phenolic content of these samples were studied according to the method described by Folin Ciocalteu. In vitro antioxidant activity of orange peel and pulp were assessed using three different methods (Reducing power, Gallic acid method and DPPH scavenging activity). The in-vitro antioxidant activities on these two samples were evaluated. The antioxidant activity by Gallic acid in the orange peel higher in the distilled water (210mg/g) and low in the hexane (79mg/g) and in orange pulp higher in the acetone (522mg/g) and lower in the hexane (210mg/g) and by the DPPH method the higher in distilled water and hexane of orange peel and pulp