Table 6 Radical Inhibition (%) by citrus species, plant parts, nanoparticle types, sizes, coatings, and control types.

Species

C. aurantium

−0.77 ± 0.4^Rb.

0.055

74.9

< 0.001

270

C. clementina

0.55 ± 0.64^NRb.

0.392

83.7

< 0.001

-

C. limetta

−0.87 ± 0.28^Rb.

0.002

71.8

< 0.001

661

C. limon

2.25 ± 0.33^Rb.

< 0.001

55.5

< 0.001

993

C. maxima

−1.53 ± 0.66^NRb.

0.02

-

0.635

3

C. nobilis × C. deliciosa

1.93 ± 0.99^NRb.

-

-

-

1

C. paradisi

3.05 ± 1.26^Rb.

0.015

82.5

0.003

37

C. reticulata

1.03 ± 0.46^NRb.

0.025

84.4

< 0.001

190

C. sinensis

−6.57 ± 1.55^Rb.

< 0.001

87.6

< 0.001

377

Plant parts

Juice

−2.2 ± 2.01^NRb.

0.273

90.7

< 0.001

-

Leaf

1.76 ± 0.3^Rb.

< 0.001

42.8

0.02

496

Peel

−0.02 ± 0.25^NRb.

0.952

82.7

< 0.001

78

Pomace

−0.93 ± 0.23^Rb.

< 0.001

31

0.08

206

Seed

3.05 ± 1.26^Rb.

0.015

82.5

0.003

37

Nanoparticle types

Ag-NP

1.04 ± 0.37^Rb.

0.005

81.7

< 0.001

681

Ag chitosan-NP

4.92 ± 0.75^Rb.

< 0.001

-

0.63

80

Au-NP

−1.11 ± 0.16^Rb.

< 0.001

-

0.92

528

Au@Fe₂O₃-NPC

−8.95 ± 2.02^Rb.

< 0.001

70.9

0.004

132

CdO-NP

−8.4 ± 1.76^Rb.

< 0.001

87.5

< 0.001

235

CeO₂-NP

2.47 ± 0.65^Rb.

< 0.001

37.9

0.169

43

Co-NP

−2.42 ± 0.39^Rb.

< 0.001

55.9

0.001

649

Fe₃O₄-NP

−0.86 ± 0.85^NRb.

-

-

-

-

Hydrogel-NPC

3.05 ± 1.26^Rb.

0.015

82.5

0.003

37

NiO-NP

−1.14 ± 0.23^Rb.

< 0.001

18.6

0.223

237

Pectin-NPE

3.85 ± 0.62^Rb.

< 0.001

75.8

< 0.001

817

TiO₂-NP

2.06 ± 0.42^Rb.

< 0.001

-

0.913

51

V-NP

−6.16 ± 2.78^Rb.

0.027

90.4

< 0.001

63

Whey-NPE

4.04 ± 1^Rb.

< 0.001

73

< 0.001

144

Sizes (nm)

1–50

0.77 ± 0.28^Rb.

0.006

81.4

< 0.001

989

51–100

−1.56 ± 0.23^Rb.

< 0.001

68.2

< 0.001

4,062

101–500

3.44 ± 0.544^Rb.

< 0.001

79.2

< 0.001

1,437

> 500

−1.37 ± 0.303^Rb.

< 0.001

63.6

< 0.001

100

Coatings

Citrus extract

−0.52 ± 0.2^Rb.

0.009

80.2

< 0.001

2,422

Hydroxy propyl

methylcellulose

3.05 ± 1.26^Rb.

0.015

82.5

0.003

37

Pectin

3.85 ± 0.62^Rb.

< 0.001

75.8

< 0.001

817

Whey

4.04 ± 1^Rb.

< 0.001

73.9

< 0.001

144

Control types

AgNO₃

4.19 ± 0.55^Rb.

< 0.001

-

1

143

Ascorbic acid

−3.1 ± 0.73^Rb.

< 0.001

88

< 0.001

1,023

BHT

−1.13 ± 0.26^Rb.

< 0.001

70.6

< 0.001

810

Catechol

−2.15 ± 0.47^Rb.

< 0.001

-

0.491

38

C. clementina

3.19 ± 0.41^Rb.

< 0.001

1.46

0.425

247

C. limetta

0.42 ± 0.48^NRb.

0.384

-

0.972

-

C. limon

1.72 ± 0.36^Rb.

< 0.001

-

0.999

52

C. nobilis × C. deliciosa

1.93 ± 0.99^NRb.

-

-

-

1

C. reticulata

4.04 ± 1^Rb.

< 0.001

73.9

< 0.001

144

C. unshiu

3.73 ± 0.86^Rb.

< 0.001

74.7

< 0.001

201

Hydrogel films

3.05 ± 1.26^Rb.

0.015

82.5

0.003

37

Pectin

4.12 ± 0.98^Rb.

< 0.001

79.1

< 0.001

198

Sodium alginate

1.74 ± 0.55^NRb.

0.002

-

0.949

9

Trolox

−1.11 ± 0.16^Rb.

< 0.001

-

0.92

528