Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract.

doi:10.1021/jf062517l

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Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/15825

Title:	Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract.
Authors:	Xu, G Ye, X Chen, J Liu, D.
Contributors:	中山醫學大學
Keywords:	Citrus peel;phenolic acids;flavanone glycosides;HPLC-PDA;total antioxidant capacity
Date:	2012
Issue Date:	2016-08-16T03:13:30Z (UTC)
ISSN:	0021-8561
Abstract:	This paper reports the effects of heat treatment on huyou (Citrus paradisi Changshanhuyou) peel in terms of phenolic compounds and antioxidant capacity. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used in this study for the analysis of phenolic acids (divided into four fractions: free, ester, glycoside, and ester-bound) and flavanone glycosides (FGs) in huyou peel (HP) before and after heat treatment. The results showed that after heat treatment, the free fraction of phenolic acids increased, whereas ester, glycoside, and ester-bound fractions decreased and the content of total FGs declined (P < 0.05). Furthermore, the antioxidant activity of methanol extract of HP increased (P < 0.05), which was evaluated by total phenolics contents (TPC) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) (ABTS*+) method, and ferric reducing antioxidant power (FRAP) assay. The correlation coefficients among TPC, ABTS, FRAP assay, and total cinnamics and benzoics (TCB) in the free fraction were significantly high (P < 0.05), which meant that the increase of total antioxidant capacity (TAC) of HP extract was due at least in part to the increase of TCB in free fraction. In addition, FGs may be destroyed when heated at higher temperature for a long time (for example, 120 degrees C for 90 min or 150 degrees C for 30 min). Therefore, it is suggested that a proper and reasonable heat treatment could be used to enhance the antioxidant capacity of citrus peel.
URI:	http://dx.doi.org/10.1021/jf062517l https://ir.csmu.edu.tw:8080/ir/handle/310902500/15825
Relation:	J Agric Food Chem. 2007 Jan 24;55(2):330-5.
Appears in Collections:	[Department of Health Policy and Management] journal paper

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