Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

被引：151

作者：

Hayat, Khizar ^{[1
]}

Zhang, Xiaoming ^{[1
]}

Farooq, Umar ^{[1
]}

Abbas, Shabbar ^{[1
]}

Xia, Shuqin ^{[1
]}

Jia, Chengsheng ^{[1
]}

Zhong, Fang ^{[1
]}

Zhang, Jing ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2010年 / 123卷 / 02期

关键词：

Microwave treatment; Citrus mandarin pomace; Phenolic content; Antioxidant activity; Kinnow; Feutrell's Early; FAR-INFRARED RADIATION; HEAT-TREATMENT; EXTRACTS; IRRADIATION; ACIDS; PEEL;

D O I：

10.1016/j.foodchem.2010.04.060

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of microwave treatment on the phenolic compounds and antioxidant capacity of citrus mandarin pomace were evaluated. After treatment, methanol extracts of citrus pomace were prepared and the contents of phenolic acids (free and bound) and flavanol, flavanone and flavonol compounds (FCs) were determined by HPLC. Antioxidant capacity of pomace extracts was measured using DPPH radical-scavenging assay, hydroxyl radical-scavenging assay and reducing power. After microwave treatment, the free fraction of phenolic acids increased, whereas the bound fractions decreased and antioxidant activity was increased. The content of total FCs increased with power but, at longer irradiation time, it declined which meant that some FCs might be degraded. The results indicated that appropriate microwave treatment could be an efficient process to liberate and activate the bound phenolic compounds and to enhance the antioxidant activity of citrus mandarin pomace. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：423 / 429

页数：7

共 23 条

[1] Antioxidant activity and phenolic composition of citrus peel and seed extracts [J].