The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract
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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Chlorogenic Acid and Caffeic Acid Are Absorbed in Humans
Olthof, M. R., Katan, M. B., & Hollman, P. C. H. (2001) · The Journal of Nutrition · doi:10.1093/jn/131.1.66 · Cited by 975
Cited by
Converting citrus wastes into value-added products: Economic and environmently friendly approaches
Sharma, K., Mahato, N., Cho, M. H., & Lee, Y. R. (2017) · Nutrition · doi:10.1016/j.nut.2016.09.006 · Cited by 617
Recent developments and trends in thermal blanching – A comprehensive review
Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H. M., Yang, X.-H., Mujumdar, A. S., Gao, Z.-J., & Zhang, Q. (2017) · Information Processing in Agriculture · doi:10.1016/j.inpa.2017.02.001 · Cited by 429
Hayat, K., Hussain, S., Abbas, S., Farooq, U., Ding, B., Xia, S., Jia, C., Zhang, X., & Xia, W. (2009) · Separation and Purification Technology · doi:10.1016/j.seppur.2009.08.012 · Cited by 287
Ghanem, N., Mihoubi, D., Kechaou, N., & Mihoubi, N. B. (2012) · Industrial Crops and Products · doi:10.1016/j.indcrop.2012.03.009 · Cited by 146
Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel
Xu, M., Tian, G., Zhao, C., Ahmad, A., Zhang, H., Bi, J., Xiao, H., & Zheng, J. (2017) · International Journal of Analytical Chemistry · doi:10.1155/2017/6254793 · Cited by 41
Metadata
- Authors
- Xu, G., Ye, X., Chen, J., & Liu, D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2006-12-19
- Volume
- 55
- Issue
- 2
- Pages
- 330-335
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2031380579
- Cited by
- 435
- References
- 2
- FWCI
- 4.33
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract. https://app.cochat.ai/papers/10.1021/jf062517l
- The paper
- Xu, G., Ye, X., Chen, J., & Liu, D. (2007). Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf062517l
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
