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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.
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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
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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
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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
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