Antioxidant activity and effective compounds of immature calamondin peel

Yu, Ming-Wen; Lou, Shyi-Neng; Chiu, E-Mean; Ho, Chi‐Tang

doi:10.1016/j.foodchem.2012.09.088

Cited by 28 publications

(30 citation statements)

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“…The naranjita juice industry generates by-products (bagasse) that are generally wasted, despite having an excellent content of bioactive compounds (mainly dietary fiber, carotenoids and flavonoids) (Delgado-Nieblas et al, 2015). In addition, studies have reported that citrus peel (by-products) has antioxidant, antitumor and antimicrobial properties due to its flavonoid content (Yu, Lou, Chiu, & Ho, 2013). The response surface methodology (RSM) is a tool commonly used for data analysis in the processing of foods rich in bioactive compounds (Saikia, Mahnot, & Mahanta, 2015), which uses mathematical and statistical techniques that are useful for modeling and analysis of problems in which a dependent response is influenced by several variables with the objective to optimize the response (Montgomery, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

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(2018) Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process, CyTA -Journal of Food, 16:1, 172-180, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8-140.2°C), moisture content (MC; 21.10-32.89%) and dehydrated naranjita bagasse (DNB) content (1.12-11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.Efecto de la extrusión sobre el contenido de carotenoides, propiedades físicas y sensoriales de alimentos botana adicionados con bagazo del fruto de naranjita: optimización del proceso RESUMEN Los alimentos botana de tercera generación (BTG) pueden ser producidos adicionando materiales ricos en compuestos bioactivos, tales como el bagazo del fruto de naranjita (Citrus mitis B.). El objetivo del presente trabajo fue estudiar el efecto de la temperatura de extrusión (TE; 89,8-140,2°C), contenido de humedad (CH; 21,10-32,89%) y contenido de bagazo deshidratado de naranjita (BDN; 1,12-11,88%) sobre propiedades de BTG, tales como, contenido de carotenoides, características físicas y sensoriales. Para el análisis de datos fue utilizada la metodología de superficie de respuesta. El mayor índice de expansión y la menor fuerza de penetración fueron presentados a TE altas y CH bajos, mientras que el mayor contenido de carotenoides y ΔE fueron presentados a contenidos de BDN altos. Asimismo, la mayor aceptabilidad sensorial fue presentada combinando TE y CH altos, y BDN bajos. Las condiciones óptimas de procesamiento fueron TE = 125°C, CH = 23% y BDN = 8,03%. Se obtuvieron BTG con aceptables propiedades físicas y sensoriales, además de importantes niveles de carotenoides.ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

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“…Snakegourd root, a main component of snakegourd fruit, has immunoregulatory function that helps resist hypoxia, activates immunocytes, and increases the ability to defend against infections Xu et al, 2010;Yan et al, 2012). Immature orange fruit relieves constipation, displays anti-inflammatory and antioxidant effects (Menichini et al, 2011;Kang et al, 2013;Yu et al, 2013), promotes gut hormone secretion, and improves gastrointestinal motility (Wu et al, 2011;Lyu and Lee, 2013). Rhubarb and goldthread clear away heat-evil and expel superficial evils, and thus have a positive therapeutic impact on pancreatitis (Wu et al, 2000;Wang et al, 2007;Li et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Modified Da Chengqi granules improvement in immune function in early severe acute pancreatitis patients

Yang

et al. 2016

Genet. Mol. Res.

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“…Calamondin ( Citrus mitis Blanco), a hybrid of Citrus reticulata Blanco and Fortunella spp (Myrna et al ., ; Moshonas & Shaw, ), is used to make a hot drink due to its potential health beneficial properties. In our previous study, 3′,5′‐di‐ C ‐β‐glucopyranosylphloretin (DGPP), naringin and hesperidin are found in water extract of immature calamondin peel, while nobiletin and tangeretin are only observed in an ethyl acetate extract (Yu et al ., ). The largest quantity of DGPP is observed in calamondin peel, juice sac and leaf (Ogawa et al ., ), especially in immature calamondin peel (Lou et al ., ; Yu et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…In our previous study, 3′,5′‐di‐ C ‐β‐glucopyranosylphloretin (DGPP), naringin and hesperidin are found in water extract of immature calamondin peel, while nobiletin and tangeretin are only observed in an ethyl acetate extract (Yu et al ., ). The largest quantity of DGPP is observed in calamondin peel, juice sac and leaf (Ogawa et al ., ), especially in immature calamondin peel (Lou et al ., ; Yu et al ., ). The flavonoid composition of Fortunella species differs from those of the Citrus species (Ogawa et al ., ; Sadek et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Enhancing the antioxidant activity of immature calamondin by heat treatment

Lou

Hsieh

et al. 2015

Int J of Food Sci Tech

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Summary The purpose of this study was to investigate the enhancing effect of heat treatment (110 and 130 °C for 0.5, 1.0, 1.5 and 2.0 h, and 150 °C for 1.5 h) on antioxidant activity and phenolic compounds of immature calamondin (Citrus mitis Blanco). The results indicated that heat treatment could enhance the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging potency, oxygen radical absorbance capacity (ORAC) and total phenolic content. However, the major flavonoid, 3′,5′‐di‐C‐β‐glucopyranosylphloretin (DGPP), decreased drastically after being heated at ≥130 °C over 1.5 h. The increasing ratio of absorbance at UV420 nm coincided with the change of the antioxidant activity. Therefore, it was concluded that the browning products resulted in the increase of the antioxidant activity of immature calamondin heated at ≥130 °C over 1.5 h, while the increase of antioxidant activity at 110 and 130 °C ≤ 1.0 h heating was due to increased phenolic content.

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Antioxidant activity and effective compounds of immature calamondin peel

Cited by 28 publications

References 28 publications

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Modified Da Chengqi granules improvement in immune function in early severe acute pancreatitis patients

Enhancing the antioxidant activity of immature calamondin by heat treatment

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