Drying effect on flavonoid composition and antioxidant activity of immature kumquat

Lou, Shyi-Neng; Lai, Yi-Chun; Huang, Jia-De; Ho, Chi‐Tang; Ferng, Lin-Huei A.; Chang, Yung-Chung

doi:10.1016/j.foodchem.2014.08.119

Cited by 74 publications

(60 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The characteristic fragment ions at m/z 449.1093 yield by losing a rhamnosyl unit in the positive ion mode and 473.1014 ([M‐H‐C 4 H 8 O 4 ] − ) in the negative ion mode were founded. According to these data and the previous study (Sadek and others ; Lou and others ), peak 4 could be either luteolin‐8‐ C ‐neohesperidoside or luteolin‐6‐ C ‐neohesperidoside.…”

Section: Resultssupporting

confidence: 79%

“…Those mass spectra data obtained in this study were very similar to that of 3′,5′‐di‐ C ‐glucopyranosylphloretin (Ogawa and others ). According to the previous study, 3′,5′‐di‐ C ‐glucopyranosylphloretin was the characteristic and predominant flavonoid of genus Fortunella (Lou and others ; Ogawa and others ). In this study, according to the UPLC profile, compound 7 showed the highest content among the compounds.…”

Section: Resultsmentioning

confidence: 83%

“…Several methods have been established to analyze flavonoids in Fortunella (Ogawa and others ; Sadek and others ; Lou and others ). However, those methods suffer from low resolution, low sensitivity and long analysis time.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical Profiling Using Uplc Q‐Tof/Ms and Antioxidant Activities of Fortunella Fruits

Tan

Zhao

Yang

et al. 2016

Journal of Food Science

View full text Add to dashboard Cite

The fruits of Fortunella Swingle are widely consumed as fresh fruits and traditional medicine in China. China is the origin center and has the largest cultivated area of the genus Fortunella. In this study, the chemical compositions of ethanol extracts of the major Fortunella cultivated types including Fortunella japonica Swingle, Fortunella margarita Swingle, Fortunella crassifolia Swingle 1 (Lanshang) and Fortunella crassifolia Swingle 2 (Liuyang) were determined using ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC Q-TOF/MS) method, and their antioxidant activities were evaluated. 12 compounds were identified and 5 compounds were tentatively characterized. The results showed that the chemical compositions of the ethanol extracts of 4 Fortunella cultivated types were largely the same. 3', 5'-di-C-glucopyranosylphloretin was the predominant flavonoid in Fortunella fruits, and Fortunella margarita Swingle had higher contents of flavonoids than other species. In addition, the data demonstrated high antioxidant activities of Fortunella fruits. The developed method could be available to rapidly analyze the chemical compounds in Fortunella fruits and its products. This study will provide information for further quality assessment and utilization of Fortunella resources.

show abstract

Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 83%

See 1 more Smart Citation

Chemical Profiling Using Uplc Q‐Tof/Ms and Antioxidant Activities of Fortunella Fruits

Tan

Zhao

Yang

et al. 2016

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…A similar study report significant differences in total flavonols concentration of onion were observed between varieties (Rodrigues et al, 2011). Flavonoids have been shown to exhibit strong antioxidant capacities (Kang et al, 2011; Lou et al, 2015; Sait et al, 2015; Yang et al, 2015). In the present study, the total flavonoid content of ‘Xiangfen 1’ banana was higher than that of ‘Brazil’ banana during the first 45 days.…”

Section: Discussionmentioning

confidence: 99%

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Chen

et al. 2016

Front. Plant Sci.

View full text Add to dashboard Cite

Banana is a commercially important fruit, but its flavonoid composition and characteristics has not been well studied in detail. In the present study, the metabolism of flavonoids was investigated in banana pulp during the entire developmental period of fruit. ‘Xiangfen 1,’ a novel flavonoid-rich banana germplasm, was studied with ‘Brazil’ serving as a control. In both varieties, flavonoids were found to exist mainly in free soluble form and quercetin was the predominant flavonoid. The most abundant free soluble flavonoid was cyanidin-3-O-glucoside chloride, and quercetin was the major conjugated soluble and bound flavonoid. Higher content of soluble flavonoids was associated with stronger antioxidant activity compared with the bound flavonoids. Strong correlation was observed between antioxidant activity and cyanidin-3-O-glucoside chloride content, suggesting that cyanidin-3-O-glucoside chloride is one of the major antioxidants in banana. In addition, compared with ‘Brazil,’ ‘Xiangfen 1’ fruit exhibited higher antioxidant activity and had more total flavonoids. These results indicate that soluble flavonoids play a key role in the antioxidant activity of banana, and ‘Xiangfen 1’ banana can be a rich source of natural antioxidants in human diets.

show abstract

“…Previous researches showed that the radical scavenging activity was elevated at higher drying temperatures using oven drying treatments (Lee Mei Ling et al 2013;Rodriguzer et al 2014). It is believed that the high total phenolic content might contribute to the high antioxidant activity by high temperature drying (Lou et al 2015).…”

Section: Dpph Assaymentioning

confidence: 97%

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

2015

View full text Add to dashboard Cite

The effect of seven drying treatments (sun, shade, oven 60°C, oven 80°C, oven 100°C, microwave and freezedrying) were evaluated with respect total flavonoid (TFC), phenolic (TPC), antioxidant activity, vitamin C and color characteristics of green tea. In general, drying increased antioxidant activity, TPC, TFC and chlorophyll content, while it led to a decrease in vitamin C. The highest TPC (209.17 mg Gallic acid/gdw) and TFC (38.18 mg Quercitin/gdw) were obtained in oven drying at 60 and 100°C, respectively. Among methods, oven drying at 60°C revealed the highest radical scavenging activity (IC 50 =167.166 μg/ml), while microwave showed the lowest one (IC 50 =505.5 μg/ml). Similar trend was also observed in reducing power assay. The highest vitamin C (16.36 mg/100gDM) and Chlorophyll a (17.35 mg/l) were obtained in freeze drying. Finally, sun and freeze drying methods were considered as the least and the most desirable drying methods, respectively the final color of green tea leaves.

show abstract

Drying effect on flavonoid composition and antioxidant activity of immature kumquat

Cited by 74 publications

References 29 publications

Chemical Profiling Using Uplc Q‐Tof/Ms and Antioxidant Activities of Fortunella Fruits

Chemical Profiling Using Uplc Q‐Tof/Ms and Antioxidant Activities of Fortunella Fruits

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

Contact Info

Product

Resources

About