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

Hayat, Khizar; Zhang, Xiaoming; Farooq, Umar; Abbas, Shabbar; Xia, Shuqin; Jia, Chengsheng; Zhong, Fang; Zhang, Jing

doi:10.1016/j.foodchem.2010.04.060

Cited by 144 publications

(87 citation statements)

References 22 publications

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“…For example, the heating of mandarin pulp with microwaves showed that phenolic compound is released from the cellular structures, increasing its content and the antioxidant capacity of the extracts, thus it was concluded that the microwave treatment can reasonably be considered to increase the antioxidant capacity of the fruit pulp. Microwave energy is an excellent alternative for the processing of fruits and vegetables because it reduces the impact of elevated temperature and improves the retention of thermolabile compounds such as polyphenols, vitamins, carotenoids and other secondary metabolites [5].…”

Section: Introductionmentioning

confidence: 99%

Hypolipidemic Activity of Microwave-Dehydrated Mango (Mangifera indica L.) Powder in Mice Fed a Hypercholesterolemic Diet

Osorio-Esquivel¹,

Cortés-Viguri²,

Garduño‐Siciliano³

et al. 2014

JBiSE

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The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determined using high-performance liquid chromatography and DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) assays, respectively. The total phenolic content of microwavedehydrated mango powder was 1451.7 ± 26.7 μggallic acid equivalents/g dry weight. The main phenolic compounds identified were gallic acid, epicatechin, ferulic acid, and catechin. The antioxidant activity was 14.6% higher in microwave-dehydrated mango powder than in conventional mango powder. Mice were fed a hypercholesterolemic diet (1 g cholesterol/100g over 7 days). The hypercholesterolemic mice whose diets were supplemented with microwave-dehydrated mango powder showed a significant decrease (P ≤ 0.05) in total serum cholesterol compared to the hypercholesterolemic mice and the mice fed with conventional dehydrated mango powder. We O. Osorio-Esquivel et al. 810serum LDL-c (36.0%) and total cholesterol (43.3%) compared to the mice in hypercholesterolemic group. Notably, the atherogenic index was 72% lower in the microwave-dehydrated mango powder group compared to the hypercholesterolemic group. These results suggest that the biocompounds, such as polyphenols and dietary fiber, found in mango pulp might improve the lipid profile in mice fed a hypercholesterolemic diet.

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Section: Introductionmentioning

confidence: 99%

Hypolipidemic Activity of Microwave-Dehydrated Mango (Mangifera indica L.) Powder in Mice Fed a Hypercholesterolemic Diet

Osorio-Esquivel¹,

Cortés-Viguri²,

Garduño‐Siciliano³

et al. 2014

JBiSE

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“…Seok-Moon et al (2004) reported that heat treatment may liberate some low molecular weight in phenolic compounds and increase the antioxidant capacity of citrus peel as a result. Hayat et al (2010) expressed that, after microwave treatment, the free fraction of phenolic acids increased, whereas the bound fractions decreased and antioxidant activity was increased at all.…”

Section: Resultsmentioning

confidence: 98%

“…Moreover, there was a decrease of total phenolic acid content after heat treatment and the content of four flavanone glycosides (narirutin, naringin, hesperidin, and neohesperidin) declined with heating time and temperature. Hayat et al (2010) stated that the total phenolic acid content in mandarin pomace decreased with increasing microwave power and treatment time. In this study, the amounts of extractable phenolic substances increased with pasteurization.…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

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In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90°C/15 s) and storage stability of concentrated lemon juice (−25°C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at −25°C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.

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“…Antioxidants are both natural and synthetic compounds, able to scavenge free radicals and to inhibit oxidation processes [2]. Although, it was reported that synthetic antioxidants such as butyl hydroxytoluene (BHT), butyl hydroxyanisole (BHA), propyl gallate (PG), and tertiary butyl hydroquinone (TBHQ) have harmful effects in addition to their beneficial effects on food and health [3]. A great number of aromatic, spicy, and medicinal plants contain chemical compounds, with antioxidant properties [4].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antioxidant DPPH Activity of the Floral and Leaves Essential Oils of cMontanoa speciosa DC

Ruiz-Ciau¹,

Cuevas-Glory²,

Quijano³

et al. 2017

AJPS

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The essential oils obtained by hydrodistillation from leaves and flowers of Montanoa speciosa collected in southeastern Mexico (Yucatan) were analyzed by GC-MS. A total of 71 and 79 components, representing 98.44% and 97.69% of the leaf and flower oils, respectively, were characterized. The main constituents found were β-caryophyllene (20.73%, 17.95%), δ-cadinene (9.88%, 9.28%), caryophyllene oxide (9.48%, 8.68%), and germacrene D (6.94%, 5.85%). The essential oils were screened for their antioxidant potentials by DPPH assay. The leaves oil exhibited higher DPPH scavenging capability (72.85 ± 0.28 mmol TE/g essential oil and 147.83 ± 0.41 mg/mL Vit C/g essential oil) than the floral oil (68.43 ± 0.10 mmol TE/g essential oil and 131.59 ± 0.87 mg/mL Vit C/g essential oil).

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

Cited by 144 publications

References 22 publications

Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet

Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet

Bioactive compounds and quality parameters of natural cloudy lemon juices

Chemical Composition and Antioxidant DPPH Activity of the Floral and Leaves Essential Oils of cMontanoa speciosa</i> DC

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

Cited by 144 publications

References 22 publications

Hypolipidemic Activity of Microwave-Dehydrated Mango (&lt;i&gt;Mangifera indica&lt;/i&gt; L.) Powder in Mice Fed a Hypercholesterolemic Diet

Hypolipidemic Activity of Microwave-Dehydrated Mango (&lt;i&gt;Mangifera indica&lt;/i&gt; L.) Powder in Mice Fed a Hypercholesterolemic Diet

Bioactive compounds and quality parameters of natural cloudy lemon juices

Chemical Composition and Antioxidant DPPH Activity of the Floral and Leaves Essential Oils of cMontanoa speciosa&lt;/i&gt; DC

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Product

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Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet

Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet

Chemical Composition and Antioxidant DPPH Activity of the Floral and Leaves Essential Oils of cMontanoa speciosa</i> DC