Flavonoids Components and Functional Properties of Citrus Peel Hydrolysate

이명희,; 허담,; 조덕조,; 이기동,; 윤성란,

doi:10.3746/jkfn.2007.36.11.1358

Cited by 16 publications

(2 citation statements)

References 2 publications

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“…Many studies have reported the presence of naringenin in various plants. Lee et al (2007) reported that 0.20 mg/g of naringenin is present in citrus peels. The truffle ( Terfezia boudieri Chatin) contains 0.25 μg/g of naringenin (Akyuz, 2013).…”

Section: Discussionmentioning

confidence: 99%

Comparison of flavonoid contents and antioxidant activities of Vicia species

Lee

Kim

et al. 2015

Plant Genet. Resour.

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A total of 27 accessions from ten Vicia species were investigated for flavonoid contents, total polyphenol contents, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid)] free radical-scavenging activities. The results revealed that NAC17 (V. monantha) and NAC14 (V. hyrcanica) had the highest total flavonoid content (1.42 ± 0.09 mg/g) and total polyphenol content [124.2 ± 0.5 μg/gallic acid equivalents (GAE) mg], respectively. Among four flavonoids, naringenin was detected at high concentrations in Vicia species. The DPPH and ABTS assays showed values in the range of 57.2 (IC50) (NAC13, V. faba) to 6530.0 (IC50) (NAC24, V. sativa subsp. nigra) and 19.1 μg/Trolox mg (NAC7, V. cracca) to 253.4 μg/Trolox mg (NAC13, V. faba), respectively. Among ten Vicia species, V. monantha and V. hyrcanica had the highest flavonoid content (1.31 ± 0.09 mg/g) and total polyphenol content (116.5 ± 2.0 μg/GAE mg), respectively. The highest antioxidant activity was detected in V. faba. These results will expand the flavonoid database and provide valuable information on Vicia species for the development of functional foods or feed-additive resources.

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Section: Discussionmentioning

confidence: 99%

Comparison of flavonoid contents and antioxidant activities of Vicia species

Lee

Kim

et al. 2015

Plant Genet. Resour.

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“…2001; Ahn et al . 2007; Lee et al . 2007) that inhibit lipid peroxide formation in plasma and the liver (Kim et al .…”

Section: Introductionmentioning

confidence: 99%

DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT

Kim

Baik

Hahm

et al. 2011

J Food Process Engineering

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S Citrus (Citrus unshiu) peel extracts were utilized to develop a drink using a mixture design and optimization process. The contents of narirutin and hesperidin in the citrus peel extracts, as determined by high‐performance liquid chromatography, were 10.25 and 7.65 mg/g, respectively. Residual pesticides in the citrus peel, such as chlorobenzilate, diethofencarb, malathion, methiocarb and carbaryl, were not detected. Heavy metals, including lead (Pb) and cadmium (Cd), were determined as 16.00 and 6.55 µg/g prior to washing the citrus peels, and 5.83 and 5.83 µg/g after washing, respectively. Development of the drink with citrus peel extract was carried out using fructo‐oligosaccharide syrup and water. The interaction effects of these ingredients were investigated using a modified distance‐based design and analyzed by linear regression models, nonlinear regression models and trace plots. Optimization of the mixture ratio was determined with statistical modeling using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity, total flavonoid content and taste tests, all of which are important target constraints in a drink. Every constraint demonstrated a nonlinear canonical form. The response trace plot revealed that DPPH radical scavenging activity, total flavonoid content and taste tests were quite sensitive to citrus peel extract content in the drink. The optimal formulation of the drink was set at 1.974% citrus peel extract, 27.543% fructo‐oligosaccharide syrup and 70.364% water. PRACTICAL APPLICATIONS Citrus peels extract can be utilized to functional drinks having a narirutin and hesperidin. Mixture design and optimization process enables us to attain the optimal mixture ratio with drink ingredients for the drink. Numerical optimization process can be effectively applied in other food mixture systems.

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