Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan

Wang, Yuan-Chuen; Chuang, Yueh-Chueh; Ku, Yu-Hua

doi:10.1016/j.foodchem.2006.06.057

Cited by 173 publications

(117 citation statements)

References 38 publications

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“…Saura-Calixto and Goni (2006) also found significant correlation between the FRSA and the total phenolics in plants foods and beverages. This relationship between FRSA and total phenolics has also been reported by many authors (Alonso, Domiänguez, Guilleän, & Barroso 2002;LuximonRamma, Bahorun, Soobrattee, & Aruoma, 2002;Landrault et al, 2001;Agbor et al, 2005;Wang, Chuang, & Ku, 2007). In addition to this, in table 3, we found a significant between FRSA and the different groups of phenols: flavonoids (R = 0.87; p < 0.05), and tannins (R=0.46; p < 0.05).…”

Section: Discussionsupporting

confidence: 90%

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Njintang¹,

Scher²,

Mbofung³

2010

ABJNA

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The antioxidant activity and phenolic content of twenty different spices commonly used in Cameroon were analyzed with the view of updating our present knowledge on their nutritional and nutraceutical potentials. To achieve this aim, the ferric iron reducing activity (FIRA), hydroxyl radical scavenging activity (HRSA), free radical scavenging activity (FRSA), total phenols, flavonoids, proanthocyanidins, and tannins content were analyzed using current techniques. In all the cases significant variations (p<0.001) were observed in the levels of the parameters analyzed. The different parameters varied as follows: total phenols (1.05 -38.80 g/100 g), flavonoids (0.00 g -5.94 g/100 g), tannins (0.00 -281.5 mg/100 g), FIRA (1.55 -168.63 mg/100 g), FRSA (3.96 -71.5 mg/g), HRSA (0.01 -2.45 mg/100 g). Using Principal Component Analysis (PCA), 79 % of the variation in spices was found to be mainly associated with their FRSA, FIRA, total phenols, flavonoids, and proanthocyanidins content. Furthermore, using K-means classification, it was possible to classify the spices into four major groups, each of relatively similar composition as follows: Group 1 has high FRSA and FIRA levels, high phenols, and flavonoids contents: Dichrostachys glomerata, Fagara leprieuri; Group 2 has high HRSA levels: Fagara xanthoxyloïdes, Mondia whitei, Pentadiplandra brazzeana, Piper guineense, Scorodophleus zenkeri (fruit), Scorodophleus zenkeri (bark); Group 3 has low levels in all variables: Aframomum daniellii, Hua gabonii (fruit), Monodora myristica, Dorstenia psilurus, Hua gabonii (bark), Piper umbellatum, Solanum melongena, Scleria striatinux, Xylopia aethiopica and Group 4 has moderate levels of FRSA and FIRA, phenols, flavonoids and proanthocyanidins: Echinops giganteus and Tetrapleura tetraptera. In addition Pearson correlation analysis revealed strong positive correlations between FRSA and FIRA (93 %), between FRSA and total phenols (90 %) and between flavonoids and total phenols (93 %). Dichrostachys glomerata and Fagara leprieuri were the spices with the best antioxidant activity and highest phenolic content.

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Section: Discussionsupporting

confidence: 90%

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Njintang¹,

Scher²,

Mbofung³

2010

ABJNA

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“…The highest quercetin levels were observed in apple peel (415.09), followed by wheat husk (107.34), corncob (102.51), wheat bran (88.75), and pomegranate peel (24.11); while the highest kaempferol levels were detected in pomegranate peel (102.33), followed by wheat bran (52.32), apple peel (51.54), and rice bran (1.06). On the other hand, quercetin and kaempferol were not detected in the present analysis of citrus peels which is in contrast to the findings of Wang et al, (2007) who reported that the quercetin and kaempferol contents in different varieties of citrus ranged from 61-573 and 9-1035 mg/kg of dry matter, respectively. Rice hull, wheat husk, citrus and banana peels did not exhibit any amounts of quercetin and kaempferol either.…”

Section: Flavonol Contents In Agro Wastescontrasting

confidence: 99%

Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil

Sultana¹,

Anwar²,

Asi³

et al. 2008

Grasas y Aceites

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“…The ash content of the clarified juice was 0.259% which was markedly lower as compared to that of seedless lime juice and may have been due to the clarification process (Ziena 2000). Ascorbic acid content of the lime juice was markedly lower than those of other citrus fruits because of thermal degradation of ascorbic acid (Wang et al 2007). The hunter colour values were lower which indicates a significant clarification of lime juice by pectinase enzyme.…”

Section: Physico-chemical Characteristicsmentioning

confidence: 85%

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Manjunatha¹,

Raju²,

Bawa³

2012

Czech J. Food Sci.

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Manjunatha S.S., Raju P.S., Bawa A.S. (2012): Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate. Czech J. Food Sci., 30: 456-466.The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3-55.7°Brix), corresponding water activity (a w ) (0.985-0.831) at different temperatures o C) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s -1 . The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (η) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r > 0.99) and the activation energy (E a ) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r > 0.98) and that of water activity was described by both the power law and exponential equations (r > 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r > 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r > 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established.

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Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan

Cited by 173 publications

References 38 publications

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

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