Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment

Lou, Shyi-Neng; Lin, Yi; Hsu, Ya-Siou; Chiu, E-Ming; Ho, Chi‐Tang

doi:10.1016/j.foodchem.2014.04.009

Cited by 67 publications

(68 citation statements)

References 30 publications

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“…In general, lemon pomace dried by hot air at 110°C had the highest TPC (20.71 AE 2.29 mg GAE (g dw) À1 ), whereas freeze-dried lemon pomace had the lowest (15.76 AE 0.86 mg GAE (g dw) À1 ). These results are in agreement with Lou et al (2014) who found that when air-drying temperature increased from 70 to 150°C, the TPC of immature calamondin (Citrus mitis Blanco) peels increased. These results are in agreement with Lou et al (2014) who found that when air-drying temperature increased from 70 to 150°C, the TPC of immature calamondin (Citrus mitis Blanco) peels increased.…”

Section: Resultssupporting

confidence: 93%

Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Papoutsis

Pristijono

Golding

et al. 2017

Int J of Food Sci Tech

114

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Summary The aim of this study was to investigate the effect of freeze‐drying, hot air‐drying and vacuum‐drying at 70, 90 and 110 °C, on dried lemon pomace polyphenols and antioxidant capacity. The total phenolic content and antioxidant capacity were higher in lemon pomace dried by hot air or under vacuum than those dried by freeze‐drying and increased as the temperature increased. The highest total flavonoid content was recorded in the pomace dried under vacuum at 70 and 90 °C. Lemon pomace dried by freeze‐drying had the highest neohesperidin content, whereas pomace dried under vacuum at 70 °C had the highest rutin and p‐coumaric acid content. The highest gallic acid content was recorded in the pomace dried by hot air at 110 °C. The results of this study indicate that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.

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Section: Resultssupporting

confidence: 93%

Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Papoutsis

Pristijono

Golding

et al. 2017

Int J of Food Sci Tech

114

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“…Free soluble flavonoids were the main types of flavonoids in ‘Xiangfen 1’ banana and ‘Brazil’ banana. This finding agreed with the results of Lou et al (2014), who reported that the free soluble flavonoid content was significantly higher than that of other flavonoids in calamondin. Most of phenolic compounds with antioxidant activity in jujube existed as the free form (Wang et al, 2016).…”

Section: Discussionsupporting

confidence: 93%

“…They can be generally divided into different sub-classes: flavonols, flavones, flavanonols, flavanones, flavanols, isoflavones, chalcones, and anthocyanidins (Xiao et al, 2015, 2016). Previous reports showed that different solvents used for extraction can influence the compositions of flavonoids in extracts because the solubility of each flavonoid could differ in a given solvent (Lou et al, 2014). Flavonoids have also been found in the insoluble fraction and associated with dietary fiber in tomato peel and roselle tea (Wang et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Chen

et al. 2016

Front. Plant Sci.

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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.

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“…High temperatures (>100°C) were reported to destroy the flavonoids of citrus peel [29]. However, Lou et al [30] found that phenolic levels in hot water extracts of the peel of immature Journal of Food Quality 7 calamondins increased after heating at 150°C for 1.5 h. Release of naringin, tangeretin, ferulic acid, p-coumaric acid, and gallic acid was enhanced. Kim et al [31] reported that the chlorogenic, ferulic, caffeic, and cinnamic acid contents of small black soybeans increased after roasting.…”

Section: Individual Phenolic Levels In Cooked Ricementioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

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Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment

Cited by 67 publications

References 30 publications

Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

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