Effect of heat treatment on the antioxidant activity of extracts from citrus peels

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3389-3393

  Jeong, Seok Moon ^a   Kim, So Young ^a   Kim, Dong Ryul ^a   Jo, Seong Chun ^a   Nam, K C ^b   Ahn, D U ^b   Lee, Seung Cheol ^a  

^a Kyungnam University   (South Korea)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Citrus peels; Extracts; Heat treatment

Indexed keywords

2,3 DIACETYL 1 PHENYLNAPHTHALENE; 4 HYDROXYBENZALDOXIME; 5 HYDROXYVALERIC ACID; ANTIOXIDANT; FERULIC ACID; NAPHTHALENE DERIVATIVE; PHENOL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VANILLIC ACID; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CITRUS FRUIT; CONCENTRATION (PARAMETERS); EXTRACTION; FURNACE; HEAT TREATMENT; HEATING; MOLECULAR WEIGHT; TEMPERATURE DEPENDENCE;

ANTIOXIDANTS; CITRUS; FREE RADICAL SCAVENGERS; FRUIT; HEAT; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS;

CITRUS; CITRUS UNSHIU;

EID: 2542470986     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049899k     Document Type: Article

References (32)

1. Buxiang, S.; Fukuhara, M. Effects of co-administration of butylated hydroxytoluene, butylated hydroxyanisole and flavonoide on the activation of mutagens and drug-metabolizing enzymes in mice. Toxicology 1997, 122, 61-72.
2. Hirose, M.; Takesada, Y.; Tanaka, H.; Tamano, S.; Kato, T.; Shirai, T. Carcinogenicity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol and catechol at low doses, either alone or in combination and modulation of their effects in a rat medium-term multi-organ carcinogensis model. Carcinogenesis 1998, 19, 207-212.
3. Pokomy, J. Natural antioxidant for food use. Trends Food Sci. Technol. 1991, 9, 223-227.
4. Larson, R. A. The antioxidants of higher plants. Phytochemistry 1988, 27, 969-978.
5. Duthie, G.; Crozier, A. Plant-derived phenolic antioxidants. Curr. Opin. Lipidol. 2000, 11, 43-47.
6. Deshpande, S. S.; Sathe, S. K.; Salunkhe, D. K. Chemistry and safety of plant polyphenols. In Nutritional and Toxicologial Aspects of Food Safety; Friedman, M., Ed.; Plenum: New York, 1984; pp 457-495.
7. Tanizawa, H.; Ohkawa, Y.; Takino, Y.; Miyase, T.; Ueno, A.; Kageyama, T. ; Hara, S. Studies on natural antioxidants in citrus species. I. Determination of antioxidative activities of citrus fruits. Chem. Pharm. Bull. 1992, 40, 1940-1942.
8. Kawaii, S.; Tomono, Y.; Katase, E.; Ogawa, K.; Yano, M. Quantitation of flavonoid constituents in citrus fruits. J. Agric. Food Chem. 1999, 47, 3565-3571.
9. Braddock, R. J. Byproducts of citrus fruits. Food Technol. 1995, 49, 74-77.
10. Bocco, A.; Cuvelier, M. E.; Richard, H.; Berset, C. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agric. Food Chem. 1998, 46, 2123-2129.
11. Manthey, J. A.; Grohmann, K. Phenols in citrus peel byproducts. Concentrations of hydroxycinnamates and polymethoxylated flavonols in citrus peel molasses. J. Agric. Food Chem. 2001, 49, 3268-3273.
12. Giannuzzo, A. N.; Boggetti, H. J.; Nazareno, M. A.; Mishima, H. T. Supercritical fluid extraction of naringin from the peel of Citrus paradisi. Phytochem. Anal. 2003, 14, 221-223.
13. Peleg, H.; Naim, M.; Rouseff, R. L.; Zehavi, U. Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruit (Citrus paradisi). J. Sci. Food Agric. 1991, 57, 417-426.
14. Niwa, Y.; Miyachi, Y. Antioxidant action of natural health products and Chinese herbs. Inflammation 1986, 10, 79-97.
15. Gil-Izquierdo, A.; Gil, M. I.; Tomas-Barberan, F. A.; Ferreres, F. Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions. J. Agric. Food Chem. 2003, 51, 3024-3028.
16. Gil-Izquierdo, A.; Gil, M. I.; Ferreres, F. Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds. J. Agric. Food Chem. 2002, 50, 5107-5114.
17. Duh, P. D.; Yen, G. C.; Yen, W. J.; Chang, L. W. Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures. J. Agric. Food Chem. 2001, 49, 1455-1463.
18. Nicoli, M. C.; Anese, M.; Manzocco, L.; Lerici, C. R. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm. Wiss. Technol. 1997, 30, 292-297.
19. Niwa, Y.; Kanoh, T.; Kasama, T.; Neigishi, M. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drugs Exp. Clin. Res. 1988, 14, 361-372.
20. Lee, S. C.; Kim. J. H.; Jeong, S. M.; Kim, D. R.; Ha, J. U.; Nam, K. C, Ahn, D. U. Effect of far-infrared radiation on the antioxidant activity of rice hulls. J. Agric. Food Chem. 2003, 51, 4400-4403.
21. Gutfinger, T. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 1981, 58, 966-968.
22. Blois, M. S. Antioxidant determination by the use of a stable free radical. Nature 1958, 181, 1199-1200.
23. Oyaizu, M. Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 1986, 44, 307-315.
24. Du, M.; Ahn, D. U. Simultaneous analysis of tocopherols, cholesterol and phytoterols by gas chromatography. J. Food Sci. 2002, 67, 1696-1700.
25. SAS Institute. SAS/STAT User's Guide; SAS Institute: Cary, NC, 1995.
26. Cuvelier, M. E.; Richard, H.; Berset, C. Comparison of the antioxidant activity of some acid phenols: structure-activity relationship. Biosci., Biotechnol., Biochem. 1992, 56, 324-325.
27. Maillard, M. N.; Soum, M. H.; Boivia, P.; Berset, C. Antioxidant activity of barley and malt: relationship with phenolic content. Lebensm. Wiss. Technol. 1996, 3, 238-244.
28. Jayaprakasha, G. K.; Singh, R. P.; Sakariah, K. K. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 2001, 73, 285-290.
29. Duh, P, D, Antioxidant activity of budrock (Arctium lappa L.): Its scavenging effect on free radical and active oxygen, J. Am. Oil Chem. 1998, 75, 455-461.
30. Bors, W.; Michel, C.; Stettmaier, K, Structure-activity relationships governing antioxidant capacities of plant polyphenols. Methods Enzymol. 2001, 335, 166-180,
31. Harris, P. J.; Hartley, R. D. Detection of bound ferulic acid in cell walls of the gramineae by ultraviolet fluorescent microscopy. Nature 1976, 259, 508-510.
32. Hartley, R. D.; Morrison, W. H.; Himmelsbach, D. S.; Bomeman, N. S. Cross-linking of cell wall phenolics to arabinoxylans in graminaceous plants. Phytochemistry 1990, 29, 3701-3709.