Characteristics of fibre-rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1279-1285

  Zhuang, Yongliang ^a   Zhang, Yufeng ^a   Sun, Liping ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Dietary fibre; Functional characteristics; Glucose dialysis retardation index; Pitaya peel

Indexed keywords

ANTIOXIDANT ACTIVITIES; DIETARY FIBRE; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; GALACTURONIC ACIDS; KLASON LIGNIN; PHYSIO-CHEMICAL PROPERTIES; PITAYA PEEL; PROTOCATECHUIC ACID; REDUCING POWER; SALICYLIC ACIDS; SOLUBLE DIETARY FIBRE; SWELLING CAPACITIES; TOTAL PHENOLIC CONTENT; WATER HOLDING CAPACITY;

DIALYSIS; GLUCOSE; PHENOLS;

FIBERS;

HYLOCEREUS UNDATUS; STENOCEREUS STELLATUS;

EID: 84861196591     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02971.x     Document Type: Article

References (30)

1. Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M. & Hassan, F.A. (2011). Functional properties and characterization of dietary fiber from Mangifera pajang Kort. Fruit pulp. Journal of Agricultural and Food Chemistry, 59, 3980-3985.
2. AOAC. (1995). Official Methods of Analysis, 16th edn. Washington, DC: Association of Official Analytical Chemists.
3. AOAC. (2000). Official Methods of Analysis, 17th edn. Gaithersburg, MD: Association of Official Analytical Chemists.
4. Ariffin, A.A., Bakar, J., Tan, C.P., Rahman, R.A., Karim, R. & Loi, C.C. (2009). Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chemistry, 114, 561-564.
5. Bravo, L. & Saura-Calixto, F. (1998). Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. American Journal of Enology and Viticulture, 49, 135-141.
6. Chantaro, P., Devahastin, S. & Chiewchan, N. (2008). Production of antioxidant high dietary fibre power from carrot peels. LWT-Food Science and Technology, 41, 1987-1994.
7. Charoensiri, R., Kongkachuicha, R., Suknicom, S. & Sungpuag, P. (2009). Betacarotene, lycopene, and alpha-tocopherol contents of selected Thai fruits. Food Chemistry, 113, 202-207.
8. Choi, S.Y., Chung, M.J., Seo, W.D., Shin, J.H., Shon, M.Y. & Sung, N.J. (2006). Inhibitory effects of Orostachysjaponicus extractsonthe formation of N-nitrosodimethylamine. Journal of Agricultural and Food Chemistry, 54, 6075-6078.
9. Chung, B.Y., Iiyama, K. & Han, K.-W. (2003). Compositional characterization of cacao (Theobroma cacao L.) hull. Agricultural Chemistry and Biotechnology, 46, 12-16.
10. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. & Attia, H. (2011). Dietary fiber and fiber-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chemistry, 124, 411-421.
11. Figuerola, F., Hurtado, M.L., Estevez, A.M., Chiffelle, I. & Asenjo, F. (2005). Fiber concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chemistry, 91, 395-401.
12. Fleury, N. & Lahaye, M. (1991). Chemical and physico-chemical characterisation of fibres from Laminaria digitata (kombu breton): physical approach. Journal of the Science of Food and Agriculture, 55, 389-400.
13. Gray, J. (2006). Dietary fiber. Definition, analysis, physiology and health. In ILSI Europe Concise Monograph Series.
14. Hassan, F.A., Ismail, A., Hamid, A.A., Azlan, A. & Al-sheraji, A.H. (2011). Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels. Food Chemistry, 126, 283-288.
15. He, F.J., Nowson, C.A., Lucas, M. & Macgregor, G.A. (2007). Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. Journal of Human Hypertension, 21, 717-728.
16. Herbach, K.M., Rohe, M., Stintzing, F.C. & Carle, R. (2006). Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives. Food Research International, 39, 667-677.
17. Jiménez, J.P., Serrano, J., Tabernero, M., Arranz, S., Díaz-Rubio, E. & García-Diz, L. (2008). Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors. Nutrition, 24, 646-653.
18. Kang, H.J., Chawla, S.P., Jo, C., Kwon, J.H. & Byun, M.W. (2006). Studies on the development of functional powder from citrus peel. Bioresource Technology, 97, 614-620.
19. Lecumberri, E., Mateos, R., Izquierdo-pulido, M., Rupérez, P., Goya, L. & Bravo, L. (2007). Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry, 104, 948-954.
20. Mateos-Aparicio, I., Mateos-Peinado, C. & Rupérez, P. (2010). High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean. Innovative Food Science and Emerging Technologies, 11, 445-450.
21. Min-Jer, L. & Chinshuh, C. (2007). Enzymatic tannase treatment of green tea increases in vitro inhibitory activity against N-nitrosation of dimethylamine. Process Biochemistry, 42, 1285-1290.
22. Prosky, L., Asp, N.-G., Scheweizer, T.F., DeVries, J.W. & Furda, I. (1988). Determination of insoluble and soluble, and total dietary fiber in foods and food products: interlaboratory study. Journal of the Association of Official Analytical Chemists, 71, 1017-1023.
23. Sangnark, A. & Noomhorm, A. (2003). Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry, 80, 221-229.
24. Saura-Calixto, F. (1998). Antioxidant dietary fiber product: a new concept and a potential food ingredient. Journal of Agricultural and Food Chemistry, 46, 4303-4306.
25. Scheppach, W., Luethrs, H., Melcher, R., Gostner, A., Schauber, J. & Kudlich, T. (2004). Antiinflammatory and anticarcinogenic effects of dietary fiber. Clinical Nutrition Supplements, 1, 51-58.
26. Sun, L.P., Zhuang, Y.L. & Bai, X. (2011). Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agricus blazei Murril. International Journal of Food Science and Technology, 46, 1209-1215.
27. Ubando, J., Navarro, A. & Valdivia, M.A. (2005). Mexican lime peel: comparative study on contents of dietary fiber and associated antioxidant activity. Food Chemistry, 89, 57-61.
28. Willem van der Kamp, J., Jones, J., Maccleary, B. & Topping, D., Eds (2010). Dietary Fiber: New Frontiers for Food and Health. Pp. 1-586. Wageningen, The Netherlands: Wageningen Academic Publishers.
29. Yang, X., Yan, Z., Zhou, S., Li, L., Wang, H. & Mei, Q. (2005). Analysis of monosaccharide composition I Angelica polysaxxharides by percolumn derivatization high performance liquid chromatography. Chinese Journal of Analytical Chemistry, 33, 1287-1290.
30. Zhu, K.X., Huang, S., Peng, W., Qian, H.F. & Zhou, H.M. (2010). Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 43, 943-948.