Preparation of Free, Soluble Conjugate, and Insoluble-Bound Phenolic Compounds from Peels of Rambutan (Nephelium lappaceum) and Evaluation of Antioxidant Activities in vitro

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

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

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Microwave assisted extraction; Phenolic compounds; Rambutan; Response surface methodology

Indexed keywords

4-COUMARIC ACID; ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; COUMARIC ACID; DRUG DERIVATIVE; GALLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SYRINGIC ACID;

ARTICLE; CHEMISTRY; LIPID PEROXIDATION; SAPINDACEAE;

ANTIOXIDANTS; CAFFEIC ACIDS; COUMARIC ACIDS; GALLIC ACID; LIPID PEROXIDATION; PHENOLS; PLANT EXTRACTS; SAPINDACEAE;

NEPHELIUM LAPPACEUM;

EID: 84862797779     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02548.x     Document Type: Article

References (33)

1. Ajila CM, Naidu KA, Bhat SG, Prasada Rao UJS. 2007. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem 105:982-8.
2. Barbero GF, Liazid A, Palma M, Barroso CG. 2008. Ultrasound-assisted extraction of capsaicinoids from pepper. Talanta 75:1332-7.
3. Box G, Hunter WG, Hunter JS. 1978. Statistics for experimenters. New York : John Wiley and Sons Inc.
4. Choi SY, Chung MJ, Seo WD, Shin JH, Shon MY, Sung NJ. 2006. Inhibitory effects of Orostachysjaponicus extractsonthe formation of N-nitrosodimethylamine. J Agric Food Chem 54:6075-8.
5. Halliwell B. 1996. Antioxidants in human health and disease. Annu Rev Nutr 16:33-50.
6. Hayat K, Hussain S, Abbas S, Farooq U, Ding B, Xia S, Jia C, Zhang X, Xia W. 2009. Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Sep Purif Technol 70:63-7.
7. Jing H, Kitts DD. 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Arch Biochem Biophy 429:154-63.
8. Jung MY, Jeon BS, Bock JY. 2002. Free, esterified, and insoluble-bound phenolic acids in white and red Korean ginsengs (Panax ginseng C.A. Meyer). Food Chem 79:105-11.
9. Khonkarn R, Okonogi S, Ampasavate C, Anuchapreeda S. 2010. Investigation of fruit peel extracts as sources for compounds with antioxidant and antiproliferative activities against human cell lines. Food Chem Toxicol 48:2122-9.
10. Kim EH, Kim SH, Chung JI, Chi HY, Kim JA, Chung IM. 2006. Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions. Eur Food Res Technol 222:201-8.
11. Krygier K, Sosulski E, Hogge L. 1982. Free esterified and insoluble-bound phenolic acids, extraction and purification. J Agric Food Chem 30:330-3.
12. Lattanzio V, Lattanzio VMT, Cardinali A. 2006. Role of phenolics in the resistance mechanisms of plants against fungal pathogens and insects. Phytochem: Advance Res 37:23-67.
13. Liu J, Lin S, Wang Z, Wang C, Wang E, Zhang Y, Liu J. 2011. Supercritical fluid extraction of flavonoids from Maydis stigma and its nitrite-scavenging ability. Food Bioprod Process 89:333-9.
14. Liyana-pathirana C, Shahidi F. 2005. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chem 93:47-56.
15. Madhujith T, Shahidi F. 2009. Antioxidant potential of barley as attected by alkaline hydrolysis and release of insoluble-bound phenolics. Food Chem 117:615-20.
16. Min-Jer L, Chinshuh C. 2007. Enzymatic tannase treatment of green tea increases in vitro inhibitory activity against N-nitrosation of dimethylamine. Process Biochem 42:1285-90.
17. Nandita S, Rajini PS. 2004. Free radical scavenging activity of an aqueous extract of potato peel. Food Chem 85:611-6.
18. Okonogi S, Duangrat C, Anuchpreeda S, Tachakittirungrod S, Chowwanapoonpohn S. 2007. Comparison of antioxidant capacities and cytotoxicities of certain fruit peels. Food Chem 103:839-46.
19. Palanisamy U, Ming CH, Masilamani T, Subramaniam T, Teng LL, Radhakrishnan AK. 2008. Rind of the rambutan, Nephelium lappaceum, a potential source of nature antioxidants. Food Chem 109:54-63.
20. Rajapakse N, Mendis E, Jung WK, Je JY, Kim SK. 2005. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res Int 38:175-82.
21. Rodrigues S, Pinto GAS. 2007. Ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell power. J Food Engr 80:869-72.
22. Saura-Calixto F. 2011. Dietary fiber as a carrier of dietary antioxidants: an essential physiological function. J Agric Food Chem 59:43-9.
23. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 16:144-58.
24. Smirnoff N, Cumbes OJ. 1989. Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry 28:1057-60.
25. Solís-Fuentes JA, Camey-Ortíz G, Hernández-Medel MR, Pérez-Mendoza F, Durá-de-Bazúa CD. 2010. Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed. Bioresour Technol 101:799-803.
26. Thitilertdecha N, Teerawutgulrag A, Kilburn JD, Rakariyatham N. 2010. Identification of major phenolic compounds from Nephelium lappaceum L. and their antioxidant activities. Molecules 15:1453-65.
27. Wang J, Sun B, Cao Y, Tian Y, Li X. 2008. Optimization of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem 106:804-10.
28. Yen GC, Duh PD. 1993. Antioxidative properties of methanolic extracts from peanut hulls. J Am Oil Chem Soc 70:383-6.
29. Yu J, Vasnathan T, Temelli F. 2001. Analysis of phenolic acids in barley by high performance liquid chromatography. J Agric Food Chem 49:4352-8.
30. Yurchenko S, Mölder U. 2006. Volatile N-nitrosamine in various fish products. Food Chem 96:325-33.
31. Zhang EX, Yu LJ, Zhou YL, Xiao X. 1996. Studies on the peroxidation of polyunsaturated fatty acid from lipoprotein induced by iron and the evaluation of the anti-oxidative activity of some natural products. Acta Bioch Bioph Sin 28:218-22.
32. Zhuang YL, Sun LP. 2011. Preparation of reactive oxygen scavenging peptides from tilapia (Oreochromis niloticus) skin gelatin: optimization using response surface methodology. J Food Sci 76:C483-9.
33. Zigoneanu IG, Williams L, Xu Z, Sabliov CM. 2008. Determination of antioxidant components in rice bran oil extracted by microwave-assisted method. Bioresour Technol 99:4910-8.