High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity
Identifieur interne : 000504 ( Istex/Corpus ); précédent : 000503; suivant : 000505High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity
Auteurs : Joséa. Larrauri ; Pilar Rupérez ; Laura Bravo ; Fulgencio Saura-CalixtoSource :
- Food Research International [ 0963-9969 ] ; 1997.
Abstract
High dietary fibre powders from Valencia orange and Persa lime peels were prepared and their dietary fibre composition and antioxidant capacity studied. Fibres from both peels had a high total dietary fibre content (61–69%) with an appreciable amount of soluble fibre (19–22%). The concentration of antioxidant [AA50] required to achieve a 50% inhibition of oxidation of linoleic acid at 40°C was measured using the ferric-thiocyanate method. The higher the [AA50], the lower the antioxidant capacity. Lime peel fibre [AA50] was half the value of DL-α-tocopherol and 23 times lower than orange peel fibre; the [AA50] of commercial butylated hydroxyanisole (BHA) was half the value of lime fibre. HPLC analyses of the polyphenols extracted from orange and lime peels fibres showed the presence of caffeic and ferulic acids, as well as naringin, hesperidin and myricetin in both fruit fibres. The different antioxidant power of these fibres could be in part explained by the presence in lime peel fibre of ellagic acid, quercetin and kaempferol which are strong antioxidant polyphenols.
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DOI: 10.1016/S0963-9969(97)00003-3
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Larrauri</name><affiliation><mods:affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</mods:affiliation></affiliation></author><author><name sortKey="Ruperez, Pilar" sort="Ruperez, Pilar" uniqKey="Ruperez P" first="Pilar" last="Rupérez">Pilar Rupérez</name><affiliation><mods:affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</mods:affiliation></affiliation></author><author><name sortKey="Bravo, Laura" sort="Bravo, Laura" uniqKey="Bravo L" first="Laura" last="Bravo">Laura Bravo</name><affiliation><mods:affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</mods:affiliation></affiliation></author><author><name sortKey="Saura Calixto, Fulgencio" sort="Saura Calixto, Fulgencio" uniqKey="Saura Calixto F" first="Fulgencio" last="Saura-Calixto">Fulgencio Saura-Calixto</name><affiliation><mods:affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:BC0B9836DF027CA3BD0319B884BE28FD9F6A79F4</idno><date when="1997" year="1997">1997</date><idno type="doi">10.1016/S0963-9969(97)00003-3</idno><idno type="url">https://api.istex.fr/document/BC0B9836DF027CA3BD0319B884BE28FD9F6A79F4/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000504</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a">High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity</title><author><name sortKey="Larrauri, Josea" sort="Larrauri, Josea" uniqKey="Larrauri J" first="Joséa." last="Larrauri">Joséa. 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Fibres from both peels had a high total dietary fibre content (61–69%) with an appreciable amount of soluble fibre (19–22%). The concentration of antioxidant [AA50] required to achieve a 50% inhibition of oxidation of linoleic acid at 40°C was measured using the ferric-thiocyanate method. The higher the [AA50], the lower the antioxidant capacity. Lime peel fibre [AA50] was half the value of DL-α-tocopherol and 23 times lower than orange peel fibre; the [AA50] of commercial butylated hydroxyanisole (BHA) was half the value of lime fibre. HPLC analyses of the polyphenols extracted from orange and lime peels fibres showed the presence of caffeic and ferulic acids, as well as naringin, hesperidin and myricetin in both fruit fibres. The different antioxidant power of these fibres could be in part explained by the presence in lime peel fibre of ellagic acid, quercetin and kaempferol which are strong antioxidant polyphenols.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>JoséA. Larrauri</name><affiliations><json:string>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</json:string></affiliations></json:item><json:item><name>Pilar Rupérez</name><affiliations><json:string>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</json:string></affiliations></json:item><json:item><name>Laura Bravo</name><affiliations><json:string>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</json:string></affiliations></json:item><json:item><name>Fulgencio Saura-Calixto</name><affiliations><json:string>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>orange</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>lime</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>peel</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>dietary fibre</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>associated polyphenols</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>antioxidant activity</value></json:item></subject><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><abstract>High dietary fibre powders from Valencia orange and Persa lime peels were prepared and their dietary fibre composition and antioxidant capacity studied. 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Fibres from both peels had a high total dietary fibre content (61–69%) with an appreciable amount of soluble fibre (19–22%). The concentration of antioxidant [AA50] required to achieve a 50% inhibition of oxidation of linoleic acid at 40°C was measured using the ferric-thiocyanate method. The higher the [AA50], the lower the antioxidant capacity. Lime peel fibre [AA50] was half the value of DL-α-tocopherol and 23 times lower than orange peel fibre; the [AA50] of commercial butylated hydroxyanisole (BHA) was half the value of lime fibre. HPLC analyses of the polyphenols extracted from orange and lime peels fibres showed the presence of caffeic and ferulic acids, as well as naringin, hesperidin and myricetin in both fruit fibres. The different antioxidant power of these fibres could be in part explained by the presence in lime peel fibre of ellagic acid, quercetin and kaempferol which are strong antioxidant polyphenols.</p></abstract><textClass><keywords scheme="keyword"><list><head>Keywords</head><item><term>orange</term></item><item><term>lime</term></item><item><term>peel</term></item><item><term>dietary fibre</term></item><item><term>associated polyphenols</term></item><item><term>antioxidant activity</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1997">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/BC0B9836DF027CA3BD0319B884BE28FD9F6A79F4/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla"><item-info><jid>FRIN</jid><aid>97000033</aid><ce:pii>S0963-9969(97)00003-3</ce:pii><ce:doi>10.1016/S0963-9969(97)00003-3</ce:doi><ce:copyright type="unknown" year="1997"></ce:copyright></item-info><head><ce:title>High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity</ce:title><ce:author-group><ce:author><ce:given-name>JoséA.</ce:given-name><ce:surname>Larrauri</ce:surname></ce:author><ce:author><ce:given-name>Pilar</ce:given-name><ce:surname>Rupérez</ce:surname></ce:author><ce:author><ce:given-name>Laura</ce:given-name><ce:surname>Bravo</ce:surname></ce:author><ce:author><ce:given-name>Fulgencio</ce:given-name><ce:surname>Saura-Calixto</ce:surname></ce:author><ce:affiliation><ce:textfn>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</ce:textfn></ce:affiliation></ce:author-group><ce:date-received day="2" month="8" year="1996"></ce:date-received><ce:date-accepted day="14" month="12" year="1996"></ce:date-accepted><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>High dietary fibre powders from Valencia orange and Persa lime peels were prepared and their dietary fibre composition and antioxidant capacity studied. Fibres from both peels had a high total dietary fibre content (61–69%) with an appreciable amount of soluble fibre (19–22%). The concentration of antioxidant [AA<ce:inf>50</ce:inf>] required to achieve a 50% inhibition of oxidation of linoleic acid at 40°C was measured using the ferric-thiocyanate method. The higher the [AA<ce:inf>50</ce:inf>], the lower the antioxidant capacity. Lime peel fibre [AA<ce:inf>50</ce:inf>] was half the value of DL-α-tocopherol and 23 times lower than orange peel fibre; the [AA<ce:inf>50</ce:inf>] of commercial butylated hydroxyanisole (BHA) was half the value of lime fibre. HPLC analyses of the polyphenols extracted from orange and lime peels fibres showed the presence of caffeic and ferulic acids, as well as naringin, hesperidin and myricetin in both fruit fibres. The different antioxidant power of these fibres could be in part explained by the presence in lime peel fibre of ellagic acid, quercetin and kaempferol which are strong antioxidant polyphenols.</ce:simple-para></ce:abstract-sec></ce:abstract><ce:keywords><ce:section-title>Keywords</ce:section-title><ce:keyword><ce:text>orange</ce:text></ce:keyword><ce:keyword><ce:text>lime</ce:text></ce:keyword><ce:keyword><ce:text>peel</ce:text></ce:keyword><ce:keyword><ce:text>dietary fibre</ce:text></ce:keyword><ce:keyword><ce:text>associated polyphenols</ce:text></ce:keyword><ce:keyword><ce:text>antioxidant activity</ce:text></ce:keyword></ce:keywords></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo><title>High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity</title></titleInfo><titleInfo type="alternative" contentType="CDATA"><title>High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity</title></titleInfo><name type="personal"><namePart type="given">JoséA.</namePart><namePart type="family">Larrauri</namePart><affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Pilar</namePart><namePart type="family">Rupérez</namePart><affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Laura</namePart><namePart type="family">Bravo</namePart><affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Fulgencio</namePart><namePart type="family">Saura-Calixto</namePart><affiliation>Instituto del Frío, Departamento de Metabolismo y Nutrición, Consejo Superior de Investigacions Científicas, Ciudad Universitaria, 28040-Madrid, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article"></genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">1997</dateIssued><copyrightDate encoding="w3cdtf">1997</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">High dietary fibre powders from Valencia orange and Persa lime peels were prepared and their dietary fibre composition and antioxidant capacity studied. Fibres from both peels had a high total dietary fibre content (61–69%) with an appreciable amount of soluble fibre (19–22%). The concentration of antioxidant [AA50] required to achieve a 50% inhibition of oxidation of linoleic acid at 40°C was measured using the ferric-thiocyanate method. The higher the [AA50], the lower the antioxidant capacity. Lime peel fibre [AA50] was half the value of DL-α-tocopherol and 23 times lower than orange peel fibre; the [AA50] of commercial butylated hydroxyanisole (BHA) was half the value of lime fibre. HPLC analyses of the polyphenols extracted from orange and lime peels fibres showed the presence of caffeic and ferulic acids, as well as naringin, hesperidin and myricetin in both fruit fibres. The different antioxidant power of these fibres could be in part explained by the presence in lime peel fibre of ellagic acid, quercetin and kaempferol which are strong antioxidant polyphenols.</abstract><subject><genre>Keywords</genre><topic>orange</topic><topic>lime</topic><topic>peel</topic><topic>dietary fibre</topic><topic>associated polyphenols</topic><topic>antioxidant activity</topic></subject><relatedItem type="host"><titleInfo><title>Food Research International</title></titleInfo><titleInfo type="abbreviated"><title>FRIN</title></titleInfo><genre type="journal">journal</genre><originInfo><dateIssued encoding="w3cdtf">199612</dateIssued></originInfo><identifier type="ISSN">0963-9969</identifier><identifier type="PII">S0963-9969(00)X0011-7</identifier><part><date>199612</date><detail type="volume"><number>29</number><caption>vol.</caption></detail><detail type="issue"><number>8</number><caption>no.</caption></detail><extent unit="issue pages"><start>705</start><end>821</end></extent><extent unit="pages"><start>757</start><end>762</end></extent></part></relatedItem><identifier type="istex">BC0B9836DF027CA3BD0319B884BE28FD9F6A79F4</identifier><identifier type="DOI">10.1016/S0963-9969(97)00003-3</identifier><identifier type="PII">S0963-9969(97)00003-3</identifier><recordInfo><recordContentSource>ELSEVIER</recordContentSource></recordInfo></mods></metadata><enrichments><istex:catWosTEI uri="https://api.istex.fr/document/BC0B9836DF027CA3BD0319B884BE28FD9F6A79F4/enrichments/catWos"><teiHeader><profileDesc><textClass><classCode scheme="WOS">FOOD SCIENCE & TECHNOLOGY</classCode></textClass></profileDesc></teiHeader></istex:catWosTEI></enrichments></istex></record>Pour manipuler ce document sous Unix (Dilib)
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