OrangerV1, PascalFrancis, Curation, bibRecord, 000825

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

Identifieur interne : 000825 ( PascalFrancis/Curation ); précédent : 000824; suivant : 000826

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

Auteurs : Mei-Ling Chen [Taïwan] ; Deng-Jye Yang [Taïwan] ; Shih-Chuan Liu [Taïwan]

Source :

International journal of food science & technology [ 0950-5423 ] ; 2011.

RBID : Pascal:11-0240304

Descripteurs français

Pascal (Inist)
- Séchage, Température, Flavonoïde, Acide phénolique, Antioxydant, Méthanol, Extrait, Citrus sinensis, Agrume, Pelure.
Wicri :
- topic : Méthanol, Agrume.

English descriptors

KwdEn :
- Antioxidant, Citrus fruit, Citrus sinensis, Drying, Extract, Flavonoid, Methanol, Peel, Phenolic acid, Temperature.

Abstract

There are many active functional compounds in citrus peels, such as flavonoid and phenolic acid. Scientists tried to obtain more bioactive components from citrus peels by various methods. This research investigated the effects of different drying temperatures (50, 60, 70, 80, 90 and 100 °C) on changes in the flavonoid, phenolic acid and antioxidative activities of citrus fruit (Citrus sinensis (L.) Osbeck) peels. The total phenolic and flavonoid contents of drying treated orange peels were decreased by lower drying temperature (50 and 60 °C) and increased by higher drying temperature (70, 80, 90 and 100 °C). Amounts of phenolic compounds in the 100 °C treated sample extract were significantly higher than the amounts in the samples heated at other temperatures (P < 0.05). EC₅₀ values of orange peel extracts by DPPH radical scavenging effects and ABTS ⁺ scavenging effects were increased with lower drying temperature and decreased with higher drying temperature, and the values of 100 °C treated sample extract were significantly lower than the samples heated at other temperatures (P < 0.05). However, the chelating Fe²⁺ activities of samples showed the opposite trend.

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A03		`1`		`@0 Int. j. food sci. technol.`
A05				`@2 46`
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A08	`01`	`1`	`ENG`	`@1 Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels`
A11	`01`	`1`		`@1 CHEN (Mei-Ling)`
A11	`02`	`1`		`@1 YANG (Deng-Jye)`
A11	`03`	`1`		`@1 LIU (Shih-Chuan)`
A14	`01`			`@1 School of Health Diet and Industry Management, Chung Shan Medical University, and Hospital Department of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jian-Guo North Road @2 Taichung @3 TWN @Z 1 aut. @Z 2 aut. @Z 3 aut.`
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A44				`@0 0000 @1 © 2011 INIST-CNRS. All rights reserved.`
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A47	`01`	`1`		`@0 11-0240304`
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A61				`@0 A`
A64	`01`	`1`		`@0 International journal of food science & technology`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 There are many active functional compounds in citrus peels, such as flavonoid and phenolic acid. Scientists tried to obtain more bioactive components from citrus peels by various methods. This research investigated the effects of different drying temperatures (50, 60, 70, 80, 90 and 100 °C) on changes in the flavonoid, phenolic acid and antioxidative activities of citrus fruit (Citrus sinensis (L.) Osbeck) peels. The total phenolic and flavonoid contents of drying treated orange peels were decreased by lower drying temperature (50 and 60 °C) and increased by higher drying temperature (70, 80, 90 and 100 °C). Amounts of phenolic compounds in the 100 °C treated sample extract were significantly higher than the amounts in the samples heated at other temperatures (P < 0.05). EC₅₀ values of orange peel extracts by DPPH radical scavenging effects and ABTS ⁺ scavenging effects were increased with lower drying temperature and decreased with higher drying temperature, and the values of 100 °C treated sample extract were significantly lower than the samples heated at other temperatures (P < 0.05). However, the chelating Fe²⁺ activities of samples showed the opposite trend.
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C02	`02`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Séchage @5 01`
C03	`01`	`X`	`ENG`	`@0 Drying @5 01`
C03	`01`	`X`	`SPA`	`@0 Secado @5 01`
C03	`02`	`X`	`FRE`	`@0 Température @5 02`
C03	`02`	`X`	`ENG`	`@0 Temperature @5 02`
C03	`02`	`X`	`SPA`	`@0 Temperatura @5 02`
C03	`03`	`X`	`FRE`	`@0 Flavonoïde @5 10`
C03	`03`	`X`	`ENG`	`@0 Flavonoid @5 10`
C03	`03`	`X`	`SPA`	`@0 Flavonoide @5 10`
C03	`04`	`X`	`FRE`	`@0 Acide phénolique @5 19`
C03	`04`	`X`	`ENG`	`@0 Phenolic acid @5 19`
C03	`04`	`X`	`SPA`	`@0 Acido fenólico @5 19`
C03	`05`	`X`	`FRE`	`@0 Antioxydant @5 20`
C03	`05`	`X`	`ENG`	`@0 Antioxidant @5 20`
C03	`05`	`X`	`SPA`	`@0 Antioxidante @5 20`
C03	`06`	`X`	`FRE`	`@0 Méthanol @2 NK @2 FX @5 24`
C03	`06`	`X`	`ENG`	`@0 Methanol @2 NK @2 FX @5 24`
C03	`06`	`X`	`SPA`	`@0 Metanol @2 NK @2 FX @5 24`
C03	`07`	`X`	`FRE`	`@0 Extrait @5 26`
C03	`07`	`X`	`ENG`	`@0 Extract @5 26`
C03	`07`	`X`	`SPA`	`@0 Extracto @5 26`
C03	`08`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 48`
C03	`08`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 48`
C03	`08`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 48`
C03	`09`	`X`	`FRE`	`@0 Agrume @5 53`
C03	`09`	`X`	`ENG`	`@0 Citrus fruit @5 53`
C03	`09`	`X`	`SPA`	`@0 Agrios @5 53`
C03	`10`	`X`	`FRE`	`@0 Pelure @5 63`
C03	`10`	`X`	`ENG`	`@0 Peel @5 63`
C03	`10`	`X`	`SPA`	`@0 Cáscara @5 63`
C07	`01`	`X`	`FRE`	`@0 Polyphénol @5 08`
C07	`01`	`X`	`ENG`	`@0 Polyphenol @5 08`
C07	`01`	`X`	`SPA`	`@0 Polifenol @5 08`
C07	`02`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`03`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`04`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`05`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`06`	`X`	`FRE`	`@0 Fruit @5 49`
C07	`06`	`X`	`ENG`	`@0 Fruit @5 49`
C07	`06`	`X`	`SPA`	`@0 Fruto @5 49`
N21				`@1 157`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

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Le document en format XML

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<front><div type="abstract" xml:lang="en">There are many active functional compounds in citrus peels, such as flavonoid and phenolic acid. Scientists tried to obtain more bioactive components from citrus peels by various methods. This research investigated the effects of different drying temperatures (50, 60, 70, 80, 90 and 100 °C) on changes in the flavonoid, phenolic acid and antioxidative activities of citrus fruit (Citrus sinensis (L.) Osbeck) peels. The total phenolic and flavonoid contents of drying treated orange peels were decreased by lower drying temperature (50 and 60 °C) and increased by higher drying temperature (70, 80, 90 and 100 °C). Amounts of phenolic compounds in the 100 °C treated sample extract were significantly higher than the amounts in the samples heated at other temperatures (P < 0.05). EC<sub>50</sub>
 values of orange peel extracts by DPPH radical scavenging effects and ABTS <sup>+</sup>
 scavenging effects were increased with lower drying temperature and decreased with higher drying temperature, and the values of 100 °C treated sample extract were significantly lower than the samples heated at other temperatures (P < 0.05). However, the chelating Fe<sup>2+</sup>
 activities of samples showed the opposite trend.</div>
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<fA14 i1="01"><s1>School of Health Diet and Industry Management, Chung Shan Medical University, and Hospital Department of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jian-Guo North Road</s1>
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<fC01 i1="01" l="ENG"><s0>There are many active functional compounds in citrus peels, such as flavonoid and phenolic acid. Scientists tried to obtain more bioactive components from citrus peels by various methods. This research investigated the effects of different drying temperatures (50, 60, 70, 80, 90 and 100 °C) on changes in the flavonoid, phenolic acid and antioxidative activities of citrus fruit (Citrus sinensis (L.) Osbeck) peels. The total phenolic and flavonoid contents of drying treated orange peels were decreased by lower drying temperature (50 and 60 °C) and increased by higher drying temperature (70, 80, 90 and 100 °C). Amounts of phenolic compounds in the 100 °C treated sample extract were significantly higher than the amounts in the samples heated at other temperatures (P < 0.05). EC<sub>50</sub>
 values of orange peel extracts by DPPH radical scavenging effects and ABTS <sup>+</sup>
 scavenging effects were increased with lower drying temperature and decreased with higher drying temperature, and the values of 100 °C treated sample extract were significantly lower than the samples heated at other temperatures (P < 0.05). However, the chelating Fe<sup>2+</sup>
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<s5>01</s5>
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<s5>10</s5>
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<s5>10</s5>
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<s5>19</s5>
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<fC03 i1="04" i2="X" l="ENG"><s0>Phenolic acid</s0>
<s5>19</s5>
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<s5>19</s5>
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<s5>20</s5>
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<s5>20</s5>
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<s2>NK</s2>
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</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Methanol</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>24</s5>
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<fC03 i1="06" i2="X" l="SPA"><s0>Metanol</s0>
<s2>NK</s2>
<s2>FX</s2>
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<s5>26</s5>
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<s5>26</s5>
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<s5>26</s5>
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<fC03 i1="08" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>48</s5>
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<fC03 i1="08" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>48</s5>
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<fC03 i1="08" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>48</s5>
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<fC03 i1="09" i2="X" l="FRE"><s0>Agrume</s0>
<s5>53</s5>
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<fC03 i1="09" i2="X" l="ENG"><s0>Citrus fruit</s0>
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<fC03 i1="10" i2="X" l="FRE"><s0>Pelure</s0>
<s5>63</s5>
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<fC03 i1="10" i2="X" l="ENG"><s0>Peel</s0>
<s5>63</s5>
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<s5>63</s5>
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<fC07 i1="01" i2="X" l="FRE"><s0>Polyphénol</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Polyphenol</s0>
<s5>08</s5>
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<fC07 i1="01" i2="X" l="SPA"><s0>Polifenol</s0>
<s5>08</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Fruit</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Fruit</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Fruto</s0>
<s5>49</s5>
</fC07>
<fN21><s1>157</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
</inist>
</record>

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   |texte=   Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels
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Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

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