Özcan Mehmet Musa, Ghafoor Kashif, Al Juhaimi Fahad, Uslu Nurhan, Babiker Elfadıl E, Mohamed Ahmed Isam A, Almusallam Ibrahim A
Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
J Food Sci Technol. 2021 Jan;58(1):147-158. doi: 10.1007/s13197-020-04524-0. Epub 2020 May 16.
Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.22%. Orange peel powder (OPP) showed the lowest DSA (61.65) after microwave and the lowest (63.54%) after infrared-drying while that of fresh orange peel was 63.48%. Total phenolics were between 114.58 (fresh) and 179.69 mgGAE/100 g (oven) in LPP and between 158.54 (fresh) and 177.92 mgGAE/100 g (infrared) in OPP. The total flavonoid contents were 380.44 (fresh)-1043.04 mg/100 g (oven) in case of LPP and 296.38 (fresh)-850.54 mg/100 g (oven) in case of OPP. The gallic acid contents were 2.39 (fresh)-14.02 mg/100 g (oven) in LPP. The (+)-catechin contents were 1.10 (fresh)-49.57 mg/100 g (oven) for LPP and 0.82 (fresh)-7.63 mg/100 g (infrared) in case of OPP. The oleic acid content was 22.99 (infrared)-58.85% (fresh) in LPP-oil and 28.59 (microwave)-61.65% (fresh) in OPP-oil. The linoleic acid contents were 13.76 (fresh)-36.90% (oven) in LPP-oil and 14.14 (fresh)-37.08% (infrared) in case of OPP-oil. The drying techniques showed profound but variable effects on radical scavenging activity, total phenolics, flavonoid, carotenoids, phenolic compounds and fatty acid composition of both LPP and OPP and oven-drying (60 °C) was the most effective in improving these bioactive constituents.
干燥（微波、红外和烘箱干燥）后得到的柠檬皮粉（LPP）中，烘箱干燥的LPP显示出最低的DPPH自由基清除活性（58.72%），而红外干燥的LPP清除活性最高（67.84%），新鲜柠檬皮的该活性为63.22%。橙皮粉（OPP）在微波干燥后显示出最低的DPPH自由基清除活性（61.65），红外干燥后最低（63.54%），新鲜橙皮的该活性为63.48%。LPP中总酚含量在114.58（新鲜）至179.69mg GAE/100g（烘箱干燥）之间，OPP中总酚含量在158.54（新鲜）至177.92mg GAE/100g（红外干燥）之间。LPP中总黄酮含量为380.44（新鲜）-1043.04mg/100g（烘箱干燥），OPP中为296.38（新鲜）-850.54mg/100g（烘箱干燥）。LPP中没食子酸含量为2.39（新鲜）-14.02mg/100g（烘箱干燥）。LPP中（+）-儿茶素含量为1.10（新鲜）-49.57mg/100g（烘箱干燥），OPP中为0.82（新鲜）-7.63mg/100g（红外干燥）。LPP油中油酸含量为22.99（红外干燥）-58.85%（新鲜），OPP油中为28.59（微波干燥）-61.65%（新鲜）。LPP油中亚油酸含量为13.76（新鲜）-36.90%（烘箱干燥），OPP油中为14.14（新鲜）-37.08%（红外干燥）。干燥技术对LPP和OPP的自由基清除活性、总酚、黄酮、类胡萝卜素、酚类化合物和脂肪酸组成均有显著但不同的影响，烘箱干燥（60°C）在提高这些生物活性成分方面最为有效。
