早熟和成熟柑橘皮与果汁提取物的抗氧化活性。
Antioxidant activities of premature and mature mandarin () peel and juice extracts.
作者信息
Lee Seogyeong, Kim Hyun Jung
机构信息
Department of Food Bioengineering, Jeju National University, 102 Jejudaehak- ro, Jeju, 63243 Korea.
出版信息
Food Sci Biotechnol. 2022 Mar 17;31(5):627-633. doi: 10.1007/s10068-022-01064-5. eCollection 2022 May.
UNLABELLED
In vitro antioxidant activities of premature and mature mandarin peel and juice extracts were investigated for their potentials as functional food materials. Total phenolic and flavonoid content of premature and mature mandarin peel and juice was in the range of 31.20 to 94.04 mg gallic acid equivalent (GAE)/g and 0.09 to 43.99 mg quercetin equivalent (QE)/g, respectively. Among flavanone compounds, hesperidin and narirutin were identified as 76.81 and 51.35 mg/g, respectively, in the premature mandarin peel extract. Mandarin peel extracts were mostly high in in vitro antioxidant activities compared to mandarin juices. Hydrogen peroxide and hydroxyl radical scavenging activities (81.52-93.24%) of the premature mandarin peel extract were higher than DPPH and ABTS radical scavenging activities (24.03-30.39%). These results confirmed that the potential of premature mandarin peels as a natural antioxidant source for functional foods.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-022-01064-5.
未标注
研究了早熟和成熟柑橘皮及果汁提取物的体外抗氧化活性，以评估它们作为功能性食品原料的潜力。早熟和成熟柑橘皮及果汁的总酚含量和类黄酮含量分别在31.20至94.04毫克没食子酸当量（GAE）/克和0.09至43.99毫克槲皮素当量（QE）/克范围内。在黄烷酮化合物中，早熟柑橘皮提取物中橙皮苷和柚皮苷的含量分别为76.81和51.35毫克/克。与柑橘汁相比，柑橘皮提取物的体外抗氧化活性大多较高。早熟柑橘皮提取物的过氧化氢和羟基自由基清除活性（81.52 - 93.24%）高于DPPH和ABTS自由基清除活性（24.03 - 30.39%）。这些结果证实了早熟柑橘皮作为功能性食品天然抗氧化剂来源的潜力。
补充信息
在线版本包含可在10.1007/s10068 - 022 - 01064 - 5获取的补充材料。
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