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Enhancing the antioxidant activity of immature calamondin by heat treatment
Author(s) -
Lou ShyiNeng,
Hsieh HsinPei,
Ho ChiTang,
Ferng LinHuei A.,
Chang YungChung
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12741
Subject(s) - oxygen radical absorbance capacity , antioxidant , chemistry , dpph , flavonoid , food science , absorbance , browning , antioxidant capacity , potency , biochemistry , chromatography , in vitro
Summary The purpose of this study was to investigate the enhancing effect of heat treatment (110 and 130 °C for 0.5, 1.0, 1.5 and 2.0 h, and 150 °C for 1.5 h) on antioxidant activity and phenolic compounds of immature calamondin ( Citrus mitis Blanco). The results indicated that heat treatment could enhance the 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) scavenging potency, oxygen radical absorbance capacity ( ORAC ) and total phenolic content. However, the major flavonoid, 3′,5′‐di‐ C ‐β‐glucopyranosylphloretin ( DGPP ), decreased drastically after being heated at ≥130 °C over 1.5 h. The increasing ratio of absorbance at UV 420 nm coincided with the change of the antioxidant activity. Therefore, it was concluded that the browning products resulted in the increase of the antioxidant activity of immature calamondin heated at ≥130 °C over 1.5 h, while the increase of antioxidant activity at 110 and 130 °C ≤ 1.0 h heating was due to increased phenolic content.