Antioxidant capacity of pummelo and navel oranges: Extraction efficiency of solvents in sequence

Jayaprakasha, G.K.; Girennavar, Basavaraj; Patil, Bhimanagouda S.

doi:10.1016/j.lwt.2007.03.017

Cited by 68 publications

(50 citation statements)

References 38 publications

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“…However, acetone has high vapor pressure (229.52 mmHg), thus resulting in less violence and intensity of bubble collapse (Hemwimol et al 2006). Recent report from other researcher revealed that phenolic compounds and antioxidant activity from pummelo extract was significantly different according to solvent type (Jayaprakasha et al 2008) which supports the results from this study. The result was also in agreement with the researchers who reported that acetone was used to extract phenolic compounds from Etlingera elatior Jack.…”

Section: Source Of Variationsupporting

confidence: 92%

Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

et al. 2014

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Mandarin and lime peels are rich sources of phenolic compounds including phenolic acids and flavonoids. The ultrasound-assisted extraction (UAE) proved to be an effective method in the extraction of phenolic compounds from plants due to its ability to save extraction time and increase extraction yields. In this research, factorial randomized complete experimental design has been used to investigate the effect of various factors on UAE using low power (50.93 W). Influence of citrus peel types and solvent types and concentrations on the total phenolic compounds, total flavonoids, and flavanone glycosides (hesperidin and naringin) were studied. Antioxidant activity of the extracts was measured by ferric reducing antioxidant potential (FRAP), azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. The optimum extraction conditions occurred when mandarin peel and 80 % acetone were used. In those conditions, the extract contained 3,083.61 mg gallic acid equivalent (eq) 100 g −1 dry weight (DW) of total phenolic compounds, 2,539.82 mg quercetin eq 100 g −1 DW of total flavonoid, 1,374.20 mg 100 g −1 DW of hesperidin, and the measured antioxidant activity was 0.61 mg mL −1 of DPPH IC 50 , 1.12 mg mL −1 of ABTS IC 50 , and 2,521.47 mg trolox eq 100 g −1 for FRAP. A strong correlation between total phenolic content and antioxidant activity was also observed.

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Section: Source Of Variationsupporting

confidence: 92%

Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

et al. 2014

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“…We previously reported similar observations for the gonads, muscles, digestive tract and respiratory apparatus of Atlantic sea cucumber (Mamelona et al, 2007). By extracting a large portion of both lipophilic and hydrophilic molecules, moderate polarity solvents (acetonitrile, ethyl acetate or short chain [C 1 -C 3 ] alcohols) generally recover more antioxidant compounds than deionized water or a non-polar solvent such as hexane (Jayaprakasha et al, 2008). Accordingly, acetonitrile-rich ($1600 mmol TE/g d.w.) and ethyl acetate extracts ($2000 mmol TE/g d.w.) showed much higher potent antioxidant activity compared to the equivalent of ORAC values expressed as mmol of Trolox equivalent/g dry sample.…”

Section: Orac Values Of Extracts and Eluatessupporting

confidence: 59%

Antioxidants in digestive tracts and gonads of green urchin (Strongylocentrotus droebachiensis)

Mamelona

Pelletier

Girard-Lalancette

et al. 2011

Journal of Food Composition and Analysis

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“…The pummelo fruit is gaining popularity since studies showed that it contains antioxidant capacity as extracts of carotenoids, phenolics, vitamin C, lycopene, and anthocyanins were found in them (Tsai et al, 2007;Jayaprakasha et al, 2008). An advantage of using concentrated pummelo juice sample is that it has a low pH value and it is known that a pH value less than 3.7, bacteria will not multiply and only a short time pasteurization process is necessary (Arthey and Ashurst, 1996).…”

Section: Introductionmentioning

confidence: 99%

Modelling of rheological behaviour of pummelo juice concentrates using master-curve

Chin

Chan

Yusof

et al. 2009

Journal of Food Engineering

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a b s t r a c tThe rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the effects of temperature and concentration on its fluid type and viscosity using a rotational viscometer at shear rates ranging from 1 to 400 s À1 . The effect of concentration measured by its total soluble solids content resulted in the juice concentrates behaving towards shear thinning or pseudoplastic behaviour with flow behaviour index values, n < 1. Temperature increase from 6 to 75°C produced a reversing effect of the shear thinning behaviour from the increase of n values at all three investigated concentrations, 20, 30 and 50°Brix. The consistency coefficient decreases with temperature but increases with total soluble solid contents. Modelling the rheological behaviour of pummelo juice concentrates using the mastercurve yielded results over a range of temperature to overlap on a single line, which allows generalisation of flow behaviour and characteristics. The master-curve plots confirmed that the juice viscosity and pseudoplasticity increase with concentration with high regression coefficients, R 2 > 0.98.

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Antioxidant capacity of pummelo and navel oranges: Extraction efficiency of solvents in sequence

Cited by 68 publications

References 38 publications

Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

Antioxidants in digestive tracts and gonads of green urchin (Strongylocentrotus droebachiensis)

Modelling of rheological behaviour of pummelo juice concentrates using master-curve

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