Antioxidative Activities of New Citrus Hybrid 'Hamilgam' Peel Extracts

An, Hyun Joo; Park, Kyung Jin; Kim, Sang Suk; Hyun, Ju Mi; Park, Jae Ho; Park, Suk Man; Yun, Su Hyun

doi:10.7783/kjmcs.2014.22.6.442

Cited by 6 publications

(1 citation statement)

References 24 publications

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“…More than 30% of the produced citrus fruits are processed to produce citrus juice. However, after the production of citrus juice, a large amount of waste is generated, including peels, segments, and seeds (Ahn et al, 2007;Leporini et al, 2020). The generated citrus juice processing waste (CJPW) accounts for 50% to 60% of the total weight of citrus fruits, with 60 million tons generated worldwide and 50,000 to 70,000 tons generated annually on Jeju Island (Moon et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Lee

Yeo

Yoon³

et al. 2022

Prev. Nutr. Food Sci.

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In this study, the safety and functionality of using citrus juice processing waste (CJPW) was confirmed. Large quantities of CJPW are generated on Jeju Island and cause environmental problems. CJPW extract (2,000 mg/kg) was administered intragastrically to male and female Sprague-Dawley (SD) rats for 14 days and the rats were analyzed. No general signs of toxicity were observed in SD rats administered CJPW extract. Feed intake did not differ between experimental and control animals. However, male and female rats administered CJPW extract had greater weight gain (102.9±5.53% and 114.15±6.89%, respectively) compared with the control animals. Higher weight gain was found in male and female experimental animals, but the difference was only significant in female animals. Serum analyses indicated that total protein and albumin, indicators of nutritional status, were significantly increased in animals administered CJPW. Further, serum glucose values were lower in male and female rats treated with CJPW (91.6±9.02% and 69.9±4.11%, respectively) compared with the controls; again, the difference was significant only for female animals. From the results of this study, CJPW can be considered as a safe material that does not induce toxicity in experimental animals. Therefore, CJPW is a potential raw material that can be used as a supplement in animal feed to help improve weight gain and achieve serum glucose control.

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Section: Introductionmentioning

confidence: 99%

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Lee

Yeo

Yoon³

et al. 2022

Prev. Nutr. Food Sci.

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Roasting Conditions for Optimization of Citri Unshii Pericarpium Antioxidant Activity Using Response Surface Methodology

Hwang¹,

Park²,

Choi³

et al. 2016

Journal of the Korean Society of Food Science and Nutrition

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This study was conducted to establish roasting conditions for optimization of Citri Unshii Pericarpium antioxidant activity using response surface methodology (RSM). A central composite design was applied to investigate the effects of two independent variables, namely roasting temperature (40∼100°C; X1) and roasting time (5∼15 min; X2), on responses such as electron donating ability (Y1), total phenolic content (Y2), total flavonoid content (Y3), and hydroxyl radical scavenging activity (Y4). The maximum electron donating ability was 72.38% at a roasting temperature of 71.12°C and roasting time of 9.39 min. The maximum total phenolic content was 10.76 mg tannic acid equivalents/g at a roasting temperature of 69.71°C and roasting time of 8.39 min. The maximum total flavonoid content was 105.99 mg quercetin equivalents/100 g at 72.54°C and 8.64 min. The maximum hydroxyl radical scavenging activity was 60.33% at 68.97°C and 9.84 min. Based on the superimposition of three dimensional RSM with respect to electron donating ability, total phenolic content, total flavonoid content, and hydroxyl radical scavenging activity under various conditions, optimum conditions were established as follows: roasting temperature of 70.90°C and roasting time of 9.03 min.Key words: Citri Unshii Pericarpium, roasting conditions, antioxidant activity, response surface methodology, optimization

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Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder

Kim

Han

2021

JKFN

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The purpose of this study was to investigate the possibility of using premature mandarin peel powder, a by-product of citrus fruits, for making sponge cakes with the addition of 0%, 3%, 6%, 9%, and 12% of premature mandarin peel powder and analyzing the resultant antioxidative properties and quality characteristics. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as higher amounts of premature mandarin peel powder were added but the weight and specific gravity increased. The moisture content of the sponge cake prepared with 12% premature mandarin peel powder showed the highest values, but the pH was the highest in the control group at 8.12. In terms of color, the L and a values were the highest in the control group, but the b value was highest in the 12% group. There was no significant difference between samples in terms of springiness and cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the proportion of premature mandarin peel powder in the sponge cake increased. The total polyphenol content, total flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity all increased significantly as more premature mandarin peel powder was added to the sponge cake. The sensory evaluation results showed that the 6% group had the highest preference in overall acceptability including the color, flavor, taste, and texture. The results of this study proved that the groups with premature mandarin peel powder had better antioxidant activity and sensory properties than the control group and it is therefore judged to have a high potential for use as a food material.

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Antioxidative Activities of New Citrus Hybrid 'Hamilgam' Peel Extracts

Cited by 6 publications

References 24 publications

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Roasting Conditions for Optimization of Citri Unshii Pericarpium Antioxidant Activity Using Response Surface Methodology

Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder

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