Effect of drying methods on physico-chemical and bioactive compounds of mandarin (citrus reticulata) peel

被引：2

作者：

Kumar, Ankit ^{[1
]}

Rout, Rahul Kumar ^{[1
]}

Rao, Pavuluri Srinivasa ^{[1
]}

机构：

[1] Indian Inst Technol Kharagpur, Food Proc Engn, Kharagpur, W Bengal, India

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2022年 / 18卷 / 10-11期

关键词：

antioxidants; bioactive compounds; citrus; multivariate data analysis; ultrasound processing; ANTIOXIDANT; EXTRACTION; FLAVONOIDS; QUALITY; POLYPHENOLS; ULTRASOUND; CAPACITY; TANNINS; IMPACT; COLOR;

D O I：

10.1515/ijfe-2022-0121

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mandarin peel, an agro waste has an immense potential for bio utilization. The present study highlights the effect of drying on the physicochemical and biochemical properties of dried mandarin peel. Microwave drying and forced air drying accomplished at three different power levels (180, 360 and 540 W) and temperatures (30, 50 and 70 degrees C), respectively, while freeze drying was carried out at shelf temperature of -35 degrees C. The results revealed highest recovery of bioactive compounds from microwave drying at 540 W viz total phenolic (43.61 mg GAE/g), flavonoid (8.08 mg QE/g), tannin (8.73 mg GAE/g), saponin (159.91 mg EE/g(-1)), as well as, gallic acid antioxidant activity (3.58 mg GAEAC/g) and ferric reducing antioxidant power (50.61 mg TE/g(-1)). Furthermore, results from HPLC and UV-vis spectroscopy revealed presence of major polyphenols in dried peel. Microwave drying can be concluded as an industrial method for the bio utilization of mandarin peel.

引用

页码：689 / 700

页数：12

共 53 条

[1] Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels [J].