Microwave assisted extraction of the bioactive compounds from peel/pulp of Citrus medica L. var. sarcodactylis swingle along with its nutritional profiling

被引：22

作者：

Mahdi, Amer Ali ^{[1
,2
,3
]}

Al-Ansi, Waleed ^{[1
,3
]}

Ahmed, Mohamed Ismael ^{[1
]}

Chen Xiaoyun ^{[1
,2
]}

Mohammed, Jalaleldeen Khaleel ^{[1
,2
]}

Sulieman, Abdellatief A. ^{[1
]}

Mushtaq, Bilal Sajid ^{[1
,2
]}

Harimana, Yves ^{[1
,2
]}

Wang, Hongxin ^{[1
,2
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Natl Engn Res Ctr Funct Food, 1800Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

[3] Sanaa Univ, Dept Food Sci & Technol, Fac Agr, Sanaa, Yemen

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2020年 / 14卷 / 01期

关键词：

Citron (Citrus medica L; Antioxidant activity; Microwave extraction; Recommended daily intake; ANTIOXIDANT ACTIVITY; CHEMICAL-COMPOSITION; OPTIMIZATION; PERFORMANCE; CAPACITY; RECOVERY; PEEL;

D O I：

10.1007/s11694-019-00290-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Citrus medica L. var. sarcodactylis swingle and it is known as Foshou fruit has gained significant importance by researchers because of its large number of functional benefits. In this research we particularly focused on the evaluation of antioxidant and nutritional properties of the peel and pulp of the Foshou. The Foshou peel showed significantly higher antioxidant properties and nutritional contents than the pulp, excluding water, carbohydrate, and energy content. The water extract of Foshou peel and pulp contained 227.45 and 88.76 mg GAE/100 g fresh weight (FW) of total phenolic compounds, with IC50 DPPH center dot-scavenging activity 22.79 and 54.74 mu g GAE/mL, respectively. The antioxidant capacity for Foshou peel and pulp was 214.81 and 71.53 mg Trolox equivalents per 100 g FW respectively. Our results indicated increased levels of pyridoxine, thiamin, riboflavin, copper, and iron in Foshou peel whereas thiamin and pyridoxine were the highest in the pulp. In this research, we found that 100 g of Foshou contribute significantly to the recommended daily intake (RDI) of nutrients. These results draw attention towards the potential use of Foshou as a source of health-enhancing compounds.

引用

页码：283 / 292

页数：10

共 33 条

[1] Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits [J].