Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Bioactivities of Citrus (Citrus unshiu) Peel Extracts Subjected to Different Extraction Conditions, Storage Temperatures, and Irradiation

  • Chawla, S. P. (Food Technology Division, Bhabha Atomic Research Centre) ;
  • Jo, C. (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kang, H. J. (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, M. J. (Department of Food Science and Nutrition, Anyang University) ;
  • Byun, M. W. (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2003.12.01
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Abstract

Effects of extraction conditions, gamma-irradiation and storage conditions on bioactivities of Citrus (Citrus unshiu) peel extract were investigated. The Hunter color $L^{*}$- and $a^{*}$-values of the extract increased but $b^{*}$-value decreased with an increase in absorbed irradiation dose. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by irradiation but reduced by increased storage time. Nitrite scavenging activity of the extract was the highest at pH 1.2 followed by pH 4.2 and 6.0 and not changed by storage. Results indicated that there is potential for using citrus peel byproducts as a bioactive ingredient, and that gamma irradiation brightens the color of the extract without adversely altering its biological activity.ity.

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