Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Electron-beam Irradiation on Polymethoxylated Flavones Content of Citrus unshiu Pomaces

  • Kim, Jong-Wan (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Min-Chul (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
  • Published : 2009.12.31
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Abstract

To determine the effect of electron-beam irradiation on the contents of polymethoxylated flavones (PMFs) extracts from citrus pomaces (CP), CP was irradiated at 0, 1, 2, or 5 kGy. Methanol extract of the irradiated CP were prepared and the PMF (nobiletin, sinensetin, and tangeretin) content of the extract was determined. Nobiletin and sinensetin of CP extract significantly increased with irradiation dose-dependent. However, electron-beam irradiation decreased the amount of tangeretin in the CP extract. These data suggest that irradiation can liberate phenolic compounds such as nobiletin or sinensetin, but tangeretin might have different pathway of conversion by irradiation. Therefore, irradiation can be a tool to change the composition of PMFs in CP.

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References

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