Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Component Analysis and Antioxidant Activity of Citrus Peel

귤홍의 함유성분 분석과 항산화 활성

  • Park, Sung Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University, Research Institute of Biomaterial, Hallym Polytechnic University) ;
  • Shin, Eon Hwan (Dept. of Hotel Service & Culinary Arts, Ulsan College) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
  • 박성진 (한림성심대학교 관광외식조리과/한림성심대학교 생물소재연구소) ;
  • 신언환 (울산과학대학교 호텔외식조리과) ;
  • 나영아 (을지대학교 식품산업외식학과)
  • Received : 2017.03.13
  • Accepted : 2017.04.04
  • Published : 2017.04.30
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Abstract

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

Keywords

References

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