Browse > Article
http://dx.doi.org/10.3746/jfn.2009.14.4.362

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)
Publication Information
Preventive Nutrition and Food Science / v.14, no.4, 2009 , pp. 362-366 More about this Journal
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.
Keywords
citrus pomaces; electron-beam irradiation; polymethoxylated flavones;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Parnes RB, Lichtenstein AH. 2004. Food irradiation: a safe and useful technology. Nutr Clin Care 7: 149-155
2 Tauxe RV. 2001. Food safety and irradiation: protecting the public from foodborne infections. Emerg Infect Dis 7: 516-521   DOI   ScienceOn
3 Lin N, Sato T, Takayama T, Mimaki Y, Sashida Y, Yano M, Ito A. 2003. Novel anti-inflammatory actions of nobiletin, a citrus polymethoxy flavonoid on human synovial fibroblasts and mouse macrophages. Biochem Pharmacol 65: 2065-2071   DOI   ScienceOn
4 Bracke ME, Depypere HT, Boterberg T, Van Marck VL, Vennekens KM, Vanluchene E, Nuytinck M, Serreyn R, Mareel MM. 1999. Influence of tangeretin on tamoxifen's therapeutic benefit in mammary cancer. J Natl Cancer Inst 91: 354-359   DOI   ScienceOn
5 Giannuzzo AN, Boggetti HJ, Nazareno MA, Mishima HT. 2003. Supercritical fluid extraction of naringin from the peel of Citrus paradisi. Phytochem Anal 14: 221-223   DOI   ScienceOn
6 Niwa Y, Kanoh T, Kasama T, Negishi M. 1988. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drugs Exptl Clin Res 14: 361-372
7 Subba Rao MV, Muralikrishna G. 2002. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana Indaf-15). J Agric Food Chem 50: 889-892   DOI   ScienceOn
8 Gil-Izquierdo A, Gil MI, Tomas-Barberan FA, Ferreres F. 2003. Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions. J Agric Food Chem 51: 3024- 3028   DOI   ScienceOn
9 Kim JW, Lee BC, Lee JH, Nam KC, Lee SC. 2008. Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces. Radiat Phys Chem 77: 87-91   DOI   ScienceOn
10 Fan X, Toivonen PMA, Rajkowaki KT, Sokorai KJB. 2003. Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce. J Agric Food Chem 51: 1231-1236   DOI   ScienceOn
11 Hanotel L, Fleuriet A, Boisseau P. 1995. Biochemical changes involved in browning of gamma-irradiated cut witloof chicory. Postharvest Biol Technol 5: 199-210   DOI   ScienceOn
12 Moussaid M, Lacroix M, Nketsia-Tabiri J, Boubekri C. 2000. Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation. Radiat Phys Chem 57: 273-275   DOI   ScienceOn
13 Bors W, Michel C, Stettmaier K. 2001. Structure-activity relationships governing antioxidant capacities of plant polyphenols. Methods Enzymol 335: 166-180   DOI
14 Shahidi F, Naczk M. 2004. Phenolics in food and neutraceuticals. CRC Press, Boca Raton, FL, USA
15 Bracke ME, Bruynell EA, Vermeulen SJ, Vennekens K, Marck VV, Mareel MM. 1994. Citrus flavonoid effect on tumor invasion and metastasis. Food Technol 48: 121-142
16 Hirano T, Abe K, Gotoh M, Oka K. 1995. Citrus flavone tangeretin inhibits leukaemic HL-60 cell growth partially through induction of apoptosis with less cytotoxicity on normal lymphocytes. Br J Cancer 72: 1380-1388   DOI   ScienceOn
17 Ranganna S, Govindarajan VS, Ramana KV. 1983. Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology. Crit Rev Food Sci Nutr 19: 1-98   DOI
18 Bocco A, Cuvelier ME, Richard H, Berset C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J Agric Food Chem 46: 2123-2129   DOI   ScienceOn
19 Yi Z, Yu Y, Liang Y, Zeng B. 2008. In vitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new citrus cultivar and its main flavonoids. LWT 41: 597-603   DOI   ScienceOn
20 Variyar P, Limaye A, Sharma A. 2004. Radiation-induced enhancement of antioxidant contents of Soybean (Glycine max Merrill). J Agric Food Chem 52: 3385-3388   DOI   ScienceOn
21 Ananthakumar AK, Variyar PS, Sharma A. 2006. Estimation of aroma glycosides of nutmeg and their changes during radiation processing. J Chromatogr 1108: 252-257   DOI   ScienceOn
22 Ortuno AM, Arcas MC, Benavente-Garcia O, Del Rio JA. 1999. Evolution of polymethoxy flavones during development of tangelo Nova fruits. Food Chem 66: 217-220   DOI   ScienceOn
23 Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968   DOI
24 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200   DOI   ScienceOn
25 SAS Institute. 1995. SAS/STAT User's Guide. SAS Institute Inc., Cary, NC
26 Beaulieu M, D'Aprano G, Lacroix M. 2002. Effect of dose rate of gamma irradiation on biochemical quality and browning of mushrooms Agaricus bisporus. Radiat Phys Chem 63: 311-315   DOI   ScienceOn
27 Breitfellner F, Solar S, Sontag G. 2002. Effect of gamma irradiation on phenolic acids in strawberries. J Food Sci 67: 517-521   DOI   ScienceOn
28 Cuvelier ME, Richard H, Berset C. 1992. Comparison of the antioxidant activity of some acid phenols: structure-activity relationship. Biosci Biotechnol Biochem 56: 324- 325   DOI
29 Duh PD, Yen GC, Yen WJ, Chang LW. 2001. Antioxidant activity of water extracts from barley (Hordeum Vulgare L.) prepared under different roasting temperatures. J Agric Food Chem 49: 1455-1463   DOI   ScienceOn
30 Lee SC, Kim JH, Jeong SM, Kim DR, Ha JU, Nam KC, Ahn DU. 2003. Effect of far-infrared radiation on the antioxidant activity of rice hull. J Agric Food Chem 51: 4400-4403   DOI   ScienceOn
31 Lee SC, Jeong SM, Lee JM, Jang A, Kim DH, Jo C. 2009. Determination of biochemical quality of the extract of green tea leaf and stem after gamma irradiation. J Food Biochem 32: 782-794   DOI   ScienceOn
32 Peleg H, Naim M, Rouseff RL, Zehavi U. 1991. Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruit (Citrus paradisi). J Sci Food Agric 57: 417-426   DOI