Browse > Article

Antioxidative Activities of Enzymatic Digests from Dried Citrus unshiu and Citrus grandis Peels  

Hyon, Jae-Seok (Department of Food & Nutrition, Jeju College of Technology)
Kang, Sung-Myung (School of Marine Biomedicinal Sciences, Jeju National University)
Senevirathne, Mahinda (Division of Food Science & Aqualife Medicine, Chonnam National University)
Koh, Won-Joon (R&D Center, Jeju Special Self-Governing Province Development Corp.)
Yang, Tai-Suk (Department of Tourism Hotel Culinary Art, Jeju College of Technology)
Oh, Myung-Cheol (Department of Tourism Hotel Culinary Art, Jeju College of Technology)
Oh, Chang-Kyung (Department of Tourism Hotel Culinary Art, Jeju College of Technology)
Jeon, You-Jin (School of Marine Biomedicinal Sciences, Jeju National University)
Kim, Soo-Hyun (Department of Food Bioengineering, Jeju National University)
Publication Information
Korean journal of food and cookery science / v.26, no.1, 2010 , pp. 18-25 More about this Journal
Abstract
This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of enzymatic digests from dried Citrus unshiu and C. grandis peels. The yields of digests from dried C. unshiu and C. grandis peels were high in viscozyme (a carbohydrase) and kojizyme (a protease), and enzymatic digests from dried C. grandis peels appeared highly comparable to those of C. unshiu. Total polyphenol contents were high in ultaflo (a carbohydrase) and alcalase and flavourzyme (proteases), and the digests from dried C. unshiu peels appeared high in comparison to C. grandis. Total flavonoid contents were high in ultaflo, alcalase, and water extract. DPPH radical scavenging activities appeared very high in digests from dried C. grandis peels in comparison to C. unshiu, and was the highest in viscozyme and kojizyme. The viscozyme digest displayed particularly high activity. Hydrogen peroxide scavenging activities increased somewhat with increasing amounts of digests, but displayed very high activity, more than 91%, except kojizyme the digest from dried C. unshiu peel, at 2.0 mg/mL. Alkyl radical scavenging activities increased rapidly with increasing amounts of digest, and all enzyme digests from dried C. unshiu and C. grandis peels displayed very high activities at more than 0.5 mg/mL. Hydroxyl radical scavenging activities increased rapidly with increasing amounts of digests, and all enzymatic digests from dried C. unshiu and C. grandis peels displayed relatively low activities in comparison to other activated oxygen species.
Keywords
Citrus unshiu; Citrus grandis; dried peels; enzymatic digests; antioxidative activities;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Lee MH, Huh D, Jo DJ, Lee GD, Yoon SR. 2007. Flavonoids compounds and fuctional properties of citrus peel hydrolysate. J Korean Soc Food Sci Nur 36(11):1358-1364   과학기술학회마을   DOI   ScienceOn
2 Zhuang XP, Lu YY, Yang GS. 1992. Extraction and determination of flavonoid in ginkgo. Chineese Herbe Med 23:122-124
3 Nanjo F, Goto K, Seto R, Suzuki H, Sakai M, Hara Y. 1996. Scavenging effects of tea catechins and their derivatives on 1,1-diphnyl-2-picrylhydrazyl radical. Free Radical Biol Med 21:885-902
4 Rhyu MR, Kim EY, Bae IY, Park YK. 1997. Contents of neohesperidin, naringin and hesperidin in premature Korean citrus fruits. Korean J Food Sci Technol 34:132-135
5 Rosen GM, Rauckman EJ. 1980. Spin trapping of the primary radical involved in the activation of the carcinogen Nhydroxy-2-acetylaminofluorene by cumene hydroperoxide hematin. Molec Phamacol 17:233-238
6 Satoru K, Yasuhiko T, Eriko K, Kazunori O, Masamichi Y. 1999. Quantitation of flavonoid constituents in citrus fruit. J Agric Food Chem 47:3565-3571   DOI   ScienceOn
7 Shin DB, Lee DW, Yang R, Kim JA. 2006. Antioxidative properties and flavonoids contents of matured Citrus peel extracts. Food Sci Biotechnol 15:357-362   과학기술학회마을
8 Lim HK, Yoo ES, Moon JY, Jeon YJ, Cho SK. 2006. Antioxidant activity of extracts from Dangyuja (Citrus grandis Osbeck) fruits produced in Jeju island. Food Sci Biotechnol 15:312-316   과학기술학회마을
9 Mahinda S, Jeon YJ, Kim SH. 2008. Effect of far-infrared radiation for drying citrus by-products and their radical scavenging activities and protective effects against $H_2O_2$-induced DNA damage. J Food Sci Nutr 13:313-320   DOI   ScienceOn
10 Muller HE. 1995. Detection of hydrogen peroxide produced by microorganism on ABTS peroxidase medium. Zentralbl Bakterio. Mikrobio Hyg 259:151-158
11 Lee HJ, Kang GJ, Yoon WJ, Kang HK, Kim YS, Kim SM, Yoo ES. 2006. Antiinflammatory effect of unripe fruit of Citrus grandis Osbeck in RAW 264.7 and HaCat cells. Korean J Pharmacogn 37:74-80   과학기술학회마을
12 Lee HY, Seog HM, Nam YJ, Chung DH. 1987. Physico-chemical properties of Korean mandarin (Citrus reticula) orange juice. Korean J Food Sci Technol 19:338-345
13 Cha JY, Kim SY, Jeong SJ, Cho YS. 1999. Effects of hesperetin and naringenin on lipid concetration in orotic acid treated mice. Korean J Life Sci 9:389-394
14 Hiromato K, Johkoh H, Sako, Kikugawa K. 1993. DNA breaking activity of the carbon-centered radical generated from 2,2-azobis(2-amidinopropane) hydrochloride(AAPH). Free Radical Res Commu 19:323-332   DOI
15 Lim HK, Moon JY, Kim HN, Cho MJ, Cho SK. 2009. Induction of apoptosis in U937 human leukemia cells by the hexane fraction of an extract of immature Citrus grandis Osbeck fruits. Food Chem 114:1245-1250   DOI   ScienceOn
16 Kim YD, Mahinda S, Koh KS, Jeon YJ, Kim SH. 2009. Reactive oxygen species scavenging activity of Jeju native citrus peel during maturation. J Korean Soc Food Sci 38: 462-469   과학기술학회마을   DOI   ScienceOn
17 Kim YJ, Moon JY, Kim JH, Kim HG, Kim JH, Cho SK. 2007. Effects of mixing method and storage period of Dangyujasugar mixture on customer preferences for Dangyuja-tea. Korean J Food Preserv 14:160-164   과학기술학회마을
18 Ahn SC, Kim MS, Lee SY, Kang JH, Kim BH, Oh WK, Kim BY, Ahn JS. 2005. Increase of bioactive flavonoid aglycone extractable from Korean citrus peel by carbohydratehydrolysing enzymes. Korean J Microbiol Biotechnol 33: 288-294   과학기술학회마을
19 AOAC. 1980. Official methods of analysis, 13th ed, Association of Official Analysis Chemists, Washington, DC, USA. Method 914-915
20 Bok SH, Lee SH, Park YB, Bae KH, Son KH, Jeong TS, Choi MS. 1999. Plasma and hepatic cholesterol and hepatic activities of 3-hydroyl-3-methylglutaryl CoA reductase and acyl CoA: Cholesterol transferase are lower in rat fed Citrus peel extract on a mature of citrus bioflavonoids. J Mutr 129:1182-1185
21 Cha JY, Cho YS. 2001. Biofuctional activities of citrus flavonoids. J Korean Soc Agric Chem Biotechnol 44:122-128
22 Son HS, Kim HS, Kwon TB, Ju JS. 1992. Isolation, purification and hypotensive effects of bioflavonoids in Citrtus sinensis. J Korean Soc Food Nutr 21:136-142
23 Lee CH, Kang YJ. 1997. HPLC analysis of some flavonoids in citrus fruites. Korean J Postharv Sci Technol 4:181-187
24 육창수. 1997. 아세아 생약도감. 도서출판 경원, 서울. p 273-274
25 Ahn MS, Kim HJ, Seo MS. 2007. A study on the antioxidative and antimicrobial activities of the Citrus unshiu peel extracts. Kor J Food Cul 22: 454-461   과학기술학회마을
26 Kim YC, Koh KS, Koh JS. 2001. Changes of flavonoids in peel of Jeju native citrus fruits during maturation. Food Sci Biotechnol 10:483-487
27 Kim YC, Koh KS, Koh JS. 2002. Changes of some flavonoids in the peel of late maturing citrus during maturation. J Food Sci Nutr 7:1-4   과학기술학회마을   DOI   ScienceOn
28 Kim HJ, Bae KH, Lee HJ, Eun JB, Kim MK. 1999. Effects of hesperidin extracted from tangerine peel on Cd and lipid metabolism, and antioxidative capacity in rats. Korean Nutr Soc 32:137-149
29 Kim HS, Lee CW, Kim DH, Kim GO, Kim SJ, Chang IS. 2007. The study on the whitening effects and antioxidant activity of various citrus fruits. J Soc Cosmat Korea 33:69-77   과학기술학회마을
30 Kim JH, Kim MK. 2003. Effect of different part of mandarin intake on antioxidative capacity in 15-month-old rats. Korean J Nutr 36:559-569   과학기술학회마을
31 Song EY, Choi YH, Kang KH, Koh JS. 1997. Quality characteristics of citrus fruits according to the harvest date and variety. Agric Chem Biotechnol 40:416-421
32 Yoon CH, Jwa SM. 2006. Isolation of anti-tumor promoters from citrus peels. J Korean Soc Appl Biol Chem 49:25-29   과학기술학회마을
33 Yang YT, Kim MS, Hyun KH, Kim YC, Koh JS. 2008. Chemical constituents and flavonoids in Citrus passed cake. Korean J Food Preserv 15:94-98   과학기술학회마을
34 Kamiya S, Esaki S. 1971. Recent adnaces in the chemistry of the citrus flavonoids. Nippn Shokuhin Kogyo Gakkaishi 18: 38-48   DOI
35 Jeong WS, Park SW, Park SW, Chung SK, 1997. The antioxidative activity of Korean Citrus Unshiu peels. Food Biotechnol, 6:292-296