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Antioxidative Activities of Dried and Fresh Citrus Peels in Jeju  

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. 88-94 More about this Journal
Abstract
This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of the methanol extracts of Citrus sunki, C. unshiu and C. natsudaidai peels before and after drying. Total polyphenolic content was high in the citrus peels before drying compared to the dried peels, and highest in the order of C. sunki, C. natsudaidai and C. unchiu. On the other hand, flavonoid content was high in the dried citrus peels than in the citrus peels before drying, and was highest in the order of C. unshiu, C. natsudaidai, C. sunki, but in dried peels it was highest in the order of C. natsudaidai, C. unshiu, C. sunki. DPPH radical scavenging activity was highest in the order of C. natsudaidai, C. unchiu, C. sunki, and that in the citrus peels before drying was higher than in the dried peels. Inparticular, C. natsudaidai peels before drying showed higher activity than vitamin C in 0.5 or 1.0 mg/100 g. Hydrogen peroxide scavenging activity was highest in the order of C. unshiu, C. natsudaidai, and C. sunki in the citrus peels before drying. The dried peels were highest in the order of C. unshiu, C. natsudaidai, C. sunki at 0.5 mg/100 g, but high in order of C. natsudaidai, C. unshiu and C. sunki at more than 1.0 mg/100 g. Inparticular, all C. natsudaidai peels displayed high activity more than 87% at 2.0 mg/100 g. Clear patterns in alkyl radical scavenging activity could not be confirmed in Citrus species whether before or after drying of peels. Hydroxyl radical scavenging activity was highest in the order of C. natsudaidai, C. unshiu and C. sunki but was relatively low compared to the scavenging activity of other activated oxygen species.
Keywords
Citrus sunki; Citrus unshiu; Citrus natsudaidai; fresh and dried peels; antioxidative activity;
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Times Cited By KSCI : 10  (Citation Analysis)
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