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Effect of Far-Infrared Irradiation and Heat Treatment on the Antioxidant Activity of Extracts from Citrus Pomaces  

Kim, Jong-Wan (Division of Food Science and Biotechnology, Kyungnam University)
Jeon, You-Jin (Department of Marine Biotechnology, Cheju National University)
Lee, Jonh-Hwa (School of Bioresource Sciences, Andong National University)
Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
Publication Information
Applied Biological Chemistry / v.49, no.1, 2006 , pp. 60-64 More about this Journal
Abstract
The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from citrus pomaces (CP) was evaluated. CP were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at $100^{\circ}C$ and $150^{\circ}C$ for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater, respectively. After FIR irradiation or simple heat treatment, 70% ethanol extracts (EE) and water extracts (WE) of CP were prepared and radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When CP were FIR-irradiated at $100^{\circ}C$ far 30min, the values of RSA and reducing power of EE increased from 14.9% to 44.2%, and 0.290 to 0.886, respectively, compared to the untreated control. Simple heat treatment of CP at $100^{\circ}C$ for 60 min also increased RSA and reducing power of EE to 44.7%, and 1.045, respectively. FIR irradiation and heat treatment increased RSA and reducing power of WE from CP, too. These results indicated the antioxidant activity of CP extracts was significantly affected by FIR irradiation and heating temperature and duration on CP, and that the FIR irradiation and heat treatment process can be used as a tool for increasing the antioxidant activity of CP.
Keywords
citrus pomaces; far-infrared; heat treatment; antioxidant activity;
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