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http://dx.doi.org/10.9721/KJFST.2013.45.5.598

The Antioxidative and Antibrowning Effects of Citrus Peel Extracts on Fresh-cut Apples  

Park, Miji (Plant Resources Research Institute, Duksung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.5, 2013 , pp. 598-604 More about this Journal
Abstract
This study was designed to evaluate the usability of the following citrus peel extracts (CPEs): Citrus sinensis (orange), C. unshiu (mandarin orange), C. limon (lemon), and C. paradise (grapefruit) as natural antibrowning agents. Overall, 0.1% of the CPEs were effective in reducing the browning of apple slices. The appearance of apple slices dipped in C. limon peel extracts (LPE) were found to be excellent and their Hunter L and ${\Delta}E$ values were similar to the values obtained when apple slices were dipped in ascorbic acid. The pH values of the different CPEs were not significantly different from each other, but were higher than that of ascorbic acid. LPE was found to possess the highest total phenolic content, flavonoid content, DPPH radical scavenging activity, and copper ($Cu^{2+}$) chelating activity. All these results suggest that citrus peel extracts, especially lemon peel extract, can be used as natural antibrowning agents.
Keywords
citrus peels; lemon; antioxidative activity; browning; natural antibrowning agent;
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Times Cited By KSCI : 8  (Citation Analysis)
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