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http://dx.doi.org/10.3746/jkfn.2004.33.9.1580

Effect of Far - Infrared Radiation on the Antioxidant Activity of Extracts from Citrus unshiu Peels  

Jeong, Seok-Moon (Division of Food Science and Biotechnology, Kyungnam University)
Kim, So-Young (Division of Food Science and Biotechnology, Kyungnam University)
Park, Hae-Ryong (Division of Food Science and Biotechnology, Kyungnam University)
Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.9, 2004 , pp. 1580-1583 More about this Journal
Abstract
The effect of far-infrared (FIR) radiation on the antioxidant activity of extracts from Citrus unshiu peels (CPs) was evaluated. CPs (5 g) were placed in Pyrex petri dishes (8.0 cm diameter) and irradiated at 150$^{\circ}C$ for 10, 20, 30, 40 or 50 min with a FIR heater. After FIR irradiation, 70% ethanol extract of CPs were prepared and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. FIR radiation of CPs at 150$^{\circ}C$ for 30 min increased the TPC and RSA of ethanol extract from 71.9${\mu}$M to 133.9 ${\mu}$M and from 29.64% to 51.27%, respectively, and reducing power was increased from 0.451 to 0.675, compared to those of non-irradiated control. These results indicated that FIR radiation onto CPs could liberate and activate covalently bound phenolic compounds that have antioxidant activities.
Keywords
citrus peels; ethanol extract; far-infrared; antioxidant activity; total phenol content;
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