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Extraction of Citrus Bioflavonoid with Vinegars and Effect on Blood Pressure  

김미경 (대구가톨릭대학교 식품산업학부)
김미영 (대구가톨릭대학교 식품산업학부)
윤은경 (대구가톨릭대학교 식품산업학부)
김순동 (대구가톨릭대학교 식품산업학부)
Publication Information
Food Science and Preservation / v.9, no.4, 2002 , pp. 411-417 More about this Journal
Abstract
Effect of temperature(room temperature and boiling) and content of citrus peel(0.1∼6.0%) on the extractable hesperidin and naringin in the vinegars(apple, brown rice and persimmons) and also, dietary effect in hyperpiesia rats on blood pressure, biochemical changes were investigated. Extractable amounts of hesperidin and naringin in persimmons and brown rice vinegar were higher than those of apple vinegar in the both extraction of room temperature and boiling. Hesperidin and naringin contents showed highest in the one day extraction at room temperature when citrus peel was below 1% but, 3∼5 days extraction was optimum when the peel was above 2%. Hesperidin and naringin contents showed maximum at 2 hours extraction in case of boiling. Neutral lipids, total cholesterol and LDL cholesterol in blood, and blood pressure(reduction of 10.7∼33.2 mmHg) of the hyperpiesia rats took in 0.5% apple vinegar with 0.2, 0.4 and 0.6% citrus peel powder for 4 weeks were lower or reduced than those of control groups. But HDL cholesterol was higher than that of control groups.
Keywords
vinegar; citrus peel; hesperdin; naringin; blood pressure;
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