化学
抗氧化剂
黄烷酮
DPPH
色谱法
甲醇
微波食品加热
有机化学
羟基自由基
酚类
抗氧化能力
分数(化学)
激进的
清除
类黄酮
食品科学
物理
量子力学
作者
Khizar Hayat,Xiaoming Zhang,Han-Qing Chen,Shuqin Xia,Chengsheng Jia,Fang Zhong
标识
DOI:10.1016/j.seppur.2010.04.026
摘要
The effect of microwave treatment on the phenolic compounds and antioxidant capacity of citrus mandarin peels was evaluated. After microwave treatment, methanol extracts of citrus peels were prepared and the contents of phenolic acids (free and bound) and flavanol, flavanone and flavonol compounds (FCs) were determined by HPLC. Antioxidant capacity of peel extracts was measured using DPPH radical scavenging assay, hydroxyl radical scavenging assay and reducing power. After microwave treatment, the free fraction of phenolic acids increased, whereas the bound fractions decreased and antioxidant activity was increased. The content of total FCs increased with power but at longer irradiation time it was declined which meant that some FCs might be degraded. The results indicated that appropriate microwave treatment could be an efficient process to liberate and activate the bound phenolic compounds and to increase the antioxidant capacity of citrus mandarin peels.
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