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    Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of satsuma mandarin (Citrus unshiu Marc.) peels

    Access Status
    Fulltext not available
    Authors
    Ma, Y.
    Ye, X.
    Fang, Zhongxiang
    Chen, J.
    Xu, G.
    Liu, D.
    Date
    2008
    Type
    Journal Article
    
    Metadata
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    Citation
    Ma, Y. and Ye, X. and Fang, Z. and Chen, J. and Xu, G. and Liu, D. 2008. Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of satsuma mandarin (Citrus unshiu Marc.) peels. Journal of Agriculture and Food Chemistry. 56 (14): pp. 5682-5690.
    Source Title
    Journal of Agriculture and Food Chemistry
    DOI
    10.1021/jf072474o
    ISSN
    0021-8561
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/10178
    Collection
    • Curtin Research Publications
    Abstract

    Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin (Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40°C), and ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by ultrasonic treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both treatment time and temperature increased. Ultrasonic power had a positive effect on the contents of extracts. However, the phenolic acids may be degraded by ultrasound at higher temperature for a long time. For example, after ultrasonic treatment at 40°C for 20 min, the contents of caffeic acid, p-coumaric acid, ferulic acid, and p-hydroxybenzoic acid decreased by 48.90, 44.20, 48.23, and 35.33%, respectively. The interaction of ultrasonic parameters probably has a complex effect on the extracts. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total phenolic contents (TPC); the correlation coefficient, R2, is 0.8288 at 15°C, 0.7706 at 30°C, and 0.8626 at 40°C, respectively. The data indicated that SMPs were rich sources of antioxidants. Furthermore, UAE techniques should be carefully used to enhance the yields of phenolic acids from SMPs. © 2008 American Chemical Society.

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