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Food Chem. 2015 Mar 15;171:356-63. doi: 10.1016/j.foodchem.2014.08.119. Epub 2014 Sep 10.

Drying effect on flavonoid composition and antioxidant activity of immature kumquat.

Author information

1
Department of Food Science, National Ilan University, 260 Ilan, Taiwan. Electronic address: snlou@niu.edu.tw.
2
Department of Food Science, National Ilan University, 260 Ilan, Taiwan.
3
Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USA.

Abstract

A seven flavonoids in hot water extract of immature kumquat (Citrus japonica var. margarita) were identified and quantified (mg/100g fresh fruit): 3',5'-di-C-β-glucopyranosylphloretin (DGPP, 285.9 ± 2.9 mg/100g), acacetin 8-C-neohesperidoside (margaritene, 136.2 ± 2.6 mg/100g), acacetin 6-C-neohesperidoside (isomargaritene, 119.1 ± 1.8 mg/100g), fortunellin (acacetin 7-O-neohesperidoside, 28.5 ± 0.7 mg/100g), apigenin 8-C-neohesperidoside (16.9 ± 0.1mg/100g), poncirin (isosakuranetin 7-O-neohesperidoside, 5.1 ± 0.1mg/100g), and rhoifolin (apigenin 7-O-neohesperidoside, 2.0 ± 0.1mg/100g). When immature kumquat was dried at 110 and 130°C for 0.5h, the antioxidant activity, total phenolic content and identified flavonoids increased. The UV absorbance of browning products of immature kumquat dried at 130°C for 1.5h increased dramatically, while the identified flavonoids decreased. Therefore, it was concluded that drying below 130°C for 1.0 h, could release phenolic compounds, which resulted in the increasing antioxidant activity. Drying at 130°C for 1.5h, it might be due to the effect of formed browning products.

KEYWORDS:

Antioxidant activity; Drying treatment; Flavonoid composition; Immature kumquat

PMID:
25308680
DOI:
10.1016/j.foodchem.2014.08.119
[Indexed for MEDLINE]

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