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Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf.
Int J Food Sci Nutr. 2009; 60 Suppl 2:162-74.IJ

Abstract

The objective of the present study was to compare fresh (F) use and the effects of boiling (B) and deep-fat frying (DF) on the leaf of Citrus hystrix on total phenolic content, the types and amounts of flavonoids and their total antioxidant capacities (TAC), as measured by three different assays: oxygen radical absorption capacity, ferric reducing/antioxidant power, and scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl free radical. Boiling decreased TAC values on the three assays. The amount of total flavonoids calculated as aglycone equivalents of eight identified flavonoids (cyanidin, myricetin, peonidin, quercetin, luteolin, hesperetin, apigenin and isorhamnetin) determined by high-performance liquid chromatography was 1,129 (DF), 1,104 (F) and 549 (B) mg/100 g freeze-dried weight (dry matter exclude fat). Hesperetin was the predominant flavonoid. The total phenolic content expressed as grams of gallic acid equivalents/100 grams fresh weight (excluding fat) was 2.0, 1.9 and 1.8 in F, DF and B samples, respectively. These results suggest that method of processing can significantly affect the content of flavonoids and their TAC values.

Authors+Show Affiliations

Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand. nucbt@mahidol.ac.thNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19572229

Citation

Butryee, Chaniphun, et al. "Effect of Processing On the Flavonoid Content and Antioxidant Capacity of Citrus Hystrix Leaf." International Journal of Food Sciences and Nutrition, vol. 60 Suppl 2, 2009, pp. 162-74.
Butryee C, Sungpuag P, Chitchumroonchokchai C. Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf. Int J Food Sci Nutr. 2009;60 Suppl 2:162-74.
Butryee, C., Sungpuag, P., & Chitchumroonchokchai, C. (2009). Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf. International Journal of Food Sciences and Nutrition, 60 Suppl 2, 162-74. https://doi.org/10.1080/09637480903018816
Butryee C, Sungpuag P, Chitchumroonchokchai C. Effect of Processing On the Flavonoid Content and Antioxidant Capacity of Citrus Hystrix Leaf. Int J Food Sci Nutr. 2009;60 Suppl 2:162-74. PubMed PMID: 19572229.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf. AU - Butryee,Chaniphun, AU - Sungpuag,Pongtorn, AU - Chitchumroonchokchai,Chureeporn, Y1 - 2009/07/01/ PY - 2009/7/3/entrez PY - 2009/7/3/pubmed PY - 2012/3/16/medline SP - 162 EP - 74 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 60 Suppl 2 N2 - The objective of the present study was to compare fresh (F) use and the effects of boiling (B) and deep-fat frying (DF) on the leaf of Citrus hystrix on total phenolic content, the types and amounts of flavonoids and their total antioxidant capacities (TAC), as measured by three different assays: oxygen radical absorption capacity, ferric reducing/antioxidant power, and scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl free radical. Boiling decreased TAC values on the three assays. The amount of total flavonoids calculated as aglycone equivalents of eight identified flavonoids (cyanidin, myricetin, peonidin, quercetin, luteolin, hesperetin, apigenin and isorhamnetin) determined by high-performance liquid chromatography was 1,129 (DF), 1,104 (F) and 549 (B) mg/100 g freeze-dried weight (dry matter exclude fat). Hesperetin was the predominant flavonoid. The total phenolic content expressed as grams of gallic acid equivalents/100 grams fresh weight (excluding fat) was 2.0, 1.9 and 1.8 in F, DF and B samples, respectively. These results suggest that method of processing can significantly affect the content of flavonoids and their TAC values. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/19572229/Effect_of_processing_on_the_flavonoid_content_and_antioxidant_capacity_of_Citrus_hystrix_leaf_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480903018816 DB - PRIME DP - Unbound Medicine ER -