Tags

Type your tag names separated by a space and hit enter

Characterization of polymethoxyflavone demethylation during drying processes of citrus peels.
Food Funct. 2019 Sep 01; 10(9):5707-5717.FF

Abstract

Polymethoxyflavones (PMFs) are found almost exclusively in citrus peel and have attracted much attention due to their potential health benefits. Dried citrus peel is an important ingredient for applications in food and traditional Chinese medicine. However, the structural changes of PMFs during drying processes of citrus peel remain unknown. In this study, for the first time we discovered that four major permethoxylated PMFs, i.e. sinensetin, nobiletin, heptamethoxyflavone and tangeretin, underwent demethylation at the 5-position on the A ring of their flavonoid structures to yield corresponding 5-demethylated PMFs during the drying process of citrus peel. Our results further demonstrated that the aforementioned PMF demethylation was through two mechanisms: acid hydrolysis and enzyme-mediated catalysis. PMF demethylation in citrus peels was systematically characterized during hot-air drying (HAD), vacuum-freeze drying (VFD) and sun drying (SD). The highest PMF demethylation was obtained in SD followed by HAD and VFD. This study provided a solid scientific basis for rational control of PMF demethylation in citrus peels, which could facilitate the production of high-quality citrus peel and related products.

Authors+Show Affiliations

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhengjinkai@caas.cn.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhengjinkai@caas.cn.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhengjinkai@caas.cn.Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. hangxiao@foodsci.umass.edu.Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. hangxiao@foodsci.umass.edu.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhengjinkai@caas.cn.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhengjinkai@caas.cn.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhengjinkai@caas.cn.Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. hangxiao@foodsci.umass.edu.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhengjinkai@caas.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31436765

Citation

Zhang, Huijuan, et al. "Characterization of Polymethoxyflavone Demethylation During Drying Processes of Citrus Peels." Food & Function, vol. 10, no. 9, 2019, pp. 5707-5717.
Zhang H, Tian G, Zhao C, et al. Characterization of polymethoxyflavone demethylation during drying processes of citrus peels. Food Funct. 2019;10(9):5707-5717.
Zhang, H., Tian, G., Zhao, C., Han, Y., DiMarco-Crook, C., Lu, C., Bao, Y., Li, C., Xiao, H., & Zheng, J. (2019). Characterization of polymethoxyflavone demethylation during drying processes of citrus peels. Food & Function, 10(9), 5707-5717. https://doi.org/10.1039/c9fo01053j
Zhang H, et al. Characterization of Polymethoxyflavone Demethylation During Drying Processes of Citrus Peels. Food Funct. 2019 Sep 1;10(9):5707-5717. PubMed PMID: 31436765.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of polymethoxyflavone demethylation during drying processes of citrus peels. AU - Zhang,Huijuan, AU - Tian,Guifang, AU - Zhao,Chengying, AU - Han,Yanhui, AU - DiMarco-Crook,Christina, AU - Lu,Chang, AU - Bao,Yuming, AU - Li,Chengxiu, AU - Xiao,Hang, AU - Zheng,Jinkai, Y1 - 2019/08/22/ PY - 2019/8/23/pubmed PY - 2020/2/8/medline PY - 2019/8/23/entrez SP - 5707 EP - 5717 JF - Food & function JO - Food Funct VL - 10 IS - 9 N2 - Polymethoxyflavones (PMFs) are found almost exclusively in citrus peel and have attracted much attention due to their potential health benefits. Dried citrus peel is an important ingredient for applications in food and traditional Chinese medicine. However, the structural changes of PMFs during drying processes of citrus peel remain unknown. In this study, for the first time we discovered that four major permethoxylated PMFs, i.e. sinensetin, nobiletin, heptamethoxyflavone and tangeretin, underwent demethylation at the 5-position on the A ring of their flavonoid structures to yield corresponding 5-demethylated PMFs during the drying process of citrus peel. Our results further demonstrated that the aforementioned PMF demethylation was through two mechanisms: acid hydrolysis and enzyme-mediated catalysis. PMF demethylation in citrus peels was systematically characterized during hot-air drying (HAD), vacuum-freeze drying (VFD) and sun drying (SD). The highest PMF demethylation was obtained in SD followed by HAD and VFD. This study provided a solid scientific basis for rational control of PMF demethylation in citrus peels, which could facilitate the production of high-quality citrus peel and related products. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/31436765/Characterization_of_polymethoxyflavone_demethylation_during_drying_processes_of_citrus_peels_ L2 - https://doi.org/10.1039/c9fo01053j DB - PRIME DP - Unbound Medicine ER -