Journal ArticleDOI
Drying effect on flavonoid composition and antioxidant activity of immature kumquat.
TLDR
Drying below 130°C for 1.0 h, could release phenolic compounds, which resulted in the increasing antioxidant activity, and the UV absorbance of browning products of immature kumquat increased dramatically, while the identified flavonoids decreased.About:
This article is published in Food Chemistry.The article was published on 2015-03-15. It has received 52 citations till now. The article focuses on the topics: Acacetin & Rhoifolin.read more
Citations
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Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea ( Camellia sinensis or C. assamica ) leaves
TL;DR: Drying increased antioxidant activity, TPC, TFC and chlorophyll content, while it led to a decrease in vitamin C, and sun and freeze drying methods were considered as the least and the most desirable drying methods, respectively the final color of green tea leaves.
Journal ArticleDOI
Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption
TL;DR: In this article, the authors compared four different drying methods: hot air drying (AD), freeze drying (FD), microwave vacuum drying (MVD), and hot air-drying combined with microwave vacuum-diving (AD-MVD) for functional okra snacks.
Journal ArticleDOI
Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts
Konstantinos Papoutsis,Penta Pristijono,John B. Golding,Costas E. Stathopoulos,Michael C. Bowyer,Christopher J. Scarlett,Quan V. Vuong +6 more
TL;DR: In this paper, the effect of freeze-drying, hot-air drying, and vacuum-based drying on pomace polyphenols and antioxidant capacity was investigated, and the results indicated that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.
Journal ArticleDOI
Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents.
TL;DR: The effective flavonoids contributing to antioxidant activity were DGPP and apigenin 8-C-neohesperidoside, which could be extracted in high amounts, by hot water at 90°C, from immature kumquat peel.
Journal ArticleDOI
Phenolic compounds and biological activities of small-size citrus: Kumquat and calamondin
Shyi-Neng Lou,Chi-Tang Ho +1 more
TL;DR: It was found that C-glycoside flavonoids are dominant phenolic compounds in kumquat and calamondin, unlike in other citrus fruits.
References
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Journal ArticleDOI
Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe.
TL;DR: The improved ORAC(FL) assay provides a direct measure of hydrophilic chain-breaking antioxidant capacity against peroxyl radical and demonstrates that fluorescein (FL) is superior to B-phycoerythrin.
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HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl
TL;DR: An HPLC method using 1,1-diphenyl-2-picrylhydrazyl (DPPH) determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine, and the results well agree with those of previous reports.
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Chia seeds as a source of natural lipid antioxidants
TL;DR: In this article, the major antioxidant activity in the non-hydrolyzed extract was caused by flavonol glycosides, chlorogenic acid (7.1 × 10−4 mol/kg of seed) and caffeic acid (6.6 × 10 −3 m/kg).
Journal ArticleDOI
Effect of heat treatment on the antioxidant activity of extracts from citrus peels.
Seok-Moon Jeong,So Young Kim,Dong-Ryul Kim,Seong-Chun Jo,K.C. Nam,Dong U. Ahn,Seung-Cheol Lee +6 more
TL;DR: The results indicated that the antioxidantActivity of CP extracts was significantly affected by heating temperature and duration of treatment on CP and that the heating process can be used as a tool for increasing the antioxidant activity of CP.
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Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract
TL;DR: The results showed that after heat treatment, the free fraction of phenolic acids increased, whereas ester, glycoside, and ester-bound fractions decreased and the content of total FGs declined, suggesting that a proper and reasonable heat treatment could be used to enhance the antioxidant capacity of citrus peel.