Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment

Shyi Neng Lou, Yu Shan Lin, Ya Siou Hsu, E. Ming Chiu, Chi-Tang Ho

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

Hot water extract of immature calamondin peel contains high total phenolic content, which shows significant correlation to DPPH scavenging potency. By heat treatment, the extraction yields of naringin, tangeretin, ferulic acid, p-coumaric acid and gallic acid increased, but the amount of 3′,5′-di-C-β-glucopyranosylphloretin (DGPP) decreased drastically. The major soluble phenolic compounds in the nonpolar extract are nobiletin and tangeretin, while DGPP and hesperidin are in the hot water extract. For insoluble phenolic compounds, ferulic acid, p-coumaric acid and sinapic acid are mainly in ester linkage form. After heat treatment, gallic acid and p-coumaric acid are the major increased soluble and insoluble phenolic acids, respectively. This indicates that high temperature heating (150 °C) probably produces two major effects: (1) degradation of flavonoids, such as DGPP and hesperidin; (2) destruction of the cell wall structure, leading to an increase in soluble nobiletin, tangeretin and gallic acid, as well as insoluble ferulic and p-coumaric acids.

Original languageEnglish (US)
Pages (from-to)246-253
Number of pages8
JournalFood Chemistry
Volume161
DOIs
StatePublished - Oct 15 2014

Fingerprint

Citrus madurensis
ferulic acid
p-coumaric acid
Gallic Acid
phenolic compounds
Antioxidants
Hot Temperature
antioxidant activity
gallic acid
immatures
Heat treatment
Hesperidin
heat treatment
hesperidin
extracts
naringin
sinapic acid
Water
Scavenging
phenolic acids

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Keywords

  • Antioxidant activity
  • Heat treatment
  • Immature calamondin
  • Soluble and insoluble phenolic compounds

Cite this

@article{c4bc57ed69744bb69c8b51085d9cbb54,
title = "Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment",
abstract = "Hot water extract of immature calamondin peel contains high total phenolic content, which shows significant correlation to DPPH scavenging potency. By heat treatment, the extraction yields of naringin, tangeretin, ferulic acid, p-coumaric acid and gallic acid increased, but the amount of 3′,5′-di-C-β-glucopyranosylphloretin (DGPP) decreased drastically. The major soluble phenolic compounds in the nonpolar extract are nobiletin and tangeretin, while DGPP and hesperidin are in the hot water extract. For insoluble phenolic compounds, ferulic acid, p-coumaric acid and sinapic acid are mainly in ester linkage form. After heat treatment, gallic acid and p-coumaric acid are the major increased soluble and insoluble phenolic acids, respectively. This indicates that high temperature heating (150 °C) probably produces two major effects: (1) degradation of flavonoids, such as DGPP and hesperidin; (2) destruction of the cell wall structure, leading to an increase in soluble nobiletin, tangeretin and gallic acid, as well as insoluble ferulic and p-coumaric acids.",
keywords = "Antioxidant activity, Heat treatment, Immature calamondin, Soluble and insoluble phenolic compounds",
author = "Lou, {Shyi Neng} and Lin, {Yu Shan} and Hsu, {Ya Siou} and Chiu, {E. Ming} and Chi-Tang Ho",
year = "2014",
month = "10",
day = "15",
doi = "10.1016/j.foodchem.2014.04.009",
language = "English (US)",
volume = "161",
pages = "246--253",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment. / Lou, Shyi Neng; Lin, Yu Shan; Hsu, Ya Siou; Chiu, E. Ming; Ho, Chi-Tang.

In: Food Chemistry, Vol. 161, 15.10.2014, p. 246-253.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment

AU - Lou, Shyi Neng

AU - Lin, Yu Shan

AU - Hsu, Ya Siou

AU - Chiu, E. Ming

AU - Ho, Chi-Tang

PY - 2014/10/15

Y1 - 2014/10/15

N2 - Hot water extract of immature calamondin peel contains high total phenolic content, which shows significant correlation to DPPH scavenging potency. By heat treatment, the extraction yields of naringin, tangeretin, ferulic acid, p-coumaric acid and gallic acid increased, but the amount of 3′,5′-di-C-β-glucopyranosylphloretin (DGPP) decreased drastically. The major soluble phenolic compounds in the nonpolar extract are nobiletin and tangeretin, while DGPP and hesperidin are in the hot water extract. For insoluble phenolic compounds, ferulic acid, p-coumaric acid and sinapic acid are mainly in ester linkage form. After heat treatment, gallic acid and p-coumaric acid are the major increased soluble and insoluble phenolic acids, respectively. This indicates that high temperature heating (150 °C) probably produces two major effects: (1) degradation of flavonoids, such as DGPP and hesperidin; (2) destruction of the cell wall structure, leading to an increase in soluble nobiletin, tangeretin and gallic acid, as well as insoluble ferulic and p-coumaric acids.

AB - Hot water extract of immature calamondin peel contains high total phenolic content, which shows significant correlation to DPPH scavenging potency. By heat treatment, the extraction yields of naringin, tangeretin, ferulic acid, p-coumaric acid and gallic acid increased, but the amount of 3′,5′-di-C-β-glucopyranosylphloretin (DGPP) decreased drastically. The major soluble phenolic compounds in the nonpolar extract are nobiletin and tangeretin, while DGPP and hesperidin are in the hot water extract. For insoluble phenolic compounds, ferulic acid, p-coumaric acid and sinapic acid are mainly in ester linkage form. After heat treatment, gallic acid and p-coumaric acid are the major increased soluble and insoluble phenolic acids, respectively. This indicates that high temperature heating (150 °C) probably produces two major effects: (1) degradation of flavonoids, such as DGPP and hesperidin; (2) destruction of the cell wall structure, leading to an increase in soluble nobiletin, tangeretin and gallic acid, as well as insoluble ferulic and p-coumaric acids.

KW - Antioxidant activity

KW - Heat treatment

KW - Immature calamondin

KW - Soluble and insoluble phenolic compounds

UR - http://www.scopus.com/inward/record.url?scp=84899618884&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84899618884&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2014.04.009

DO - 10.1016/j.foodchem.2014.04.009

M3 - Article

VL - 161

SP - 246

EP - 253

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -