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KMID : 1160620080130040313
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Preventive Nutrition and Food Science
2008 Volume.13 No. 4 p.313 ~ p.320
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Effect of Far-infrared Radiation for Dying Citrus By-products and Their Radical Scavenging Activities and Protective Effects Against H2O2-induced DNA Damage
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Senevirathne Mahinda
Jeon You-Jin
Ha Jin-Hwan
Kim Soo-Hyun
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Abstract
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Efficiency of a far-infrared radiation (FIR) dryer for drying of citrus by-products (CBPs) was evaluated through their antioxidant activities. The CBPs dried through FIR were enzymatically digested by six carbohydrases (AMG, Celluclast, Pectinase, Termamyl, Ultraflo and Viscozyme) to prepare digests for evaluation of the activities. The total polyphenolic and total flavonoid contents of the digests were determined by colorimetric assays. The AMG digest was selected for the further experiments. The antioxidant potential of the digests were evaluated by DPPH, superoxide, hydroxyl and alkyl radical scavenging activities, H₂O₂ scavenging activity, metal chelating, lipid peroxidation inhibition and the reduction of DNA damage. The AMG digest from CBPs dried through FIR at 50oC showed strong antioxidant activities in DPPH, superoxide, hydrogen peroxide, alkyl and metal chelating assays while all the digests showed strong lipid peroxidation activities. Further, enzymatic digests showed remarkable inhibitory activities against H₂O₂-induced DNA damage. Hence, the data obtained using different in vitro models clearly established the antioxidant potential of enzymatic digests from CBPs dried through FIR. Furthermore, they can be used as a source of natural antioxidants; hence, far-infrared radiation drying is a viable method for transforming wet CBPs into a dried form without destroying the bioactive components.
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KEYWORD
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antioxidant activity, citrus by-products, DNA damage, enzymatic digests, far-infrared radiation drying
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