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KMID : 0903520060490010060
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 1 p.60 ~ p.64
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Effect of Far-Infrared Irradiation and Heat Treatment on the Antioxidant Activity of Extracts from Citrus Pomaces
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Kim Jong-Wan
Jeon You-Hoon
Lee Jong-Hwa
Lee Seung-Cheol
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Abstract
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The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from citrus pomaces (CP) was evaluated. CP were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at 100oC and 150oC for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater, respectively. After FIR irradiation or simple heat treatment, 70% ethanol extracts (EE) and water extracts (WE) of CP were prepared and radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When CP were FIR-irradiated at 100oC for 30min, the values of RSA and reducing power of EE increased from 14.9% to 44.2%, and 0.290 to 0.886, respectively, compared to the untreated control. Simple heat treatment of CP at 100oC for 60 min also increased RSA and reducing power of EE to 44.7%, and 1.045, respectively. FIR irradiation and heat treatment increased RSA and reducing power of WE from CP, too. These results indicated the antioxidant activity of CP extracts was significantly affected by FIR irradiation and heating temperature and duration on CP, and that the FIR irradiation and heat treatment process can be used as a tool for increasing the antioxidant activity of CP.
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KEYWORD
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citrus pomaces, far-infrared, heat treatment, antioxidant activity
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