|
KMID : 1134820070360111358
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1358 ~ p.1364
|
|
|
Flavonoids Components and Functional Properties of Citrus Peel Hydrolysate
|
|
Lee Myung-Hee
Huh Dam
Jo Deok-Jo
Lee Gee-Dong
Yoon Sung-Ran
|
|
|
Abstract
|
|
|
|
Response surface methodology was employed to investigate the change of flavonoids components of citrus peel hydrolysate using Viscozyme L as the enzyme. As citrus peels were hydrolyzed by the enzyme, hesperetin and naringenin contents of flavonoids aglycone form increased. The optimal enzyme treatment conditions which were superimposed of the maximized levels for soluble solid, hesperetin, and naringenin contents were enzyme concentration of 1.5% and reaction time of 18 hr. In enzyme-untreated citrus peels (CC), soluble solid content was 48.49% and the content of hesperidin only detected flavonoids was 58.85 ㎎/g. In the case of optimal enzyme-treated citrus peels (CE), soluble solid content was 72.97% and the contents of naringin, hesperidin, naringenin and hesperetin were 1.56 ㎎/g, 31.31 ㎎/g, 2.58 ㎎/g and 3.90 ㎎/g, respectively. In the results of electron donating ability and angiotensin converting enzyme inhibition activity, the activity of CE was higher than that of CC.
|
|
|
KEYWORD
|
|
|
citrus peel, flavonoids, hesperetin, naringenin, enzyme
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|