Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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

  • Senevirathne, Mahinda (Department of Food Bioengineering, Cheju National University) ;
  • Jeon, You-Jin (Faculty of Applied Marine Science, Cheju National University) ;
  • Ha, Jin-Hwan (Department of Food Bioengineering, Cheju National University) ;
  • Kim, Soo-Hyun (Department of Food Bioengineering, Cheju National University)
  • Published : 2008.12.31

Abstract

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, $H_2O_2$ scavenging activity, metal chelating, lipid peroxidation inhibition and the reduction of DNA damage. The AMG digest from CBPs dried through FIR at $50^{\circ}C$ 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 $H_2O_2$-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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