Flavonoid Component Changes and Antioxidant Activities of Fermented Citrus grandis Osbeck Peel

당유자 과피 발효물의 플라보노이드 성분 변화 및 항산화 활성

  • Hyon, Jae-Seok (Dept. of Food and Nutrition, Jeju College of Technology) ;
  • Kang, Sung-Myung (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Han, Sang-Won (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Kang, Min-Cheol (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Oh, Myung-Cheol (Dept. of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Oh, Chang-Kyung (Dept. of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Kim, Dong-Woo (Central Research Center, Natural F&P Co., Ltd.) ;
  • Jeon, You-Jin (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Kim, Soo-Hyun (Dept. of Food Bioengineering, Jeju National University)
  • 현재석 (제주산업정보대학 식품영양과) ;
  • 강성명 (제주대학교 해양의생명과학부) ;
  • 한상원 (제주대학교 해양의생명과학부) ;
  • 강민철 (제주대학교 해양의생명과학부) ;
  • 오명철 (제주산업정보대학 관광호텔조리과) ;
  • 오창경 (제주산업정보대학 관광호텔조리과) ;
  • 김동우 ((주)네추럴 F&P 중앙연구소) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김수현 (제주대학교 식품생명공학과)
  • Published : 2009.10.31


In this study, we investigated the change of antioxidant activity and flavonoid contents by fermentation of Citrus grandis Osbeck peel (CGP) using the Saccharomyces cerevisiae (KCCM35053), comparing to unfermented CGP. Total flavonoid content in the fermented Citrus grandis Osbeck peel (FCGP) was 3,768 g/100 g sample and higher than that of CGP. The antioxidant activities of FCGP was determined by DPPH, hydroxyl, alkyl radicals, and hydrogen peroxide scavenging assays. FCGP showed higher activities than CGP in all scavenging assays. The $IC_{50}$ values of FCGP were 261.3 ${\mu}g$/mL for DPPH; 1,474 ${\mu}g$/mL for hydroxyl; 90.9 ${\mu}g$/mL for alkyl and 1,195 ${\mu}g$/mL for $H_2O_2$ in respective scavenging assays. Flavonoid compositions of both samples were determined by liquid chromatography/mass spectrometry (LC/MS). In the spectrum FCGP was similar to CGP in the contents of neohesperidin, naringin and an unknown No. 7 compound, but some unknown compounds (No. 1, 2, 4, 5, 6) were higher than CGP in each flavonoid contents. Therefore, the fermentation of CGP could increase the contents of unknown compound and improved antioxidant activities.


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