Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by $H_2O_2$

  • Senevirathne, Mahinda (Department of Food Bioengineering, Jeju National University) ;
  • Kim, Soo-Hyun (Department of Food Bioengineering, Jeju National University) ;
  • Um, Byung-Hun (Natural Products Research Center, Korea Institute of Science and Technology (KIST) Gangneung Institute) ;
  • Lee, Jung-Suk (Aqua Green Tech Co.) ;
  • Ha, Jin-Hwan (Department of Food Bioengineering, Jeju National University) ;
  • Lee, Won-Woo (School of Marine Biomedicinal Science, Jeju National University) ;
  • Jeon, You-Jin (School of Marine Biomedicinal Science, Jeju National University)
  • Published : 2009.06.30
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Abstract

The aim of this study was to evaluate the antioxidant activities of enzymatic digests from citrus by-products (CBPs) prepared by high speed drying (HSD). HSD needs a short time (60 min) for drying and can be used in a commercial scale. Enzymatic digests were prepared from the CBPs using 6 enzymes such as aminoglucosidase (AMG), celluclast, pectinex, termamyl, ultraflo, and viscozyme. Antioxidant activities of AMG digest from CBPs were evaluated by different in vitro models such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, alkyl, $H_2O_2$ scavenging, metal chelating, lipid peroxidation, and comet assays, and exhibited strong activities. The antioxidant compounds were detected by an high performance liquid chromatography (HPLC) coupled on-line to an 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) scavenging detection system, and found that hesperidin was the key compound. Therefore, the results obtained in this study suggest that HSD is an effective method to transform wet CBPs into dried form, and CBPs are potential source of natural antioxidant.

Keywords

References

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