Locally sonochemical effect on total phenolic contents and theirantioxidant abilities in the extracts from sweet orange peels

Authors

ZHANG Zheng, Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China
MA Yaqin, Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China
WANG Pengxu, Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China
CHENG Chuanxiang, Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China
ZHU Panpan, Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China

Abstract

The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content of single phenolic acid and total phenolic contents. Moreover, sonochemical effect was dynamic and uneven in different positon, the contents of single phenolic acid and total phenolic improved greatly in the local position of P5. A good liner correlation was investigated between Trolox-equivalent antioxidant capacity (TEAC) value and the content of total phenolic acids after ultrasonic treatments. The correlation coefficients for the ultrasonic temperature of 15, 30, 40 ℃ were 0.708 3, 0.746 9， 0.718 9 (the treatment time varied from 10, 20, 30, 45 to 60 min at both temperature levels), the positons of (P1, P2, P3, P4, P5) were 0.971 2 and 0.735 0 at four ultrasonic power levels, respectively. The correlation coefficient for the locally ultrasonic positions was found largest.

Publication Date

8-28-2018

First Page

19

Last Page

23

DOI

10.13652/j.issn.1003-5788.2018.08.005

Recommended Citation

Zheng, ZHANG; Yaqin, MA; Pengxu, WANG; Chuanxiang, CHENG; and Panpan, ZHU (2018) "Locally sonochemical effect on total phenolic contents and theirantioxidant abilities in the extracts from sweet orange peels," Food and Machinery: Vol. 34: Iss. 8, Article 5.
DOI: 10.13652/j.issn.1003-5788.2018.08.005
Available at: https://www.ifoodmm.cn/journal/vol34/iss8/5

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