Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel

文献类型： 外文期刊

第一作者： Zhang, Huijuan

作者： Zhang, Huijuan;Cui, Jiefen;Tian, Guifang;Zhao, Chengying;Li, Genyuan;Zheng, Jinkai;DiMarco-Crook, Christina;Xiao, Hang;Gao, Wei;Lian, Yunhe

作者机构：

关键词： Dried tangerine peel; Dietary preparation methods; Flavonoids; Essential oil; Synthetic evaluation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 289 卷

页码：

收录情况： SCI

摘要： Dried tangerine peel (DTP) is an excellent plant resource that has been used as ingredients for both food and traditional Chinese medicine. In this study, the efficiency of four different dietary preparation methods (i.e. soaking, boiling, steaming, and ethanol extraction) in extraction of functional compounds (i.e. flavonoids and essential oil constituents) from DTP was evaluated systematically for the first time. To conduct a comprehensive evaluation of the extraction of the functional compounds, a synthetic evaluation model based on a weighting method was established. The optimum conditions of each dietary preparation method (e.g., time, temperature, solid-liquid ratio, etc.) were determined by response surface methodology. Ethanol extraction showed the best extraction efficiency, followed by soaking, boiling, and steaming. Additionally, different DTP extracts were shown to be clearly distinguished by electronic eye and electronic tongue. This research provides essential findings for the effective dietary instruction of DTP consumption.

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