Effects of different drying methods on the flavonoid profiles of Shatianyu (Citrus grandis L. Osbeck) whole fruit and in vitro bioactivity

文献类型： 外文期刊

第一作者： Ye, Jiamin

作者： Ye, Jiamin;Zhang, Ruifen;Dong, Lihong;Huang, Fei;Jia, Xuchao;Ma, Qin;Deng, Mei;Zhang, Mingwei;Ma, Xiaoni;Deng, Mei;Zhang, Mingwei

作者机构：

关键词： Citrus grandis L. Osbeck; Shatianyu whole fruit powder; Drying methods; Flavonoids; Antioxidant activity; Pancreatic lipase inhibition

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 225 卷

页码：

收录情况： SCI

摘要： The profile and bioactivity of flavonoids in Shatianyu (Citrus grandis L. Osbeck) whole fruit powder (SWFP) prepared by hot air, heat pump, vacuum freeze, spray and microwave drying were explored, respectively. SWFP exhibited comparable total flavonoid contents (TFC) to Shatianyu homogenate except for spray-dried SWFP, which exhibited a higher TFC. Nine flavonoids were detected in SWFP. Naringin, cigranoside B, melitidin and bergamjuicin were the major flavonoid components, and their content accounted for 94.2 %-96.7 % of the total contents of detected flavonoids. Furthermore, cigranoside C, D and F, which were isolated from Shatianyu pulp with new structure in our previous study, were also detected in all SWFP with the contents of 0.47-0.87, 0.02-0.86 and 0.08-0.27 mg/g DW, respectively. In addition, SWFP generally showed approximate antioxidant activity but higher pancreatic lipase inhibitory activity compared with Shatianyu homogenate except for spraydried SWFP, which exhibited higher antioxidant activity but lower pancreatic lipase inhibitory activity than those of homogenate. Thus, Shatianyu flavonoids are not heat-sensitive. SWFP are natural antioxidants and pancreatic lipase inhibitors, and could be used as functional ingredients for developing anti-obesity related healthy food.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序