EENHANCING ANTIOXIDANT CAPACITY BY NANO TREATMENTS FOR MUCROTT PEEL UNDER DIFFERENT DRYING CONDITIONS
Mucrott belongs to the Rutaceae family, which is one of the major Taiwanese winter citrus fruit products.The peels of Mucrott contain many active phytochemicals which can be dried to make chenpi, a popular traditional Chinese medicine.In this study, Mucrott peels and a whole Mucrott were dried at different hot-air drying temperatures (50℃, 60℃, 70℃) and then were examined by a nano wet-grinding machine in a nano process.The results showed that higher drying temperatures caused the color of Mucrott to deepen and also did more damage to their microstructure.For antioxidant capacity, the nano wet-grinding brought about higher total polyphenolic and flavonoid contents.Among these, the highest content for nobiletin and tangeretin were 4.725 mg/g and 1.881 mg/g, respectively, as measured by HPLC analysis.Hot-air drying at 70℃ was most suitable for the chenpi process, and dried Mucrott peels in all respects were better than when the Mucrott was dried whole.
Mucrott hot-air drying chenpi nano wet-grinding antioxidant capacity
Tzou-Chi Huang Chao-Chin Chung Chen-Hsing Yu Wan-Ting Tu Ho-Hsien Chen
Department of Food Science,National Pingtung University of Science and Technology1,Shuehfu Rd.,Neipu Department of Food Science,National Pingtung University of Science and Technology 1,Shuehfu Rd.,Neip
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-4
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）