Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel.
Food Chem
; 289: 340-350, 2019 Aug 15.
Article
en En
| MEDLINE
| ID: mdl-30955622
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.
Palabras clave
Caryophyllene (PubChem CID: 5281515); Dietary preparation methods; Dried tangerine peel; Essential oil; Flavonoids; Hesperidin (PubChem CID: 10621); Methyl methanthranilate (PubChem CID: 6826); Nobiletin (PubChem CID: 72344); Synthetic evaluation; Tangeretin (PubChem CID: 68077); d-Limonene (PubChem CID: 440917); o-Cymene (PubChem CID: 10703); α-Farnesene (PubChem CID: 5281516); ß-Myrcene (PubChem CID: 31253); γ-Terpinene (PubChem CID: 7461)
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Extractos Vegetales
/
Citrus
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Manipulación de Alimentos
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Frutas
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Food Chem
Año:
2019
Tipo del documento:
Article
País de afiliación:
China