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      Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

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          Abstract

          To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

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          Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract.

          Donghong Liu, XINGQIAN YE, Guihua Xu … (2007)
          This paper reports the effects of heat treatment on huyou (Citrus paradisi Changshanhuyou) peel in terms of phenolic compounds and antioxidant capacity. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used in this study for the analysis of phenolic acids (divided into four fractions: free, ester, glycoside, and ester-bound) and flavanone glycosides (FGs) in huyou peel (HP) before and after heat treatment. The results showed that after heat treatment, the free fraction of phenolic acids increased, whereas ester, glycoside, and ester-bound fractions decreased and the content of total FGs declined (P < 0.05). Furthermore, the antioxidant activity of methanol extract of HP increased (P < 0.05), which was evaluated by total phenolics contents (TPC) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) (ABTS*+) method, and ferric reducing antioxidant power (FRAP) assay. The correlation coefficients among TPC, ABTS, FRAP assay, and total cinnamics and benzoics (TCB) in the free fraction were significantly high (P < 0.05), which meant that the increase of total antioxidant capacity (TAC) of HP extract was due at least in part to the increase of TCB in free fraction. In addition, FGs may be destroyed when heated at higher temperature for a long time (for example, 120 degrees C for 90 min or 150 degrees C for 30 min). Therefore, it is suggested that a proper and reasonable heat treatment could be used to enhance the antioxidant capacity of citrus peel.
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            Hesperidin, nobiletin, and tangeretin are collectively responsible for the anti-neuroinflammatory capacity of tangerine peel (Citri reticulatae pericarpium).

            Su-Chen Ho, Chun-Ting Kuo (2014)
            Inhibiting microglial activation-mediated neuroinflammation has become a convincing target for the development of functional foods to treat neurodegenerative diseases. Tangerine peel (Citri reticulatae pericarpium) has potent anti-inflammatory capacity; however, its anti-neuroinflammatory capacity and the corresponding active compounds remain unclear. To this end, the composition of a tangerine peel ethanolic extract was analysed by LC-MS, and the anti-neuroinflammatory ability was evaluated using a lipopolysaccharide (LPS)-activated BV2 microglia culture system. Hesperidin is the most predominant flavonoid in tangerine peel, followed by tangeretin and nobiletin. Among the eight tested flavanone glycosides and polymethoxy flavones, only nobiletin displayed a capacity of>50% to inhibit LPS-induced proinflammatory NO, TNF-α, IL-1β and IL-6 secretion at a concentration of 100 μM. At 2 mg/ml, tangerine peel extract attenuated LPS-induced NO, TNF-α, IL-1β and IL-6 secretion by 90.6%, 80.2%, 66.7%, and 86.8%, respectively. Hesperidin, nobiletin, and tangeretin individually (at concentrations of 135, 40, and 60 μM, respectively) in 2 mg/ml tangerine peel extract were only mildly inhibitory, whereas in combination, they significantly inhibited LPS-induced proinflammatory cytokine expression at levels equal to that of 2 mg/ml tangerine peel extract. Overall, tangerine peel possesses potent anti-neuroinflammatory capacity, which is attributed to the collective effect of hesperidin, nobiletin, and tangeretin.
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              Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods

              Ibtissem Hamrouni-Sellami, Fatma Zohra Rahali, Iness Rebey … (2013)
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                Author and article information

                Contributors
                Jinfeng Bi:
                ORCID: http://orcid.org/0000-0001-8664-8788
                Jinkai Zheng:
                ORCID: http://orcid.org/0000-0002-8166-0048
                Journal
                Journal ID (nlm-ta): Int J Anal Chem
                Journal ID (iso-abbrev): Int J Anal Chem
                Journal ID (publisher-id): IJAC
                Title: International Journal of Analytical Chemistry
                Publisher: Hindawi
                ISSN (Print): 1687-8760
                ISSN (Electronic): 1687-8779
                Publication date (Print): 2017
                Publication date (Electronic): 19 November 2017
                Volume: 2017
                Electronic Location Identifier: 6254793
                Affiliations
                1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
                2State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
                3Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
                4College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan 410128, China
                Author notes

                Academic Editor: Changmou Xu

                Author information
                http://orcid.org/0000-0001-9853-8690
                http://orcid.org/0000-0001-8664-8788
                http://orcid.org/0000-0002-8166-0048
                Article
                DOI: 10.1155/2017/6254793
                PMC ID: 5734003
                SO-VID: 053439a3-4c35-4dcc-8968-80c045575d4a
                Copyright © Copyright © 2017 Mingyue Xu et al.
                License:

                This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 4 July 2017
                Date accepted : 11 September 2017
                Funding
                Funded by: National Natural Science Foundation of China
                Award ID: 31401581
                Award ID: 31428017
                Funded by: Ministry of Agriculture of the People's Republic of China
                Award ID: 2016-X31
                Categories
                Subject: Research Article

                ScienceOpen disciplines: Analytical chemistry
                Data availability:
                ScienceOpen disciplines: Analytical chemistry

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