Phenolic Content and Radical Scavenging Capacity of Kaffir Lime Fruit Peel Extracts Obtained by Pressurized Hot Water Extraction

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著者

    • KHUWIJITJARU Pramote
    • Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Sanamchandra Palace Campus
    • CHALOODDONG Kulthida
    • Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Sanamchandra Palace Campus
    • ADACHI Shuji
    • Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

抄録

The effects of the pressurized hot water extraction (PHWE) parameters (extraction temperature: 100, 150 and 200°C and extraction time: 5, 10 and 15 min) on the total phenolic content and DPPH radical scavenging capacity of the kaffir lime (<I>Citrus hystrix</I>) fruit peel extracts were investigated. Both indices increased as the extraction temperature increased. The extraction time only slightly affected the values. This study also demonstrated that the PHWE produced extracts with a higher phenolic content and radical scavenging capacity than that obtained by a conventional extraction method (water and 60% methanol at 50°C, 1 h).

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(1), 1-4, 2008-01-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021184411
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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