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

• KHUWIJITJARU Pramote

  Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

• CHALOODDONG Kulthida

  Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

• ADACHI Shuji

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Abstract

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 (Citrus hystrix) 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).

Journal

• Food Science and Technology Research

  Food Science and Technology Research 14 (1), 1-4, 2008

  Japanese Society for Food Science and Technology

Keywords

• Kaffir lime
• pressurized hot water extraction
• subcritical water extraction
• DPPH scavenging capacity
• antioxidant activity
• response surface

Details

• CRID: 1390282679432278656
• NII Article ID: 10021184411
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.14.1
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed