Effect of high speed drying on antioxidant properties of enzymatic digests from citrus by-products and their protective effect on DNA damage induced by H2O2
- Effect of high speed drying on antioxidant properties of enzymatic digests from citrus by-products and their protective effect on DNA damage induced by H2O2
- Mahinda Senevirathne; 김수현; 엄병헌; 이정석; 하진환; 이원우; 전유진
- antioxidant activity; citrus by-product; enzymatic digest; high speed drying; HPLC coupled on-line to an ABTS
- Issue Date
- Food science and biotechnology
- VOL 18, NO 3, 672-681
- The aim of the study was to evaluate the antioxidant activities of enzymatic digests from citrus by-products (CBPs) prepared by high speed drying(HSD). HSD needs a short time(60min) for drying and can be used in a commercial scale. Enzymatic digests were prepared from the CBPs using 6 enzymes such as aminoglucosidase (AMG), celluclast, pectinex, termamy1, ultraflo, and viscozyme. Antioxidant activities of AMG digest from CBPs were evaluated by different in vitro models such as 1, 1-diphenyl-2-picrylhydrazyl(DPPH), hydroxyl, alkyl, H₂O ₂ scavenging, metal chelating, lipid peroxidation, and comet assays, and exhibited stong activities. The antioxidant compounds were detected by an high performance liquid chromatography(HPLC) coupled on-line to an 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) scavenging detection system, and found that hesperidin was the key compound. Therefore, the results obtained in this study suggest that HSD is an effective method to transform wet CBPs into dried form, and CBPs are potential source of natural antixidant.
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