Senevirathne, Mahinda Kim, Soo-Hyun Um, Byung-Hun Lee, Jung-Suk Ha, Jin-Hwan Lee, Won-Woo Jeon, You-Jin 2024-01-20T21:30:31Z 2024-01-20T21:30:31Z 2021-09-03 2009-06 1226-7708 https://pubs.kist.re.kr/handle/201004/132456 The aim of this 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 (60 min) 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, termamyl, ultraflo, and viscozyme. Antioxidant activities of AMG digest from CBPs were evaluated by different in vitro models such as 1,1-diphenyl-2-pierylhydrazyl (DPPH), hydroxyl, alkyl, H2O2 scavenging, metal chelating, lipid peroxidation, and comet assays, and exhibited strong 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 antioxidant. English KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST NATURAL ANTIOXIDANTS ONLINE ASSAY HPLC 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 Article 1 FOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.3, pp.672 - 681 FOOD SCIENCE AND BIOTECHNOLOGY 18 3 672 681 scie scopus kci ART001354258 000267693600015 Food Science & Technology Food Science & Technology Article NATURAL ANTIOXIDANTS ONLINE ASSAY HPLC antioxidant activity citrus by-product enzymatic digest high speed drying HPLC coupled on-line to an ABTS(+)