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Effects of heat treatment on antioxidative and anti-inflammatory properties of orange by-products

Abstract

This study investigated the changes in functional components, antioxidative activities, antibacterial activities, anti-inflammatory activities of orange (Citrus sinensis (L.) Osbeck) by-products (OBP) by heat treatment at 50 and 100oC (hereafter 50D and 100D extracts, respectively). Optimal heating conditions were also investigated. Total phenolic content, flavonoid content and antioxidative activities of OBP extracts significantly increased by heat treatment. The lag time of Cu2+-induced oxidation of human LDL was increased by 2.61, 8.61 and 8.76-fold with the addition of 0.6, 0.8 and 1.0 mg/ml 100D extracts, respectively. The 100D extracts may significantly inhibit the growth of E. coli O157, Salmonella typhimurium and Listeria monocytogenes. 1 μg/mL of 100D extract may suppress the TNF-α-induced ICAM-1 protein expression. The optimal heating time for OBP was 26h at 100oC, which resulted in the highest antioxidant activities.

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Publication details

The article was received on 06 Feb 2017, accepted on 01 Jun 2017 and first published on 05 Jun 2017


Article type: Paper
DOI: 10.1039/C7FO00188F
Citation: Food Funct., 2017, Accepted Manuscript
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    Effects of heat treatment on antioxidative and anti-inflammatory properties of orange by-products

    C. Li, H. Hsu, Y. Wang, J. Cassidy, S. sheen and S.-C. Liu, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00188F

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