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Issue 7, 2017
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Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products

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Abstract

This study investigated the changes in the functional components, antioxidative activities, antibacterial activities, anti-inflammatory activities of orange (Citrus sinensis (L.) Osbeck) by-products (OBP) on heat treatment at 50 and 100 °C (hereafter denoted 50D and 100D extracts, respectively). Optimal heating conditions were also investigated. The total phenolic content, flavonoid content and antioxidative activities of OBP extracts significantly increased on 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−1 100D extracts, respectively. The 100D extracts may significantly inhibit the growth of E. coli O157, Salmonella typhimurium and Listeria monocytogenes. 1 μg mL−1 of 100D extract may suppress the TNF-α-induced ICAM-1 protein expression. The optimal heating time for OBP was 26 h at 100 °C, which resulted in the highest antioxidant activities.

Graphical abstract: Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products

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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., 2017,8, 2548-2557
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    Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products

    C. Li, H. Hsu, Y. Wang, J. Cassidy, S. Sheen and S. Liu, Food Funct., 2017, 8, 2548
    DOI: 10.1039/C7FO00188F

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