Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces |
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| Affiliation: | 1. Department of Food Science and Biotechnology, Kyungnam University, Masan 631-701, Republic of Korea;2. Laboratory for Quantum Optics, Korea Atomic Energy Research Institute, Daejeon 305-600, Republic of Korea;3. School of Bioresource Sciences, Andong National University, Andong 760-749, Republic of Korea;4. Chemistry and Biotechnology Examinations Bureau, Korean Intellectual Property Office, Daejeon 302-701, Republic of Korea;1. Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan;2. Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan, ROC;1. Department of Biochemistry, Sri Venkateswara University, Tirupati 517502, India;2. Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India;2. Departments of Chemistry & Forest Biomaterials, North Carolina State University, Raleigh, NC 27695-8005, USA |
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| Abstract: | After electron-beam irradiation of citrus pomaces (CP), the total phenolic content (TPC), radical scavenging activity (RSA), and reducing power (RP) were evaluated. When CP were irradiated at 37.9 kGy; the TPC, RSA and RP of water extract of CP increased from 6543.2 to 7405.4 μM, 37.6% to 52.9%, and 0.64 to 0.90, respectively, compared with the non-irradiated control. The results indicate that the electron-beam irradiation can be an efficient process for increasing the antioxidant activity of CP. |
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