Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices

다국어 초록 (Multilingual Abstract)

Changes in contents of sugars, organic acids, limonoids, phenolics contents, and antioxidant capacities of lemon slices dried at different temperatures were evaluated.
Air drying (AD) promoted losses of sugars, citric acid, ascorbic acid, extractable phenolics (EPs), and nonextractable phenolics (NEPs), while it introduced an increase in limonoids. Phenolics of lemon were mainly presented in their extractable form. Hesperidin and eriocitrin were the main EPs; protocatechuic acid and poncirin were the predominant NEPs. The decrease in extractable phenolic acid, EP, and NEP content in lemon is lower at low drying temperatures, while the increase in non-extractable phenolic acid content is higher at high drying temperatures. The antioxidant capacity of EP was higher than that of NEP. Phenolics contributed to antioxidant capacities of lemon slices, and flavonoids were the main contributors among phenolics. Considering limonoids contents and the high levels of EP, NEP, and antioxidant capacities, AD at 60 C could be an appreciate treatment for dehydrating lemon slices.

참고문헌 (Reference)

1 "United States Department of Agriculture-Foreign Agricultural Service Citrus: World Markets and Trade"

2 Russo M, "Underestimated sources of flavonoids, limonoids and dietary fibre: Availability in lemon’s by-products" 9 : 18-26, 2014

3 Russo M, "Underestimated sources of flavonoids, limonoids and dietary fiber: Availability in oranges by-products" 12 : 150-157, 2015

4 Wang YC, "The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan" 106 : 277-284, 2008

5 Zhang H, "Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China" 48 : 1461-1465, 2010

6 Lou SN, "Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment" 161 : 246-253, 2014

7 Amenta M, "Qualitative and nutraceutical aspects of lemon fruits grown on the mountainsides of the Mount Etna: A first step for a protected designation of origin or protected geographical indication application of the brand name ‘Limone dell’Etna’" 74 : 250-259, 2015

8 Uckoo RM, "Phytochemical analysis of organic and conventionally cultivated Meyer lemons (Citrus meyeri Tan.) during refrigerated storage" 42 : 63-70, 2015

9 Zhang YM, "Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits" 145 : 674-680, 2014

10 Xi WP, "Phenolic composition of Chinese wild mandarin (Citrus reticulata Balnco.) pulps and their antioxidant properties" 52 : 466-474, 2014

11 Gonzalez-Molina E, "Natural bioactive compounds of Citrus limon for food and health" 51 : 327-345, 2010

12 Ghanem N, "Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content" 40 : 167-177, 2012

13 Hasegawa S., "Metabolism of limonoids. Limonin D-ring lactone hydrolase" 24 : 24-26, 1976

14 Sadeghi M, "Mass transfer characteristics during convective, microwave and combined microwave-convective drying of lemon slices" 94 : 471-478, 2013

15 Maier VP, "Limonin D-ring-lactone hydrolase. A new enzyme from citrus seeds" 8 : 405-407, 1969

16 Garcıa-Salas P, "Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder" 141 : 869-878, 2013

17 Liu YQ, "History, global distribution, and nutritional importance of citrus fruits" 11 : 530-545, 2012

18 Gonzalez-Molina E, "Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use" 56 : 1669-1675, 2008

19 Barreca D, "Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon (Citrus limetta Risso) juice" 129 : 417-422, 2011

20 "FAO"

21 Kuljarachanan T, "Evolution of antioxidant compounds in lime residues during drying" 113 : 944-949, 2009

22 Torki-Harchegani M, "Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods" 51 : 1121-1129, 2015

23 Wuttipalakorn P, "Effects of pretreatment and drying on composition and bitterness of highdietary-fiber powder from lime residues" 27 : 133-142, 2009

24 Interdonato R, "Effects of low UV-B doses on the accumulation of UV-B absorbing compounds and total phenolics and carbohydrate metabolism in the peel of harvested lemons" 70 : 204-211, 2011

25 Chen ML, "Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck)peels" 46 : 1179-1185, 2011

26 Sun YJ, "Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits" 60 : 1269-1275, 2015

27 Manqin Fu, "Effects of Modified Atmosphere Packaging on the Quality of Dried Lemon Slices" Wiley-Blackwell 41 (41): e13043-, 2017

28 Ledesma-Escobar CA, "Effect of sample pretreatment on the extraction of lemon (Citrus limon) components" 153 : 386-391, 2016

29 Xu GH, "Effect of heat treatment on the phenolic compounds and antioxidant capacity of ctrus peel extract" 55 : 330-335, 2007

30 Jeong SM, "Effect of heat treatment on the antioxidant activity of extracts from citrus peels" 52 : 3389-3393, 2004

31 Madrau MA, "Effect of drying temperature on polyphenolic content and antioxidant activity of apricots" 228 : 441-448, 2009

32 Gao QH, "Effect of drying of jujubes (Ziziphus jujuba Mill.) on the contents of sugars, organic acids, a-tocopherol, b-carotene, and phenolic compounds" 60 : 9642-9648, 2012

33 Wang RR, "Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits" 25 : 137-143, 2016

34 Oliveira SM, "Effect of airdrying temperature on the quality and bioactive characteristics of dried galega kale (Brassica oleracea L.var. acephala)" 39 : 2485-2496, 2015

35 Nesrine GR, "Effect of air-drying temperature on kinetics of quality attributes of lemon (Citrus limon cv. lunari) peels" 33 : 1581-1589, 2015

36 Esparza-Martınez FJ, "Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes" 84 : 1-6, 2016

37 Darvishi H, "Drying kinetics and colour change of lemon slices" 28 : 1-6, 2014

38 Lou SN, "Drying effect on flavonoid composition and antioxidant activity of immature kumquat" 171 : 356-363, 2015

39 Torki-Harchegani M, "Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment" 52 : 281-289, 2016

40 Li SJ, "Content changes of bitter compounds in ‘Guoqing No.1’ Satsuma mandarin (Citrus unshiu Marc.) during fruit development of consecutive 3 seasons" 145 : 963-969, 2014

41 Gonzalez-Molina E, "Comparison of ‘Verna’ lemon juice quality for new ingredients and food products" 120 : 353-359, 2009

42 Ting SV, "Citrus fruits. In The Biochemistry of Fruits and Their Products Vol. 2" Academic Press 107-169, 1971

43 Arranz S, "Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet" 51 : 313-318, 2010

44 Li LG, "A study of the flavonoids in different tissues of the basic citrus types native to China" 46 : 4753-4762, 2013

45 Chen HH, "A study of the drying effect on lemon slices using a closed-type solar dryer" 78 : 97-103, 2005

46 Hasegawa S, "A new normal phase liquid chromatographic method for the analysis of limonoids in citrus" 10 : 76-81, 1999