Effects of different drying processes on the flavonoids characteristics of Guanxi honey pomelo (Citrus grandis (L.) Osbeck) peel by HPLC-Q-TOF-MS analysis

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-10 DOI:10.1007/s00217-024-04508-w

Hui Ni, Lufang Chen, Xing Yan, Hui Pan, Lijun Li, Yuanfan Yang, Yanhong Chen, Yang Hu, Feng Chen, Fan He

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Abstract

Citrus peels are rich in flavonoids, and some valuable flavonoids with health benefits, such as polymethoxyflavones (PMFs), are found almost exclusively in citrus peels. While the peels usually regarded as by-product, leading to source waste. As a traditional method, drying is helpful to increase added-value of peels which can be used as medicine. However, the variations in variety and quantity of flavonoids during drying processes of citrus peel remain unknown. In this study, Guanxi honey pomelo peel investigated the effect of different drying methods on flavonoids content in citrus peels. Five drying techniques, namely, freeze-drying (FD) and hot air drying (HAD) at 30 °C, 50 °C, 70 °C and 90 °C were used employed for drying the pomelo peels and HPLC-Q-TOF-MS analysis identified 39 flavonoids changes in flavonoids across samples. FD proved to better preserve most glycosidic flavonoids. Flavonoid aglycones could be better preserved in samples of HAD at 30 ℃, 50 ℃ HAD and 90 ℃ HAD. Specifically, HAD at 30 ℃ and 50 ℃ HAD is beneficial for obtaining more valued polymethoxyflavones such as 5-hydroxy-6,7,4′-trimethoxyflavone, 5,7,8,4′-tetramethoxyflavone and 3,5,6,7,8,3′,4′-heptamethoxyflavone. The 90℃ HAD resulted in the highest content of naringenin and 5,7,8,4′-tetramethoxyflavanone. This study demonstrated the transformation characteristics of flavonoids in pomelo peel under varying drying conditions, providing benefits for comprehensive utilization of pomelo peel in extracting valued-added flavonoids.

Graphical abstract

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通过HPLC-Q-TOF-MS分析不同干燥工艺对琯溪蜜柚果皮类黄酮特征的影响

柑橘类果皮富含类黄酮，一些对健康有益的珍贵类黄酮，如多甲氧基黄酮（PMF），几乎只存在于柑橘类果皮中。而柑橘皮通常被视为副产品，导致源头浪费。作为一种传统方法，干燥有助于提高果皮的附加值，并可用作药物。然而，柑橘类果皮在干燥过程中黄酮类化合物的种类和数量的变化仍是未知数。本研究以琯溪蜜柚皮为研究对象，探讨了不同干燥方法对柑橘皮中黄酮类化合物含量的影响。研究采用了五种干燥技术，即 30 ℃、50 ℃、70 ℃ 和 90 ℃ 的冷冻干燥（FD）和热空气干燥（HAD），并通过 HPLC-Q-TOF-MS 分析确定了 39 种黄酮类化合物在不同样品中的含量变化。事实证明，FD 能更好地保存大多数糖苷类黄酮。在 30 ℃、50 ℃ 和 90 ℃ 的 HAD 样品中，类黄酮苷元得到了更好的保存。具体来说，30 ℃ 和 50 ℃ HAD 有利于获得更有价值的多甲氧基黄酮，如 5-羟基-6,7,4′-三甲氧基黄酮、5,7,8,4′-四甲氧基黄酮和 3,5,6,7,8,3′,4′-七甲氧基黄酮。90℃ HAD 的柚皮苷和 5，7，8，4′-四甲氧基黄酮含量最高。该研究表明了不同干燥条件下柚子皮中黄酮类化合物的转化特征，为综合利用柚子皮提取高附加值黄酮类化合物提供了参考。图文摘要

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.