柑桔挥发油的抗氧化活性研究田中)早田不同成熟阶段的果皮

Q2 Engineering

Journal of the Korean wood science and technology Pub Date : 2022-05-01 DOI:10.5658/wood.2022.50.4.272

Jiyoon Yang, Won-sil Choi, Su-Yeon Lee, Minju Kim, M. Park

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引用次数: 5

摘要

从柑桔×早田果皮中提取的精油具有多种生物学特性。然而，精油的化学成分受到果实成熟阶段的影响，从而影响相关的生物活性。本研究考察了从柑橘×柚子皮中提取的精油在不同成熟阶段（未成熟、成熟和过熟）的抗氧化活性。精油采用加氢蒸馏法提取。气相色谱-质谱（GC-MS）分析结果表明，d-柠檬烯占主导地位，并随着成熟而增加。γ-萜品烯含量下降。其抗氧化性能和总酚含量受成熟阶段的影响。TPC在精油未成熟期最高（1011.25±57.15mgGAE/100g）。2,2-二苯基-1-苦基肼（DPPH）在未成熟阶段具有优异的清除自由基活性（EC 50=15.91±0.38 mg/mL）。2,2'-叠氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）对自由基的清除活性在过熟阶段表现出优异的活性（EC 50=20.43±0.37 mg/mL）。用铁还原抗氧化能力（FRAP）测定的抗氧化活性显示，未成熟精油的抗氧化活性较高（1342.37±71.07mg Fe2+/100g）。综合来看，未成熟期精油的抗氧化活性最好。最后，了解不同成熟阶段的化学成分和抗氧化活性将为选择合适的水果提供数据。

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Antioxidant Activities of Essential Oils from Citrus × natsudaidai (Yu. Tanaka) Hayata Peels at Different Ripening Stage

The essential oil extracted from Citrus × natsudaidai (Yu. Tanaka) Hayata peels is known to have various biological properties. However, the chemical composition of essential oil is influenced by the ripening stages of fruits, which then affects related biological activities. This study investigates the antioxidant activities of essential oils extracted from Citrus × natsudaidai peels at different ripening stages (immature, mature, and overripe). The essential oils were extracted using the hydro-distillation method. As a result of gas chromatography-mass spectrometry (GC-MS) analysis, d-limonene was dominant and was increased as matured. However, γ-terpinene was decreased. The antioxidant properties and their total phenolic content (TPC) were influenced by the ripening stages. The TPC was highest in the immature stage of essential oil (1,011.25 ± 57.15 mg GAE/100 g). 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity was excellent in the immature stage (EC 50 = 15.91 ± 0.38 mg/mL). 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was superior in overripe stage (EC 50 = 20.43 ± 0.37 mg/mL). The antioxidant activity measured using ferric reducing antioxidant power (FRAP) assay showed higher values for the essential oils in immaturity (1,342.37 ± 71.07 mg Fe 2+ /100 g). Comprehensively, the essential oil in the immature stage showed the best antioxidant activity. Finally, knowing the chemical composition and antioxidant activity at different ripening stages will provide data for selecting the right fruit.

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来源期刊

Journal of the Korean wood science and technology Materials Science-Materials Science (miscellaneous)

CiteScore

5.20

自引率

0.00%

发文量

期刊介绍： The Journal of the Korean Wood Science and Technology (JKWST) launched in 1973 as an official publication of the Korean Society of Wood Science and Technology has been served as a core of knowledges on wood science and technology. The Journal acts as a medium for the exchange of research in the area of science and technology related to wood, and publishes results on the biology, chemistry, physics and technology of wood and wood-based products. Research results about applied sciences of wood-based materials are also welcome. The Journal is published bimonthly, and printing six issues per year. Supplemental or special issues are published occasionally. The abbreviated and official title of the journal is ''J. Korean Wood Sci. Technol.''. All submitted manuscripts written in Korean or English are peer-reviewed by more than two reviewers. The title, abstract, acknowledgement, references, and captions of figures and tables should be provided in English for all submitted manuscripts.