Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis

Keun Young Min, Kyoung Ah Lee, Hyun Jung Kim, Kee Tae Kim, Myong Soo Chung, Pahn Shik Chang, Hoon Park, Hyun Dong Paik

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

Antioxidant and in vitro anti-inflammatory activities of citrus (Citrus unshiu) peel extracts and their acid hydrolysates were evaluated. Citrus peel extracts were extracted by subcritical water, hot water, and ethanol. Subcritical water extraction led to extract more phenolic compounds than hot water or ethanol extraction. Acid hydrolysis more than doubled the extracts’ total phenolics and flavonoids. Acid hydrolysates showed greater DPPH-radical scavenging activities and antioxidant activities, as assayed by β-carotene bleaching and ferric thiocyanate, than the initial extracts. Anti-inflammatory activities of citrus peel extracts and hydrolysates, determined by the inhibition of hyaluronidase activity, showed that the inhibition activities of hot water and ethanol extracts increased from 2.1 and 1.8% to 37.0 and 18.5%, respectively, upon acid hydrolysis; however, the anti-inflammatory activity of the subcritical water extract was not improved. These results indicated that acid hydrolysis of citrus peel extracts regardless of their extraction methods improved the antioxidative and anti-inflammatory activities.

Original languageEnglish
Pages (from-to)1441-1446
Number of pages6
JournalFood Science and Biotechnology
Volume23
Issue number5
DOIs
StatePublished - 14 Oct 2014

Keywords

  • acid hydrolysis
  • anti-inflammatory
  • antioxidant
  • citrus peel
  • flavonoid
  • subcritical water extraction

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