柑橘干皮生物活性成分的鉴定及其在饼干中的应用

Latifah Alhamdan, Sahar Kamel, Hala Al-Otaibi
{"title":"柑橘干皮生物活性成分的鉴定及其在饼干中的应用","authors":"Latifah Alhamdan, Sahar Kamel, Hala Al-Otaibi","doi":"10.37575/b/agr/230044","DOIUrl":null,"url":null,"abstract":"The present work aimed to identify the constituents of the dried whole peel (WP) and albedo layer (AL) of citrus medica (Etrog), as well as their antioxidant activity. The GC-MS analysis of the hexane extract revealed that limonene was the most abundant component (93.9% and 38.09% in WP and AL, respectively), followed by l-(+)-Ascorbic acid 2, 6-dihexadecanoate (1.7% and 21.67% in WP and AL, respectively). The antioxidant activity of WP was 91.98% and 93.14% in AL. The appearance, crispiness, flavour, taste, texture, and overall acceptability of biscuits fortified with WP and AL at 3% or 5% were evaluated using 27 panellists. The statistical analysis of sensory evaluation revealed no significant difference in the appearance and flavour characteristics of fortified biscuits with 3% and 5% AL or 3% WP compared to the control. The current findings suggested that fortifying the biscuit with dried Etrog (WP) peel could be done without affecting the taste or sensory acceptance of the product.\nKEYWORDS\nalbedo peel, antioxidant activity, etrog, fortification, phytochemicals, whole peel","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"20 10","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Identification of the Bioactive Components of Dried Citrus Medica Peels and Their Incorporation in biscuits\",\"authors\":\"Latifah Alhamdan, Sahar Kamel, Hala Al-Otaibi\",\"doi\":\"10.37575/b/agr/230044\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The present work aimed to identify the constituents of the dried whole peel (WP) and albedo layer (AL) of citrus medica (Etrog), as well as their antioxidant activity. The GC-MS analysis of the hexane extract revealed that limonene was the most abundant component (93.9% and 38.09% in WP and AL, respectively), followed by l-(+)-Ascorbic acid 2, 6-dihexadecanoate (1.7% and 21.67% in WP and AL, respectively). The antioxidant activity of WP was 91.98% and 93.14% in AL. The appearance, crispiness, flavour, taste, texture, and overall acceptability of biscuits fortified with WP and AL at 3% or 5% were evaluated using 27 panellists. The statistical analysis of sensory evaluation revealed no significant difference in the appearance and flavour characteristics of fortified biscuits with 3% and 5% AL or 3% WP compared to the control. The current findings suggested that fortifying the biscuit with dried Etrog (WP) peel could be done without affecting the taste or sensory acceptance of the product.\\nKEYWORDS\\nalbedo peel, antioxidant activity, etrog, fortification, phytochemicals, whole peel\",\"PeriodicalId\":517170,\"journal\":{\"name\":\"Scientific Journal of King Faisal University: Basic and Applied Sciences\",\"volume\":\"20 10\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Scientific Journal of King Faisal University: Basic and Applied Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.37575/b/agr/230044\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Scientific Journal of King Faisal University: Basic and Applied Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37575/b/agr/230044","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

本研究旨在确定柑橘(Etrog)干燥全皮(WP)和反照层(AL)的成分及其抗氧化活性。对正己烷提取物的气相色谱-质谱分析表明,柠檬烯是含量最高的成分(在 WP 和 AL 中分别占 93.9% 和 38.09%),其次是 l-(+)-抗坏血酸 2,6-二十六酸酯(在 WP 和 AL 中分别占 1.7% 和 21.67%)。可湿性粉剂的抗氧化活性为 91.98%,而 AL 为 93.14%。27 位专家对添加了 3% 或 5% 可湿性粉剂和 AL 的饼干的外观、酥脆度、风味、口感、质地和总体可接受性进行了评价。感官评价统计分析显示,添加 3% 和 5% AL 或 3% WP 的强化饼干的外观和风味特征与对照组相比没有显著差异。目前的研究结果表明,在饼干中添加干埃特罗格(WP)果皮不会影响产品的口味或感官接受度。 关键词:杏仁果皮,抗氧化活性,埃特罗格,强化,植物化学物质,全果皮
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Identification of the Bioactive Components of Dried Citrus Medica Peels and Their Incorporation in biscuits
The present work aimed to identify the constituents of the dried whole peel (WP) and albedo layer (AL) of citrus medica (Etrog), as well as their antioxidant activity. The GC-MS analysis of the hexane extract revealed that limonene was the most abundant component (93.9% and 38.09% in WP and AL, respectively), followed by l-(+)-Ascorbic acid 2, 6-dihexadecanoate (1.7% and 21.67% in WP and AL, respectively). The antioxidant activity of WP was 91.98% and 93.14% in AL. The appearance, crispiness, flavour, taste, texture, and overall acceptability of biscuits fortified with WP and AL at 3% or 5% were evaluated using 27 panellists. The statistical analysis of sensory evaluation revealed no significant difference in the appearance and flavour characteristics of fortified biscuits with 3% and 5% AL or 3% WP compared to the control. The current findings suggested that fortifying the biscuit with dried Etrog (WP) peel could be done without affecting the taste or sensory acceptance of the product. KEYWORDS albedo peel, antioxidant activity, etrog, fortification, phytochemicals, whole peel
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Study of the Nuclear Structure Properties in Strontium (90,92,94Sr) Isotopes Using Nuclear Shell-model Calculations The Effect of Alcoholic Extracts of Strawberries and Green Tea on Enterococcus faecalis Isolated from Urinary Tract Infections Impact of Water Deficit and Virtual Water Trade on the Costs of Producing and Exporting Saudi Dates Factors affecting the costs of broiler chicken production in light of urgent international variables Adaptive Kalman Filter: Noise Reduction in Diagonal Drawings on Stylus/Pen Touchscreens for Enhanced Precision
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1