{"title":"研究橙皮提取物的抗氧化能力及其在延长酥油保质期中的应用","authors":"Deepika Kohli , Jyotika Sundriyal , Sanjay Kumar , Shuchi Upadhyay , Afzal Hussain","doi":"10.1016/j.jspr.2024.102349","DOIUrl":null,"url":null,"abstract":"<div><p>The current research investigated the physical and biochemical properties of the orange peel extract and also explored it potential application in preservation of food. The extract exhibits a high value of color absorbance, which indicates a high antioxidant activity, correlating with its high level of phenols and flavonoids. The biochemical analysis of the extract reveals the substantial concentration of total phenols (24.55 ± 0.09 mg of Gallic acid equivalent per gram of dry extract) and ascorbic acid (129.54 mg/ml), underscoring its antioxidant potential. The DPPH inhibition assays (IC<sub>50</sub> of 3.83 mg/ml) demonstrate the effectiveness of scavenging the free radicals, which supports its therapeutic benefits. Incorporation of the extract into ghee showed promising results in delay in lipid oxidation during the storage period of 21 days as evidenced by the reductions in p-anisidine value, iodine, value, and free fatty acids. These findings suggest the potential ability of extract to increase the shelf life of food and can be used as a food preservative for various industrial applications.</p></div>","PeriodicalId":17019,"journal":{"name":"Journal of Stored Products Research","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigating the antioxidant capacity of orange peel extract and its application in shelf-life extension of ghee\",\"authors\":\"Deepika Kohli , Jyotika Sundriyal , Sanjay Kumar , Shuchi Upadhyay , Afzal Hussain\",\"doi\":\"10.1016/j.jspr.2024.102349\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The current research investigated the physical and biochemical properties of the orange peel extract and also explored it potential application in preservation of food. The extract exhibits a high value of color absorbance, which indicates a high antioxidant activity, correlating with its high level of phenols and flavonoids. The biochemical analysis of the extract reveals the substantial concentration of total phenols (24.55 ± 0.09 mg of Gallic acid equivalent per gram of dry extract) and ascorbic acid (129.54 mg/ml), underscoring its antioxidant potential. The DPPH inhibition assays (IC<sub>50</sub> of 3.83 mg/ml) demonstrate the effectiveness of scavenging the free radicals, which supports its therapeutic benefits. Incorporation of the extract into ghee showed promising results in delay in lipid oxidation during the storage period of 21 days as evidenced by the reductions in p-anisidine value, iodine, value, and free fatty acids. These findings suggest the potential ability of extract to increase the shelf life of food and can be used as a food preservative for various industrial applications.</p></div>\",\"PeriodicalId\":17019,\"journal\":{\"name\":\"Journal of Stored Products Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-05-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Stored Products Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0022474X24001061\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENTOMOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Stored Products Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0022474X24001061","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
Investigating the antioxidant capacity of orange peel extract and its application in shelf-life extension of ghee
The current research investigated the physical and biochemical properties of the orange peel extract and also explored it potential application in preservation of food. The extract exhibits a high value of color absorbance, which indicates a high antioxidant activity, correlating with its high level of phenols and flavonoids. The biochemical analysis of the extract reveals the substantial concentration of total phenols (24.55 ± 0.09 mg of Gallic acid equivalent per gram of dry extract) and ascorbic acid (129.54 mg/ml), underscoring its antioxidant potential. The DPPH inhibition assays (IC50 of 3.83 mg/ml) demonstrate the effectiveness of scavenging the free radicals, which supports its therapeutic benefits. Incorporation of the extract into ghee showed promising results in delay in lipid oxidation during the storage period of 21 days as evidenced by the reductions in p-anisidine value, iodine, value, and free fatty acids. These findings suggest the potential ability of extract to increase the shelf life of food and can be used as a food preservative for various industrial applications.
期刊介绍：
The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
