Study on Characterization of Functional Ingredients and the Pectin Extracted from Ponkan (Citrus reticulata) By-products Using Microwave Vacuum Drying Method
學生姓名:
陳妍伶
指導教授:
張祐維
學期:
111下
摘 要:
Citrus-processing industries generate huge amounts of wastes every year, and the disposal of these wastes presents serious environmental problems due to their content on organic substances. Citrus reticulata, also called Ponkan, is an important cultivar of the Citrus genus, which contains a number of nutrients beneficial to human health. In this study, microwave vacuum drying (MVD) was combined with ultrasound-assisted extraction to compare with different ethanol volume of extract and to evaluate total phenolic contents(TPC), total flavonoid content (TFC), and antioxidant activity of Ponkan peels. Then, the alcohol insoluble residue extracts the pectin with four different solvents, evaluating TPC, TFC, antioxidant activity, galacturonic acid (Gal-A) contents, degree of esterification (DE), and foam volume. The results showed that TPC and TFC increases with ethanol volume. 75% ethanol extraction gave significant advantages in increasing the TPC (17.48 mg GAE/g DW) and TFC (2.96 mg QE/g DW) of Ponkan extracts, which presented the highest antioxidant activity. However, 95% ethanol extraction wasn’t as effective as 75% extraction. The highest yield of pectin was retained in citric acid extraction pectin (CEP) (19.57%), and the Gal-A contents was 922.04 mg Gal-A/g DW. Nonetheless, the CEP had the lowest foam volume and the sulfuric acid extraction pectin (SEP) was the highest (0.18-0.30 ml). The DE of four different solvents were 75.66-76.44%, which were high-methoxyl pectin. Therefore, Ponkan byproducts has the potential for future development of functional foods and supplements. Its pectin has the potential for gelling agent, thickening agent, and stabilizer.
摘要-專題討論C班11132044陳妍伶.pdf