Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels
Pomelo (Citrus grandis (L.) Osbeck) is an important cultivar of the Citrus genus, which contains a number of nutrients advantageous to human health. Non-edible parts of pomelo consist of flavedo, albedo, lamella and waste obtained from juice extraction (pulp waste). The peels are also thought to be...
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| Format: | Article |
| Language: | English |
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Elsevier
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72488/ http://psasir.upm.edu.my/id/eprint/72488/1/Effects%20of%20drying%20methods%20on%20total%20phenolic%20contents%20.pdf |
| _version_ | 1848857130174513152 |
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| author | Abd Rahman, Nur Farhana Shamsudin, Rosnah Ismail, Amin Abdul Karim Shah, Nor Nadiah Varith, Jaturapatr |
| author_facet | Abd Rahman, Nur Farhana Shamsudin, Rosnah Ismail, Amin Abdul Karim Shah, Nor Nadiah Varith, Jaturapatr |
| author_sort | Abd Rahman, Nur Farhana |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Pomelo (Citrus grandis (L.) Osbeck) is an important cultivar of the Citrus genus, which contains a number of nutrients advantageous to human health. Non-edible parts of pomelo consist of flavedo, albedo, lamella and waste obtained from juice extraction (pulp waste). The peels are also thought to be part of waste products, which generally being discarded. Therefore, the objective of the present study was to evaluate changes in total phenolic contents (TPC) and antioxidant activity of processed pomelo peels after oven drying (50 and 60 °C) and freeze drying treatments in comparison with fresh pomelo peels. A slightly different (4%–6%) in TPC was observed in oven dried pomelo peels in comparison with fresh peels, indicating that there was a slightly effect of post-drying methods on retaining the antioxidant potential of these natural byproducts. In vitro assays revealed that post-drying methods involved oven drying exerted a higher TPC compared to freeze drying in overall parts of pomelo byproducts. Highest retention of bioactive compounds was found in fresh pomelo peels (437–1876 mg GAE/100 g DM), followed by oven dried at 50 and 60 °C (892–1336 mg GAE/100 g DM), and freeze dried (555–1267 mg GAE/100 g DM). In terms of oven dried pomelo byproducts, the highest TPC was retained in albedo (1337 mg GAE/100 g DW), followed by flavedo (1226 mg GAE/100 g DW), lamella (998 mg GAE/100 g DW) and pulp waste (962 mg GAE/100 g DW) respectively. Therefore, oven drying was the most suitable post-drying method to retain the bioactive compounds for pomelo byproducts. This knowledge may inspire consumer or pomelo industry operators to re-evaluate their byproducts, reduce the waste and expand the application of pomelo fruits. |
| first_indexed | 2025-11-15T11:52:39Z |
| format | Article |
| id | upm-72488 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:39Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-724882020-06-18T16:30:51Z http://psasir.upm.edu.my/id/eprint/72488/ Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels Abd Rahman, Nur Farhana Shamsudin, Rosnah Ismail, Amin Abdul Karim Shah, Nor Nadiah Varith, Jaturapatr Pomelo (Citrus grandis (L.) Osbeck) is an important cultivar of the Citrus genus, which contains a number of nutrients advantageous to human health. Non-edible parts of pomelo consist of flavedo, albedo, lamella and waste obtained from juice extraction (pulp waste). The peels are also thought to be part of waste products, which generally being discarded. Therefore, the objective of the present study was to evaluate changes in total phenolic contents (TPC) and antioxidant activity of processed pomelo peels after oven drying (50 and 60 °C) and freeze drying treatments in comparison with fresh pomelo peels. A slightly different (4%–6%) in TPC was observed in oven dried pomelo peels in comparison with fresh peels, indicating that there was a slightly effect of post-drying methods on retaining the antioxidant potential of these natural byproducts. In vitro assays revealed that post-drying methods involved oven drying exerted a higher TPC compared to freeze drying in overall parts of pomelo byproducts. Highest retention of bioactive compounds was found in fresh pomelo peels (437–1876 mg GAE/100 g DM), followed by oven dried at 50 and 60 °C (892–1336 mg GAE/100 g DM), and freeze dried (555–1267 mg GAE/100 g DM). In terms of oven dried pomelo byproducts, the highest TPC was retained in albedo (1337 mg GAE/100 g DW), followed by flavedo (1226 mg GAE/100 g DW), lamella (998 mg GAE/100 g DW) and pulp waste (962 mg GAE/100 g DW) respectively. Therefore, oven drying was the most suitable post-drying method to retain the bioactive compounds for pomelo byproducts. This knowledge may inspire consumer or pomelo industry operators to re-evaluate their byproducts, reduce the waste and expand the application of pomelo fruits. Elsevier 2018-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72488/1/Effects%20of%20drying%20methods%20on%20total%20phenolic%20contents%20.pdf Abd Rahman, Nur Farhana and Shamsudin, Rosnah and Ismail, Amin and Abdul Karim Shah, Nor Nadiah and Varith, Jaturapatr (2018) Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels. Innovative Food Science & Emerging Technologies, 50. 217 - 225. ISSN 1466-8564; ESSN: 1878-5522 https://www.sciencedirect.com/science/article/pii/S1466856417300139 10.1016/j.ifset.2018.01.009 |
| spellingShingle | Abd Rahman, Nur Farhana Shamsudin, Rosnah Ismail, Amin Abdul Karim Shah, Nor Nadiah Varith, Jaturapatr Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels |
| title | Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels |
| title_full | Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels |
| title_fullStr | Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels |
| title_full_unstemmed | Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels |
| title_short | Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels |
| title_sort | effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (citrus grandis (l.) osbeck) peels |
| url | http://psasir.upm.edu.my/id/eprint/72488/ http://psasir.upm.edu.my/id/eprint/72488/ http://psasir.upm.edu.my/id/eprint/72488/ http://psasir.upm.edu.my/id/eprint/72488/1/Effects%20of%20drying%20methods%20on%20total%20phenolic%20contents%20.pdf |