Journal article

Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma mandarin (Citrus unshiu Marc.) peels

Ya-Qin Ma, Xing-Qian Ye, Zhong-Xiang Fang, Jian-Chu Chen, Gui-Hua Xu, Dong-Hong Liu

Journal of Agricultural and Food Chemistry | AMER CHEMICAL SOC | Published : 2008

Abstract

Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin ( Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 degrees C), and ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechui..

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University of Melbourne Researchers