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Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis

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Abstract

Antioxidant and in vitro anti-inflammatory activities of citrus (Citrus unshiu) peel extracts and their acid hydrolysates were evaluated. Citrus peel extracts were extracted by subcritical water, hot water, and ethanol. Subcritical water extraction led to extract more phenolic compounds than hot water or ethanol extraction. Acid hydrolysis more than doubled the extracts’ total phenolics and flavonoids. Acid hydrolysates showed greater DPPH-radical scavenging activities and antioxidant activities, as assayed by β-carotene bleaching and ferric thiocyanate, than the initial extracts. Anti-inflammatory activities of citrus peel extracts and hydrolysates, determined by the inhibition of hyaluronidase activity, showed that the inhibition activities of hot water and ethanol extracts increased from 2.1 and 1.8% to 37.0 and 18.5%, respectively, upon acid hydrolysis; however, the anti-inflammatory activity of the subcritical water extract was not improved. These results indicated that acid hydrolysis of citrus peel extracts regardless of their extraction methods improved the antioxidative and anti-inflammatory activities.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, Korea

    Keun Young Min, Kyoung Ah Lee & Hyun-Dong Paik

  2. Department of Food Bioengineering, Jeju National University, Jeju, 690-756, Korea

    Hyun Jung Kim

  3. Bio/Molecular Informatics Center, Konkuk University, Seoul, 143-701, Korea

    Kee-Tae Kim & Hyun-Dong Paik

  4. Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Korea

    Myong-Soo Chung

  5. Department of Agricultural Biotechnology, Seoul National University, Seoul, 151-742, Korea

    Pahn-Shik Chang

  6. Department of Food Science, Sun Moon University, Asan, Chungnam, 336-708, Korea

    Hoon Park

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  1. Keun Young Min
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Correspondence to Hyun-Dong Paik.

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Min, K.Y., Lee, K.A., Kim, H.J. et al. Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis. Food Sci Biotechnol 23, 1441–1446 (2014). https://doi.org/10.1007/s10068-014-0197-y

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  • DOI: https://doi.org/10.1007/s10068-014-0197-y

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