Influence of technological processes on phenolic compounds,organic acids,furanic derivatives,and antioxidant activity of whole-lemon powder |
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Authors: | Patricia Garcí a-Salas,Ana Marí a Gó mez-Caravaca,David Arrá ez-Romá n,Antonio Segura-Carretero,Eduardo Guerra-Herná ndez,Belé n Garcí a-Villanova,Alberto Ferná ndez-Gutié rrez |
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Affiliation: | 1. Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain;2. Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park, Avda. Del Conocimiento s/n, 18016 Granada, Spain;3. Department of Nutrition and Bromatology University of Granada, Campus de Cartuja, 18012 Granada, Spain |
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Abstract: | The healthy properties of citrus fruits have been attributed to ascorbic acid and phenolic compounds, mainly to flavonoids. Flavonoids are important phytonutrients because they have a wide range of biological effects that provide health-related properties. In this context, this study seeks to characterise the phenolic compounds in lemon and their stability in different drying processes (freeze-drying and vacuum-drying) and storage conditions (−18 and 50 °C for 1 and 3 months). A powerful high-performance liquid chromatography coupled to DAD and electrospray-ionization time-of-flight mass spectrometry (HPLC–ESI-TOF-MS) method has been applied for the separation, identification, and quantification of 19 phenolic compounds and 4 organic acids. To our knowledge, two hydroxycinnamic acids have been identified for the first time in lemon. Folin–Ciocalteu was applied to determine total phenolic compounds and TEAC, FRAP, and ORAC were applied to determine the antioxidant capacity of lemon. Total phenolic content significantly differed in the samples analysed, vacuum-dried lemon showing the highest phenolic content, followed by freeze-dried lemon and, finally, vacuum-dried lemon stored at 50 °C for 1 and 3 months. The content in furanic compounds was determined to evaluate the heat damage in lemon and it was showed an increase with the thermal treatment because of the triggering of Maillard reaction. As exception of ORAC, antioxidant-capacity assays were not correlated to phenolic content by HPLC due to the formation of antioxidant compounds during Maillard reaction. |
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Keywords: | Citrus limon L. Lemon Phenolic compound HPLC&ndash DAD&ndash ESI-TOF-MS Antioxidant activity Maillard reaction |
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