Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2021-05-28T16:31:00Z | - |
dc.date.available | 2021-05-28T16:31:00Z | - |
dc.date.issued | 2021 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.issn | 2092-6456 | * |
dc.identifier.other | OAK-29078 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/257466 | - |
dc.description.abstract | The objective of this study was to identify whether the efficacy of extracting hesperidin and narirutin from Citrus unshiu peel by-products can be increased by combining pulsed electric field (PEF) and subcritical water extraction (SWE). The samples were treated with a PEF at a strength of 3 kV/cm for 60 and 120 s. Subsequent SWE was conducted at extraction temperatures of 110-190 degrees C for 3-15 min. The concentration of hesperidin was highest at 46.96 +/- 3.37 mg/g peel (dry basis) after PEF treatment at 120 s, combined with SWE at 150 degrees C for 15 min, while that of narirutin peaked at 8.76 +/- 0.83 mg/g after PEF treatment at 120 s, integrated with SWE at 190 degrees C for 5 min. The concentrations of both hesperidin and narirutin increased with PEF treatment time. The PEF increased the amounts of hesperidin and narirutin extracted by 22.1% and 33.6%, respectively. This study demonstrate the potential of PEF pretreatment for enhancing the SWE of flavonoids from C. unshiu peel. | * |
dc.language | English | * |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & | * |
dc.publisher | TECHNOLOGY-KOSFOST | * |
dc.subject | Citrus unshiu peel | * |
dc.subject | Pulsed electric field (PEF) | * |
dc.subject | Subcritical water extraction (SWE) | * |
dc.subject | Hesperidin | * |
dc.subject | Narirutin | * |
dc.title | Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment | * |
dc.type | Article | * |
dc.relation.issue | 2 | * |
dc.relation.volume | 30 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 217 | * |
dc.relation.lastpage | 226 | * |
dc.relation.journaltitle | FOOD SCIENCE AND BIOTECHNOLOGY | * |
dc.identifier.doi | 10.1007/s10068-020-00862-z | * |
dc.identifier.wosid | WOS:000615543700010 | * |
dc.identifier.scopusid | 2-s2.0-85100620331 | * |
dc.author.google | Hwang, Hee-Jeong | * |
dc.author.google | Kim, Hui-Ju | * |
dc.author.google | Ko, Min-Jung | * |
dc.author.google | Chung, Myong-Soo | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |