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dc.contributor.author정명수*
dc.date.accessioned2021-05-28T16:31:00Z-
dc.date.available2021-05-28T16:31:00Z-
dc.date.issued2021*
dc.identifier.issn1226-7708*
dc.identifier.issn2092-6456*
dc.identifier.otherOAK-29078*
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/257466-
dc.description.abstractThe 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.languageEnglish*
dc.publisherKOREAN SOCIETY FOOD SCIENCE &amp*
dc.publisherTECHNOLOGY-KOSFOST*
dc.subjectCitrus unshiu peel*
dc.subjectPulsed electric field (PEF)*
dc.subjectSubcritical water extraction (SWE)*
dc.subjectHesperidin*
dc.subjectNarirutin*
dc.titleRecovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment*
dc.typeArticle*
dc.relation.issue2*
dc.relation.volume30*
dc.relation.indexSCIE*
dc.relation.indexSCOPUS*
dc.relation.indexKCI*
dc.relation.startpage217*
dc.relation.lastpage226*
dc.relation.journaltitleFOOD SCIENCE AND BIOTECHNOLOGY*
dc.identifier.doi10.1007/s10068-020-00862-z*
dc.identifier.wosidWOS:000615543700010*
dc.identifier.scopusid2-s2.0-85100620331*
dc.author.googleHwang, Hee-Jeong*
dc.author.googleKim, Hui-Ju*
dc.author.googleKo, Min-Jung*
dc.author.googleChung, Myong-Soo*
dc.contributor.scopusid정명수(15057605800)*
dc.date.modifydate20240322114751*
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공과대학 > 식품생명공학과 > Journal papers
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