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Effect of Processing and Storage on Antioxidant Potential of Bitter Orange (Citrus Aurantium)

Divya Prakash, J. (2008) Effect of Processing and Storage on Antioxidant Potential of Bitter Orange (Citrus Aurantium). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The study has brought out the fact that bitter orange is a storehouse of antioxidants specially polyphenols and ascorbic acid. From the above assays it can be said that Citrus aurantium fruit extracts with good antioxidant potential is effective both as a primary and a secondary antioxidant. The fruit components possess proton radical, oxyradical and hydroxyl radical scavenging abilities and is effective in preventing lipid peroxidation. However the ability of the fruit components to exhibit the antioxidant activities through different mechanisms varied by the fruit components which can be attributed to the compositional differences. Regression analysis infers that the multiple free radical scavenging activities of the fruit components to be associated to its total polyphenol content. However further confirmation is required for the free radical scavenging ability of bitter orange polyphenols in invivo models. The study also brings out the fact that the antioxidant capacity of this fruit can be enhanced by thermal processing. The fruit contains both nutritive heat labile and non-nutritive antioxidants that are formed or better released on heat application hence antioxidants can be obtained in either form from this fruit and its products. The results suggest the utility of the whole fruit for exploiting the antioxidants of maximum potency.
Uncontrolled Keywords: citrus fruits bitter orange pickle murabba antioxidant processing storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Nov 2008 06:50
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8809

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