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Journal of Experimental Food Chemistry | Volume: 4
3
rd
International Conference on
May 16-18, 2018 | Montreal, Canada
Food Chemistry & Nutrition
Innovativemandarin peel effervescent tablet as antioxidant and anticarcinogen food supplement: Bioactive
flavanones and phenolic acids by HPLC-DAD and LC-ESI-QTOFF-Mass spectrometry
R
ecently, the utilization of the potential bioactive phenolics has been the focus of attention owing to their consumption
imparts health benefits including various cancer types, reduced risk of coronary heart diseases. Dietary supplements, food
tablets, capsules and fortificated foods based on food by-product may be alternative for healthy public nutrition. Citrus is the
largest fruit crop worldwide, with an annual production of approximately 100 million tons. The main world producers are Brazil,
USA and mainly Turkey in Mediterranean countries. The citrus fruit mandarin (
Citrus reticulata
) residues, which are generally
discarded as waste in the environment, can act as potential nutraceutical resources. Processing of mandarin by-products
potentially represents a rich source of phenolic compounds, mineral, vitamin C and dietary fibre, due to the large amount
of peel produced. Owing to their low cost and easy availability wastes are capable of offering significant low-cost nutritional
dietary supplements. The utilization of bioactive rich citrus residues can provide an efficient, inexpensive, and environment
friendly and healthy substances for novel nutraceutical manufacturing as mandarin peel tablet. In this patented research, we
aimed to obtain potential healthy components from Seferihisar mandarin peel and Seferihisar mandarin peel based food tablet
and also we identified in detail as quantitatively by HPLC-DAD and LC-ESI-QTOFF-Mass Spectrometry. In mandarin peel
tablet, subsequent to fundamental chemical analysis (moisture, protein, ash, fat as 3.44%;5.09%; 29.65%; 0.40%, respectively
whereas dried mandarin peel powder includes moisture, protein, ash, fat as 5.24%;4.55%; 3.41%; 0.00% ,respectively. In our
mandarin peel tablet; sucrose, invert sugar and total sugar was found as 10.97%; 8.30%,; 11.54%,respectively whereas dried
peel powder contained 17.71%; 10.02; 18.64% of level for mentioned sugars. Total fiber, acidity (as citric acid equivalent), pH
of mandarin peel tablet was found as 3.03%, 2.74%, 5.96, respectively whereas in dried peel powder, 9.24%, 1.06% and 5.52,
respectively (p<0.05). It was found that calcium (Ca), potasium (K), magnesium (Mg), aluminium (Al), phophorous (P) (mg/
kg) of efervescent tablet was 4616.0; 2988.4; 417.2; 4.0; 367 mg/kg,respectively whereas 21916.9; 10204.0; 3459.6; 9.7; 572
mg/kg level was determined in dried mandarin peel powder, respectively. Potasium and magnesium were major minerals in
innovative tablet (p<0.05). Vitamin C (ascorbic acid) was determined as 89.3 mg/100 g in mandarin peel efervescent tablet
while 216.4 mg/100 g in dried peel powder. The avg.141.22 mg gallic acid equivalent phenolics [mg gallic asid equivalent (GAE)
phenolic /100g] in mandarin peel effervescent tablet whereas avg.128.15 mg GAE /100 g in dried peel powder of Seferihisar
mandarin (p<0.05). DPPH antioxidant activity (%) was found as 27.10% in innovative efervescent tablet and it was found
26.56% was in dried mandarin peel powder (p<0.05). Majorly L-ascorbic acid, citric acid, malic acid, succinic acid, galactaric acid,
glucaric acid (Saccharic acid), glucaric acid lactone, p-salicylic acid as organic acids; (+)-naringenin, hesperedin, naringenin-7-O-
glucoside, nobiletin , tangeretin, eupatorin (3’,5-dihydroxy-4’,6,7-trimethoxyflavone), gallic acid, p-coumaric acid, chlorogenic acid,
caffeic acid, ferulic acid, quinic acid, rutin, diosmin flavone, casticin (methyoxylated flavonol) were determined as phenolics; also
sucrose, , trehalose sugars and DL-phenylalanine, D-Tryptophan aminoacids were found by LC-ESI-QTOFF-Mass Spectrometry
as qualitative and quantitavely. Major antioxidant phenolic was naringenin in mandarin efervescent tablet (p<0.05).
Ozlem Tokusoglu
Celal Bayar University, Turkey
Ozlem Tokusoglu, J Exp Food Chem 2018, Volume: 4
DOI: 10.4172/2472-0542-C1-011