Abstract
The contents of total phenolics, flavonoids, ascorbic acid, glutathione and carotenoid were examined in five different processed and utilized parts, which were peels, pulps, juices, pomaces and seeds. The optimum extraction process of inorganic selenium was determined by single factor and response surface design. Combining with total selenium and inorganic selenium contents, analyzed the ratio of organic selenium in various parts. Results indicated that there were significant differences in the contents of these functional nutrients, while the peels had the highest contents. When the materials were extracted with the ratio of 115.20 (material to water) at 91.22 ℃ for 7.42 min, the inorganic selenium content in the extracts was highest. By this processing of inorganic selenium extraction, the measured ratios of organic selenium in peels, pulps, juices, pomaces and seeds were 78.42%, 82.85%, 79.92%, 80.26%, 83.88%, respectively.
Publication Date
3-28-2018
First Page
59
Last Page
64
DOI
10.13652/j.issn.1003-5788.2018.03.012
Recommended Citation
Xu, YANG
(2018)
"Analysis of functional components and organic selenium in Se-enriched Citrus vesscosa,"
Food and Machinery: Vol. 34:
Iss.
3, Article 12.
DOI: 10.13652/j.issn.1003-5788.2018.03.012
Available at:
https://www.ifoodmm.cn/journal/vol34/iss3/12
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