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Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

2015Journal article Restricted access
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dc.contributor.authorCasquete, Rocío
dc.contributor.authorCastro, Sónia Marilia
dc.contributor.authorMartín, Alberto
dc.contributor.authorRuiz-Moyano, Santiago
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorCórdoba, María G.
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2016-04-21T16:02:10Z
dc.date.available2016-04-21T16:02:10Z
dc.date.issued2015
dc.description.abstractThis study aimed to assess the effect of high pressure at 300 and 500 MPa for 3 and 10 min on the phenolic compounds, antioxidant capacity and antimicrobial activity of citrus peel extracts. Total phenolic contents (TPC) and antioxidant properties of extracts were determined as free radical-scavenging ability of DPPH and using the ABTS radical cation decolorization assay. Additionally, extracts were tested for antimicrobial activity against twenty different strains of bacteria representing both Gram-positive and Gram-negative types. Citrus peel extracts demonstrated antimicrobial activity against a wide range of bacteria. The maximum level of TPC as well as antioxidant capacity were observed at 300 MPa for 3 min. Citrus peels extracts demonstrated antimicrobial activity against a wide range of microorganisms. The antimicrobial activity of orange peel extract was the highest among the four citrus peels studied. Generally, bacteria Acinetobacter and the strain Listeria innocua were more sensitive to the peel extracts.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationCASQUETE, Rocío; CASTRO, Sònia Marília; MARTÍN, Alberto; RUIZ-MOYANO, Santiago; SARAIVA, Jorge; CÓRDOBA, María G.; TEIXEIRA, Paula - Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels. Innovative Food Science and Emerging Technologies. ISSN 1466-8564. Vol. 31 (2015), p. 37–44pt_PT
dc.identifier.doi10.1016/j.ifset.2015.07.005
dc.identifier.eid84942825006
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10400.14/19924
dc.identifier.wos000363351800004
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationFCOMP-01-0124-FEDER-037296pt_PT
dc.subjectRadical cation decolorizationpt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectCitrus by-productspt_PT
dc.subjectPurple-coloured solution of 1pt_PT
dc.subject1-diphenyl-2-picrylhydrazyl radicalpt_PT
dc.subjectHigh pressurept_PT
dc.subjectTotal phenolic contentpt_PT
dc.titleEvaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peelspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F71723%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PEst-C%2FQUI%2FUI0062%2F2013/PT
oaire.citation.endPage44
oaire.citation.startPage37
oaire.citation.titleInnovative Food Science & Emerging et Technologies
oaire.citation.volume31
oaire.fundingStreamSFRH
oaire.fundingStream3599-PPCDT
oaire.fundingStreamCOMPETE
person.familyNameCasquete
person.familyNameCastro
person.familyNameMartín
person.familyNameRuiz-Moyano
person.familyNameSaraiva
person.familyNameCordoba
person.familyNameTeixeira
person.givenNameRocio
person.givenNameSónia Marilia
person.givenNameAlberto
person.givenNameSantiago
person.givenNameJorge
person.givenNameMaria de Guia
person.givenNamePaula
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0002-3653-0762
person.identifier.orcid0000-0003-3233-4817
person.identifier.orcid0000-0001-6104-8102
person.identifier.orcid0000-0003-0309-5888
person.identifier.orcid0000-0002-5536-6056
person.identifier.orcid0000-0002-2110-068X
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-7149-2014
person.identifier.ridR-8069-2018
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id36747526500
person.identifier.scopus-author-id7404932754
person.identifier.scopus-author-id35583570500
person.identifier.scopus-author-id7005697475
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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