Effect of broken cell percentage in powdered citrus peel tissue on elution of constituent materials to a solvent

Name: Yidi Cai

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Yukiharu Ogawa

keyword: Plant food - Cell wall - Cirtus peel - Dissolution

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Plant cell walls

ThaSH: Plants

ThaSH: Plant cells and tissues

ThaSH: Dissolution (Chemistry)

Abstract: Unlike the animal cell, the plant cell is framed by a cell wall as an overlayer of the cell membrane. Organelle which in cytoplasm such as vacuole is involved by the cell membrane and cell wall. Antioxidant materials like flavonoids are mainly stored in the vacuole. Therefore, these structural attributes would relate to the elution of intracellular antioxidant materials during processing or the enzyme accessibility during digestion. In this study, the effect of cell disruption percentages of citrus peel powder as a simulated model of plant-based materials on the elution of intracellular constituents was investigated. The flavedo layer of citrus peel was flaked using grater, freeze dried, pulverized using stone mill and sieved to separate particle size. These various size powders were regarded as a simulated tissue model which consist of various percentages of disrupted cell. The diameter of cells and powdered particles was measured by extrapolation of the microscopic image and averaged. The various size powders were soaked in distill water, ethanol and hexane, respectively, for 30 minutes. The absorbance spectra of soaked liquid were measured to examine the degree of elution from powders. The result showed that the absorbance at all range of visible light spectra decreased with increase in powder diameter. This tends to follow the approximate exponential decrease as shown by the changes in cell disruption percentage. Therefore, this also figured out that an increase of disrupted cell ratio would indicate comparatively higher elution from the powder, since the percentage of the disrupted cell connected to powder diameter. Thus, it was suggested that the structural attribute of cell-based plant tissue could connect to the elution property of intracellular materials. This would relate with postprandial nutritional properties of plant-based foods.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-09-22

Issued: 2021-09-22

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Journal of Food Science and Agricultural Technology (2019) Vol.5 (Spcl. Iss.) : 1-4

eng

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