Extraction of Flavonoids from Chaozhou Tangerine Pericarp and Its Antimicrobial Application in Jelly

Abstract

Abstract: In this study the extraction of flavonoids from Chaozhou tangerine pericarp and its antimicrobial application in jelly were studies. The results demonstrated that the optimal extraction parameters were ethanol concentration of 70% (V/V), material-to-liquid ratio of 1:30 (g/mL), extraction temperature of 60 ℃, ultrasonic power of 80 W and extraction time of 80 min. The content of flavonoids in the extract obtained under these conditions was (49.49 ± 2.13) mg/g. The tangerine pericarp extract revealed strong hydroxyl radical-scavenging activity with IC50 of 0.7073 mg/mL and had better antimicrobial effect jelly at a dose of 1.5% (V/V).

Key words: Chaozhou tangerine, pericarp, flavonoids, antimicrobial activity, jelly

CLC Number:

TS201.2

References

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