Effect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin

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dc.contributor.authorKim, Hyun-Jooko
dc.contributor.authorYong, Hae Inko
dc.contributor.authorPark, Sanghooko
dc.contributor.authorKim, Kijungko
dc.contributor.authorKim, Tae Hoonko
dc.contributor.authorChoe, Wonhoko
dc.contributor.authorJo, Cheorunko
dc.date.accessioned2014-09-01T07:27:53Z-
dc.date.available2014-09-01T07:27:53Z-
dc.date.created2014-06-30-
dc.date.created2014-06-30-
dc.date.created2014-06-30-
dc.date.issued2014-10-
dc.identifier.citationFOOD CHEMISTRY, v.160, pp.241 - 245-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10203/189260-
dc.description.abstractThe biological activity of naringin treated with atmospheric pressure plasma was evaluated to investigate whether exposure to plasma can be used as a method to improve the biological activity of natural materials. Naringin was dissolved in methanol (at 500 ppm) and transferred to a container. A dielectric barrier discharge (DBD) (250 W, 15 kHz, ambient air) was then generated. Treatment with the plasma for 20 min increased the radical-scavenging activity, FRAP value, and the total phenolic compound content of naringin from 1.45% to 38.20%, from 27.78 to 207.78 mu M/g, and from 172.50 to 225.83 ppm, respectively. Moreover, the tyrosinase-inhibition effect of naringin increased from 6.12% to 83.30% upon plasma treatment. Naringin treated with plasma exhibited antimicrobial activity against foodborne pathogens, especially Salmonella Typhimurium; an activity that was absent before plasma treatment. Structural modifications induced in the naringin molecule by plasma might be responsible for improving the biological activity of naringin.-
dc.languageEnglish-
dc.publisherELSEVIER SCI LTD-
dc.titleEffect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin-
dc.typeArticle-
dc.identifier.wosid000336773900034-
dc.identifier.scopusid2-s2.0-84898603504-
dc.type.rimsART-
dc.citation.volume160-
dc.citation.beginningpage241-
dc.citation.endingpage245-
dc.citation.publicationnameFOOD CHEMISTRY-
dc.identifier.doi10.1016/j.foodchem.2014.03.101-
dc.embargo.liftdate9999-12-31-
dc.embargo.terms9999-12-31-
dc.contributor.localauthorPark, Sanghoo-
dc.contributor.localauthorChoe, Wonho-
dc.contributor.nonIdAuthorKim, Hyun-Joo-
dc.contributor.nonIdAuthorYong, Hae In-
dc.contributor.nonIdAuthorKim, Tae Hoon-
dc.contributor.nonIdAuthorJo, Cheorun-
dc.description.isOpenAccessN-
dc.type.journalArticleArticle-
dc.subject.keywordAuthorDielectric barrier discharge-
dc.subject.keywordAuthorAtmospheric pressure plasma-
dc.subject.keywordAuthorNaringin-
dc.subject.keywordAuthorBiological activity-
dc.subject.keywordPlusANTIOXIDANT ACTIVITY-
dc.subject.keywordPlusGAMMA-IRRADIATION-
dc.subject.keywordPlusNONTHERMAL PLASMA-
dc.subject.keywordPlusCITRUS-FRUIT-
dc.subject.keywordPlusEXTRACTS-
dc.subject.keywordPlusPOLYPHENOLS-
dc.subject.keywordPlusPRODUCTS-
dc.subject.keywordPlusCOLOR-
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