Processing Technique Of Lemon Dietary Fiber And Its Antioxidant Properties

Lemon residue is rich in dietary fiber(DF),and it contains polyphenols and flavonoids and other antioxidants.Most of researches focus on lemon dietary fiber ’s preparation,the influence of the processing method on its physical properties and bioactive components.This research tried to compare antioxidative activities of lemon DF with those dietary fibers,from orange and wheat bran.And lemon dietary fiber is added to luncheon meat for providing theoretical guidance for utilizing dietary fiber.The effects of different processing techniques on changes in the antioxidative activities of dietary fiber was investigated.Moreover the optimum adding amounts of lemon dietary fiber in luncheon meat was reviewed.At last the relationship between the antioxidant capacity of lemon dietary fiber and luncheon meat’s nitrite residue was examined.The main results are as follows:1.Dietary fiber from lemon,orange and wheat bran has strong antioxidant capacity.This research compared the O2-·.·OH and DPPH·,reducing power,iron chelating ability,and total antioxidant capacity in the three types of dietary fiber.The antioxidant capacity of lemon dietary fiber is better than those of in orange and wheat bran dietary fibers.2.The effects of different processing techniques on antioxidative indexes of lemon dietary fiber were significantly different.Taking all the antioxidative indexes of lemon dietary fiber into account,the best processing technique of lemon dietary fiber with strong antioxidant activity is as follows:lemon was removed its oil,and juiced to receive the residue.And then wash lemon residue with room temperature water once,then dry it at 70 C with hot air.At last crush the peel to 30 meshes.Correlation analysis showed that,there is a positive correlation among the total phenolic content,DPPH· scavenging rate and total antioxidant capacity.3.Contents of lemon dietary fiber in luncheon meat significantly impacted luncheon meat’s color and taste.Taking the color,taste,chewiness and reducing nitrite of luncheon meat into account,1%of lemon dietary fiber adding in luncheon meat can not only decrease the nitrite residue to less than llmg/kg,but also maintain a potent antioxidant in luncheon meat.