Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels
•RSM was applied to optimize TPC extraction from C. sinensis peels using MAE.•MAE method was optimized and compared to UAE, CSE and ASE in term of TPC.•Antioxidant activity of peels using DPPH and ORAC methods retained in MAE.•Individual phenolic compounds identified in four fractions of peel extrac...
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Published in | Food chemistry Vol. 187; pp. 507 - 516 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
15.11.2015
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Subjects | |
Online Access | Get full text |
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Summary: | •RSM was applied to optimize TPC extraction from C. sinensis peels using MAE.•MAE method was optimized and compared to UAE, CSE and ASE in term of TPC.•Antioxidant activity of peels using DPPH and ORAC methods retained in MAE.•Individual phenolic compounds identified in four fractions of peel extracts.
Peel of Citrus sinensis contains significant amounts of bioactive polyphenols that could be used as ingredients for a number of value-added products with health benefits. Extraction of polyphenols from the peels was performed using a microwave-assisted extraction (MAE) technique. The effects of aqueous acetone concentration, microwave power, extraction time and solvent-to-solid ratio on the total phenolic content (TPC), total antioxidant activity (TAA) (using DPPH and ORAC-values) and individual phenolic acids (IPA) were investigated using a response surface method. The TPC, TAA and IPA of peel extracts using MAE was compared with conventional, ultrasound-assisted and accelerated solvent extraction. The maximum predicted TPC under the optimal MAE conditions (51% acetone concentration in water (v/v), 500W microwave power, 122s extraction time and 25mLg−1 solvent to solid ratio), was 12.20mgGAEg−1 DW. The TPC and TAA in MAE extracts were higher than the other three extracts. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2015.04.081 |