Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts

• Published in: Current research in food science Vol. 4; pp. 326 - 335
• Main Authors: Shehata, Mohamed G., Awad, Tarek S., Asker, Dalal, El Sohaimy, Sobhy A., Abd El- Aziz, Nourhan M., Youssef, Mohammed M.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.01.2021; Elsevier
• Subjects: Antimicrobial; Antioxidant; Citrus peels; Flavonoids; Oil stability; Polyphenols; Sweet orange; Antimicrobial; Sweet orange; Flavonoids; Oil stability; Polyphenols; Antioxidant; Citrus peels
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2021.05.001

With growing consumer awareness, exploitation of renewable resources is cost-effective and environment friendly. This work examines the potential of citrus peels as natural antioxidants and antimicrobials for food preservation. Extraction yield, total soluble phenols and flavonoids of various citrus peels (sweet orange, lemon, tangerine and grapefruit) were optimized by varying the solvent type. While the highest extract yield (~16 ​g/100g) was obtained from the sweet orange peels in methanol, extraction with ethanol maximized the concentration of total phenols and flavonoids (~80 ​mg catechol equivalents/100 ​g dry weight). In addition, sweet orange peel extract showed the highest DPPH, ABTS and hydroxyl radical scavenging values. UPLC-ESI-MS/MS analysis of aqueous and ethanolic extracts of sweet orange peels revealed more than 40 polyphenolic compounds including phenolic acids and flavonoids, some of which have not been previously reported. The predominant polyphenols were narirutin, naringin, hesperetin-7-O-rutinoside naringenin, quinic acid, hesperetin, datiscetin-3-O-rutinoside and sakuranetin. The incorporation of sweet orange peel extract into two vegetable oils enhanced their oxidative stability. In addition, all citrus peel extracts possessed high antimicrobial activity against several food-borne pathogens, and the activity was highest for the sweet orange peel extract. Overall results suggested the great potential of sweet orange peels as natural antioxidant and antimicrobials, which can be efficiently extracted using a simple and low-cost method, for enhancing the storage stability and safety of vegetable oils. [Display omitted] •Citrus peels extracts exhibited high contents of polyphenols and flavonoids with high antioxidant and antimicrobial capacities.•Sweet orange peel extracts in ethanol and water showed high yield of polyphenols and flavonoids.•The polyphenolic compounds (~40) in sweet orange peel extracts were identified and quantified by UPLC-ESI-MS/MS.•Supplementing orange peel extract into edible oils prevented rancidity.