Green Extraction of Orange Peel Waste Reduces TNFα-Induced Vascular Inflammation and Endothelial Dysfunction

Orange peel waste (OPW) is known to contain an abundant amount of polyphenols compounds such as flavonoids, well-reported for their antioxidant and anti-inflammatory properties. While OPW is generally regarded as a food waste, the opportunity to extract bioactive compounds from these wastes arises due to their abundance, allowing the investigation of their potential effects on endothelial cells. Hence, this study aims to use a green extraction method and pressurized hot water extraction (PHWE) to extract bioactive compounds from OPW. Liquid chromatography with UV detection (LC/UV) and liquid chromatography mass spectrometry (LC/MS) were subsequently used to identify the bioactive compounds present. Through the optimization of the extraction temperature for PHWE, our results demonstrated that extraction temperatures of 60 degrees C and 80 degrees C yield distinct bioactive compounds and resulted in better antioxidant capacity compared to other extraction temperatures or organic solvent extraction. Despite having similar antioxidant capacity, their effects on endothelial cells were distinct. Specifically, treatment of endothelial cells with 60 degrees C OPW extracts inhibited TNF alpha-induced vascular inflammation and endothelial dysfunction in vitro, suggesting that OPW possess vasoprotective effects likely mediated by anti-inflammatory effects.

Automated summary

This study aims to extract bioactive compounds from orange peel waste (OPW) using a green extraction method called pressurized hot water extraction (PHWE). The results showed that extraction temperatures of 60 degrees C and 80 degrees C yielded distinct bioactive compounds with better antioxidant capacity. Specifically, treatment with 60 degrees C OPW extracts inhibited vascular inflammation and endothelial dysfunction in vitro, suggesting its vasoprotective effects mediated by anti-inflammatory effects.