☆ 4.7 Article

Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels

FOOD CHEMISTRY (2015)

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FOOD CHEMISTRY
卷 187, 期 -, 页码 507-516

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.04.081

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Citrus sinensis; Microwave extraction; Ultrasound extraction; Accelerated solvent extraction; Phenolic compounds; Antioxidant activity; Response surface method

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Chemistry, Applied Food Science & Technology Nutrition & Dietetics

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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 25 mL g(-1) solvent to solid ratio), was 12.20 mg GAE g(-1) DW. The TPC and TAA in MAE extracts were higher than the other three extracts. (C) 2015 Elsevier Ltd. All rights reserved.

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