Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols
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2019
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Elsevier Science Ltd
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Gómez-Mejía, E., Rosales-Conrado, N., León-González, M.E., Madrid, Y., Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols, Food Chemistry 295 (2019) 289-299, doi: https://doi.org/10.1016/j.foodchem.2019.05.136
Abstract
A method combining solid-liquid extraction based on ethanolic aqueous solution, cLC-DAD and chemometrics, was performed to extract and quantify polyphenols from citrus peels. LC-MS/MS was also employed for chemical profiling. The effect of extraction variables on the recovery was examined by experimental factorial design. Data were evaluated using multifactorial-ANOVA, response surface analysis and Principal Component Analysis. trans-Ferulic and p-coumaric antioxidants were found in lower quantities (<1.4 mg·g−1) in all peel extracts. Narangin flavonoid was also identified in all samples, while rutin flavonol was determined in the concentration range of 3.3–4.7 mg·g−1. The most abundant polyphenol in the extracts obtained from all evaluated citrus samples was the flavanone hesperidin (280–673 mg·g−1). Furthermore, peel extracts were evaluated in terms of total polyphenol and flavonoid content, total antioxidant activity and DPPH free radical scavenging. The obtained results suggested that evaluated citrus peel by-products could be reused as a source of polyphenols and transformed into value-added products.