Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols

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dc.contributor.authorGómez Mejía, Esther
dc.contributor.authorRosales Conrado, Noelia
dc.contributor.authorLeón González, María Eugenia De
dc.contributor.authorMadrid Albarrán, María Yolanda
dc.date.accessioned2024-01-12T15:01:42Z
dc.date.available2024-01-12T15:01:42Z
dc.date.issued2019
dc.description.abstractA 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.
dc.description.departmentDepto. de Química Analítica
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipComunidad de Madrid
dc.description.sponsorshipMinisterio de Economía y Competitividad (España)
dc.description.sponsorshipUniversidad Complutense de Madrid
dc.description.sponsorshipEuropean Commission
dc.description.statuspub
dc.identifier.citationGómez-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
dc.identifier.doi10.1016/j.foodchem.2019.05.136
dc.identifier.issn0308-8146
dc.identifier.officialurlhttps://doi.org/10.1016/j.foodchem.2019.05.136
dc.identifier.urihttps://hdl.handle.net/20.500.14352/92845
dc.journal.titleFOOD CHEMISTRY
dc.language.isoeng
dc.page.final299
dc.page.initial289
dc.publisherElsevier Science Ltd
dc.relation.projectIDS2013/ABI-3028 AVANSECAL-CM
dc.relation.projectIDCTQ 2017-83569-C2-1-R
dc.relation.projectIDContrato predoctoral UCM CT17/17-CT18/17
dc.rights.accessRightsrestricted access
dc.subject.cdu543
dc.subject.keywordCitrus waste
dc.subject.keywordPhenolic compounds
dc.subject.keywordAntioxidant activity
dc.subject.keywordExtraction
dc.subject.keywordcLC-DAD analysis
dc.subject.keywordLC-MS/MS confirmation
dc.subject.keywordChemometrics
dc.subject.ucmQuímica
dc.subject.ucmQuímica analítica (Química)
dc.subject.unesco23 Química
dc.subject.unesco2301 Química Analítica
dc.titleCitrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols
dc.title.alternativeCáscaras de cítricos como fuente de compuestos de valor añadido: extracción y cuantificación de polifenoles bioactivos
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number295
dspace.entity.typePublication
relation.isAuthorOfPublication719857fa-0325-4a81-b30a-199fd79c68c0
relation.isAuthorOfPublicatione5625011-ba32-4a14-9ba0-c9305cb5d68e
relation.isAuthorOfPublication90a102b1-a583-41ce-a218-5ece43e45469
relation.isAuthorOfPublication190287de-ed47-4954-86ff-d4f1eddff035
relation.isAuthorOfPublication.latestForDiscovery719857fa-0325-4a81-b30a-199fd79c68c0
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