RT Journal Article
T1 A biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potential
A1 Gómez Mejía, Esther
A1 Dias, Maria Inês
A1 Pereira, Carla
A1 Pires, Tânia C.S.P.
A1 Pala Paul, Jesús
A1 Rosales Conrado, Noelia
A1 León González, María Eugenia de
A1 Calhelha, Ricardo
A1 Roriz, Custódio Lobo
AB This investigation evaluates the valorization of citrus peels (lemon, tangerine, and orange) to recover both on polar and polar fractions simultaneously. Citrus essential oils, abundant in limonene (74.4–33.7 %), exhibited great antioxidant activity (IC50 = 2.002 mg/mL) and Campylobacter jejuni halo inhibition (2.9 cm), particularly in tangerine and orange essential oils. The aqueous extracts were rich in quinic and malic acid (10–78.8 g/100 g), along with polyphenols (22.7–5.2 mg/g), such as diosmetin, luteolin, and eriodictyol glycosides. Tangerine’s aqueous fraction showed the highest inhibition of oxidative hemolysis (IC50 = 102 μg/mL) and Staphylococcus aureus (MIC = 2.5 mg/mL). Whereas lemon was most effective against lipid peroxidation (IC50 = 1.33 mg/mL) and gastric adenocarcinoma proliferation (IG50 = 83 μg/mL). Principal component analysis correlated the in vitro bioactivities with each compound and citrus type, underscoring the potential of citrus peels as a costeffective, sustainable source of value-added compounds with tailored commercial applications.
PB Elsevier
YR 2025
FD 2025
LK https://hdl.handle.net/20.500.14352/121251
UL https://hdl.handle.net/20.500.14352/121251
LA eng
NO sther Gómez-Mejía, Maria Inês Dias, Carla Pereira, Tânia C.S.P. Pires, Jesús Palá-Paúl, Noelia Rosales-Conrado, María Eugenia León-González, Ricardo Calhelha, Custódio Lobo Roriz, A biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potential, Food Chemistry, Volume 486, 2025, 144641, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2025.144641.
NO Ministry of Science, Innovation and Universities / State Research Agency (Spain)
NO European Social Fund Plus
NO Complutense University of Madrid
NO Foundation for Science and Technology (Portugal)
NO Ministry of Science, Technology and Higher Education (Portugal)
NO European Regional Development Fund
DS Docta Complutense
RD 24 dic 2025