| Literature DB >> 25977057 |
Balunkeswar Nayak1, Farid Dahmoune2, Kamal Moussi3, Hocine Remini4, Sofiane Dairi5, Omar Aoun6, Madani Khodir7.
Abstract
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), 500 W microwave power, 122 s 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.Entities:
Keywords: Accelerated solvent extraction; Antioxidant activity; Citrus sinensis; Microwave extraction; Phenolic compounds; Response surface method; Ultrasound extraction
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Year: 2015 PMID： 25977057 DOI： 10.1016/j.foodchem.2015.04.081
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514