Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange ( Citrus sinensis L.) peel

The present study reports on the extraction of polyphenols especially flavanones from orange ( Citrus sinensis L.) peel by using ethanol as a food grade solvent. After a preliminary study showing that the best yield of extraction was reached for a particle size of 2 cm 2, a response surface methodol...

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Bibliographic Details
Published in:Food chemistry 2010-03, Vol.119 (2), p.851-858
Main Authors: Khan, Muhammad Kamran, Abert-Vian, Maryline, Fabiano-Tixier, Anne-Sylvie, Dangles, Olivier, Chemat, Farid
Format: Article
Language:English
Subjects:
Antioxidant
antioxidant activity
Biological and medical sciences
By-product
chemical concentration
citrus peels
Citrus sinensis
ethanol
Extraction
flavanones
Food engineering
Food industries
food processing wastes
Fruit and vegetable industries
fruit extracts
Fundamental and applied biological sciences. Psychology
General aspects
glycoflavonoids
Life Sciences
optimization
Orange peel
oranges
phenolic compounds
phytochemicals
polyphenols
power requirement
rapid methods
response surface methodology
temperature
ultrasonics
Ultrasound
water
yields
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Summary:The present study reports on the extraction of polyphenols especially flavanones from orange ( Citrus sinensis L.) peel by using ethanol as a food grade solvent. After a preliminary study showing that the best yield of extraction was reached for a particle size of 2 cm 2, a response surface methodology (RSM) was launched to investigate the influence of process variables on the ultrasound-assisted extraction (UAE) followed by a central composite design (CCD) approach. The statistical analysis revealed that the optimised conditions were a temperature of 40 °C, a sonication power of 150 W and a 4:1 (v/v) ethanol:water ratio. The high total phenolic content (275.8 mg of gallic acid equivalent/100 g FW), flavanone concentrations (70.3 mg of naringin and 205.2 mg of hesperidin/100 g FW) and extraction yield (10.9 %) obtained from optimised UAE proved its efficiency when compared with the conventional method. Furthermore, the antioxidant activity determined by the DPPH and ORAC tests confirmed the suitability of UAE for the preparation of antioxidant-rich plant extracts.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.08.046