Abstract
Byproducts such as orange peel have potential uses because of their bioactive compounds, which are important for their potential to reduce the risk factors of diseases caused by aging. The lack of effective techniques and the high levels of pollution produced by the conventional extraction of bioactive compounds using organic solvents have highlighted the need to enhance the ‘green chemistry’ trend. This study evaluates the use of ultrasound to extract bioactive compounds from orange peel. The antioxidant capacity, phenolic content, ascorbic acid, total carotenoids, and HPLC profile of phenolic compounds from orange peel extracts were obtained by a physicochemical evaluation. The results demonstrate that the optimal conditions for the ultrasound-assisted extraction of bioactive orange peel compounds were a power of 400 W, a time of 30 min, and 50% ethanol in water. These conditions were used to obtain a total carotenoid concentration of 0.63 mg ß-carotene/100 g, vitamin C concentration of 53.78 mg AA/100 g, phenolic concentration of 105.96 mg GAE/100 g, and antioxidant capacity of ORAC = 27.08 mM TE and TEAC = 3.97 mM TE. The major phenolic compound identified in all orange peel extracts was hesperidin, with a maximum concentration of 113.03 ± 0.08 mg/100 g.
Highlights
The current food trends around the world are aligned with the healthy and sustainable consumption of natural products, such as fruits and vegetables
The increase in °Bx correlates with the intensity of the ultrasonic treatment applied, which means an increase in the breakage of plant cells and the diffusion of the content into the extraction liquid
The conductivity represents the electrolytic content of the extracts of orange peel, it shows the exit from inside the plant cells
Summary
The current food trends around the world are aligned with the healthy and sustainable consumption of natural products, such as fruits and vegetables. The World Health Organization (WHO) recommends a minimum intake of 600 g/person/day of fruits and vegetables because their vitamins, carotenoids, and polyphenols can prevent ischemic heart disease, cerebrovascular disease, and cancer of the stomach, colon, esophagus, and lung[2,3]. In this context, orange has important nutritional components, such as amino acids, carbohydrates, fiber, proteins, vitamins, and minerals[4]. The low efficiency and environmental pollution produced by the organic solvents used in conventional extraction have highlighted the need to enhance the trend known as ‘green chemistry’ and develop methods that produce less pollution and achieve the high-performance extraction of bioactive compounds in a short time and at low cost
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