Abstract
Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode; objective framed in the European SHEALTHY (non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables) project. For this purpose, a Box Behnken design of 27 experiments was carried out with 4 independent factors (ratio ethanol/water, time (min), amplitude (%) and pulse (%)). Quantitative analyses of total phenolic compounds (TPC) were performed by Folin-Ciocalteu method and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology. The optimal extracts were characterized by HPLC coupled to mass spectrometer detectors. The highest phenolic content and antioxidant activity was obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W) and pulse 100%. The established method allows the extraction of 30.42 mg of gallic acid equivalents/g dry weight of total phenolic compounds from OP; this value suppose an increment up to 60% higher than conventional extraction.
Highlights
Orange is the second most produced fruit in the European Union, mainly in the countries of the Mediterranean basin supposing 6 million tons, almost 10% of the world production
The processing of oranges to obtain juices or citrus-based beverages generates large amounts of waste by-products, such as peels, which are a rich source of soluble sugars, phenolic compounds, flavonoids, dietary fibers, vitamins and essential oils, so they can be used for the production of nutritional dietary supplements at a low cost [1]
The conditions for obtaining the highest phenolic compounds and antioxidant activity from the orange peel has been optimized by using Box-Behnken design and response surface methodology (RSM)
Summary
Orange is the second most produced fruit in the European Union, mainly in the countries of the Mediterranean basin supposing 6 million tons, almost 10% of the world production. Orange juice is the most predominant product processed by the beverage industry and consumed throughout the world due to its high nutritional value and desirable sensory characteristics. The processing of oranges to obtain juices or citrus-based beverages generates large amounts of waste by-products, such as peels, which are a rich source of soluble sugars, phenolic compounds, flavonoids, dietary fibers (cellulose, hemicelluloses, pectin), vitamins and essential oils, so they can be used for the production of nutritional dietary supplements at a low cost [1]. The need to increase extraction yields has led to the study of new, more in-depth unconventional methods as ultrasound technology. These methods can reduce extraction time and have lower temperature and solvent consumption, as well as achieve higher efficiency and lower energy consumption compared to conventional methods
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