Ultrasound-Assisted Extraction of Polyphenols from Pomelo (Citrus Grandis Limonia Osbeck L.) Peel
Main Article Content
Abstract
The pomelo peel occupies 50% of the fruit mass in pomelo juice processing. It contains large amounts of phenolic compounds, which may provide benefits to human health. These components should be isolated. In this study, the effects of ethanol concentrations, material-to-solvent ratios (g/mL), temperatures and sonication time on total phenolic content (TPC), naringin content and antioxidant capacity (using DPPH assay) of extract solution was evaluated. The results showed that all experimental factors significantly influenced the extraction of total polyphenol content, naringin content, and antioxidant capacity of the extract. The extraction condition was ethanol 80%, material-to-solvent ratio of 1:25 (w/v) at 60°C, and sonication time of 7.5 min, gave the extract had total phenolic content of 9.05 ± 0.08 mg GAE/g DM, naringin content of 4.65 ± 0.08 mg NE/ g DM, and antioxidant capacity of 4.76 ± 0.03 mg AAE/g DM. The ultrasound treatment was a useful method for improving the extraction of phenolic acid compounds from pomelo peel.
Keywords
Antioxidant capacity, naringin, pomelo peel, polyphenols, ultrasound-assisted extraction
Article Details
References
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the residues recovery: Orange waste as raw material for
new products, Food and Bioproducts Processing,
Vol. 90, Issue 4, pp. 606-614, October 2012.
https://doi.org/10.1016/j.fbp.2012.06.002
[2] F. Chen, N. Zhang, X. Ma, T. Huang, Y. Shao, C. Wu,
Q. Wang, Naringin alleviates diabetic kidney disease
through inhibiting oxidative stress and inflammatory
reaction, Plos One (11), 2015.
https://doi.org/10.1371/journal.pone.0143868
[3] J. O. Ezekwesili-Ofili, C. G. Ngozi, Comparative
effects of peel extract from Nigerian grown citrus on
body weight, liver weight and serum lipids in rats fed a
high-fat diet, African Journal of Biochemistry Research
Vol. 9, 110-116, 2015.
https://doi.org/10.5897/AJBR2015.0856
[4] M. B. Pashazanousi, M. Raeesi, S. Shirali, Chemical
composition of the essential oil, antibacterial and
antioxidant activities, total phenolic and flavonoid
evaluation of various extracts from leaves and fruit
peels of citrus limon, Asian Journal of Chemistry
24(10), pp. 4331-4334, 2012.
https://doi.org/10.1016/j.jfca.2006.01.003
[5] B. K. Tiwari, B. Nigel P., S. B. Charles, Handbook of
plant food phytochemicals: sources, stability and
extraction, John Wiley & Sons, Ltd., Publisher: Wiley-Blackwell, 502, 2013.
https://doi.org/10.1002/9781118464717
[6] Y. Q. Ma, J. C. Chen, D. H. Liu, X. Q. Ye, Effect of
ultrasonic treatment on the total phenolic and
antioxidant activity of extracts from citrus peel, Journal
of Food Science, Vol. 73, 115-120, 2008.
https://doi.org/10.1111/j.1750-3841.2008.00908.x
[7] Y. Q. Ma, J. C. Chen, D. H. Liu, X. Q. Ye,
Simultaneous extraction of phenolic compounds of
citrus peel extracts: Effect of ultrasound, Ultrason
Sonochem, Vol. 16, 57-62, 2009.
https://doi.org/10.1016/j.ultsonch.2008.04.012
[8] M. K. Khan, M. Abert-Vian, A. S. Fabiano-Tixier,
O. Dangles, F. Chemat, Ultrasound-assisted extraction
of polyphenols (flavanone glycosides) from orange
(Citrus sinensis L.) peel., Food Chemistry Vo.119, no.
2, pp.851-858, 2010.
https://doi.org/10.1016/j.foodchem.2009.08.046
[9] E. Garcia-Castello, A. D. Rodriguez-Lopez, L. Mayor,
R. Ballesteros, C. Conidi, A. Cassano, Optimization of
conventional and ultrasound assisted extraction of
flavonoids from grapefruit (Citrus paradisi L.) solid
wastes, LWT-Food Science and Technology, Vol. 64,
no.2, pp.1114-1122, (2015).
https://doi.org/10.1016/j.lwt.2015.07.024
[10] G. Beretta, P. Granata, M. Ferrero, M. Orioli, R. M.
Facino, Standardization of antioxidant properties of
honey by a combination of
spectrophotometric/fluorometric assays and
chemometrics, Analytical Chimica Acta, Vol. 533,
no. 2, pp. 180-191, (2005).
https://doi.org/10.1016/j.aca.2004.11.010
[11] W. B. Davis, Determination of flavanones in citrus
fruits, Anal. Chem, Vol. 19, no. 7, pp. 476-478, 1947.
https://doi.org/10.1016/j.aca.2004.11.010
[12] K. Thaipong, U. Boonprakob, K. Crosby, L. Cisneros-Zevallos, D. H. Byrne, Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts, Journal of Food Composition Analysis, Vol. 19, no. 6-7, pp. 669-675, Sept.- Nov. 2006.
https://doi.org/10.1016/j.jfca.2006.01.003
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https://doi.org/10.1016/j.aaspro.2016.02.153
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https://doi.org/10.1016/j.jfda.2013.11.001
[15] N. N. M. Phuong., T. T. Le, M. Q. Dang, J. Van Camp, K. Raes, Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel, Food and Bioproducts Processing. Vol. 122, pp. 222-229, July 2020.
https://doi.org/10.1016/j.fbp.2020.05.008
[16] N. C. Predescu, C. Papuc, V. Nicorescu, I. U. L. I. A. N. A. Gajaila, G. V. Goran, C. D. Petcu, G. E. O. R. G. E. T. A. Stefan, The influence of solid-to-solvent ratio and extraction method on total phenolic content, flavonoid content and antioxidant properties of some ethanolic plant extracts, Rev. Chim, Vol. 67, pp. 1922-1927, 2016.
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https://doi.org/10.4172/pharmaceuticalsciences.1000159
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https://doi.org/10.1016/j.ultsonch.2014.10.023
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https://doi.org/10.1007/s13197-011-0435-8