Articles
Green extraction of flavonoids from mandarin peel
Article number
1449_59
Pages
437 – 442
Language
English
Abstract
Due to the increase in waste products resulting from food processing, new strategies and new policies must be developed to manage the increase in waste generated by the agri-food industry.
The peels of mandarin fruit are the main processing waste for juice production and other food materials, which are frequently discarded.
Mandarin peel is a rich source of bioactive compounds, especially flavonoids.
Polymethoxylated flavones (PMFs) are effective natural bio-preservatives found nearly exclusively in the Citrus genus.
Particularly in the peels of mandarins.
The objective of this study was to optimize the solid-liquid extraction of flavonoids from dried mandarin peel using the green solvent ethanol.
The percentage of ethanol/water mixture, duration, and temperature of extraction were all tested.
The highest yield of total flavonoids (43.93 mg g‑1 DW) from mandarin peel was obtained under the following conditions: 62% ethanol in water (v/v) as a solvent was used for 30 min at 75°C with a solid-to-liquid ratio of 1:3. HPLC analysis of the extract identified hesperidin (27.9158 mg g‑1) as the major compound found in mandarin peel.
The extract contained the following PMFs: sinesetin (0.2339 mg g‑1), nobiletin (0.4772 mg g‑1), and tangeretin (0.1785 mg g‑1). Mandarin peel extract, a possible citrus waste, has been confirmed as a valuable source of flavonoids.
The peels of mandarin fruit are the main processing waste for juice production and other food materials, which are frequently discarded.
Mandarin peel is a rich source of bioactive compounds, especially flavonoids.
Polymethoxylated flavones (PMFs) are effective natural bio-preservatives found nearly exclusively in the Citrus genus.
Particularly in the peels of mandarins.
The objective of this study was to optimize the solid-liquid extraction of flavonoids from dried mandarin peel using the green solvent ethanol.
The percentage of ethanol/water mixture, duration, and temperature of extraction were all tested.
The highest yield of total flavonoids (43.93 mg g‑1 DW) from mandarin peel was obtained under the following conditions: 62% ethanol in water (v/v) as a solvent was used for 30 min at 75°C with a solid-to-liquid ratio of 1:3. HPLC analysis of the extract identified hesperidin (27.9158 mg g‑1) as the major compound found in mandarin peel.
The extract contained the following PMFs: sinesetin (0.2339 mg g‑1), nobiletin (0.4772 mg g‑1), and tangeretin (0.1785 mg g‑1). Mandarin peel extract, a possible citrus waste, has been confirmed as a valuable source of flavonoids.
Publication
Authors
L. Maslov Bandić, K. Vlahoviček-Kahlina, S. Jurić, B. Duralija
Keywords
citrus waste, mandarin peel, flavonoids, polymethoxylated flavones, solid-liquid extraction
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