Recovery of phenolic compounds from citrus by-products using pressurized liquids - An application to orange peel

Autor(es)

Barrales, Francisco Manuel ^[1] ; Silveira, Paula ^[1] ; Menezes Barbosa, Paula de Paula ^[2] ; Ruviaro, Amanda Roggia ^[3] ; Paulino, Bruno Nicolau ^[4] ; Pastore, Glaucia Maria ^[2] ; Macedo, Gabriela Alves ^[3] ; Martinez, Julian ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Food Engn Dept, Coll Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Food Sci Dept, Coll Food Engn, BR-13083862 Campinas, SP - Brazil

^[3] Univ Estadual Campinas, UNICAMP, Food & Nutr Dept, Coll Food Engn, BR-13083862 Campinas, SP - Brazil

^[4] Univ Fed Amazonas, Fac Pharmaceut Sci, BR-69077000 Manaus, Amazonas - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD AND BIOPRODUCTS PROCESSING; v. 112, p. 9-21, NOV 2018.
• Citações Web of Science: 6

Resumo

Citrus industry residues are sources of phenolic compounds, which may be extracted by pressurized liquid extraction (PLE) and volatile compounds, extractable by supercritical fluid extraction (SFE). PLE and SFE are fast and allow using non-toxic solvents and moderate temperatures. Therefore, the objective of this work was to extract volatile and phenolic compounds from orange peel by SFE and PLE. The raw material was orange peel without (Lot 1) and with (Lot 2) previous supercritical CO2 extraction performed at 40 degrees C and 35 MPa. The volatile profile was evaluated in the SFE extract by HS-SPME-CG-MS. PLE solvents were absolute ethanol and mixtures of ethanol and water (75% and 50% ethanol, v/v) at the temperatures 45, 55, and 65 degrees C and pressure of 10 MPa. Global yield, total phenolic content (TPC), antioxidant capacity by DPPH and FRAP methods, total reducing sugars and the concentration of the major phenolic compounds by HPLC were evaluated in the extracts. Temperature and ethanol concentration had significant effects on all responses. The main volatile compound found in the SFE extract was alpha-Terpineol, followed by D-Limonene. The major phenolic compound was hesperidin, which highest recovery (19.3 +/- 0.9 mg/g dry peel) was achieved with 75% ethanol at 65 degrees C from Lot 1. At the same condition, high TPC and antioxidant capacity were also achieved. The three-line spline and two-site kinetic models provided good adjustments to the PLE curves, being able to describe their behavior. PLE using water and ethanol can be applied to recover phenolics from a large variety of fruit by-products. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

• Processo FAPESP: 15/11932-7 - Integração de processos de extração a alta pressão com operações de separação para o aproveitamento de subprodutos do processamento de frutas
• Beneficiário: Julian Martínez
• Modalidade de apoio: Auxílio à Pesquisa - Regular