Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

Hayat, Khizar; Zhang, Xiaoming; Chen, Hanqing; Xia, Shuqin; Jia, Chengsheng; Zhong, Fang

doi:10.1016/j.seppur.2010.04.026

Cited by 147 publications

(130 citation statements)

References 26 publications

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“…However, microwave assisted extraction showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within the shortest extraction time. These results are in agreement with the findings of other researchers [39,69] . Several advantages of MAE have been described such as quicker heating for the extraction of bioactive substances from plant materials; reduced thermal gradients; reduced equipment size and increased extract yield.…”

Section: Effect Of Extraction Methods On Radical Scavenging Activitysupporting

confidence: 94%

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Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Boudhrioua¹

2016

IJFNS

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The effect of conventional solvent extraction, CSE, ultrasound assisted extraction, UAE, microwave assisted extraction, MAE and supercritical CO 2 extraction, SC-CO 2 on the total phenols content, total flavonoids, individual flavonoids and antioxidant activity of orange peel were compared. Neohesperidin (from 0.624 ± 0.013 for SC-CO 2 extraction to 1.045 ± 0.001 g100 g orange peel powder for MAE) and hesperidin (from 0.407 ± 0.008 for SC-CO 2 extraction to 0.836 ± 0.029 g/100 g orange peel powder for UAE) are the major flavonoids (80% of total flavonoids by MAE and 87% by CSE) of orange peel whatever the used extraction method. The method giving the highest total phenol and flavonoid contents is microwave assisted extraction (2.363 ± 0.014 g GAE/100g orange peel powder), followed by ultrasound assisted extraction, conventional solvent extraction, and supercritical CO 2 extraction. However, antioxidant activity (DPPH method) cannot be correlated to TPC, TFC or individual flavonoids. Orange peel extracted by CSE (ethanol (80%), m/v: 5 g:50 ml, 30 min, 35°C, mechanical stirring at darkness, 3 successive extractions) presents the higher radical scavenging capacity compared to the other extracts obtained by MAE (Ethanol (80%), m/v: 5 g: 50 ml, 10s, 35°C, 170 W, 3 successive extractions) and UAE (ethanol (80%), m/v: 5g:50 ml, 30 min, 35°C, magnetic stirring at darkness, 3 successive extractions, 125W), SC-CO 2 extraction (ethanol (80%), m/v:5 g:50 ml, 30 min, 35°C, 22 MPa, 3 successive extractions). Besides, no additivity on the antioxidant activity is found with the DPPH method.

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Section: Effect Of Extraction Methods On Radical Scavenging Activitysupporting

confidence: 94%

“…Whereas, it is necessary to avoid high microwave power to prevent the degradation of phenolic compounds and the formation of new products that can be toxic. These results are consistent with the findings of other researchers [39,69] .…”

Section: Effect Of Extraction Methods On Radical Scavenging Activitysupporting

confidence: 94%

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Boudhrioua¹

2016

IJFNS

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“…On the other hand, some other studies have indicated that pressure cooking and radiation treatment of plant materials cleaved and liberated the bound phenolic compounds, therefore resulting in the increase of free phenolic componds and enhancement of anti-oxidant capacity of the extracts. However, higher power and longer treatment time also could result in degradation of some phenolic componds (38)(39)(40)(41). It was concluded that cooking time, volume of water used, power, type of microwaveable dish or pressure cooker used could affect the loss.…”

Section: Resultsmentioning

confidence: 99%

“…Loss of antioxidant activity for boiling in large (F=21.220; p<0.0001) and small volumes (F=92.023; p<0.0001) of water was statistically significant for squash and eggplant and squash and potato. Significant loss in antioxidant activity in spinach, cabbage, celery and black beans during boiling was demonstrated in various studies (41,(45)(46), the loss being proportional to the cooking time. It has been suggested that the thermal treatment affected semi-permeability of cellular membrane, resulting in loss of phenolics from the vegetable tissues into the cooking medium.…”

Section: The Effect Of Cooking Methods On Antioxidant Activity Of Vegmentioning

confidence: 99%

Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

Kalkan¹,

Yücecan²

2013

MUSBED

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“…[23]. Phenolic compounds were identified using the method described by Hayat et al [25]. The chromatographic system consisted of a Agilent Technologies G1311 binary pump and photodiode array detector (Agilent Technologies, San Diego, CA, USA).…”

Section: Total Carotenoids and Total Phenolic Compoundsmentioning

confidence: 99%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

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Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

Cited by 147 publications

References 26 publications

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

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