Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology

Fernandes, Filipa; Heleno, Sandrina A.; Pinela, José; Carocho, Márcio; Prieto, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian

doi:10.3390/chemosensors10070257

Cited by 14 publications

(8 citation statements)

References 35 publications

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“…While all OP and PDB systems showed a relatively similar decreasing trend of pH, the initial pH value was found to be lower in the OP medium (5.50) than that in the PDB medium (5.80). Acidity was introduced with OP, since it is reported that OP contains organic acids such as citric acid (Fernandes et al ., 2022). In contrast, the pH value was higher (4.55) in OP than that (4.48) in PDB at the end of fermentation, which is reasonable considering that A. niger directly used the glucose in the PDB for acid production.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

Liu

Tao

et al. 2023

Int J of Food Sci Tech

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Rich in flavonoids, orange peel (OP) converted into tangerine peel (TP) after long-term storage and metabolism by surface microorganisms. The antioxidant activity of OP increased during ageing, but underlying mechanisms were still not clear. The current study simulated the ageing process by inoculating Aspergillus niger on OP. Antioxidant activity, total flavonoids, enzyme activities and hesperidin content were analysed at different fermentation times. The results showed that antioxidant activity was constantly increased and relatively consistent with total flavonoids. The maximum growth rate of antioxidant activity and total flavonoids appeared in 24-48 h. Total flavonoids content increased from 4.68 AE 0.04 to 8.32 AE 0.15 mg RE/g and positively co-relate with cellulase and b-glucosidase activities. During fermentation, nine flavonoids content accumulated, except that hesperidin began to convert into hesperetin after 72 h. In summary, these findings suggested that A. niger fermentation, which led to an increase in antioxidant activity, promoted the accumulation of flavonoids and transformation of hesperidin in OP. This study provided a microbial method for the effective utilisation of OP pomace.

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Section: Resultsmentioning

confidence: 99%

Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

Liu

Tao

et al. 2023

Int J of Food Sci Tech

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“…Proteins represent one of the most concentrated nutrients in legumes, and they can be easily used as components in innovative human foods. In addition, legumes have higher protein content than cereals: therefore, they represent a primary source of amino acids for humans [17].…”

Section: Discussionmentioning

confidence: 99%

Proximate analysis, total phenolic content, acute toxicity, anti-oxidative and anti-inflammatory studies of Vigna unguiculata and Citrus limon using Wister rat models

Daniel Ikechukwu Oraekei,

Chukwuka Benjamin Uzodinma,

Uchechukwu Harrison Orji

et al. 2024

GSC Adv. Res. Rev.

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Herbal medicines have been in use for thousands of years. It is estimated that 80% of world population rely on traditional herbal medicine for prophylaxis and therapy of different ailments. In recent years, there has been an upsurge in the use of these herbal remedies due to their cultural acceptability, availability, affordability, efficacy and safety claims. This study carried out the proximate analysis, total phenolic and Citric acid contents, acute toxicity, anti-oxidative and anti-inflammatory studies of Vigna unguiculata and Citrus limon using Wister rat models. Wister rats (135 – 140 g) were used for this study. Vigna unguiculata was extracted using ethanol for 72 hours. Proximate analysis, Citric acid content of Citrus limon, total phenolic content, acute toxicities, anti-oxidative and anti-inflammatory studies were done. The yield of the extract was 1.9%. The LD50 was greater than 5,000 mg/kg body weight. The Citric acid content of Citrus limon was 54.2 + 0.003 mg/ml. The proximate analysis showed the presence of protein, fat, carbohydrate, dietary fibre, moisture, and iron while total phenolic contents of Vigna unguiculata and Citrus limon were 15.3 and 19.3 mgGAE/L respectively. The combination of Vigna unguiculata and Citrus limon exhibited greatest anti-oxidation effect and recorded malondialdehyde concentration of 3.66 ± 0.34 nmol/ml as compared to the individual herbs that recorded 6.14 ± 0.38 and 4.28 ± 0.12 nmol/ml respectively. In anti-inflammatory assay, Vigna unguiculata had the best percentage inhibition of heat induced hemolysis of 62.79%. In conclusion, Vigna unguiculata and Citrus limon had synergistic antioxidant and antagonistic anti-inflammatory activities.

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“…Sehingga semakin banyak ekstrak yang ditambahkan maka konsentrasi asam sitrat yang juga meningkat dan membuat nilai pH semakin menurun. Hal ini sejalan juga dengan penelitian yang dilakukan oleh Fernandes et al (2022), bahwa asam sitrat yang ditambahkan saat ekstraksi dapat membuat suasana asam pada hasil ekstraksi karena asam sitrat yang bersifat asam, sehingga semakin banyak asam sitrat yang ditambahkan maka pH produk yang dihasilkan akan semakin asam.…”

Section: Phunclassified

Antioxidant Activity Of Vco Emulsion Beverages With The Addition Of Purple Sweet Potato Extract

Manongko,

Djarkasi,

Suryanto

et al. 2024

JAT

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Research has been conducted on VCO emulsion drinks with the addition of purple sweet potato extract. The research was conducted using the complete randomized design (CRD) method with 5 treatments (A, B, C, D, and E) and 3 replications so that 15 experimental units were obtained. The treatment variations were A = VCO + 0 g Purple Sweet Potato Extract (control); B = VCO + 2 g Purple Sweet Potato Extract; C = VCO + 4 g Purple Sweet Potato Extract; D = VCO + 6 g Purple Sweet Potato Extract; E = VCO + 8 g Purple Sweet Potato Extract. Parameters that were then observed were the stability of the emulsion, viscosity, pH, total phenolic, antioxidant activity, total anthocyanin, and level of liking (hedonic test). The data obtained were then analyzed using one-way analysis of variance (ANOVA) using the SPSS 22 program at the 5% confidence level. The results of the emulsion stability test showed the highest antioxidant activity of VCO emulsion drink was 41.627% in sample E or with the addition of 8 g of purple sweet potato extract. The more purple sweet potato extract is added, the more antioxidant activity will also increase. The same applies to the total phenolic content and total anthocyanin content. The more acidic extracts that are added, the lower the emulsion stability. The viscosity of the VCO emulsion drinks made had values of 85.66 - 127.19 cP. Citric acid contained in purple sweet potato extract affected the pH of the emulsion which ranged from 5.44 - 4.81. Organoleptic test results showed panelists liked the VCO emulsion drink with the addition of purple sweet potato extract and honey in terms of aroma, texture, taste, and color. Keywords: Antioxidant, VCO, Purple Sweet Potato Abstrak Telah dilakukan penelitian tentang minuman emulsi VCO dengan penambahan ekstrak ubi jalar ungu. Penelitian dilakukan menggunakan metode rancangan acak lengkap (RAL) dengan 5 perlakuan (A, B, C, D, dan E) dan 3 kali ulangan sehingga diperoleh 15 satuan percobaan. Variasi perlakuan yang dilakukan yakni, A = VCO + 0 g Ekstrak Ubi Jalar Ungu (kontrol); B = VCO + 2 g Ekstrak Ubi Jalar Ungu; C = VCO + 4 g Ekstrak Ubi Jalar Ungu; D = VCO + 6 g Ekstrak Ubi Jalar Ungu; E = VCO + 8 g Ekstrak Ubi Jalar Ungu. Parameter yang kemudian diamati yakni stabilitas emulsi, viskositas, pH, total fenolik, aktivitas antioksidan, total antosianin, dan tingkat kesukaan (uji hedonik). Data yang diperoleh kemudian dianalisis menggunakan sidik ragam atau analisis variansi (ANOVA) satu arah menggunakan program SPSS 22 pada taraf kepercayaan 5%. Dari hasil uji stabilitas emulsi menunjukkan aktivitas antioksidan tertinggi minuman emulsi VCO yaitu sebesar 41,627% pada sampel E atau dengan penambahan 8 g ekstrak ubi jalar ungu. Semakin banyak ekstrak ubi jalar ungu yang ditambahkan, maka aktivitas antioksidan juga akan semakin meningkat. Begitu pula dengan kandungan total fenolik dan kandungan total antosianin. Semakin banyak ekstrak yang bersifat asam yang ditambahkan maka dapat menurunkan stabilitas emulsi. Viskositas pada minuman emulsi VCO yang dibuat memiliki nilai 85,66 – 127,19 cP. Asam sitrat yang terkandung pada ekstrak ubi jalar ungu memengaruhi pH emulsi yang berkisar pada 5,44 - 4,81. Hasil uji organoleptik menunjukkan panelis menyukai minuman emulsi VCO dengan penambahan ekstrak ubi jalar ungu dan madu baik aroma, tekstur, rasa dan warna. Kata kunci: Antioksidan, VCO, Ubi Jalar Ungu.

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Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology

Cited by 14 publications

References 35 publications

Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

Proximate analysis, total phenolic content, acute toxicity, anti-oxidative and anti-inflammatory studies of Vigna unguiculata and Citrus limon using Wister rat models

Antioxidant Activity Of Vco Emulsion Beverages With The Addition Of Purple Sweet Potato Extract

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