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

Antioxidant Compounds from Agro-Industrial Residue

“…PLE with increase of pressure and temperature and change of solvent (65°C, 10 MPa, 75% ethanol) was shown to be more useful in the extraction of gallic acid 4 together with flavanones 41-45 from orange peels. The TPC obtained was 14.9 AE 0.7 mg GAE/g dm [18].…”

“…Cyanidin 32 Saskatoon berry pomace [15], grape skin [21], blueberry waste [33] Malvidin 33 Grape skin [21], blueberry waste [33] Peonidin 34 Grape skin [21], grape pomace [24], blueberry waste [33] Petunidin 35 Grape pomace [24], blueberry waste [33] Flavonol Quercetin 36 and glycosides Saskatoon berry pomace [15], Vidal grape pomace [27], pear fiber [3], grape skin [21], mango peels [31], jocote peels [19], grape pomace [24], lemon pomace [34] Kaempferol 37 and glycosides Vidal grape pomace [27], grape skin [21], mango peels [31], jocote [19], lemon pomace [35], pomegranate seeds [29] Isorhamnetin 38, glycosides Apple fiber [3], grape skin [21] Myricetin 39 glycosides Grape skin [21] Rhamnetin 40 glycosides Mango peels [27], jocote peels [19] Flavanone Naringenin 41 Orange peels [18], lemon pomace [34] Naringin 42 Orange peels [18], lemon pomace [34], yuzu peels (Citrus junos) [16] Hesperidin 43 Orange peels [18], lemon pomace [34], yuzu peels (Citrus junos) [16] Narirutin 44 Orange peels [18] Hesperetin 45 Orange peels [18], lemon pomace [34] Flavone…”

“…Orange peels [18], sugarcane bagasse [25,26] Tangeritin 47 Orange peels [18] Luteolin 48 Cocoa bean shells [35] Tricin 49 Milled rice straw extract [36], sugarcane bagasse [25,26] Isoflavones Daidzin 50, glycitin 51, daidzein 52, glycitein 53, genistein 54…”

“…Antioxidant Compounds from Agro-Industrial Residue DOI: http://dx.doi.org /10.5772/intechopen.85184 mainly pomace, peels, seeds, and fibers from fruits such as acerola (Malpighia) [12], coffee [13], mandarin oranges (Citrus) [14], berries [15], yuzu (Citrus) [16], mangoes [17], apples [3], pears [3], oranges [18], jocote (Spondias purpurea L.) [19], cocoa husks [20], and grapes [21].…”

Modeling Value of Natural Food Preservative Using an Example of Innovative Chitosan Orange Peel Complex

“…This indicates the effective activities that limit lipid oxidation and extend shelf-life in food products [13,14,15]. However, taking advantage of by-product from industrial production have gained more interest not only to lower the cost but also to improve waste management issue [16]. Mehdizadeh and Langrood proved that chitosan in various combinations, in particular with propolis impacts positively the microbial and regard the oxidative activity in chicken meat [17].…”