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Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels

Nayak, Balunkeswar, Dahmoune, Farid, Moussi, Kamal, Remini, Hocine, Dairi, Sofiane, Aoun, Omar, Khodir, Madani
Food chemistry 2015 v.187 pp. 507-516
Citrus sinensis, acetone, antioxidant activity, citrus peels, ingredients, microwave treatment, phenolic acids, polyphenols, response surface methodology, solvents, ultrasonic treatment, value-added products
Peel of Citrus sinensis contains significant amounts of bioactive polyphenols that could be used as ingredients for a number of value-added products with health benefits. Extraction of polyphenols from the peels was performed using a microwave-assisted extraction (MAE) technique. The effects of aqueous acetone concentration, microwave power, extraction time and solvent-to-solid ratio on the total phenolic content (TPC), total antioxidant activity (TAA) (using DPPH and ORAC-values) and individual phenolic acids (IPA) were investigated using a response surface method. The TPC, TAA and IPA of peel extracts using MAE was compared with conventional, ultrasound-assisted and accelerated solvent extraction. The maximum predicted TPC under the optimal MAE conditions (51% acetone concentration in water (v/v), 500W microwave power, 122s extraction time and 25mLg−1 solvent to solid ratio), was 12.20mgGAEg−1 DW. The TPC and TAA in MAE extracts were higher than the other three extracts.