000130933 001__ 130933
000130933 005__ 20240202151703.0
000130933 0247_ $$2doi$$a10.1016/j.ifset.2012.10.005
000130933 0248_ $$2sideral$$a80578
000130933 037__ $$aART-2013-80578
000130933 041__ $$aeng
000130933 100__ $$0(orcid)0000-0002-5490-3542$$aLuengo, E.$$uUniversidad de Zaragoza
000130933 245__ $$aImproving the pressing extraction of polyphenols of orange peel by pulsed electric fields
000130933 260__ $$c2013
000130933 5203_ $$aThe influence of pulsed electric field (PEF) treatment on the extraction by pressing of total polyphenols and flavonoids (naringin and hesperin) from orange peel was investigated. A treatment time of 60 μs (20 pulses of 3 μs) achieved the highest cell disintegration index (Zp) at the different electric field strengths tested. After 30 min of pressurization at 5 bars, the total polyphenol extraction yield (TPEY) increased 20%, 129%, 153% and 159% for orange peel PEF treated at 1, 3, 5 and 7 kV/cm, respectively. A PEF treatment of 5 kV/cm to the orange peels increased the quantity of naringin and hesperidin in the extract of 100 g of orange peels from 1 to 3.1 mg/100 g of fresh weigh (fw) orange peel and from 1.3 to 4.6 mg100 g fw orange peel respectively. Compared to the untreated sample, PEF treatments of 1, 3, 5 and 7 kV/cm increased the antioxidant activity of the extract 51%, 94%, 148% and 192%, respectively.
The results of this investigation demonstrate the potential of PEF as a gentle technology to improve the extraction by pressing of polyphenols from fresh orange peel. This procedure enhances the antioxidant capacity of the extracts, reduces extraction times and does not require using organic solvents.
000130933 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130933 590__ $$a2.248$$b2013
000130933 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b33 / 121 = 0.273$$c2013$$dQ2$$eT1
000130933 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130933 700__ $$0(orcid)0000-0003-2430-858X$$aAlvarez, I.$$uUniversidad de Zaragoza
000130933 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000130933 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130933 773__ $$g17 (2013), 79-84$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000130933 8564_ $$s327074$$uhttps://zaguan.unizar.es/record/130933/files/texto_completo.pdf$$yPostprint
000130933 8564_ $$s2928833$$uhttps://zaguan.unizar.es/record/130933/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130933 909CO $$ooai:zaguan.unizar.es:130933$$particulos$$pdriver
000130933 951__ $$a2024-02-02-14:47:20
000130933 980__ $$aARTICLE