Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields
Luengo, E. (Universidad de Zaragoza) ; Alvarez, I. (Universidad de Zaragoza) ; Raso, J. (Universidad de Zaragoza)
Resumen: The 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.
Idioma: Inglés
DOI: 10.1016/j.ifset.2012.10.005
Año: 2013
Publicado en: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 17 (2013), 79-84
ISSN: 1466-8564
Factor impacto JCR: 2.248 (2013)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 33 / 121 = 0.273 (2013) - Q2 - T1
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2024-02-02-14:47:20)
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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.
Idioma: Inglés
DOI: 10.1016/j.ifset.2012.10.005
Año: 2013
Publicado en: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 17 (2013), 79-84
ISSN: 1466-8564
Factor impacto JCR: 2.248 (2013)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 33 / 121 = 0.273 (2013) - Q2 - T1
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2024-02-02-14:47:20)
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Record created 2024-02-02, last modified 2024-02-02