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: Artículo (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)