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Effect of different operating conditions on the extraction of phenolic compounds in orange peel

Paper ID Volume ID Publish Year Pages File Format Full-Text
18832 43035 2015 10 PDF Available
Title
Effect of different operating conditions on the extraction of phenolic compounds in orange peel
Abstract

•Extraction of phenolic compounds from orange peel.•Effect of power for ultrasound and microwave extraction.•Effect of pressure of high pressure extraction.•Effect of temperature and pressure for the extraction supercritical CO2.•Low powers are recommended for UAE and MAE; antioxidant activity is higher with HPE.

The effects of different operating conditions on four extraction techniques were studied and compared. The criteria analyzed were total phenol and flavonoid contents, individual flavonoids and antioxidant activity. The common operating conditions of extraction are ratio m/v: 5 g:50 ml; 80% ethanol with mechanical agitation. It appears that the highest values for the total phenol and flavonoid contents were reached when ultrasound assisted extraction (UAE) was carried out at 125 W during 30 min at 35 °C, microwave assisted extraction (MAE) at 200 W during 180 s, supercritical CO2 extraction (SCE) at 80 °C, 10 MPa and high pressure extraction at 50 MPa during 30 min at 35 °C. These conditions are not optimum to obtain the highest antioxidant activity for MAE (300 W) and HPE (100 MPa).

Keywords
Orange peel; Phenolic compounds; Antioxidant activity; Extraction methods; Operating conditions
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 96, October 2015, Pages 161–170
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us