Optimization of antioxidant phenolic compounds extraction from Thomson orange peels and their incorporation in yogurt

Y. Benchikh, M. Bachir bey, H. Dahnoun, N. Mohellebi

Abstract


The present work was carried out to valorize phenolic compounds of Thomson orange peels which considered as great industrial waste all over the world. Extraction conditions of the phenolic compounds from orange peels and incorporation process of the obtained extract in yogurt were set as objectives of the present study. The effects of solvent concentration (30-100%), extraction time (15-120 min), particle size (125-710µm), and sample to solvent ratio (0.1/20-0.5/20 g/ml) on the extraction of antioxidant phenolic compounds from orange peels were assessed. Evaluated factors affect significantly (p<0.05) the extraction of bioactive compounds. It is established that the best extraction conditions were 70% acetone, 30 min, 250 µm, and 0.2 g/20 mL for solvent concentration, extraction time, particle size, and sample to solvent ratio, respectively. Under these optimal conditions, total phenolic content and antiradical activity were respectively 6.26 g GAE/100g DM, and 33.64 g AAE/100g DM. The incorporated extract in yogurt had demonstrated an antioxidant quality (895.39 mg AAE/100g of yogurt), and total phenolics, flavonoids, flavonols, and ortho-diphenols were determined in 100 g of yogurt with respective contents of 258.60 mg GAE, 106.86 mg QE, 17.74 mg RE, and 52.43 mg CAE. Orange peel waste has a potential source of phenolic compounds, which could play a major role in human health. As a new eventual developed functional food, the yogurt enriched with phenolic compounds of orange peels is also could be considered as a good source of natural antioxidants, free of synthetic additives, which could play good roles as protector of yogurt against oxidation.

Full Text:

PDF

References


USDA (United Sates Department of Agriculture), 2014. Citrus: World Markets and Trade.

Marín, F.R.; Soler-Rivas, C.; Benavente-García, O.; Castillo, J.; Pérez-Alvarez, J.A. By-products from different citrus processes as a source of customized functional fibres. Food Chemistry 100 (2007) 736–741.

Ledesma-Escobar, C.A.; Luque de Castro, M.D. Towards a comprehensive exploitation of citrus. Trends in Food Science & Technology 39 (2014) 63–75.

Dahmoune, F.; Boulekbache, L.; Moussi, K.; Aoun, O.; Spigno, G.; Madani, K. Valorization of Citrus limon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasound application to solvent extraction. Industrial Crops and Products 50 (2013) 77–87.

Dahmoune, F.; Moussi, K.; Remini, H.; Belbahi, A.; Aoun, O.: Spigno, G.; Madani, K. Optimization of ultrasound assisted extraction of phenolic compounds from Citrus sinensis L. peels using response surface methodology. Chemical Engineering Transactions 37 (2014) 889–888.

Bocco, A.; Cuvelier, M.E.; Richard, H.; Berset, C. Antioxidant activity and phenolic composition of citrus peel and seed extract. Journal of Agricultural and Food Chemistry 46 (1998) 2123–2129.

Barrales, F.M.; Silveira, P.; Barbosa, P. de P.M.; Ruviaro, A.R.; Paulino, B.N.; Pastore, G.M.; Macedo, G.A.; Martinez, J. Recovery of phenolic compounds from citrus by-products using pressurized liquids-an application to orange peel. Food and Bioproducts Processing 112 (2018) 9–21.

Huang, Y.S.; Ho, S.C. Polymethoxy flavones are responsible for the anti-inflammatory activity of citrus fruit peel. Food Chemistry 119 (2010) 868–873.

Chaalal, M.; Touati, N.; Louaileche, H. Extraction of phenolic compounds and in vitro antioxidant capacity of prickly pear seeds. Acta Botanica Gallica 159 (2012) 467–475.

Bachir bey, M.; Meziant, L.; Benchikh, Y.; Louaileche, H. Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity. Food Chemistry 162 (2014) 277–282.

Bachir bey, M.; Meziant, L.; Benchikh, Y.; Louaileche, H. Deployment of response surface methodology to optimize recovery of dried dark fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity. International Food Research Journal 21 (2014) 1477–1482.

Benchikh, Y.; Louailèche, H. Effects of extraction conditions on the recovery of phenolic compounds and in vitro antioxidant activity of carob (Ceratonia siliqua L.) pulp. Acta Botanica Gallica 161 (2014) 175–181.

Benchikh, Y.; Louaileche, H.; George, B.; Merlin, A. Changes in bioactive phytochemical content and in vitro antioxidant activity of carob (Ceratonia siliqua L.) as influenced by fruit ripening. Industrial Crops and Products 60 (2014) 298–303.

Saci, F.; Benchikh, Y.; Louaileche, H.; Bachir bey, M. Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from carob pulp (Ceratonia siliqua L.) by using response surface methodology. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 42 (2018) 26–39.

Benchikh, Y.; Zaoui, A.; Derbal, R.; Bachir bey, M.; Louaileche, H. Optimisation of extraction conditions of phenolic compounds and antioxidant activity of Ruta chalepensis L. using response surface methodology. Journal of Food Measurement and Characterization 13 (2019) 883–891.

Singleton, V. L. and Rossi, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16 (1965) 144–158.

Benchikh, Y.; Paris, C.; Louaileche, H.; Charbonnel, C.; Ghoul, M.; Chebil, L. Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile. SDRP Journal of Food Science & Technology 1 (2016) 1-10.

Dewanto, V.; Wu, X.; Adom, K.K.: Liu, R. H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 50 (2002) 3010–3014.

Yermakov, I.; Arasimov, V.V.; Yarosh, N. P. Methods of biochemical analysis of plants. Leningrad Agropromizdat (1987) 122–142 (in Russian).

Mateos, R.; Espartero, J.L.; Trujillo, M.; Rios, J.J.; León-Camacho, M.; Alcudia, F.; Cert, A. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detect. Journal of Agricultural and Food Chemistry 49 (2001) 2185–2192.

Brand-Williams, W.; Cuvelier, M.E.; Berset, C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28 (1995) 25–30.

Huang, W.; Xue, A.; Niu, H.; Jia, Z.; Wang, J. Optimized ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro. Food Chemistry 114 (2009) 1147–1154

Dahmoune, F.; Moussi, K.; Remini, H.; Belbahi, A.; Aoun, O.; Spigno, G.; Madani, K. Optimization of ultrasound-assisted extraction of phenolic compounds from Citrus sinensis L. peels using response surface methodology. Chemical Engineering Transactions 37 (2014) 889-89.

Hayat, K.; Hussain, S.; Abbas, S.; Farooq, U.; Ding, B.; Xia, S.; Jia, C.; Zhang, X.; Xia, W. Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Separation and Purification Technology 70 (2009) 63–70.

Silva, E.; Rogez, H; Larondelle, Y. Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology. Separation and Purification Technology 55 (2007) 381–387.

Montero-Calderon, A.; Cortes, C.; Zulueta, A.; Frigola, A.; Esteve M.J. Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds. Scientific Reports 9, (2019) 16120.

Rehan, M.F.; Abdel-Wahed, N.; Farouk, A.; El-Zawahry, M. Extraction of valuable compounds from orange peel waste for advanced functionalization of cellulosic surfaces. ACS Sustainable Chemistry and Engineering 6 (2018) 5911–5928.

Khan, M.K.; Abert-Vian, M.; Fabiano-Tixier, A.S.; Dangles, O.; Chemat, F. Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel. Food Chemistry 119 (2010) 851–858.

Luthria, D.L. Optimization of extraction of phenolic acids from a vegetable waste product using a pressurized liquid extractor. Journal of Functional Foods 4 (2012) 842–850.


Refbacks

  • There are currently no refbacks.