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Journal Articles Food and Bioproducts Processing Year : 2015

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

Abstract

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 125W during 30min at 35 degrees C, microwave assisted extraction (MAE) at 200W during 180s, supercritical CO2 extraction (SCE) at 80 degrees C, 10 MPa and high pressure extraction at 50 MPa during 30 min at 35 degrees C. These conditions are not optimum to obtain the highest antioxidant activity for MAE (300W) and HPE (100 MPa).
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hal-01264851 , version 1 (29-01-2016)

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N. M'Hiri, Irina Ioannou, N. Mihoubi Boudhrioua, Mohamed Ghoul. Effect of different operating conditions on the extraction of phenolic compounds in orange peel. Food and Bioproducts Processing, 2015, 96, pp.161-170. ⟨10.1016/j.fbp.2015.07.010⟩. ⟨hal-01264851⟩
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