Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel
Khan, Muhammad Kamran | Abert-Vian, Maryline | Fabiano-Tixier, Anne-Sylvie | Dangles, Olivier | Chémat, Farid
The present study reports on the extraction of polyphenols especially flavanones from orange (Citrus sinensis L.) peel by using ethanol as a food grade solvent. After a preliminary study showing that the best yield of extraction was reached for a particle size of 2cm², a response surface methodology (RSM) was launched to investigate the influence of process variables on the ultrasound-assisted extraction (UAE) followed by a central composite design (CCD) approach. The statistical analysis revealed that the optimised conditions were a temperature of 40°C, a sonication power of 150W and a 4:1 (v/v) ethanol:water ratio. The high total phenolic content (275.8mg of gallic acid equivalent/100g FW), flavanone concentrations (70.3mg of naringin and 205.2mg of hesperidin/100g FW) and extraction yield (10.9 %) obtained from optimised UAE proved its efficiency when compared with the conventional method. Furthermore, the antioxidant activity determined by the DPPH and ORAC tests confirmed the suitability of UAE for the preparation of antioxidant-rich plant extracts.
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