Journal
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Volume 7, Issue 3, Pages 678-685Publisher
ENVIRO RESEARCH PUBLISHERS
DOI: 10.12944/CRNFSJ.7.3.08
Keywords
Antioxidant Properties; Citrus Peels; Extraction; Maceration; Ultrasound Assisted Extraction
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Funding
- Sant Longowal Institute of Engineering and Technology, Longowal (Sangrur), India
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Citrus processing industry generates the large amount of byproducts, which are rich in polyphenols that have high antioxidant properties. These polyphenols can be extracted and utilized in different applications. In present investigation, comparative study was undertaken using maceration (M) and ultrasound assisted extraction (UAE) for the efficient extraction of polyphenols from citrus peels of different cultivars such as 'kinnow mandarin' (Citrus reticulata) and 'mousambi' (Citrus limetta). The total phenols (28.30 mg/GAE g dw), flavonoids (4.40 mg/CE g dw) and DPPH radical scavenging activity (48.23%) were attained from kinnow mandarin peels whereas total phenols (21.99 mg/GAE g dw), flavonoids (2.07 mg/CE g dw) and DPPH radical scavenging activity (39.73%) were obtained from mousambi peels using UAE method. Therefore, the results indicated the efficiency of UAE method as compared to maceration technique for the extraction of polyphenols in terms of high yield and their antioxidant properties.
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