期刊
FOOD AND BIOPRODUCTS PROCESSING
卷 96, 期 -, 页码 161-170出版社
INST CHEMICAL ENGINEERS
DOI: 10.1016/j.fbp.2015.07.010
关键词
Orange peel; Phenolic compounds; Antioxidant activity; Extraction methods; Operating conditions
资金
- Tunisian Ministry of Higher Education and Scientific Research
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). (C) 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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