Natural antioxidants from citrus mandarin peels. extraction of polyphenols; effect of operational conditions on total polyphenols contents and antioxidant activity
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2013-05-22
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Abstract
The main waste of the citrus fruits after processing is the citrus peel. The extraction of valuable components from mandarin peels with ethanol-in-water solutions was investigated. The effect of the operational conditions on the total extracted amount, the totalpolyphenols content and antioxidant activity was studied. The conditions varied were: theethanol concentration, the particle size and the temperature. Taking into account the thermolability of the polyphenols, vitamin C, etc., the influence of the drying temperature on the properties of extracts after re-dissolution was studied. It was found that the increase in drying temperature leads to decrease in TPPC in the extracts after re-dissolution. The worst results were obtained for drying temperature of 60°C - total polyphenols contents after drying and re-dissolution decreased almost twice (2.22 times). The comparison in TPPC and AOA of the mandarin peels' extracts with other citrus peels shows that the source studied is a perspective for possible use in food and cosmetic industries due to thevaluable components in it.