Valorizing banana peels by extracting rutin with hydrated organic acids
Bananas are a popular fruit worldwide and the fourth most important food crop. Banana peels, often discarded, contain valuable compounds known for their relevant biological activities, including rutin. In this study, organic acids, both in their pure and hydrated forms, were used as alternative solv...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2400008X |
| _version_ | 1797356327806173184 |
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| author | Ana M. Ferreira Guilherme S.V. Boas Barros José Pedro Wojeicchowski João A.P. Coutinho |
| author_facet | Ana M. Ferreira Guilherme S.V. Boas Barros José Pedro Wojeicchowski João A.P. Coutinho |
| author_sort | Ana M. Ferreira |
| collection | DOAJ |
| description | Bananas are a popular fruit worldwide and the fourth most important food crop. Banana peels, often discarded, contain valuable compounds known for their relevant biological activities, including rutin. In this study, organic acids, both in their pure and hydrated forms, were used as alternative solvents for rutin extraction. First, we assessed the ripeness of the bananas (green, semi-ripe and ripe), finding that ripe banana peels contained the highest rutin content. Then, COSMO-RS, a thermodynamic model based on quantum chemistry, was applied to determine the best organic acids for extraction, which were subsequently evaluated experimentally, with a 65 wt % acetic acid-water mixture yielding the best results (192 mg rutin/100 g DW). Next, extraction conditions were optimized using response surface methodology (RSM), resulting in 241 mg rutin/100 g DW at 27 °C, 80 min, and a solid-to-liquid ratio of 1:15. Finally, it was observed that the solvent could be reused for two cycles under optimal operating conditions without a significant decrease in rutin extraction efficiency. This study demonstrates the potential of mixtures of hydrated organic acids for the extraction of value-added compounds from natural sources, offering a solution to reduce food waste while contributing to a circular economy. |
| first_indexed | 2024-03-08T14:25:00Z |
| format | Article |
| id | doaj.art-43a3f3808b294bdcacab6fdff7882197 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T14:25:00Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-43a3f3808b294bdcacab6fdff78821972024-01-13T04:45:33ZengElsevierFood Chemistry Advances2772-753X2024-06-014100612Valorizing banana peels by extracting rutin with hydrated organic acidsAna M. Ferreira0Guilherme S.V. Boas Barros1José Pedro Wojeicchowski2João A.P. Coutinho3Corresponding author.; CICECO – Aveiro Institute of Materials, Department of Chemistry, University of Aveiro (UA), 3810-193 Aveiro, PortugalCICECO – Aveiro Institute of Materials, Department of Chemistry, University of Aveiro (UA), 3810-193 Aveiro, PortugalCICECO – Aveiro Institute of Materials, Department of Chemistry, University of Aveiro (UA), 3810-193 Aveiro, PortugalCICECO – Aveiro Institute of Materials, Department of Chemistry, University of Aveiro (UA), 3810-193 Aveiro, PortugalBananas are a popular fruit worldwide and the fourth most important food crop. Banana peels, often discarded, contain valuable compounds known for their relevant biological activities, including rutin. In this study, organic acids, both in their pure and hydrated forms, were used as alternative solvents for rutin extraction. First, we assessed the ripeness of the bananas (green, semi-ripe and ripe), finding that ripe banana peels contained the highest rutin content. Then, COSMO-RS, a thermodynamic model based on quantum chemistry, was applied to determine the best organic acids for extraction, which were subsequently evaluated experimentally, with a 65 wt % acetic acid-water mixture yielding the best results (192 mg rutin/100 g DW). Next, extraction conditions were optimized using response surface methodology (RSM), resulting in 241 mg rutin/100 g DW at 27 °C, 80 min, and a solid-to-liquid ratio of 1:15. Finally, it was observed that the solvent could be reused for two cycles under optimal operating conditions without a significant decrease in rutin extraction efficiency. This study demonstrates the potential of mixtures of hydrated organic acids for the extraction of value-added compounds from natural sources, offering a solution to reduce food waste while contributing to a circular economy.http://www.sciencedirect.com/science/article/pii/S2772753X2400008XSolid-liquid extractionFood wasteAlternative solventsAcid ethanoicAqueous solutionsProcess optimization |
| spellingShingle | Ana M. Ferreira Guilherme S.V. Boas Barros José Pedro Wojeicchowski João A.P. Coutinho Valorizing banana peels by extracting rutin with hydrated organic acids Food Chemistry Advances Solid-liquid extraction Food waste Alternative solvents Acid ethanoic Aqueous solutions Process optimization |
| title | Valorizing banana peels by extracting rutin with hydrated organic acids |
| title_full | Valorizing banana peels by extracting rutin with hydrated organic acids |
| title_fullStr | Valorizing banana peels by extracting rutin with hydrated organic acids |
| title_full_unstemmed | Valorizing banana peels by extracting rutin with hydrated organic acids |
| title_short | Valorizing banana peels by extracting rutin with hydrated organic acids |
| title_sort | valorizing banana peels by extracting rutin with hydrated organic acids |
| topic | Solid-liquid extraction Food waste Alternative solvents Acid ethanoic Aqueous solutions Process optimization |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2400008X |
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