High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction
This paper evaluated methodologies for extracting phenolic compounds by DES (Deep eutectic solvents) associated with pectinlyase. Citrus pomace was characterized chemically, and seven DESs were formulated for extraction. Two groups of extractions were performed. Group 1 extractions were performed on...
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/20/3205 |
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| author | Johnatt Allan Rocha de Oliveira Paula de Paula Menezes Barbosa Gabriela Alves Macêdo |
| author_facet | Johnatt Allan Rocha de Oliveira Paula de Paula Menezes Barbosa Gabriela Alves Macêdo |
| author_sort | Johnatt Allan Rocha de Oliveira |
| collection | DOAJ |
| description | This paper evaluated methodologies for extracting phenolic compounds by DES (Deep eutectic solvents) associated with pectinlyase. Citrus pomace was characterized chemically, and seven DESs were formulated for extraction. Two groups of extractions were performed. Group 1 extractions were performed only with DESs, at 40 °C and 60 °C, with CPWP (Citrus pomace with pectin) and CPNP (Citrus pomace no pectin). In group 2, the DES was associated with pectinlyase and used only with CPWP at 60 °C in two ways of extraction: E1S (one-step extraction) and E2E (2-step extraction). The extracts were evaluated TPC (total phenolic compounds), individual phenolic compounds by HPLC, and antioxidant capacity by methodologies of DPPH and FRAP. The results of group 1 extractions for CPWP showed the highest phenolic compounds concentration (559.2 ± 2.79 mg/100 g DM) at 60 °C. Group 2 (E2S) showed high values of total phenolic compounds (615.63 ± 28.01 mg/100 g DM) and antioxidant activity (23,200 ± 721.69 µmol TE/g DM), with values higher than conventional extraction (545.96 ± 26.80 mg/100 g DM and 16,682.04 ± 2139 µmol TE/g DM). The study demonstrated the excellent extractive potential of DES for flavonoid extraction from citrus pomace. DES 1 and 5 by E2S showed the highest phenolic compounds and antioxidant capacity values, mainly when associated with pectinlyase. |
| first_indexed | 2024-03-09T20:13:39Z |
| format | Article |
| id | doaj.art-80218ba5e7c64a94a8209e9682f0cfa4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T20:13:39Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-80218ba5e7c64a94a8209e9682f0cfa42023-11-24T00:07:42ZengMDPI AGFoods2304-81582022-10-011120320510.3390/foods11203205High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents ExtractionJohnatt Allan Rocha de Oliveira0Paula de Paula Menezes Barbosa1Gabriela Alves Macêdo2Nutrition College Federal University of Pará, University of Pará, Belem 66110-072, PA, BrazilDepartment of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas 13083-862, SP, BrazilDepartment of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas 13083-862, SP, BrazilThis paper evaluated methodologies for extracting phenolic compounds by DES (Deep eutectic solvents) associated with pectinlyase. Citrus pomace was characterized chemically, and seven DESs were formulated for extraction. Two groups of extractions were performed. Group 1 extractions were performed only with DESs, at 40 °C and 60 °C, with CPWP (Citrus pomace with pectin) and CPNP (Citrus pomace no pectin). In group 2, the DES was associated with pectinlyase and used only with CPWP at 60 °C in two ways of extraction: E1S (one-step extraction) and E2E (2-step extraction). The extracts were evaluated TPC (total phenolic compounds), individual phenolic compounds by HPLC, and antioxidant capacity by methodologies of DPPH and FRAP. The results of group 1 extractions for CPWP showed the highest phenolic compounds concentration (559.2 ± 2.79 mg/100 g DM) at 60 °C. Group 2 (E2S) showed high values of total phenolic compounds (615.63 ± 28.01 mg/100 g DM) and antioxidant activity (23,200 ± 721.69 µmol TE/g DM), with values higher than conventional extraction (545.96 ± 26.80 mg/100 g DM and 16,682.04 ± 2139 µmol TE/g DM). The study demonstrated the excellent extractive potential of DES for flavonoid extraction from citrus pomace. DES 1 and 5 by E2S showed the highest phenolic compounds and antioxidant capacity values, mainly when associated with pectinlyase.https://www.mdpi.com/2304-8158/11/20/3205deep euthetic solventsphenolic compoundsflavonoidsextractionbetainecholin chloride |
| spellingShingle | Johnatt Allan Rocha de Oliveira Paula de Paula Menezes Barbosa Gabriela Alves Macêdo High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction Foods deep euthetic solvents phenolic compounds flavonoids extraction betaine cholin chloride |
| title | High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction |
| title_full | High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction |
| title_fullStr | High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction |
| title_full_unstemmed | High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction |
| title_short | High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction |
| title_sort | high concentrate flavonoids extract from citrus pomace using enzymatic and deep eutectic solvents extraction |
| topic | deep euthetic solvents phenolic compounds flavonoids extraction betaine cholin chloride |
| url | https://www.mdpi.com/2304-8158/11/20/3205 |
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