Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters
The citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive compounds, representing a sustainable and renewable source of phenolics. In this context, the present...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2304274 |
| _version_ | 1826969881740836864 |
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| author | Humaira Ashraf Iahtisham-Ul-Haq Masood Sadiq Butt Gulzar Ahmad Nayik Seema Ramniwas Teferi Damto Sulaiman Ali Alharbi Mohammad Javed Ansari |
| author_facet | Humaira Ashraf Iahtisham-Ul-Haq Masood Sadiq Butt Gulzar Ahmad Nayik Seema Ramniwas Teferi Damto Sulaiman Ali Alharbi Mohammad Javed Ansari |
| author_sort | Humaira Ashraf |
| collection | DOAJ |
| description | The citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive compounds, representing a sustainable and renewable source of phenolics. In this context, the present study was conducted to probe phytochemical profile and antioxidant potency of orange peel extracts. Moreover, the quantification of hesperidin and nobiletin was carried out using HPLC. The extracts were obtained using water and 50% aqueous-methanol and aqueous-ethanol, separately alongside varying time intervals, i.e. 30, 45 and 60 min. The obtained extracts were then investigated for their phytochemical and antioxidant profile. Afterwards, three best treatments, one from each extracts (aqueous-ethanol, methanol, and water), were chosen based on their phytochemical profiling. The phytochemical analyses and in vitro antioxidant assays showed the highest total phenolics (2010 mg GAE/100 g), flavonoids (90 mg/100 g), and flavonols (2.2 mg/100 g) in methanolic extracts obtained at 60 min. Likewise, the highest DPPH (60.55%), antioxidant activity (51.7 %), FRAP (13.6 mg TE/g), and ABTS (7.4 µmol TE/g) were also attributed to methanolic extract of orange peel obtained at 60 min except for antioxidant activity which was obtained at 30 min. Likewise, HPLC analysis depicted maximum content of hesperidin and nobiletin (133.70 and 8.50 mg/g) in methanol extract as compared to ethanol (98.80 and 5.50 mg/g) and water (61.90 and 1.25 mg/g), correspondingly. It was concluded that aqueous-methanol could be used as solvent of choice for isolation of orange peel flavonoids with extraction duration of 60 min. Flavonoid and antioxidant levels in orange peel extracts are significantly influenced by extraction time and solvent type. |
| first_indexed | 2024-03-08T09:09:43Z |
| format | Article |
| id | doaj.art-cf29076184c0489a8b85f29824b26139 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2025-02-18T04:39:15Z |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-cf29076184c0489a8b85f29824b261392024-11-18T20:58:53ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862024-12-0127128629910.1080/10942912.2024.2304274Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parametersHumaira Ashraf0Iahtisham-Ul-Haq1Masood Sadiq Butt2Gulzar Ahmad Nayik3Seema Ramniwas4Teferi Damto5Sulaiman Ali Alharbi6Mohammad Javed Ansari7Department of Food Science and Technology, Jinnah University for Women, Karachi, PakistanKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, PakistanNational Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, PakistanDepartment of Food Science & Technology, Govt. Degree College, Shopian, Jammu & Kashmir, IndiaUniversity Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, IndiaHoleta Bee Research Center, Oromia Agricultural Research Institute, Addis Ababa, EthiopiaDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi ArabiaDepartment of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), IndiaThe citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive compounds, representing a sustainable and renewable source of phenolics. In this context, the present study was conducted to probe phytochemical profile and antioxidant potency of orange peel extracts. Moreover, the quantification of hesperidin and nobiletin was carried out using HPLC. The extracts were obtained using water and 50% aqueous-methanol and aqueous-ethanol, separately alongside varying time intervals, i.e. 30, 45 and 60 min. The obtained extracts were then investigated for their phytochemical and antioxidant profile. Afterwards, three best treatments, one from each extracts (aqueous-ethanol, methanol, and water), were chosen based on their phytochemical profiling. The phytochemical analyses and in vitro antioxidant assays showed the highest total phenolics (2010 mg GAE/100 g), flavonoids (90 mg/100 g), and flavonols (2.2 mg/100 g) in methanolic extracts obtained at 60 min. Likewise, the highest DPPH (60.55%), antioxidant activity (51.7 %), FRAP (13.6 mg TE/g), and ABTS (7.4 µmol TE/g) were also attributed to methanolic extract of orange peel obtained at 60 min except for antioxidant activity which was obtained at 30 min. Likewise, HPLC analysis depicted maximum content of hesperidin and nobiletin (133.70 and 8.50 mg/g) in methanol extract as compared to ethanol (98.80 and 5.50 mg/g) and water (61.90 and 1.25 mg/g), correspondingly. It was concluded that aqueous-methanol could be used as solvent of choice for isolation of orange peel flavonoids with extraction duration of 60 min. Flavonoid and antioxidant levels in orange peel extracts are significantly influenced by extraction time and solvent type.https://www.tandfonline.com/doi/10.1080/10942912.2024.2304274Citrus peelFlavonoidsAntioxidantsDPPHABTSFRAP |
| spellingShingle | Humaira Ashraf Iahtisham-Ul-Haq Masood Sadiq Butt Gulzar Ahmad Nayik Seema Ramniwas Teferi Damto Sulaiman Ali Alharbi Mohammad Javed Ansari Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters International Journal of Food Properties Citrus peel Flavonoids Antioxidants DPPH ABTS FRAP |
| title | Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters |
| title_full | Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters |
| title_fullStr | Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters |
| title_full_unstemmed | Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters |
| title_short | Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters |
| title_sort | phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters |
| topic | Citrus peel Flavonoids Antioxidants DPPH ABTS FRAP |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2024.2304274 |
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