Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.)
Naringenin is one of the main phenolic compounds found in grapefruit (<i>Citrus × paradisi</i> Macfad.). This compound is known for its therapeutical properties as an antioxidant, antidiabetic, antihyperlipidemic and antineoplastic agent. In order to enable the development of drugs based...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
|
| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/14/3/402 |
| _version_ | 1797242451435454464 |
|---|---|
| author | Curro Polo-Castellano Rosa María Mateos Francisco Visiedo Miguel Palma Gerardo Fernández Barbero Marta Ferreiro-González |
| author_facet | Curro Polo-Castellano Rosa María Mateos Francisco Visiedo Miguel Palma Gerardo Fernández Barbero Marta Ferreiro-González |
| author_sort | Curro Polo-Castellano |
| collection | DOAJ |
| description | Naringenin is one of the main phenolic compounds found in grapefruit (<i>Citrus × paradisi</i> Macfad.). This compound is known for its therapeutical properties as an antioxidant, antidiabetic, antihyperlipidemic and antineoplastic agent. In order to enable the development of drugs based on this compound, an appropriate extraction method needs to be developed. For this study, enzymatic extraction was chosen, as it is a cheap and green extraction method. Optimal extraction conditions (pH, temperature, agitation, solvent composition, sample-to-solvent ratio and enzyme-to-sample ratio) were determined through a Plackett–Burman and a Box–Behnken design, resulting in pH 6.0, 40 °C, 50 rpm, 20% EtOH, 0.2 g sample per 15 mL solvent and 1000 U/g. Once extraction conditions were determined, a single-factor experiment was performed under optimal conditions to determine extraction time, which resulted in 10 min per extraction. Finally, repeatability and intermediate precision were evaluated through naringenin quantification. Good values were obtained for both parameters (1.80% and 2.05%, respectively). Furthermore, extracts presented significant amount of naringenin (0.18 ± 0.02 mg/g). |
| first_indexed | 2024-04-24T18:39:26Z |
| format | Article |
| id | doaj.art-f7d32390110c4ae08292633ac5b28045 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-04-24T18:39:26Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-f7d32390110c4ae08292633ac5b280452024-03-27T13:16:25ZengMDPI AGAgronomy2073-43952024-02-0114340210.3390/agronomy14030402Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.)Curro Polo-Castellano0Rosa María Mateos1Francisco Visiedo2Miguel Palma3Gerardo Fernández Barbero4Marta Ferreiro-González5Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Institute for Viticulture and Agrifood Research (IVAGRO), University of Cadiz, 11510 Puerto Real, SpainResearch Unit, Biomedical Research and Innovation Institute of Cadiz (INiBICA), Puerta del Mar University Hospital, 11009 Cadiz, SpainResearch Unit, Biomedical Research and Innovation Institute of Cadiz (INiBICA), Puerta del Mar University Hospital, 11009 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Institute for Viticulture and Agrifood Research (IVAGRO), University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Institute for Viticulture and Agrifood Research (IVAGRO), University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Institute for Viticulture and Agrifood Research (IVAGRO), University of Cadiz, 11510 Puerto Real, SpainNaringenin is one of the main phenolic compounds found in grapefruit (<i>Citrus × paradisi</i> Macfad.). This compound is known for its therapeutical properties as an antioxidant, antidiabetic, antihyperlipidemic and antineoplastic agent. In order to enable the development of drugs based on this compound, an appropriate extraction method needs to be developed. For this study, enzymatic extraction was chosen, as it is a cheap and green extraction method. Optimal extraction conditions (pH, temperature, agitation, solvent composition, sample-to-solvent ratio and enzyme-to-sample ratio) were determined through a Plackett–Burman and a Box–Behnken design, resulting in pH 6.0, 40 °C, 50 rpm, 20% EtOH, 0.2 g sample per 15 mL solvent and 1000 U/g. Once extraction conditions were determined, a single-factor experiment was performed under optimal conditions to determine extraction time, which resulted in 10 min per extraction. Finally, repeatability and intermediate precision were evaluated through naringenin quantification. Good values were obtained for both parameters (1.80% and 2.05%, respectively). Furthermore, extracts presented significant amount of naringenin (0.18 ± 0.02 mg/g).https://www.mdpi.com/2073-4395/14/3/402<i>Citrus</i> × <i>paradisi</i> Lam.enzymatic extractionPlackett–BurmanBox–Behnkennaringenin |
| spellingShingle | Curro Polo-Castellano Rosa María Mateos Francisco Visiedo Miguel Palma Gerardo Fernández Barbero Marta Ferreiro-González Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.) Agronomy <i>Citrus</i> × <i>paradisi</i> Lam. enzymatic extraction Plackett–Burman Box–Behnken naringenin |
| title | Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.) |
| title_full | Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.) |
| title_fullStr | Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.) |
| title_full_unstemmed | Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.) |
| title_short | Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (<i>Citrus</i> × <i>paradisi</i> Macfad.) |
| title_sort | optimization of the enzymatic extraction of naringenin from pink grapefruit pulp i citrus i i paradisi i macfad |
| topic | <i>Citrus</i> × <i>paradisi</i> Lam. enzymatic extraction Plackett–Burman Box–Behnken naringenin |
| url | https://www.mdpi.com/2073-4395/14/3/402 |
| work_keys_str_mv | AT curropolocastellano optimizationoftheenzymaticextractionofnaringeninfrompinkgrapefruitpulpicitrusiiparadisiimacfad AT rosamariamateos optimizationoftheenzymaticextractionofnaringeninfrompinkgrapefruitpulpicitrusiiparadisiimacfad AT franciscovisiedo optimizationoftheenzymaticextractionofnaringeninfrompinkgrapefruitpulpicitrusiiparadisiimacfad AT miguelpalma optimizationoftheenzymaticextractionofnaringeninfrompinkgrapefruitpulpicitrusiiparadisiimacfad AT gerardofernandezbarbero optimizationoftheenzymaticextractionofnaringeninfrompinkgrapefruitpulpicitrusiiparadisiimacfad AT martaferreirogonzalez optimizationoftheenzymaticextractionofnaringeninfrompinkgrapefruitpulpicitrusiiparadisiimacfad |