Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste

被引：42
|
作者：
Papoutsis, Konstantinos [1 ]
Pristijono, Penta [1 ]
Golding, John Brett [1 ,2 ]
Stathopoulos, Costas Evangelou [3 ]
Scarlett, Christopher James [1 ]
Bowyer, Michael Christian [1 ]
Quan Van Vuong [1 ]
机构：
[1] Univ Newcastle, Sch Environm & Life Sci, POB 127, Ourimbah, NSW 2258, Australia
[2] NSW Dept Primary Ind, Locked Bag 26, Gosford, NSW 2250, Australia
[3] Univ Abertay, Sch Sci Engn & Technol, Div Food & Drink, Dundee DD1 1HG, Scotland
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 04期
基金：
澳大利亚研究理事会;
关键词：
lemon peel; total flavonoid; ascorbic acid; extractable solid; antioxidant; VITAMIN-C; EXTRACTION; CAPACITY; FRUIT; POLYPHENOLS; ULTRASOUND; PEELS;
D O I：
10.1007/s10068-016-0158-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activity from lemon pomace waste were investigated. The results revealed that solvents significantly affected the recovery of ES, TPC, TFC, and antioxidant properties. Absolute methanol and 50% acetone resulted in the highest extraction yields of TPC, whereas absolute methanol resulted in the highest extraction of TFC, and water had the highest recovery of vitamin C. 50% ethanol, and 50% acetone had higher extraction yields for TPC, and TFC, as well as higher antioxidant activity compared with their absolute solvents and water. TPC and TFC were shown to be the major components contributing to the antioxidant activity of lemon pomace.
引用
收藏
页码：971 / 977
页数：7
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