High pressure extraction of phenolic compounds from citrus peels

R. Casquete; S. M. Castro; M. C. Villalobos; M. J. Serradilla; R. P. Queirós; J. A. Saraiva; M. G. Córdoba; P. Teixeira

doi:10.1080/08957959.2014.986474

High pressure extraction of phenolic compounds from citrus peels

R. Casquete, S. M. Castro, M. C. Villalobos, M. J. Serradilla, R. P. Queirós, J. A. Saraiva, M. G. Córdoba, P. Teixeira^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

44 Citations (Scopus)

Abstract

This study evaluated the effect of high pressure processing on the recovery of high added value compounds from citrus peels. Overall, the total phenolic content in orange peel was significantly (P <.05) higher than that in lemon peel, except when pressure treated at 500MPa. However, lemon peel demonstrated more antioxidant activity than orange peel. Pressure-treated samples (300 MPa, 10min; 500 MPa, 3min) demonstrated higher phenolic content and antioxidant activity comparatively to the control samples. For more severe treatments (500MPa, 10min), the phenolic content and antioxidant activity decreased in both lemon and orange peels.

Original language	English
Pages (from-to)	447-451
Number of pages	5
Journal	High Pressure Research
Volume	34
Issue number	4
DOIs	https://doi.org/10.1080/08957959.2014.986474
Publication status	Published - 2 Oct 2014

Keywords

Antioxidant activity
Citrus peels
High pressure
Total phenolic content

Access to Document

10.1080/08957959.2014.986474

http://hdl.handle.net/10400.14/17608

Cite this

@article{4e8c2178337e494ca116e802510b6fcf,

title = "High pressure extraction of phenolic compounds from citrus peels",

abstract = "This study evaluated the effect of high pressure processing on the recovery of high added value compounds from citrus peels. Overall, the total phenolic content in orange peel was significantly (P <.05) higher than that in lemon peel, except when pressure treated at 500MPa. However, lemon peel demonstrated more antioxidant activity than orange peel. Pressure-treated samples (300 MPa, 10min; 500 MPa, 3min) demonstrated higher phenolic content and antioxidant activity comparatively to the control samples. For more severe treatments (500MPa, 10min), the phenolic content and antioxidant activity decreased in both lemon and orange peels.",

keywords = "Antioxidant activity, Citrus peels, High pressure, Total phenolic content",

author = "R. Casquete and Castro, {S. M.} and Villalobos, {M. C.} and Serradilla, {M. J.} and Queir{\'o}s, {R. P.} and Saraiva, {J. A.} and C{\'o}rdoba, {M. G.} and P. Teixeira",

year = "2014",

month = oct,

day = "2",

doi = "10.1080/08957959.2014.986474",

language = "English",

volume = "34",

pages = "447--451",

journal = "High Pressure Research",

issn = "0895-7959",

publisher = "Taylor and Francis Ltd.",

number = "4",

}

TY - JOUR

T1 - High pressure extraction of phenolic compounds from citrus peels

AU - Casquete, R.

AU - Castro, S. M.

AU - Villalobos, M. C.

AU - Serradilla, M. J.

AU - Queirós, R. P.

AU - Saraiva, J. A.

AU - Córdoba, M. G.

AU - Teixeira, P.

PY - 2014/10/2

Y1 - 2014/10/2

N2 - This study evaluated the effect of high pressure processing on the recovery of high added value compounds from citrus peels. Overall, the total phenolic content in orange peel was significantly (P <.05) higher than that in lemon peel, except when pressure treated at 500MPa. However, lemon peel demonstrated more antioxidant activity than orange peel. Pressure-treated samples (300 MPa, 10min; 500 MPa, 3min) demonstrated higher phenolic content and antioxidant activity comparatively to the control samples. For more severe treatments (500MPa, 10min), the phenolic content and antioxidant activity decreased in both lemon and orange peels.

AB - This study evaluated the effect of high pressure processing on the recovery of high added value compounds from citrus peels. Overall, the total phenolic content in orange peel was significantly (P <.05) higher than that in lemon peel, except when pressure treated at 500MPa. However, lemon peel demonstrated more antioxidant activity than orange peel. Pressure-treated samples (300 MPa, 10min; 500 MPa, 3min) demonstrated higher phenolic content and antioxidant activity comparatively to the control samples. For more severe treatments (500MPa, 10min), the phenolic content and antioxidant activity decreased in both lemon and orange peels.

KW - Antioxidant activity

KW - Citrus peels

KW - High pressure

KW - Total phenolic content

UR - http://www.scopus.com/inward/record.url?scp=84919418716&partnerID=8YFLogxK

U2 - 10.1080/08957959.2014.986474

DO - 10.1080/08957959.2014.986474

M3 - Article

AN - SCOPUS:84919418716

SN - 0895-7959

VL - 34

SP - 447

EP - 451

JO - High Pressure Research

JF - High Pressure Research

IS - 4

ER -

High pressure extraction of phenolic compounds from citrus peels

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this