High pressure extraction of phenolic compounds from citrus peels

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.