Comparison of Different Extraction Methods on the Recovery Efficiencies of Valuable Components from Orange Peels
DOI:
https://doi.org/10.24925/turjaf.v11i12.2417-2425.6519Anahtar Kelimeler:
Antioksidan aktivite- Kurtarma- Soxhlet ekstraksiyonu- Süperkritik karbondioksit- Ultrason destekli ekstraksiyon- Değerli içerikÖzet
Supercritical-CO2 extraction, Soxhlet extraction, and ultrasound-assisted extraction methods were conducted in this study to recover valuable components, specifically phenolic antioxidant compounds, from orange peels. Basic operating parameters such as temperature and pressure, which affect the extraction efficiency of phenolic substances in orange peel with supercritical-CO2, were designed using the central composite design methodology. In the Soxhlet and ultrasound-assisted extraction methods, 2-hour extraction processes were carried out using ethanol at different concentrations (50%, 80% and 100%) as a solvent. Yield comparison was made by performing total phenolic content, antioxidant activity and total flavonoid content analyses in the extracts. The total phenolic content (TPC) in the extracts was determined to be 5034 mg GAE/L for supercritical-CO2 extraction at 61.5°C and 20 MPa. In comparison, Soxhlet extraction yielded a TPC of 1728 mg GAE/L, while the ultrasound-assisted extraction method resulted in a TPC of 4056 mg GAE/L. It was determined that the optimum operating parameters of supercritical-CO2 extraction were 60°C and 26.4 MPa in case all the responses were maximized. The best phenolic recovery was obtained at 100% ethanol in Soxhlet extraction and 80% ethanol in ultrasound-assisted extraction. Although supercritical-CO2 extraction is an environmentally friendly application, the recovery rate of valuable components from raw materials is lower than in Soxhlet extraction and ultrasound-assisted extraction. However, since the volume of the extracts obtained from the supercritical-CO2 extraction is small, the ratio of phenolic compounds is higher.
Referanslar
Alara, OR, Abdurahman, NH, Ukaegbu, CI. 2021. Extraction of phenolic compounds: A review. Current Research in Food Science, 4, 200-214. doi:https://doi.org/10.1016/j.crfs.2021.03.011
Alias, NH, Abbas, Z. 2017. Microwave-assisted extraction of phenolic compound from pineapple skins: the optimum operating condition and comparision with soxhlet extraction. Malaysian Journal of Analytical Sciences, 21(3), 690-699.
Alvarez, J, Hooshdaran, B, Cortazar, M, Amutio, M, Lopez, G, Freire, FB,Olazar, M. 2018. Valorization of citrus wastes by fast pyrolysis in a conical spouted bed reactor. Fuel, 224, 111-120. doi:https://doi.org/10.1016/j.fuel.2018.03.028
Anagnostopoulou, MA, Kefalas, P, Papageorgiou, VP, Assimopoulou, AN, Boskou, D. 2006. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry, 94(1), 19-25. doi:https://doi.org/10.1016/j.foodchem.2004.09.047
Argun, ME, Argun, MS, Arslan, FN, Nas, B, Ates, H, Tongur, S, Cakmakcı, O. 2022. Recovery of valuable compounds from orange processing wastes using supercritical carbon dioxide extraction. Journal of Cleaner Production, 134169.
Argun, ME, Arslan, FN, Ates, H, Yel, E, Çakmakcı, Ö, Dağ, B. 2023. A pioneering study on the recovery of valuable functional compounds from olive pomace by using supercritical carbon dioxide extraction: Comparison of perlite addition and drying. Separation and Purification Technology, 306, 122593.
Atti-Santos, AC, Rossato, M, Serafini, LA, Cassel, E, Moyna, P. 2005. Extraction of essential oils from lime (Citrus latifolia Tanaka) by hydrodistillation and supercritical carbon dioxide. Brazilian Archives of Biology and Technology, 48, 155-160.
Azwanida, N. 2015. A review on the extraction methods use in medicinal plants, principle, strength and limitation. Medicinal and Aromatic Plants, 4(196), 2167-0412.
Bezerra, MA, Santelli, RE, Oliveira, EP, Villar, LS, Escaleira, LA. 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5), 965-977. doi:https://doi.org/10.1016/j.talanta.2008.05.019
Bozkir, H, Tekgül, Y, Erten, ES. 2021. Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels. Journal of Food Process Engineering, 44(1), e13611. doi:https://doi.org/10.1111/jfpe.13611
Ciğeroğlu, Z, Aras, Ö, Pinto, CA, Bayramoglu, M, Kırbaşlar, Şİ, Lorenzo, JM,Şahin, S. 2018. Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables. Journal of the Science of Food and Agriculture, 98(12), 4584-4596. doi:https://doi.org/10.1002/jsfa.8987
Cook, NC, Samman, S. 1996. Flavonoids—Chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of Nutritional Biochemistry, 7(2), 66-76. doi:https://doi.org/10.1016/S0955-2863(95)00168-9
Elangovan, V, Sekar, N, Govindasamy, S. 1994. Chemopreventive potential of dietary bioflavonoids against 20-methylcholanthrene-induced tumorigenesis. Cancer Letters, 87(1), 107-113. doi:https://doi.org/10.1016/0304-3835(94)90416-2
Espinosa-Pardo, FA, Nakajima, VM, Macedo, GA, Macedo, JA, Martínez, J. 2017. Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO2 and cosolvents. Food and Bioproducts Processing, 101, 1-10. doi:https://doi.org/10.1016/j.fbp.2016.10.002
Fernández-López, J, Zhi, N, Aleson-Carbonell, L, Pérez-Alvarez, JA, Kuri, V. 2005. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science, 69(3), 371-380. doi:https://doi.org/10.1016/j.meatsci.2004.08.004
Jagannath, A, Biradar, R. 2019. Comparative evaluation of soxhlet and ultrasonics on the structural morphology and extraction of bioactive compounds of lemon (Citrus limon L.) peel. Journal of Food Chemistry and Nanotechnology, 5(3), 56-64.
Javanmardi, J, Stushnoff, C, Locke, E, Vivanco, JM. 2003. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83(4), 547-550. doi:https://doi.org/10.1016/S0308-8146(03)00151-1
Mira, B, Blasco, M, Berna, A, Subirats, S. 1999. Supercritical CO2 extraction of essential oil from orange peel. Effect of operation conditions on the extract composition. The Journal of Supercritical Fluids, 14(2), 95-104. doi:https://doi.org/10.1016/S0896-8446(98)00111-9
Negro, V, Mancini, G, Ruggeri, B, Fino, D. 2016. Citrus waste as feedstock for bio-based products recovery: Review on limonene case study and energy valorization. Bioresource Technology, 214, 806-815. doi:https://doi.org/10.1016/j.biortech.2016.05.006
Nepote, V, Grosso, NR, Guzmán, CA. 2005. Optimization of extraction of phenolic antioxidants from peanut skins. Journal of the Science of Food and Agriculture, 85(1), 33-38. doi:https://doi.org/10.1002/jsfa.1933
Odabaş, Hİ, Koca, I. 2016. Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods. Industrial Crops and Products, 91, 114-124. doi:https://doi.org/10.1016/j.indcrop.2016.05.033
Osorio-Tobón, JF. 2020. Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds. Journal of Food Science and Technology, 57(12), 4299-4315. doi:10.1007/s13197-020-04433-2
Panwar, D, Panesar, PS, Chopra, HK. 2021. Recent trends on the valorization strategies for the management of citrus by-products. Food Reviews International, 37(1), 91-120.
Pathania, S, Kaur, N. 2022. Utilization of fruits and vegetable by-products for isolation of dietary fibres and its potential application as functional ingredients. Bioactive Carbohydrates and Dietary Fibre, 27, 100295.
Phong, WN, Gibberd, MR, Payne, AD, Dykes, GA, Coorey, R. 2022. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review. Comprehensive Reviews in Food Science and Food Safety, 21(2), 1677-1701. doi:https://doi.org/10.1111/1541-4337.12927
Rai, S, Wahile, A, Mukherjee, K, Saha, BP, Mukherjee, PK. 2006. Antioxidant activity of Nelumbo nucifera (sacred lotus) seeds. Journal of Ethnopharmacology, 104(3), 322-327. doi:https://doi.org/10.1016/j.jep.2005.09.025
Rao, PR, Rathod, VK. 2015. Mapping study of an ultrasonic bath for the extraction of andrographolide from Andrographis paniculata using ultrasound. Industrial Crops and Products, 66, 312-318. doi:https://doi.org/10.1016/j.indcrop.2014.11.046
Rathod, PV, Nale, SD, Jadhav, VH. 2017. Metal free acid base catalyst in the selective synthesis of 2,5-diformylfuran from hydroxymethylfurfural, fructose, and glucose. ACS Sustainable Chemistry & Engineering, 5(1), 701-707. doi:10.1021/acssuschemeng.6b02053
Re, R, Pellegrini, N, Proteggente, A, Pannala, A, Yang, M, Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9), 1231-1237. doi:https://doi.org/10.1016/S0891-5849(98)00315-3
Rodrigues, S, Fernandes, FAN, de Brito, ES, Sousa, AD, Narain, N. 2015. Ultrasound extraction of phenolics and anthocyanins from jabuticaba peel. Industrial Crops and Products, 69, 400-407. doi:https://doi.org/10.1016/j.indcrop.2015.02.059
Sagar, NA, Pareek, S, Sharma, S, Yahia, EM, Lobo, MG. 2018. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Comprehensive Reviews in Food Science and Food Safety, 17(3), 512-531. doi:https://doi.org/10.1111/1541-4337.12330
Santos, PH, Ribeiro, DHB, Micke, GA, Vitali, L, Hense, H. 2019. Extraction of bioactive compounds from feijoa (Acca sellowiana (O. Berg) Burret) peel by low and high-pressure techniques. The Journal of Supercritical Fluids, 145, 219-227.
Satari, B, Karimi, K. 2018. Citrus processing wastes: Environmental impacts, recent advances, and future perspectives in total valorization. Resources, Conservation and Recycling, 129, 153-167. doi:https://doi.org/10.1016/ j.resconrec.2017.10.032
Sharma, R, Oberoi, H, Dhillon, G. 2016. Fruit and vegetable processing waste: renewable feed stocks for enzyme production. In Agro-industrial wastes as feedstock for enzyme production (pp. 23-59): Elsevier.
Shrivastava, R, Singh, N. 2022. Agro-wastes sustainable materials for wastewater treatment: Review of current scenario and approaches for India. Materials Today: Proceedings, 60, 552-558.
Singleton, VL, Orthofer, R, Lamuela-Raventós, RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in Enzymology, 299, 152-178, Academic Press.
Suri, S, Singh, A, Nema, PK. 2022. Current applications of citrus fruit processing waste: A scientific outlook. Applied Food Research, 2(1), 100050. doi:https://doi.org/10.1016/ j.afres.2022.100050
Vongsak, B, Sithisarn, P, Mangmool, S, Thongpraditchote, S, Wongkrajang, Y, Gritsanapan, W. 2013. Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method. Industrial Crops and Products, 44, 566-571. doi:https://doi.org/10.1016/j.indcrop.2012.09.021
Yadav, V, Sarker, A, Yadav, A, Miftah, AO, Bilal, M, Iqbal, HM. 2022. Integrated biorefinery approach to valorize citrus waste: A sustainable solution for resource recovery and environmental management. Chemosphere, 293, 133459.
Zayed, A, Badawy, MT, Farag, MA. 2021. Valorization and extraction optimization of Citrus seeds for food and functional food applications. Food Chemistry, 355, 129609. doi:https://doi.org/10.1016/j.foodchem.2021.129609
Zema, DA, Calabrò, PS, Folino, A, Tamburino, V, Zappia, G, Zimbone, SM. 2018. Valorisation of citrus processing waste: A review. Waste Management, 80, 252-273. doi:https://doi.org/10.1016/j.wasman.2018.09.024
Zhishen, J, Mengcheng, T, Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559.
İndir
Yayınlanmış
Nasıl Atıf Yapılır
Sayı
Bölüm
Lisans
Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.
