Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

被引：7

作者：

Castro-Vazquez, Lucia ^{[1
]}

Victoria Lozano, Maria ^{[1
]}

Rodriguez-Robledo, Virginia ^{[1
]}

Gonzalez-Fuentes, Joaquin ^{[1
]}

Marcos, Pilar ^{[1
]}

Villaseca, Noemi ^{[1
]}

Mar Arroyo-Jimenez, Maria ^{[1
]}

Santander-Ortega, Manuel J. ^{[2
]}

机构：

[1] Univ Castilla La Mancha UCLM, Fac Pharm, Analyt Chem & Food Technol Area, Avda Doctor Jose Maria Sanchez Ibanez S-N Cp, Albacete 02008, Spain

[2] Univ Castilla La Mancha UCLM, Fac Pharm, Pharmaceut Technol Area, Avda Doctor Jose Maria Sanchez Ibanez S-N Cp, Albacete 02008, Spain

来源：

MOLECULES | 2021年 / 26卷 / 19期

关键词：

pressure-extraction; phenolic compounds; flavonoids; volatile compounds; GC-MS; HPLC-MS; antioxidant activity; circular economy; Caco-2; oxidative stress; ULTRASOUND-ASSISTED EXTRACTION; SUBCRITICAL WATER EXTRACTION; CITRUS PEEL; PHENOLIC-COMPOUNDS; ANTIMICROBIAL ACTIVITY; FLAVANONES HESPERIDIN; FLAVONOID COMPOSITION; CHEMICAL-COMPOSITION; BIOACTIVE COMPOUNDS; DRYING TEMPERATURE;

D O I：

10.3390/molecules26195928

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50-70 & DEG;C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 & DEG;C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE & BULL;g(-1)), total flavonoids (39.0 mg QE & BULL;g(-1)), outstanding values of hesperedin (187.6 mu g & BULL;g(-1)), phenol acids (16.54 mg & BULL;g(-1) DW), and the greatest antioxidant values (DPPH & BULL;, FRAP, and ABTS(& BULL;+) assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70-80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.

引用

页数：29