Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel

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dc.authoridBASYIGIT, Bulent/0000-0002-6617-1836
dc.authoridALASALVAR, Hamza/0000-0003-3000-7310
dc.authoridKAYA, Murat/0000-0002-3181-2517
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorKaya, Murat
dc.contributor.authorBerktas, Serap
dc.contributor.authorBasyigit, Bulent
dc.contributor.authorCam, Mustafa
dc.date.accessioned2024-11-07T13:34:04Z
dc.date.available2024-11-07T13:34:04Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, the extraction of bioactive compounds from lemon peel, a by-product of the food industry, was investigated using pressurised hot water extraction (PHWE) at different extraction temperatures (40-200 degrees C) and times (5-30 min) under 10.34 MPa pressure. The selectivity of the PHWE process on eriocitrin and hesperidin extraction was also tested. The highest total phenolic content (TPC) (59.57 mg gallic acid equivalents g(-1)), total flavonoid content (TFC) (8.22 mg catechin equivalents g(-1)) and antioxidant capacity by DPPH (42.59 mg Trolox equivalents (TE) g(-1)) were obtained at 160 degrees C for 30 min. The maximum eriocitrin (30.41 mg g(-1)) and hesperidin (25.90 mg g(-1)) contents were achieved at 160 degrees C for 5 min with a 5-hydroxymethyl furfural content of 0.07 mg g(-1). PHWE provided better results for individual compounds and antioxidant capacities than conventional extraction. The results indicated the potentiality of PHWE in the selective extraction of eriocitrin and hesperidin from lemon peel by controlling the extraction temperature and time.
dc.description.sponsorshipScientific and Research Council of Turkey (TUBITAK) [113O471]
dc.description.sponsorshipThe Scientific and Research Council of Turkey (TUBITAK) has financially supported this study under Project Number 113O471.
dc.identifier.doi10.1111/ijfs.15925
dc.identifier.endpage2066
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85132992205
dc.identifier.scopusqualityQ1
dc.identifier.startpage2060
dc.identifier.urihttps://doi.org/10.1111/ijfs.15925
dc.identifier.urihttps://hdl.handle.net/11480/15757
dc.identifier.volume58
dc.identifier.wosWOS:000818029900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectBioactive compounds
dc.subjecteriocitrin
dc.subjecthesperidin
dc.subjectlemon peel
dc.subjectpressurised hot water extraction
dc.titlePressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel
dc.typeArticle

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