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Pregled bibliografske jedinice broj: 1126666

Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization


Šafranko, Silvija; Ćorković, Ina; Jerković, Igor; Jakovljević, Martina; Aladić, Krunoslav; šubarić, Drago; Jokić, Stela
Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization // Foods, 10 (2021), 5; 1043, 16 doi:10.3390/foods10051043 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1126666 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization

Autori
Šafranko, Silvija ; Ćorković, Ina ; Jerković, Igor ; Jakovljević, Martina ; Aladić, Krunoslav ; šubarić, Drago ; Jokić, Stela

Izvornik
Foods (2304-8158) 10 (2021), 5; 1043, 16

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
mandarin peel ; green extraction ; bioactive compounds ; bioflavonoids ; volatile compounds

Sažetak
In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing a supercritical CO2 (SC-CO2) extraction under different operating pressure conditions (100 and 300 bar). The analysis of volatile compounds of the obtained extracts was conducted by gas chromatography- mass spectrometry (GC-MS), and limonene was found to be the dominant volatile component (13.16% at 100 bar ; 30.65% at 300 bar). After SC-CO2 treatment, the exhausted citrus peel waste enriched with bioactive compounds was subjected to subcritical water extraction (SWE) in a wide temperature range (130–220 °C) using different solvent-solid ratio (10– 30 mL/g) in time periods from 5 to 15 min, in order to obtain bioflavonoids. Identification and quantification of present bioflavonoids was conducted by high-performance liquid chromatography with a with a diode array detector (HPLC), and hesperidin (0.16–15.07 mg/g) was determined as the most abundant flavanon in mandarin peel with other polyphenolic compounds that were possible by-products of thermal degradation. At higher temperatures, the presence of 5- hydroxymethylfurfural (5-HMF) and chlorogenic acid were detected. Antiradical activity and total phenolic content in the extracts were determined using spectrophotometric methods, while the process optimization was performed by response surface methodology (RSM).

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo, Biotehnologija, Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti



POVEZANOST RADA


Projekti:
UIP-2017-05-9909 - Primjena inovativnih tehnika ekstrakcije bioaktivnih komponenti iz nusproizvoda biljnoga podrijetla (ByProExtract) (Jokić, Stela, HRZZ - 2017-05) ( POIROT)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Šafranko, Silvija; Ćorković, Ina; Jerković, Igor; Jakovljević, Martina; Aladić, Krunoslav; šubarić, Drago; Jokić, Stela
Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization // Foods, 10 (2021), 5; 1043, 16 doi:10.3390/foods10051043 (međunarodna recenzija, članak, znanstveni)
Šafranko, S., Ćorković, I., Jerković, I., Jakovljević, M., Aladić, K., šubarić, D. & Jokić, S. (2021) Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization. Foods, 10 (5), 1043, 16 doi:10.3390/foods10051043.
@article{article, year = {2021}, pages = {16}, DOI = {10.3390/foods10051043}, chapter = {1043}, keywords = {mandarin peel, green extraction, bioactive compounds, bioflavonoids, volatile compounds}, journal = {Foods}, doi = {10.3390/foods10051043}, volume = {10}, number = {5}, issn = {2304-8158}, title = {Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization}, keyword = {mandarin peel, green extraction, bioactive compounds, bioflavonoids, volatile compounds}, chapternumber = {1043} }
@article{article, year = {2021}, pages = {16}, DOI = {10.3390/foods10051043}, chapter = {1043}, keywords = {mandarin peel, green extraction, bioactive compounds, bioflavonoids, volatile compounds}, journal = {Foods}, doi = {10.3390/foods10051043}, volume = {10}, number = {5}, issn = {2304-8158}, title = {Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization}, keyword = {mandarin peel, green extraction, bioactive compounds, bioflavonoids, volatile compounds}, chapternumber = {1043} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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