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

Molecules

Joaquín González-Fuentes¹  Noemí Villaseca¹  Virginia Rodríguez-Robledo¹  Maria Mar Arroyo-Jiménez¹  Lucía Castro-Vázquez¹  María Victoria Lozano¹  Pilar Marcos¹  Manuel J. Santander-Ortega² 

[1] Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain;Pharmaceutical Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain;

关键词: pressure-extraction;    phenolic compounds;    flavonoids;    volatile compounds;    GC-MS;    HPLC-MS;   

DOI  :  10.3390/molecules26195928

来源: DOAJ

【 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 °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 °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·g⁻¹), total flavonoids (39.0 mg QE·g⁻¹), outstanding values of hesperedin (187.6 µg·g⁻¹), phenol acids (16.54 mg·g⁻¹ DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS^•+ 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.

【 授权许可】

Unknown