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Year 2022, Volume 6, Issue 1, 23 - 28, 30.06.2022

Abstract

References

  • Ajila, C. M., Aalami, M., Leelavathi, K., & Rao, U. P. 2010. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1), 219-224.
  • Alkaya, E., Erguder, T. H., & Demirer, G. N. 2010. Effect of operational parameters on anaerobic co‐digestion of dairy cattle manure and agricultural residues: A case study for the Kahramanmaraş region in Turkey. Engineering in Life Sciences, 10(6), 552-559.
  • Anagnostopoulou, M. A., Kefalas, P., Papageorgiou, V. P., Assimopoulou, A. N., & Boskou, D. 2006. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry, 94(1), 19-25.
  • Bakanlığı, M. E. (2011). Aile ve tüketici hizmetleri. Yaşlılık Süreci, 762SHD030, Ankara. http://megep.meb.gov.
  • Ashoush, I. S., & Gadallah, M. G. E. 2011. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy and Food Sciences, 6(1), 35-42.
  • Ayala-Zavala, J. F., Wang, S. Y., Wang, C. Y., & González-Aguilar, G. A. 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. LWT-Food Science and Technology, 37(7), 687-695.
  • Bocco, A., Cuvelier, M. E., Richard, H., & Berset, C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. Journal of Agricultural and Food Chemistry, 46(6), 2123–2129.
  • Filimonau, V., & Delysia, A. 2019. Food waste management in hospitality operations: A critical review. Tourism management, 71, 234-245.
  • Gorinstein, S., Martin-Belloso, O., Park, Y. S., Haruenkit, R., Lojek, A., Ĉı́ž, M. & Trakhtenberg, S. 2001. Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry, 74(3), 309-315.
  • Guclu, G., Kelebek, H., & Selli, S. 2021. Antioxidant activity in olive oils. In Olives and Olive Oil in Health and Disease Prevention (pp. 313-325). Academic Press. Yerou, K. O., Ibri, K., Bouhadi, D., Hariri, A., Meddah, B., & Touil, A. T. 2017. The use of orange (Citrus sinensis) peel as antimicrobial and anti-oxidant agents. Journal of Fundamental and Applied Sciences, 9(3), 1351-1357. Hegazy, A. E., & Ibrahium, M. I. 2012. Antioxidant activities of orange peel extracts. World applied sciences journal, 18(5), 684-688.
  • Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., & Nayik, G. A. 2018. Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences, 17(4), 351-358.
  • Irkin, R., Doğan, S., Değirmencioğlu, N., Diken, M. E., & Güldaş, M. 2015. Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria. Archives of Biological Sciences, 67(4), 1313-1321.
  • Jana, P., Sureshrao, P. A., & Sahu, R. S. 2020. Medicinal and Health Benefits of Lemon. Journal of Science and Technology , 6, 16-20.
  • Jayaprakasha, G. K., Wilson, C., & Patil, B. S. 2006. Phenolics and carotenoids contribute to antioxidant activity in navel orange. HortScience, 41(4), 1000A-1000.
  • Karima, O., Kada, I., Djilali, B., Ahmed, H., Boumedienne, M., & Aicha, T. 2016. Effect of Orange ''Citrus Sinensis'' peel From Algeria in Food. Banat's Journal of Biotechnology, 7(14), 97.
  • M’hiri, N., Ioannou, I., Boudhrioua, N. M., & Ghoul, M. 2015. Effect of different operating conditions on the extraction of phenolic compounds in orange peel. Food and Bioproducts Processing, 96, 161-170.
  • Meneguzzo, F., Brunetti, C., Fidalgo, A., Ciriminna, R., Delisi, R., Albanese, L. & Pagliaro, M. (2019). Real-scale integral valorization of waste orange peel via hydrodynamic cavitation. Processes, 7(9), 581.
  • Okwu, D. E. 2008. Citrus fruits: A rich source of phytochemicals and their roles in human health. International Journal Chemistry Science, 6(2), 451-71.
  • Otles, S., Despoudi, S., Bucatariu, C., & Kartal, C. 2015. Food waste management, valorization, and sustainability in the food industry. In Food waste recovery (pp. 3-23). Academic Press.
  • Park, J. H., Lee, M., & Park, E. 2014. Antioxidant activity of orange flesh and peel extracted with various solvents. Preventive Nutrition and Food Science, 19(4), 291.
  • Singh, B., Singh, J. P., Kaur, A., & Singh, N. 2020. Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Research International, 132, 109114.
  • Singh, J., Laurenti, R., Sinha, R., & Frostell, B. 2014. Progress and challenges to the global waste management system. Waste Management and Research, 32(9), 800-812.
  • Singh, R. P., Chidambara Murthy, K. N., & Jayaprakasha, G. K. 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81-86.
  • Ucak, I, Khalily, R., Abuibaid, A.K.M., & Ogunkalu, O. 2018. Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage. Progress in Nutrition, 20, (4), 672-678.
  • Ucak, I. 2019. Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets. Progress in Nutrition, 21(1), 232-240.
  • Ucak, I. 2020. Investigation of oxidative, microbial and sensory quality changes of fish burgers enriched with pomegranate seed extract. Food Health 6(4), 238-247.
  • Ucak, I., Yerlikaya, P., Khalily, R., & Abuibaid, A.K.M. 2019. Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets. Eurasian Journal of Food Science and Technology, 3(2), 40-48.
  • Ucak, I., Abuibaid, A. K. M., Aldawoud, T. M. S., Galanakis, C. M., & Montesano, D. 2021. Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets. Journal of Food Processing and Preservation, 45(4), e15304.
  • Yerlikaya, P., Ucak, I, & Gümüş, B. 2017. Prolonged Fish Lipid Stability with Albedo Fragments of Bitter Orange. Turkish Journal of Fisheries and Aquatic Sciences 17, 1397-1403.
  • Yerlikaya, P., Ucak, I, Gümüş, B., & Gökoğlu, N. 2015. Citrus peel extract incorporated ice cubes to protect the quality of common Pandora. Journal Food Science Technology, 52(12), 8350–8356.

Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels

Year 2022, Volume 6, Issue 1, 23 - 28, 30.06.2022

Abstract

In recent years, the antioxidant activity of citrus peel and their roles in the prevention of various diseases have attracted more and more human attention. Citrus peels are suggested to be a good source of antioxidants. This study focused on the effects of different solvents (ethanol, methanol, and acetone) on the total phenolic contents and antioxidant activities of lemon and orange peels. The results revealed that both orange peels extract and lemon peels extract exhibited variable antioxidant activity and total phenolic content. The ethanolic extracts of lemon and orange peels showed the highest total phenolic content value (238.1 and 387.7 mg GAE/g, respectively), while acetone extracts had the lowest values. The highest antioxidant value was determined in the ethanolic extract of orange peels as 607.67 µmol trolox/g, whereas acetone extract of lemon peels showed the lowest (55.42 µmol trolox/g) value. According to results of study, it can be concluded that solvents have a big role on the total phenolic compounds and antioxidant activity of orange and lemon peels

References

  • Ajila, C. M., Aalami, M., Leelavathi, K., & Rao, U. P. 2010. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1), 219-224.
  • Alkaya, E., Erguder, T. H., & Demirer, G. N. 2010. Effect of operational parameters on anaerobic co‐digestion of dairy cattle manure and agricultural residues: A case study for the Kahramanmaraş region in Turkey. Engineering in Life Sciences, 10(6), 552-559.
  • Anagnostopoulou, M. A., Kefalas, P., Papageorgiou, V. P., Assimopoulou, A. N., & Boskou, D. 2006. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry, 94(1), 19-25.
  • Bakanlığı, M. E. (2011). Aile ve tüketici hizmetleri. Yaşlılık Süreci, 762SHD030, Ankara. http://megep.meb.gov.
  • Ashoush, I. S., & Gadallah, M. G. E. 2011. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy and Food Sciences, 6(1), 35-42.
  • Ayala-Zavala, J. F., Wang, S. Y., Wang, C. Y., & González-Aguilar, G. A. 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. LWT-Food Science and Technology, 37(7), 687-695.
  • Bocco, A., Cuvelier, M. E., Richard, H., & Berset, C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. Journal of Agricultural and Food Chemistry, 46(6), 2123–2129.
  • Filimonau, V., & Delysia, A. 2019. Food waste management in hospitality operations: A critical review. Tourism management, 71, 234-245.
  • Gorinstein, S., Martin-Belloso, O., Park, Y. S., Haruenkit, R., Lojek, A., Ĉı́ž, M. & Trakhtenberg, S. 2001. Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry, 74(3), 309-315.
  • Guclu, G., Kelebek, H., & Selli, S. 2021. Antioxidant activity in olive oils. In Olives and Olive Oil in Health and Disease Prevention (pp. 313-325). Academic Press. Yerou, K. O., Ibri, K., Bouhadi, D., Hariri, A., Meddah, B., & Touil, A. T. 2017. The use of orange (Citrus sinensis) peel as antimicrobial and anti-oxidant agents. Journal of Fundamental and Applied Sciences, 9(3), 1351-1357. Hegazy, A. E., & Ibrahium, M. I. 2012. Antioxidant activities of orange peel extracts. World applied sciences journal, 18(5), 684-688.
  • Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., & Nayik, G. A. 2018. Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences, 17(4), 351-358.
  • Irkin, R., Doğan, S., Değirmencioğlu, N., Diken, M. E., & Güldaş, M. 2015. Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria. Archives of Biological Sciences, 67(4), 1313-1321.
  • Jana, P., Sureshrao, P. A., & Sahu, R. S. 2020. Medicinal and Health Benefits of Lemon. Journal of Science and Technology , 6, 16-20.
  • Jayaprakasha, G. K., Wilson, C., & Patil, B. S. 2006. Phenolics and carotenoids contribute to antioxidant activity in navel orange. HortScience, 41(4), 1000A-1000.
  • Karima, O., Kada, I., Djilali, B., Ahmed, H., Boumedienne, M., & Aicha, T. 2016. Effect of Orange ''Citrus Sinensis'' peel From Algeria in Food. Banat's Journal of Biotechnology, 7(14), 97.
  • M’hiri, N., Ioannou, I., Boudhrioua, N. M., & Ghoul, M. 2015. Effect of different operating conditions on the extraction of phenolic compounds in orange peel. Food and Bioproducts Processing, 96, 161-170.
  • Meneguzzo, F., Brunetti, C., Fidalgo, A., Ciriminna, R., Delisi, R., Albanese, L. & Pagliaro, M. (2019). Real-scale integral valorization of waste orange peel via hydrodynamic cavitation. Processes, 7(9), 581.
  • Okwu, D. E. 2008. Citrus fruits: A rich source of phytochemicals and their roles in human health. International Journal Chemistry Science, 6(2), 451-71.
  • Otles, S., Despoudi, S., Bucatariu, C., & Kartal, C. 2015. Food waste management, valorization, and sustainability in the food industry. In Food waste recovery (pp. 3-23). Academic Press.
  • Park, J. H., Lee, M., & Park, E. 2014. Antioxidant activity of orange flesh and peel extracted with various solvents. Preventive Nutrition and Food Science, 19(4), 291.
  • Singh, B., Singh, J. P., Kaur, A., & Singh, N. 2020. Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Research International, 132, 109114.
  • Singh, J., Laurenti, R., Sinha, R., & Frostell, B. 2014. Progress and challenges to the global waste management system. Waste Management and Research, 32(9), 800-812.
  • Singh, R. P., Chidambara Murthy, K. N., & Jayaprakasha, G. K. 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81-86.
  • Ucak, I, Khalily, R., Abuibaid, A.K.M., & Ogunkalu, O. 2018. Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage. Progress in Nutrition, 20, (4), 672-678.
  • Ucak, I. 2019. Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets. Progress in Nutrition, 21(1), 232-240.
  • Ucak, I. 2020. Investigation of oxidative, microbial and sensory quality changes of fish burgers enriched with pomegranate seed extract. Food Health 6(4), 238-247.
  • Ucak, I., Yerlikaya, P., Khalily, R., & Abuibaid, A.K.M. 2019. Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets. Eurasian Journal of Food Science and Technology, 3(2), 40-48.
  • Ucak, I., Abuibaid, A. K. M., Aldawoud, T. M. S., Galanakis, C. M., & Montesano, D. 2021. Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets. Journal of Food Processing and Preservation, 45(4), e15304.
  • Yerlikaya, P., Ucak, I, & Gümüş, B. 2017. Prolonged Fish Lipid Stability with Albedo Fragments of Bitter Orange. Turkish Journal of Fisheries and Aquatic Sciences 17, 1397-1403.
  • Yerlikaya, P., Ucak, I, Gümüş, B., & Gökoğlu, N. 2015. Citrus peel extract incorporated ice cubes to protect the quality of common Pandora. Journal Food Science Technology, 52(12), 8350–8356.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Article
Authors

İlknur BAĞDATLI>
NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ
0000-0002-9701-0824
Türkiye


Rowida KHALİLY> (Primary Author)
NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ
Türkiye

Publication Date June 30, 2022
Published in Issue Year 2022, Volume 6, Issue 1

Cite

Bibtex @research article { ejfst1125291, journal = {Eurasian Journal of Food Science and Technology}, eissn = {2667-4890}, address = {Nevşehir Hacı Bektaş Veli Üniversitesi Mühendislik Mimarlık Fakültesi Biyosistem Mühendisliği Bölümü, Nevşehir}, publisher = {İlknur BAĞDATLI}, year = {2022}, volume = {6}, number = {1}, pages = {23 - 28}, title = {Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels}, key = {cite}, author = {Bağdatlı, İlknur and Khalily, Rowida} }
APA Bağdatlı, İ. & Khalily, R. (2022). Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels . Eurasian Journal of Food Science and Technology , Volume 6 Issue 1 , 23-28 . Retrieved from https://dergipark.org.tr/en/pub/ejfst/issue/71094/1125291
MLA Bağdatlı, İ. , Khalily, R. "Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels" . Eurasian Journal of Food Science and Technology 6 (2022 ): 23-28 <https://dergipark.org.tr/en/pub/ejfst/issue/71094/1125291>
Chicago Bağdatlı, İ. , Khalily, R. "Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels". Eurasian Journal of Food Science and Technology 6 (2022 ): 23-28
RIS TY - JOUR T1 - Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels AU - İlknurBağdatlı, RowidaKhalily Y1 - 2022 PY - 2022 N1 - DO - T2 - Eurasian Journal of Food Science and Technology JF - Journal JO - JOR SP - 23 EP - 28 VL - 6 IS - 1 SN - -2667-4890 M3 - UR - Y2 - 2022 ER -
EndNote %0 Eurasian Journal of Food Science and Technology Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels %A İlknur Bağdatlı , Rowida Khalily %T Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels %D 2022 %J Eurasian Journal of Food Science and Technology %P -2667-4890 %V 6 %N 1 %R %U
ISNAD Bağdatlı, İlknur , Khalily, Rowida . "Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels". Eurasian Journal of Food Science and Technology 6 / 1 (June 2022): 23-28 .
AMA Bağdatlı İ. , Khalily R. Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels. EJFST. 2022; 6(1): 23-28.
Vancouver Bağdatlı İ. , Khalily R. Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels. Eurasian Journal of Food Science and Technology. 2022; 6(1): 23-28.
IEEE İ. Bağdatlı and R. Khalily , "Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels", Eurasian Journal of Food Science and Technology, vol. 6, no. 1, pp. 23-28, Jun. 2022

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com