Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

doi:10.1111/1750-3841.15016

. 2020 Feb;85(2):414-420.

doi: 10.1111/1750-3841.15016. Epub 2020 Jan 22.

Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

Sally El Kantar^{1

2}, Hiba N Rajha¹, Richard G Maroun¹, Nicolas Louka¹

Affiliations

¹ Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Univ. Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut, 1104 2020, Lebanon.
² Dept. of Natural Sciences, Lebanese American Univ., Beirut, 1102-2801, Lebanon.

PMID: 31968404
DOI: 10.1111/1750-3841.15016

Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

Sally El Kantar et al. J Food Sci. 2020 Feb.

. 2020 Feb;85(2):414-420.

doi: 10.1111/1750-3841.15016. Epub 2020 Jan 22.

Authors

Sally El Kantar^{1

2}, Hiba N Rajha¹, Richard G Maroun¹, Nicolas Louka¹

Affiliations

¹ Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Univ. Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut, 1104 2020, Lebanon.
² Dept. of Natural Sciences, Lebanese American Univ., Beirut, 1102-2801, Lebanon.

PMID: 31968404
DOI: 10.1111/1750-3841.15016

Abstract

This study aims to evaluate the impact of a nonconventional pretreatment technique "infrareds free solvent" on the intensification of polyphenols extraction from orange peels. Orange peels were pretreated with infrared heating using a ceramic infrared transmitter from 5 to 25 min at 50 °C. After the addition of the solvent on the pretreated peels, ultrasound treatment was applied on the mixture using an ultrasound generator connected to a titanium ultrasound probe, from 5 to 30 min, at 50 °C. Results showed that the application of ultrasounds on untreated peels enhanced the extraction of polyphenols by 62.5% compared to the conventional solid-liquid extraction. Twenty minutes of infrared pretreatment improved the extraction of polyphenols by 47% with solid-liquid extraction, and 112% with ultrasounds after 30 min compared to solid-liquid extraction from untreated peels. Different combinations of infrared pretreatment and ultrasound assisted extraction were then applied on orange peels. The most advantageous combination in terms of energy consumption and polyphenols extraction has been found for a 20 min infrared pretreatment time and 5 min ultrasound assisted extraction of polyphenols. PRACTICAL APPLICATION: Orange peels are valuable sources of natural antioxidants such as polyphenols. Ultrasound-assisted extraction can improve the extraction of polyphenols compared to conventional solid-liquid extraction. To intensify the extraction process, infrared heating can be used as a simple, low cost, and energy saving method. The combined effect of "infrareds free solvent" and ultrasounds allowed the extraction of the highest yields of polyphenols with a high antiradical capacity and a low energy consumption in comparison to conventional extraction.

Keywords: infrareds; orange peels; polyphenols; pretreatment; ultrasounds.

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References

REFERENCES

1. Aguilo-Aguayo, I., Walton, J., Vinas, I., & Tiwari, B. K. (2017). Ultrasound assisted extraction of polysaccharides from mushroom by-products. LWT - Food Science and Technology, 77, 92-99.
1. Boukroufa, M., Boutekedjiret, C., Petigny, L., Rakotomanomana, N., & Chemat, F. (2015). Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin. Ultrasonics Sonochemistry, 24, 72-79.
1. Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30.
1. Cai, Y., Yu, Y., Duan, G., & Li, Y. (2011). Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds. Food Chemistry, 127(4), 1872-1877.
1. Cheaib, D., El, N., Hiba, D., Iman, N. R., Ghazzawi, E., Maroun, R. G., & Louka, N. (2018). Biological activity of apricot byproducts polyphenols using solid - liquid and infrared-assisted technology. Journal of Food Biochemistry, October 2017, 1-9.

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[1] Aguilo-Aguayo, I., Walton, J., Vinas, I., & Tiwari, B. K. (2017). Ultrasound assisted extraction of polysaccharides from mushroom by-products. LWT - Food Science and Technology, 77, 92-99.

[2] Aguilo-Aguayo, I., Walton, J., Vinas, I., & Tiwari, B. K. (2017). Ultrasound assisted extraction of polysaccharides from mushroom by-products. LWT - Food Science and Technology, 77, 92-99.

[3] Boukroufa, M., Boutekedjiret, C., Petigny, L., Rakotomanomana, N., & Chemat, F. (2015). Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin. Ultrasonics Sonochemistry, 24, 72-79.

[4] Boukroufa, M., Boutekedjiret, C., Petigny, L., Rakotomanomana, N., & Chemat, F. (2015). Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin. Ultrasonics Sonochemistry, 24, 72-79.

[5] Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30.

[6] Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30.

[7] Cai, Y., Yu, Y., Duan, G., & Li, Y. (2011). Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds. Food Chemistry, 127(4), 1872-1877.

[8] Cai, Y., Yu, Y., Duan, G., & Li, Y. (2011). Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds. Food Chemistry, 127(4), 1872-1877.

[9] Cheaib, D., El, N., Hiba, D., Iman, N. R., Ghazzawi, E., Maroun, R. G., & Louka, N. (2018). Biological activity of apricot byproducts polyphenols using solid - liquid and infrared-assisted technology. Journal of Food Biochemistry, October 2017, 1-9.

[10] Cheaib, D., El, N., Hiba, D., Iman, N. R., Ghazzawi, E., Maroun, R. G., & Louka, N. (2018). Biological activity of apricot byproducts polyphenols using solid - liquid and infrared-assisted technology. Journal of Food Biochemistry, October 2017, 1-9.

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Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

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Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

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