Food Science and Technology

Extraction of flavanones from immature Citrus unshiu pomace: process optimization and antioxidant evaluation

D. Kim and S. Lim

This groundbreaking study by Dong-Shin Kim and Sang-Bin Lim highlights an optimized method for extracting powerful antioxidants from immature Citrus unshiu pomace. The research reveals that ethanol is significantly better than other solvents, showcasing remarkable antioxidant activity, particularly linked to hesperidin. Discover how these antioxidant-rich extracts can enhance functional foods and nutraceuticals!

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Abstract

This study optimized the extraction of hesperidin and narirutin from immature Citrus unshiu pomace (ICUP) and evaluated their antioxidant activities. Response surface methodology determined optimal extraction conditions (80.3 °C, 58.4% ethanol, 40 mL/g solvent/feed, 30 min, two extractions). Ethanol proved a more effective solvent than methanol or acetone. The ethanol extract exhibited strong ROS scavenging activity but relatively lower activity against nitrogen radicals and RNS. Antioxidant activity correlated more strongly with hesperidin content than narirutin content. The optimized method shows promise for producing antioxidant-rich extracts for functional foods and nutraceuticals.

Publisher

Scientific Reports

Published On

Nov 17, 2020

Authors

Dong-Shin Kim, Sang-Bin Lim

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