Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels
Raffaele Romano, Lucia De Luca, Alessandra Aiello, Danilo Rossi, Fabiana Pizzolongo, Paolo Masi
Food Science + Technology
This work investigated the extraction of bioactive compounds from citrus peels, an agri-food waste. Carbon dioxide (CO2), an eco-friendly solvent, was used under liquid and supercritical conditions to perform the extractions from orange, tangerine and lemon peels. The possibility of using ethanol as a cosolvent at small percentages up to 20% was also studied. The extraction yield, total polyphenolic content, individual polyphenolic profile, antiradical activity and volatile organic compounds of the extracts were evaluated.The highest yields were obtained when 20% ethanol was used as a cosolvent in both liquid (at 20 MPa and 20 °C) and supercritical (at 30 MPa and 60 °C) CO2 extraction. In addition, the extracts obtained with liquid CO2 + 20% ethanol showed the highest content of naringin (35.26, 44.05 and 19.86 mg g-1 in orange, tangerine and lemon peel extracts, respectively) and terpenes, in particular limonene. This type of extract also showed the highest antiradical activity (31.78–59.51 µmolTE g-1) as measured by both ABTS·+ and DPPH·.These findings show that the extraction with a liquid CO2 and ethanol mixture could be a valid alternative to traditional solvent extraction using 80% less organic solvent and producing extracts with high antiradical capacity and rich in volatile organic compounds.
bioactive compounds, exract,