Affiliation:
1. TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ
Abstract
Nowadays, there is a growing interest in fully utilizing agro-industrial wastes, with carotenoids gaining attention as valuable coloring agents. One of the potential sources for carotenoid extraction is lemon peel. The purpose of this study was to determine optimal extraction techniques for extracting as much carotenoids as possible from lemon peel. In this context, a comparison was conducted among extracts obtained via conventional, ultrasound-assisted (UAE), and ultrasound-assisted enzymatic (UAEE) extraction methods. The highest carotenoid content (0.792±0.01 mg/L) was achieved with UAEE, while the lowest (0.493±0.01 mg/L) was obtained conventionally. UAEE exhibited the highest antioxidant activity values among three methods: 753.80±5.79 mg TE/L (ABTS), 624.64±10.52 mg TE/L (DPPH), and 186.64±1.66 μmol TE/L (FRAP). In conclusion, UAEE showed promise in extracting carotenoids from lemon peel. Thus, by carotenoid extraction using green technology from waste lemon peels, with higher added value, richer in terms of phenolic composition and antioxidant properties, has been obtained.
Publisher
Association of Food Technology, Turkey
Reference64 articles.
1. Aghajanzadeh, S., Ziaiifar, A. M., Verkerk, R. (2023). Effect of thermal and non-thermal treatments on the color of citrus juice: A review. Food Reviews International, 39(6): 3555-3577, doi: 10.1080/87559129.2021.2012799.
2. AOAC (1995). Official methods of analyses. Association of Official Analytical Chemists.15th Edition, Washington DC, the USA.
3. Ashokkumar, V., Flora, G., Sevanan, M., Sripriya, R., Chen, W. H., Park, J. H., Kumar, G. (2023). Technological advances in the production of carotenoids and their applications–A critical review. Bioresource technology, 367: 128215, doi: 10.1016/j.biortech.2022.128215.
4. Athanasiadis, V., Chatzimitakos, T., Bozinou, E., Kotsou, K., Palaiogiannis, D., Lalas, S. I. (2023). Optimization of Extraction Parameters for Enhanced Recovery of Bioactive Compounds from Quince Peels Using Response Surface Methodology. Foods, 12(11): 2099, doi: 10.3390/foods12112099.
5. Bagde, P. P., Dhenge, S., Bhivgade, S. (2017). Extraction of pectin from orange peel and lemon peel. International Journal of Engineering Technology Science and Research, 4(3): 1-7.