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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(2): 217-226
Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment
Hee-Jeong Hwang1 • Hui-Ju Kim2 • Min-Jung Ko3 • Myong-Soo Chung2
1 Department of Food Science and Biotechnology, Dongguk University, Goyang 10326, South Korea 2 Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, South Korea 3 Department of Food Science and Biotechnology, Hankyong National University, Anseong 17579, South Korea
ABSTRACT
The objective of this study was to identify whether the efficacy of extracting hesperidin and narirutin from Citrus unshiu peel by-products can be increased by combining pulsed electric field (PEF) and subcritical water extraction (SWE). The samples were treated with a PEF at a strength of 3 kV/cm for 60 and 120 s. Subsequent SWE was conducted at extraction temperatures of 110–190 °C for 3–15 min. The concentration of hesperidin was highest at 46.96 ± 3.37 mg/g peel (dry basis) after PEF treatment at 120 s, combined with SWE at 150 °C for 15 min, while that of narirutin peaked at 8.76 ± 0.83 mg/g after PEF treatment at 120 s, integrated with SWE at 190 °C for 5 min. The concentrations of both hesperidin and narirutin increased with PEF treatment time. The PEF increased the amounts of hesperidin and narirutin extracted by 22.1% and 33.6%, respectively. This study demonstrate the potential of PEF pretreatment for enhancing the SWE of flavonoids from C. unshiu peel.
KEYWORD
Citrus unshiu peel · Pulsed electric field (PEF) · Subcritical water extraction (SWE) · Hesperidin · Narirutin
Food Science and Biotechnology 2021 ; 30(2): 217-226
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