Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques
An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques. The antioxidant potential of these polyphenols was evaluated using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picryl...
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| creator | Safdar, Muhammad N. Kausar, Tusneem Jabbar, Saqib Mumtaz, Amer Ahad, Karam Saddozai, Ambreen A. |
| description | An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques. The antioxidant potential of these polyphenols was evaluated using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide radical scavenging assays; and their antimicrobial activity was assessed against bacterial strains Staphyloccoccus aureus, Bacillus cereus, and Salmonella typhimurium. The highest extraction yield was obtained through the solvent ethanol at 80% concentration level, whereas UAE was a more efficient technique and yielded comparatively higher polyphenol contents than maceration. Maximum polyphenols were extracted with 80% methanol [32.48 mg gallic acid equivalent (GAE)/g extract] using UAE, whereas minimum phenolics (8.64 mg GAE/g extract) were obtained with 80% ethyl acetate through the maceration technique. Elevated antioxidant activity of kinnow peel extracts was exhibited in three antioxidant assays, where 80% methanolic extracts showed the highest antioxidant activity (27.67±1.11mM/100 g for FRAP) and the highest scavenging activity, 72.83±0.65% and 64.80±0.91% for DPPH and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were recorded. Eleven phenolic compounds—including five phenolic acids and six flavonoids—were identified and quantified by high performance liquid chromatography. Ferulic acid and hesperidin were the most abundant compounds whereas caffeic acid was the least abundant phenolic compound in kinnow peel extracts. Maximum inhibition zone was recorded against S. aureus (16.00±0.58 mm) whereas minimum inhibition zone was noted against S. typhimurium (9.00±1.16 mm). It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.
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| doi_str_mv | 10.1016/j.jfda.2016.07.010 |
| format | Article |
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[Display omitted]</description><identifier>ISSN: 1021-9498</identifier><identifier>EISSN: 2224-6614</identifier><identifier>DOI: 10.1016/j.jfda.2016.07.010</identifier><identifier>PMID: 28911634</identifier><language>eng</language><publisher>China (Republic : 1949- ): Elsevier B.V</publisher><subject>Acetic acid ; Acids ; Agricultural production ; Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; antioxidant capacity ; Antioxidants ; Assaying ; Bacillus cereus ; Biphenyl Compounds ; Caffeic acid ; Cardiovascular disease ; Chromatography, High Pressure Liquid ; Citrus ; Citrus fruits ; Citrus reticulata ; Drug resistance ; Ethanol ; Ethyl acetate ; Ferulic acid ; Flavonoids ; Functional foods & nutraceuticals ; Gallic acid ; High performance liquid chromatography ; Inhibition ; kinnow peel ; Liquid chromatography ; Maceration ; Metabolites ; Microorganisms ; Original ; Oxidation-Reduction ; Phenolic acids ; phenolic compounds ; Phenols ; Phytochemicals ; Picrates ; Plant Extracts ; Polyphenols ; Product development ; Proteins ; Researchers ; Salmonella ; Salmonella Typhimurium ; Scavenging ; Seeds ; Solvent extraction processes ; Staphylococcus aureus ; Superoxide ; Ultrasonic imaging ; Ultrasonic testing ; Ultrasound</subject><ispartof>Yàowu shi͡p︡in fenxi, 2017-07, Vol.25 (3), p.488-500</ispartof><rights>2016</rights><rights>Copyright © 2016. Published by Elsevier B.V.</rights><rights>Copyright Elsevier Limited Jul 2017</rights><rights>2017 Taiwan Food and Drug Administration 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c549t-742616902ccd6bb65461167b92f99d78c3dd1686b298bbffd87329e42228093b3</citedby><cites>FETCH-LOGICAL-c549t-742616902ccd6bb65461167b92f99d78c3dd1686b298bbffd87329e42228093b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328816/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328816/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28911634$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Safdar, Muhammad N.</creatorcontrib><creatorcontrib>Kausar, Tusneem</creatorcontrib><creatorcontrib>Jabbar, Saqib</creatorcontrib><creatorcontrib>Mumtaz, Amer</creatorcontrib><creatorcontrib>Ahad, Karam</creatorcontrib><creatorcontrib>Saddozai, Ambreen A.</creatorcontrib><title>Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques</title><title>Yàowu shi͡p︡in fenxi</title><addtitle>J Food Drug Anal</addtitle><description>An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques. The antioxidant potential of these polyphenols was evaluated using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide radical scavenging assays; and their antimicrobial activity was assessed against bacterial strains Staphyloccoccus aureus, Bacillus cereus, and Salmonella typhimurium. The highest extraction yield was obtained through the solvent ethanol at 80% concentration level, whereas UAE was a more efficient technique and yielded comparatively higher polyphenol contents than maceration. Maximum polyphenols were extracted with 80% methanol [32.48 mg gallic acid equivalent (GAE)/g extract] using UAE, whereas minimum phenolics (8.64 mg GAE/g extract) were obtained with 80% ethyl acetate through the maceration technique. Elevated antioxidant activity of kinnow peel extracts was exhibited in three antioxidant assays, where 80% methanolic extracts showed the highest antioxidant activity (27.67±1.11mM/100 g for FRAP) and the highest scavenging activity, 72.83±0.65% and 64.80±0.91% for DPPH and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were recorded. Eleven phenolic compounds—including five phenolic acids and six flavonoids—were identified and quantified by high performance liquid chromatography. Ferulic acid and hesperidin were the most abundant compounds whereas caffeic acid was the least abundant phenolic compound in kinnow peel extracts. Maximum inhibition zone was recorded against S. aureus (16.00±0.58 mm) whereas minimum inhibition zone was noted against S. typhimurium (9.00±1.16 mm). It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.
[Display omitted]</description><subject>Acetic acid</subject><subject>Acids</subject><subject>Agricultural production</subject><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>antioxidant capacity</subject><subject>Antioxidants</subject><subject>Assaying</subject><subject>Bacillus cereus</subject><subject>Biphenyl Compounds</subject><subject>Caffeic acid</subject><subject>Cardiovascular disease</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Citrus</subject><subject>Citrus fruits</subject><subject>Citrus reticulata</subject><subject>Drug resistance</subject><subject>Ethanol</subject><subject>Ethyl acetate</subject><subject>Ferulic acid</subject><subject>Flavonoids</subject><subject>Functional foods & nutraceuticals</subject><subject>Gallic acid</subject><subject>High performance liquid chromatography</subject><subject>Inhibition</subject><subject>kinnow peel</subject><subject>Liquid chromatography</subject><subject>Maceration</subject><subject>Metabolites</subject><subject>Microorganisms</subject><subject>Original</subject><subject>Oxidation-Reduction</subject><subject>Phenolic acids</subject><subject>phenolic compounds</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>Picrates</subject><subject>Plant Extracts</subject><subject>Polyphenols</subject><subject>Product development</subject><subject>Proteins</subject><subject>Researchers</subject><subject>Salmonella</subject><subject>Salmonella Typhimurium</subject><subject>Scavenging</subject><subject>Seeds</subject><subject>Solvent extraction processes</subject><subject>Staphylococcus aureus</subject><subject>Superoxide</subject><subject>Ultrasonic imaging</subject><subject>Ultrasonic 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quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques</title><author>Safdar, Muhammad N. ; Kausar, Tusneem ; Jabbar, Saqib ; Mumtaz, Amer ; Ahad, Karam ; Saddozai, Ambreen A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c549t-742616902ccd6bb65461167b92f99d78c3dd1686b298bbffd87329e42228093b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acetic acid</topic><topic>Acids</topic><topic>Agricultural production</topic><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>antioxidant capacity</topic><topic>Antioxidants</topic><topic>Assaying</topic><topic>Bacillus cereus</topic><topic>Biphenyl Compounds</topic><topic>Caffeic acid</topic><topic>Cardiovascular disease</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Citrus</topic><topic>Citrus fruits</topic><topic>Citrus reticulata</topic><topic>Drug resistance</topic><topic>Ethanol</topic><topic>Ethyl acetate</topic><topic>Ferulic acid</topic><topic>Flavonoids</topic><topic>Functional foods & nutraceuticals</topic><topic>Gallic acid</topic><topic>High performance liquid chromatography</topic><topic>Inhibition</topic><topic>kinnow peel</topic><topic>Liquid chromatography</topic><topic>Maceration</topic><topic>Metabolites</topic><topic>Microorganisms</topic><topic>Original</topic><topic>Oxidation-Reduction</topic><topic>Phenolic acids</topic><topic>phenolic compounds</topic><topic>Phenols</topic><topic>Phytochemicals</topic><topic>Picrates</topic><topic>Plant Extracts</topic><topic>Polyphenols</topic><topic>Product development</topic><topic>Proteins</topic><topic>Researchers</topic><topic>Salmonella</topic><topic>Salmonella Typhimurium</topic><topic>Scavenging</topic><topic>Seeds</topic><topic>Solvent extraction processes</topic><topic>Staphylococcus aureus</topic><topic>Superoxide</topic><topic>Ultrasonic imaging</topic><topic>Ultrasonic testing</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Safdar, Muhammad N.</creatorcontrib><creatorcontrib>Kausar, Tusneem</creatorcontrib><creatorcontrib>Jabbar, Saqib</creatorcontrib><creatorcontrib>Mumtaz, Amer</creatorcontrib><creatorcontrib>Ahad, Karam</creatorcontrib><creatorcontrib>Saddozai, Ambreen A.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education 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titles)</collection><jtitle>Yàowu shi͡p︡in fenxi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Safdar, Muhammad N.</au><au>Kausar, Tusneem</au><au>Jabbar, Saqib</au><au>Mumtaz, Amer</au><au>Ahad, Karam</au><au>Saddozai, Ambreen A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques</atitle><jtitle>Yàowu shi͡p︡in fenxi</jtitle><addtitle>J Food Drug Anal</addtitle><date>2017-07-01</date><risdate>2017</risdate><volume>25</volume><issue>3</issue><spage>488</spage><epage>500</epage><pages>488-500</pages><issn>1021-9498</issn><eissn>2224-6614</eissn><abstract>An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques. The antioxidant potential of these polyphenols was evaluated using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide radical scavenging assays; and their antimicrobial activity was assessed against bacterial strains Staphyloccoccus aureus, Bacillus cereus, and Salmonella typhimurium. The highest extraction yield was obtained through the solvent ethanol at 80% concentration level, whereas UAE was a more efficient technique and yielded comparatively higher polyphenol contents than maceration. Maximum polyphenols were extracted with 80% methanol [32.48 mg gallic acid equivalent (GAE)/g extract] using UAE, whereas minimum phenolics (8.64 mg GAE/g extract) were obtained with 80% ethyl acetate through the maceration technique. Elevated antioxidant activity of kinnow peel extracts was exhibited in three antioxidant assays, where 80% methanolic extracts showed the highest antioxidant activity (27.67±1.11mM/100 g for FRAP) and the highest scavenging activity, 72.83±0.65% and 64.80±0.91% for DPPH and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were recorded. Eleven phenolic compounds—including five phenolic acids and six flavonoids—were identified and quantified by high performance liquid chromatography. Ferulic acid and hesperidin were the most abundant compounds whereas caffeic acid was the least abundant phenolic compound in kinnow peel extracts. Maximum inhibition zone was recorded against S. aureus (16.00±0.58 mm) whereas minimum inhibition zone was noted against S. typhimurium (9.00±1.16 mm). It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.
[Display omitted]</abstract><cop>China (Republic : 1949- )</cop><pub>Elsevier B.V</pub><pmid>28911634</pmid><doi>10.1016/j.jfda.2016.07.010</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Yàowu shi͡p︡in fenxi, 2017-07, Vol.25 (3), p.488-500 |
| issn | 1021-9498 2224-6614 |
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| source | MEDLINE; PubMed Central Open Access; EZB-FREE-00999 freely available EZB journals; PubMed Central; Alma/SFX Local Collection |
| subjects | Acetic acid Acids Agricultural production Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents antioxidant capacity Antioxidants Assaying Bacillus cereus Biphenyl Compounds Caffeic acid Cardiovascular disease Chromatography, High Pressure Liquid Citrus Citrus fruits Citrus reticulata Drug resistance Ethanol Ethyl acetate Ferulic acid Flavonoids Functional foods & nutraceuticals Gallic acid High performance liquid chromatography Inhibition kinnow peel Liquid chromatography Maceration Metabolites Microorganisms Original Oxidation-Reduction Phenolic acids phenolic compounds Phenols Phytochemicals Picrates Plant Extracts Polyphenols Product development Proteins Researchers Salmonella Salmonella Typhimurium Scavenging Seeds Solvent extraction processes Staphylococcus aureus Superoxide Ultrasonic imaging Ultrasonic testing Ultrasound |
| title | Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques |
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