Flavonoids in orange peels have been receiving great attention due to their health benefits and functionalities. Despite the great potentials to be utilized as food materials, they are underutilized in the food industry. Among the flavonoids in citrus peel, naringin (NG) and neohesperidin (NH) could be utilized as a starting material for the high-intensity sweetener, neohesperidin dihydrochalcone. The objectives of the study were to optimize extraction conditions maximizing NG and NH using ultrasonication and to improve their extraction yield by applying enzymes. Lyophilized peel powder (0.5g) was extracted with 25 ml of medium with various ethanol concentration (13-97%) and time (9 to 51min) using ultrasonication at 30C to maximize the content of NG and NH by applying response surface methodology. To improve extraction yield of both flavonoids, 0.1, 0.5 or 1%Viscozyme and Shearzyme treatments were applied. Contents of flavonoids were determined using an HPLC-PAD system equipped with a C18 column. Both ethanol concentration and time of extraction had significant effects on the contents of NG and NH in both citrus peel (p&lt;0.05). Maximum extraction of NG and NH from unripe mandarin orange peel were observed at 69.4% ethanol for 26.5 min, and 68.5% ethanol for 28.6 min, respectively. The corresponding NG and NH contents were 36.2µg and 48.2 µg, respectively. Maximum extraction of NG and NH from Valencia orange peel were observed at 54.8% ethanol for 30.1 min, and 53.3% ethanol for 30 min, respectively. The corresponding NG and NH contents were 19.2µg and 28.0 µg, respectively. Viscozyme treatment significantly improved the extraction yields of NG and NH (p&lt;0.05) and 1% treatment showed 4 times more NG and 1.3 times more NH than 0.1 % treatment. The results would be helpful for industrial utilization of citrus juice waste as a source of flavonoids as starting novel functional food materials.

Optimizing extraction conditions and improving extraction yield of naringin and neohesperidin from Valencia and unripe mandarin oranges

2019 Spring National Meeting

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