Extraction of Orange Peel Carotenoids with Water


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DURMAZ G., Tekelioğlu K.

International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.192

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Şehir: Antalya
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.192
  • İnönü Üniversitesi Adresli: Evet

Özet

Carotenoids are important bioactive compounds that have antioxidant potential. Certain carotenoids
also have vitamin A activity and other biological activities such as anticancer action. Food wastes are
important sources for bioactive compounds due to their low economic value. Orange peel is rich in
carotenoids and it is an important waste of orange juice production. In this study, it was aimed to extract
orange peel carotenoids with a water-based system. With this aim, surfactant assisted microemulsion
extraction technique was applied. In the presence of food grade surfactants having different HLB
(Hydrophilic-lipophilic balance) values, carotenoids encapsulated in the micelles that dispersible in
water. Total extractable carotenoid content and extraction efficiency were determined by successive
extractions with water-based system. The effect of liquefaction enzyme amount, surfactant type and
ratio, pH, salt concentration and the intensity of preheating on carotenoid recovery were determined.
Different dispersion methods (high-speed wet milling, high-pressure homogenization and sonication)
were comparatively investigated for the carotenoid recovery. Total phenolic content and antioxidant
capacity of extracts obtained by different rates of different surfactants were also determined. According
to the results, it was determined that optimum enzyme concentration was 0.01%, surfactant ratio was
0.4%, incubation temperature and time were 10 min at 50 °C. Among the surfactants used, the maximum
and minimum recoveries were obtained by Tween-40 and Tween-20, respectively. High-pressure
homogenization provided the highest carotenoid recovery compared to the other dispersion methods.
The highest carotenoid extraction values obtained at pH 8.2 and 5% salt concentration. It was elucidated
that surfactant type and ratio had no effect on total phenolic content and antioxidant activity of orange
peel extracts.