Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (<i>w/v</i>) solid/solven...

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Autores principales:	María Fernanda Montenegro-Landívar, Paulina Tapia-Quirós, Xanel Vecino, Mònica Reig, César Valderrama, Mercè Granados, José Luis Cortina, Javier Saurina
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	agri-food wastes mechanical stirring extraction antioxidant activity waste to resources resource recovery Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/7d523a7c4f1c4bb2833acf3b25d46ec6
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spelling	oai:doaj.org-article:7d523a7c4f1c4bb2833acf3b25d46ec62021-11-25T16:28:47ZRecovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity10.3390/antiox101118002076-3921https://doaj.org/article/7d523a7c4f1c4bb2833acf3b25d46ec62021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1800https://doaj.org/toc/2076-3921Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (<i>w/v</i>) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (<i>w/v</i>) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g<sup>−1</sup> fresh weight (fw) and 0.8 mg GAE g<sup>−1</sup> fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g<sup>−1</sup> and 0.04 mg TE g<sup>−1</sup>, respectively).María Fernanda Montenegro-LandívarPaulina Tapia-QuirósXanel VecinoMònica ReigCésar ValderramaMercè GranadosJosé Luis CortinaJavier SaurinaMDPI AGarticleagri-food wastesmechanical stirring extractionantioxidant activitywaste to resourcesresource recoveryTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1800, p 1800 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	agri-food wastes mechanical stirring extraction antioxidant activity waste to resources resource recovery Therapeutics. Pharmacology RM1-950
spellingShingle	agri-food wastes mechanical stirring extraction antioxidant activity waste to resources resource recovery Therapeutics. Pharmacology RM1-950 María Fernanda Montenegro-Landívar Paulina Tapia-Quirós Xanel Vecino Mònica Reig César Valderrama Mercè Granados José Luis Cortina Javier Saurina Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
description	Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (<i>w/v</i>) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (<i>w/v</i>) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g<sup>−1</sup> fresh weight (fw) and 0.8 mg GAE g<sup>−1</sup> fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g<sup>−1</sup> and 0.04 mg TE g<sup>−1</sup>, respectively).
format	article
author	María Fernanda Montenegro-Landívar Paulina Tapia-Quirós Xanel Vecino Mònica Reig César Valderrama Mercè Granados José Luis Cortina Javier Saurina
author_facet	María Fernanda Montenegro-Landívar Paulina Tapia-Quirós Xanel Vecino Mònica Reig César Valderrama Mercè Granados José Luis Cortina Javier Saurina
author_sort	María Fernanda Montenegro-Landívar
title	Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
title_short	Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
title_full	Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
title_fullStr	Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
title_full_unstemmed	Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
title_sort	recovery of added-value compounds from orange and spinach processing residues: green extraction of phenolic compounds and evaluation of antioxidant activity
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7d523a7c4f1c4bb2833acf3b25d46ec6
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Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

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