LAPSE:2019.1048
Published Article
LAPSE:2019.1048
Sustainable Green Procedure for Extraction of Hesperidin from Selected Croatian Mandarin Peels
Stela Jokić, Silvija Šafranko, Martina Jakovljević, Ana-Marija Cikoš, Nikolina Kajić, Filip Kolarević, Jurislav Babić, Maja Molnar
September 23, 2019
The peels of Citrus reticulata Blanco mandarin cultivars of different Croatian varieties (Zorica rana, Chahara, Okitsu, Kuno) were extracted using 15 different choline chloride-based deep eutectic solvents (DESs) at 50 °C for 30 min and with 20% water addition. The extracts were analyzed by high performance liquid chromatography with diode array detection (HPLC-DAD) to determine the most suitable DES for the extraction of hesperidin in the samples. The screening results indicated that choline chloride: acetamide (1:2) provided the most efficient hesperidin extraction (112.14 mg/g of plant), while choline chloride:citric acid (1:1) solvent showed the lowest hesperidin yield (1.44 mg/g of plant). The Box−Behnken design was employed to optimize extraction parameters for each variety of mandarin peel, including extraction time, temperature and water content on hesperidin extraction. The results indicated that hesperidin content in mandarin peels was completely variety-dependent. Being a novel and efficient green media for hesperidin extraction, deep eutectic solvents could also serve as promising solvent systems for the production of extracts rich in bioactive compounds.
Keywords
by-product, deep eutectic solvents, hesperidin, mandarin peel, Optimization
Subject
Suggested Citation
Jokić S, Šafranko S, Jakovljević M, Cikoš AM, Kajić N, Kolarević F, Babić J, Molnar M. Sustainable Green Procedure for Extraction of Hesperidin from Selected Croatian Mandarin Peels. (2019). LAPSE:2019.1048
Author Affiliations
Jokić S: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia [ORCID]
Šafranko S: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia [ORCID]
Jakovljević M: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Cikoš AM: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Kajić N: Faculty of Agronomy and Food Technology, University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
Kolarević F: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Babić J: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia [ORCID]
Molnar M: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Journal Name
Processes
Volume
7
Issue
7
Article Number
E469
Year
2019
Publication Date
2019-07-20
Published Version
ISSN
2227-9717
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PII: pr7070469, Publication Type: Journal Article
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LAPSE:2019.1048
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doi:10.3390/pr7070469
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Sep 23, 2019
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Calvin Tsay
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