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Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment

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Abstract

The objective of this study was to identify whether the efficacy of extracting hesperidin and narirutin from Citrus unshiu peel by-products can be increased by combining pulsed electric field (PEF) and subcritical water extraction (SWE). The samples were treated with a PEF at a strength of 3 kV/cm for 60 and 120 s. Subsequent SWE was conducted at extraction temperatures of 110–190 °C for 3–15 min. The concentration of hesperidin was highest at 46.96 ± 3.37 mg/g peel (dry basis) after PEF treatment at 120 s, combined with SWE at 150 °C for 15 min, while that of narirutin peaked at 8.76 ± 0.83 mg/g after PEF treatment at 120 s, integrated with SWE at 190 °C for 5 min. The concentrations of both hesperidin and narirutin increased with PEF treatment time. The PEF increased the amounts of hesperidin and narirutin extracted by 22.1% and 33.6%, respectively. This study demonstrate the potential of PEF pretreatment for enhancing the SWE of flavonoids from C. unshiu peel.

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Acknowledgements

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2016R1D1A1B03930300). This work was also supported by a Grant (No. 10162KFDA995) from the Korea Food & Drug Administration in 2013.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Dongguk University, Goyang, 10326, South Korea

    Hee-Jeong Hwang

  2. Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760, South Korea

    Hui-Ju Kim & Myong-Soo Chung

  3. Department of Food Science and Biotechnology, Hankyong National University, Anseong, 17579, South Korea

    Min-Jung Ko

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  1. Hee-Jeong Hwang
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Correspondence to Myong-Soo Chung.

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Hwang, HJ., Kim, HJ., Ko, MJ. et al. Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment. Food Sci Biotechnol 30, 217–226 (2021). https://doi.org/10.1007/s10068-020-00862-z

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  • DOI: https://doi.org/10.1007/s10068-020-00862-z

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