Browse > Article
http://dx.doi.org/10.9721/KJFST.2014.46.4.465

Optimum Conditions for Extracting Flavanones from Grapefruit Peels and Encapsulation of Extracts  

Ko, Min-Jung (Department of Food Science and Engineering, Ewha Womans University)
Kwon, Hye-Lim (Department of Food Science and Engineering, Ewha Womans University)
Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.4, 2014 , pp. 465-469 More about this Journal
Abstract
The extraction of flavanones such as naringin, narirutin, naringenin, hesperidin, and hesperetin from grapefruit peels was performed using subcritical water extraction (SWE), hot water extraction, and conventional methods such as methanol and ethanol extraction. We analyzed the total flavanone content using high-performance liquid chromatography (HPLC) for each extracting method. Among the three methods, SWE was the optimal method with optimal operating conditions of $170^{\circ}C$ temperature and 10 min operating time. The maximum total flavanone extracted was $86.539{\pm}3.52mg/g$ grapefruit peels. Moreover, we treated the extracts with 60% ${\beta}$-cyclodextrin and then analyzed the surface structure of the encapsulated compounds by field emission-scanning electron microscopy (FE-SEM). The results indicated that the encapsulation in ${\beta}$-cyclodextrin improved solubilization, and the inclusion complex could serve as food supplements.
Keywords
grapefruit peels; subcritical water extraction; naringin; flavanones; encapsulation;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Jeon SM, Bok SH, Jang MK, Lee MK, Nam KT, Park YB, Rhee SJ, Choi MS. Antioxidative activity of naringin and lovastatin in high cholesterol-fed rabbits. Life Sci. 69: 2855-2866 (2001)   DOI   ScienceOn
2 Kawaguchi K, Mizuno T, Aida K, Uchino K. Hesperidin as an inhibitor of lipases from procine pancreas and pseudomonas. Biosci. Biotech. Bioch. 61: 102-104 (1997)   DOI   ScienceOn
3 Cha JY, Kim SY, Jeong SJ, Cho YS. Effects of hesperidin and naringenin on lipid concentration in oratic acid treated mice. J. Life Sci. 9: 389-394 (1999)
4 Wilson CW, Wagner CJ, Shaw PE. Reduction of bitter components in grapefruit and navel orange juices with ${\beta}$-cyclodextrin polymers or XAD resins in a fluidized bed process. J. Agr. Food Chem. 37: 14-18 (1989)   DOI
5 Velickovic DT, Nikolova MT, Ivancheva SV, Stojanovic JB, Veljkovic VB. Extraction of flavonoids from garden (Salvia officinalis L.) and glutinous (Salvia glutinosa L.) sage by ultrasonic and classical maceration. J. Serb. Chem. Soc. 72: 73-80 (2007)   DOI
6 Yu J, Dandekar DV, Toledo RT, Singh RK, Patil BS. Supercritical fluid extraction of limonoids and naringin from grapefruit (Citrus paradisi Macf.) seeds. Food Chem. 105: 1026-1031 (2007)   DOI
7 Ko MJ, Cheigh CI, Cho SW, Chung MS. Subcritical water extraction of flavonol quercetin from onion skin. J. Food Eng. 102: 327-333 (2011)   DOI   ScienceOn
8 Sansone F, Picerno P, Mencherini T, Villecco F, D'Ursi AM, Aquino RP, Lauro MR. Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability. J. Food Eng. 103: 188-196 (2011)   DOI
9 Szente L, Szejtli J. Cyclodextrins as food ingredients. Trends Food Sci Tech. 15: 137-142 (2004)   DOI   ScienceOn
10 Fang Z, Bhandari B. Encapsulation of polyphenols - a review. Trends Food Sci Tech. 21: 510-523 (2010)   DOI   ScienceOn
11 Cheigh CI, Chung EY, Chung MS. Enhanced extraction of flavanones hesperidin and narirutin from Citrus unshiu peel using subcritical water. J. Food Eng. 110: 472-477 (2012)   DOI   ScienceOn
12 Ko MJ, Cheigh CI, Chung MS. Relationship analysis between flavonoids structure and subcritical water extraction (SWE). Food Chem. 143: 147-155 (2014).   DOI
13 Song LX, Bai L, Xu XM, He J, Pan SZ. Inclusion complexation, encapsulation interaction and inclusion number in cyclodextrin chemistry. Coordin Chem Rev. 253: 1276-1284 (2009)   DOI
14 Shaw PE, Tatum JH, Wilson CW. Improved flavor of navel orange and grapefruit juices by removal of bitter components with ${\beta}$-cyclodextrin polymer. J. Agr. Food Chem. 32: 832-836 (1984)   DOI
15 Peterson JJ, Beecher GR, Bhagwat SA, Dwyer JT, Gebhardt SE, Haytowitz DB, Holden JM. Flavanones in grapefruit, lemons, and limes: A compilation and review of the data from the analytical literature. J. Food Compos. Anal. 19: 74-80 (2006)   DOI   ScienceOn
16 Bronner WE, Beecher GR. Extraction and measurement of prominent flavonoids in orange and grapefruit juice concentrates. J. Chromatogr. A. 705: 247-256 (1995)   DOI
17 Justesen U, Knuthsen P. Leth T. Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photodiode array and mass spectrometric detection. J. Chromatogr. A. 799: 101-110 (1998)   DOI   ScienceOn
18 Kalogeropoulos N, Yannakopoulou K, Gioxari A, Chiou A, Makris DP. Polyphenol characterization and encapsulation in ${\beta}$-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract. LWT-Food Sci. Technol. 43: 882-889 (2010)   DOI