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- Title
OPTIMIZING OF QUINCE PEEL EXTRACTION BY USING SOLVENT BASED ON ANTIOXIDANT POWER AND LUTEIN CONTENT.
- Authors
Mahmoudi, Farideh; Hakimzadeh, Vahid; Rashidi, Hasan
- Abstract
Food waste and non-edible parts of fruits include functional compounds such as antioxidants. The present study investigates the optimal temperature, time, and amount of solvent in extracting antioxidant extract of quince peel with two solvents of N-Hexane and Ethyl acetate based on FRAP, DPPH and total phenol methods and quantity of Lutein with the Response Surface Methodology (Central Composite). The results showed that increasing the solvent concentration in all experiments led to improved extraction of antioxidant compounds and enhanced antioxidant power of the extracts. However, due to the oxidation of carotenoids, phenol polymerization, and maybe the extraction of impurities in high levels of temperature and time, the antioxidant power of the extracts had relatively reduced. The best extraction condition with ethyl acetate was in 56.25 °C, 3.6 h, and concentration of solvent 35 times of quince peel powder and for hexane solvent in 50.56 °C, 3.6 h, and concentration of solvent 35 times of quince peel powder which was achieved by Minitab Software. The most optimal amount of Lutein was achieved in extracting with ethyl acetate in 50°C, 5 h, and solvent 30 times of powder, therefore, the best amount of Lutein in extracting with hexane in 50°C, 2 h, and solvent 30 times of quince peel powder. In general, the extraction of ethyl acetate was more successful in achieving antioxidant extract.
- Subjects
FOOD industrial waste; ANTIOXIDANTS; ETHYL acetate; PHENOLS; LUTEIN
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 2, p146
- ISSN
2066-6845
- Publication type
Article