eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2019-12-25 7 3 678 685 10.12944/CRNFSJ.7.3.08 9476 article Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels Using Maceration and Ultrasonic Technique Anuradha Saini 1 Parmjit Singh Panesar 1 Manab Bandhu Bera 1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.

Citrus processing industry generates the large amount of byproducts, which are rich in polyphenols that have high antioxidant properties. These polyphenols can be extracted and utilized in different applications. In present investigation, comparative study was undertaken using maceration (M) and ultrasound assisted extraction (UAE) for the efficient extraction of polyphenols from citrus peels of different cultivars such as ‘kinnow mandarin’ (Citrus reticulata) and ‘mousambi’ (Citrus limetta). The total phenols (28.30 mg/GAE g dw), flavonoids (4.40 mg/CE g dw) and DPPH radical scavenging activity (48.23%) were attained from kinnow mandarin peels whereas total phenols (21.99 mg/GAE g dw), flavonoids (2.07 mg/CE g dw) and DPPH radical scavenging activity (39.73%) were obtained from mousambi peels using UAE method. Therefore, the results indicated the efficiency of UAE method as compared to maceration technique for the extraction of polyphenols in terms of high yield and their antioxidant properties.

https://www.foodandnutritionjournal.org/volume7number2/comparative-study-on-the-extraction-and-quantification-of-polyphenols-from-citrus-peels-using-maceration-and-ultrasonic-technique/ Antioxidant properties Citrus peels Extraction Maceration Ultrasound assisted extraction