The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes

Abstract

Lemon processing generates thousands of tons of residues that can be preserved as flours by thermal treatment to obtain phenolic compounds with beneficial bioactivities. In this study, the effect of different drying temperatures (40, 50, 60, 70, 80, 90, 100 and 110 °C) on the Total Phenolic Content (TPC), antioxidant and antimicrobial activities of phenolic compounds present in Citrus. lemon (L.) Burn f waste was determined. Identification and quantification of phenolic compounds were also performed by UPLC-PDA and UPLC-ESI-MS analysis. Eriocitrin (19.79–27.29 mg g−1 DW) and hesperidin (7.63–9.10 mg g−1 DW) were detected as the major phenolic compounds in the flours by UPLC-PDA and confirmed by UPLC-ESI-MS. Antimicrobial activity determined by Minimum Inhibitory Concentration (MIC) against Salmonella typhimurium, Escherichia coli and Staphylococcus aureus was observed. Accordingly, a stable functional flour as a source of bioactive phenolic compounds obtained from lemon residues at 50 °C may be produced as a value-added product useful in various industrial sectors.

The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

“…Many studies indicate that aglycones exhibit higher antioxidant activity than their glycosidic forms or those linked by other types of bonds [ 18 , 19 , 20 ]. The antioxidant activity of polyphenols also depends on the number of hydroxyl groups in the molecule, and it can be enhanced by spherical effects as well as synergistic and antagonistic interactions with compounds present in the matrix [ 20 , 21 ]. Hence, a higher content of polyphenolic compounds does not always cause improvement of antioxidant properties.…”

Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit

“…Previous experiments have shown that aglycones have a higher antioxidant activity than their glycosidic forms or those connected by different types of bonds [ 20 , 21 ]. Moreover, research has indicated that the antioxidant activity of polyphenols is dependent on the number of hydroxyl groups in the molecule and can be enhanced by spherical effects, as well as by synergistic and antagonistic interactions of the compounds present in the matrix and in the extracts [ 22 , 23 ]. Thus, an increase in the content of polyphenolic compounds does not always entail an increase in antioxidant properties.…”

“…In addition, polyphenol concentration can vary due to food processing or drying because of the early degradation of phenolic compounds that is favored by high temperature and prolonged exposure to heat. This brings about the release of phenolic substances through breakage of ether, ester or acetal covalent bonds [ 22 ]. Mutari et al [ 20 ] suggest that high temperature treatment can improve the solubility of phenolic compounds leading to the breakdown of cellular structures and improving the release of phenolic compounds (including phenolic acids) previously bound to the macromolecules of the cell wall.…”

Physicochemical and Optical Characterization of Citrus aurantium Derived Biochar for Solar Absorber Applications

“…Orange fruits ( Citrus aurantium ) were purchased from a local market in Yucatán, México. In order to obtain a raw material that can be used in the extraction of value-added chemicals and in the synthesis of biochars, sour oranges were peeled (SOP), and the fresh peels were shredded and dried in a steam dehydrator (Jersa 148-09, Ciudad de México, México) with air circulation at 45 °C for 24 h. The drying conditions were fixed to favor the extraction of significant amounts of value-added chemicals such as polyphenols from SOP [ 18 ]. Subsequently, the sour orange peels were finely ground (Pulvex 200 grinder, Ciudad de México, Mexico) and passed through a < 0.500 mm metal sieve.…”