Green Extraction Approaches for Carotenoids and Esters: Characterization of Native Composition from Orange Peel

• Autor(a) principal: Murador, Daniella Carisa [UNIFESP]
• Data de Publicação: 2019
• Outros Autores: Salafia, Fabio, Zoccali, Mariosimone, Martins, Paula Larangeira Garcia, Ferreira, Antônio Gilberto, Dugo, Paola, Mondello, Luigi, Rosso, Veridiana Vera de [UNIFESP], Giuffrida, Daniele
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: https://doi.org/10.3390/antiox8120613; https://repositorio.unifesp.br/handle/11600/53338
• topic: Citrus; Xanthophylls; Esterification; Fatty acids; Apocarotenoids; Ionic liquid; [C4mim]Cl; Supercritical fluid

Abstract: Orange peel is a by-product produced in large amounts that acts as a source of natural pigments such as carotenoids. Xanthophylls, the main carotenoid class found in citrus fruit, can be present in its free form or esterified with fatty acids, forming esters. This esterification modifies the compound’s chemical properties, affecting their bioavailability in the human body, and making it important to characterize the native carotenoid composition of food matrices. We aimed to evaluate the non-saponified carotenoid extracts of orange peel (cv. Pera) obtained using alternative green approaches: extraction with ionic liquid (IL), analyzed by high performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry HPLC-DAD-APCI-MS, and supercritical fluid extraction (SFE), followed by supercritical fluid chromatography with atmospheric pressure chemical ionization and triple quadrupole mass spectrometry detection (SFC-APCI/QqQ/MS) in an online system. Both alternative green methods were successfully applied, allowing the total identification of five free carotenoids, one apocarotenoid, seven monoesters, and 11 diesters in the extract obtained with IL and analyzed by HPLC-DAD-APCI-MS, and nine free carotenoids, six carotenoids esters, 19 apocarotenoids, and eight apo-esters with the SFE-SFC-APCI/QqQ/MS approach, including several free apocarotenoids and apocarotenoid esters identified for the first time in oranges, and particularly in the Pera variety, which could be used as a fruit authenticity parameter.