Development of a functional ingredient rich in hesperidin from citrus fruit wastes

Detalhes bibliográficos
Autor(a) principal: Cunha, Camila Tomé da
Data de Publicação: 2021
Outros Autores: Oliveira, Andressa Fontes, Fernandes, Victor Borges, Mendes, Francisca Noélia Pereira, Vieira, Ícaro Gusmão Pinto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/20530
Resumo: The peels of citrus fruits contain a high concentration of bioactive compounds. Among these compounds, hesperidin stands out for its beneficial health effects. This study had the objective of evaluating the hesperidin content in peel samples of different citrus fruit and to propose the development of a functional product obtained from these peels. The peels were lyophilized and had the total flavonoids analyzed by high-performance liquid chromatography. The peels of several fruits were dried in a microwave oven and ground in a blender to obtain a homogeneous powder. This material was submitted to extraction and quantification of hesperidin. The highest concentrations were found in the ‘Ponkan’ tangerine, ‘Murcott’ tangerine and ‘Navel’ orange, while the lowest were found in the ‘Sicilian’ lemon and ‘Lima’ orange. The functional ingredient obtained from the ground peels after microwave drying can be used for direct consumption or to enrich food preparations.
id UNIFEI_fc4a859023c3400bb297a11e71cd38d6
oai_identifier_str oai:ojs.pkp.sfu.ca:article/20530
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Development of a functional ingredient rich in hesperidin from citrus fruit wastesDesarrollo de un ingrediente funcional rico en hesperidina de residuos de frutas cítricasDesenvolvimento de um ingrediente funcional rico em hesperidina a partir de resíduos de frutos cítricosFunctional foodPhytochemicalsFood wasteHPLC.Alimentos funcionalesFitoquímicosResíduos de alimentosHPLC.Alimento funcionalCompostos bioativosResíduos de alimentosHPLC.The peels of citrus fruits contain a high concentration of bioactive compounds. Among these compounds, hesperidin stands out for its beneficial health effects. This study had the objective of evaluating the hesperidin content in peel samples of different citrus fruit and to propose the development of a functional product obtained from these peels. The peels were lyophilized and had the total flavonoids analyzed by high-performance liquid chromatography. The peels of several fruits were dried in a microwave oven and ground in a blender to obtain a homogeneous powder. This material was submitted to extraction and quantification of hesperidin. The highest concentrations were found in the ‘Ponkan’ tangerine, ‘Murcott’ tangerine and ‘Navel’ orange, while the lowest were found in the ‘Sicilian’ lemon and ‘Lima’ orange. The functional ingredient obtained from the ground peels after microwave drying can be used for direct consumption or to enrich food preparations.Las cáscaras de los cítricos contienen una alta concentración de compuestos bioactivos. Entre estos compuestos, la hesperidina destaca por sus efectos beneficiosos para la salud. Este estudio tuvo como objetivo evaluar el contenido de hesperidina en muestras de piel de diferentes cítricos y proponer el desarrollo de un producto funcional obtenido de estas cáscaras. Las cáscaras se liofilizaron y se analizaron los flavonoides totales mediante cromatografía líquida de alta resolución. Las cáscaras de varias frutas se secaron en un horno de microondas y se molieron en una licuadora para obtener un polvo homogéneo. Este material se sometió a extracción y cuantificación de hesperidina. Las concentraciones más altas se encontraron en la mandarina "Ponkan", la mandarina "Murcott" y la naranja "Bahía", mientras que las más bajas se encontraron en el limón "Siciliano" y la naranja "Lima". El ingrediente funcional obtenido de las cáscaras molidas después del secado por microondas puede utilizarse para consumo directo o para enriquecer preparaciones alimenticias.As cascas de frutas cítricas contêm alta concentração de compostos bioativos. Dentre esses compostos, a hesperidina se destaca por seus efeitos benéficos à saúde. Este estudo teve como objetivo avaliar o teor de hesperidina em amostras de cascas de diferentes frutas cítricas e propor o desenvolvimento de um produto funcional obtido a partir dessas cascas. As cascas foram liofilizadas e tiveram os flavonoides totais analisados por cromatografia líquida de alta eficiência. As cascas de diversas frutas foram secas em forno de microondas e trituradas no liquidificador para obtenção de um pó homogêneo. Este material foi submetido à extração e quantificação de hesperidina. As maiores concentrações foram encontradas na tangerina ‘Ponkan’, na tangerina ‘Murcott’ e na laranja ‘Baía’, enquanto as menores foram encontradas no limão ‘Siciliano’ e na laranja ‘Lima’. O ingrediente funcional obtido a partir das cascas moídas pode ser utilizado para consumo direto ou para enriquecimento de preparações alimentícias.Research, Society and Development2021-09-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2053010.33448/rsd-v10i12.20530Research, Society and Development; Vol. 10 No. 12; e369101220530Research, Society and Development; Vol. 10 Núm. 12; e369101220530Research, Society and Development; v. 10 n. 12; e3691012205302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/20530/18331Copyright (c) 2021 Camila Tomé da Cunha; Andressa Fontes Oliveira; Victor Borges Fernandes; Francisca Noélia Pereira Mendes; Ícaro Gusmão Pinto Vieirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCunha, Camila Tomé da Oliveira, Andressa FontesFernandes, Victor BorgesMendes, Francisca Noélia PereiraVieira, Ícaro Gusmão Pinto2021-11-14T20:26:51Zoai:ojs.pkp.sfu.ca:article/20530Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:09.428288Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development of a functional ingredient rich in hesperidin from citrus fruit wastes
Desarrollo de un ingrediente funcional rico en hesperidina de residuos de frutas cítricas
Desenvolvimento de um ingrediente funcional rico em hesperidina a partir de resíduos de frutos cítricos
title Development of a functional ingredient rich in hesperidin from citrus fruit wastes
spellingShingle Development of a functional ingredient rich in hesperidin from citrus fruit wastes
Cunha, Camila Tomé da
Functional food
Phytochemicals
Food waste
HPLC.
Alimentos funcionales
Fitoquímicos
Resíduos de alimentos
HPLC.
Alimento funcional
Compostos bioativos
Resíduos de alimentos
HPLC.
title_short Development of a functional ingredient rich in hesperidin from citrus fruit wastes
title_full Development of a functional ingredient rich in hesperidin from citrus fruit wastes
title_fullStr Development of a functional ingredient rich in hesperidin from citrus fruit wastes
title_full_unstemmed Development of a functional ingredient rich in hesperidin from citrus fruit wastes
title_sort Development of a functional ingredient rich in hesperidin from citrus fruit wastes
author Cunha, Camila Tomé da
author_facet Cunha, Camila Tomé da
Oliveira, Andressa Fontes
Fernandes, Victor Borges
Mendes, Francisca Noélia Pereira
Vieira, Ícaro Gusmão Pinto
author_role author
author2 Oliveira, Andressa Fontes
Fernandes, Victor Borges
Mendes, Francisca Noélia Pereira
Vieira, Ícaro Gusmão Pinto
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Cunha, Camila Tomé da
Oliveira, Andressa Fontes
Fernandes, Victor Borges
Mendes, Francisca Noélia Pereira
Vieira, Ícaro Gusmão Pinto
dc.subject.por.fl_str_mv Functional food
Phytochemicals
Food waste
HPLC.
Alimentos funcionales
Fitoquímicos
Resíduos de alimentos
HPLC.
Alimento funcional
Compostos bioativos
Resíduos de alimentos
HPLC.
topic Functional food
Phytochemicals
Food waste
HPLC.
Alimentos funcionales
Fitoquímicos
Resíduos de alimentos
HPLC.
Alimento funcional
Compostos bioativos
Resíduos de alimentos
HPLC.
description The peels of citrus fruits contain a high concentration of bioactive compounds. Among these compounds, hesperidin stands out for its beneficial health effects. This study had the objective of evaluating the hesperidin content in peel samples of different citrus fruit and to propose the development of a functional product obtained from these peels. The peels were lyophilized and had the total flavonoids analyzed by high-performance liquid chromatography. The peels of several fruits were dried in a microwave oven and ground in a blender to obtain a homogeneous powder. This material was submitted to extraction and quantification of hesperidin. The highest concentrations were found in the ‘Ponkan’ tangerine, ‘Murcott’ tangerine and ‘Navel’ orange, while the lowest were found in the ‘Sicilian’ lemon and ‘Lima’ orange. The functional ingredient obtained from the ground peels after microwave drying can be used for direct consumption or to enrich food preparations.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/20530
10.33448/rsd-v10i12.20530
url https://rsdjournal.org/index.php/rsd/article/view/20530
identifier_str_mv 10.33448/rsd-v10i12.20530
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/20530/18331
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 12; e369101220530
Research, Society and Development; Vol. 10 Núm. 12; e369101220530
Research, Society and Development; v. 10 n. 12; e369101220530
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052789096972288

Registros relacionados