Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder
Corresponding Author
Konstantinos Papoutsis
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Correspondence Konstantinos Papoutsis, Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, Brush Road, Ourimbah, NSW 2258, Australia. Email: [email protected]Search for more papers by this authorPenta Pristijono
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorJohn B. Golding
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
NSW Department of Primary Industries, Locked Bag 26, Gosford, NSW, 2250 Australia
Search for more papers by this authorCostas E. Stathopoulos
Division of Food and Drink School of Science, Engineering and Technology University of Abertay, Dundee, DD1 1HG, UK
Search for more papers by this authorMichael C. Bowyer
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorChristopher J. Scarlett
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorQuan V. Vuong
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorCorresponding Author
Konstantinos Papoutsis
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Correspondence Konstantinos Papoutsis, Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, Brush Road, Ourimbah, NSW 2258, Australia. Email: [email protected]Search for more papers by this authorPenta Pristijono
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorJohn B. Golding
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
NSW Department of Primary Industries, Locked Bag 26, Gosford, NSW, 2250 Australia
Search for more papers by this authorCostas E. Stathopoulos
Division of Food and Drink School of Science, Engineering and Technology University of Abertay, Dundee, DD1 1HG, UK
Search for more papers by this authorMichael C. Bowyer
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorChristopher J. Scarlett
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorQuan V. Vuong
Nutrition Food & Health Research Group, School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW, 2258 Australia
Search for more papers by this authorConflicts of Interest: The authors declare no conflicts of interest.
Abstract
The effect of microwave pretreatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins, and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated. The results showed that microwave pretreatment significantly affected all the examined parameters. The total phenolic content, total flavonoids, proanthocyanidins, as well as the total antioxidant activity significantly increased as the microwave radiation time and power increased (e.g., 2.5-fold for phenolics, 1.4-fold for flavonoids, and 5.5-fold for proanthocyanidins); however, irradiation of more than 480 W for 5 min resulted in the decrease of these parameters. These findings indicate that microwave irradiation time and power may enhance higher levels of the phenolic compounds as well as the antioxidant capacity of the dried lemon pomace powder. However, higher and longer irradiation may lead to a degradation of phenolic compounds and lower the antioxidant capacity of the dried lemon pomace.
Practical applications
Lemon pomace could be a good source of bioactive compounds and antioxidants. Microwave irradiation could be applied for the enhancement of the total phenolic compounds and antioxidants of the lemon pomace-dried powder. The findings of this study can be applied for enhancing the bioactive compounds and the antioxidant activity of the dried lemon pomace for further extraction, isolation, and utilisation.
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