Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects

authored by

Sherif M Afifi, Recep Gök, Ingo Eikenberg, Dennis Krygier, Eric Rottmann, Anne-Sophie Stübler, Kemal Aganovic, Silke Hillebrand, Tuba Esatbeyoglu

Abstract

INTRODUCTION: Citrus fruits are one of the most frequently counterfeited processed products in the world. In the juice production alone, the peels, divided into flavedo and albedo, are the main waste product. The extracts of this by-product are enriched with many bioactive substances. Newer extraction techniques generally have milder extraction conditions with simultaneous improvement of the extraction process.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Symrise AG
German Institute of Food Technology (DIL e.V.)
Technische Universität Braunschweig
University of Sadat City

Type

Article

Journal

Frontiers in Nutrition

Volume

10

ISSN

2296-861X

Publication date

06.06.2023

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics

Sustainable Development Goals

SDG 3 - Good Health and Well-being

Electronic version(s)

https://doi.org/10.3389/fnut.2023.1158473 (Access: Open)