Skip to main content
SpringerLink
Log in

Extraction of phenolic compounds from lemon processing waste using electrohydrodynamic process

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Phenolic compounds have high antioxidant capacity and are effective in preventing free radical formation and even their elimination in various ways. In this research, extraction of these compounds from lemon processing waste powder (LPWP) was investigated using Electrohydrodynamic (EHD) processes. In this regard, the effects of two independent factors of EHD time (in three levels of 10, 20 and 30 min) and EHD voltage (in three levels of 0, 19 and 15 kV) as well as their mutual effect on dependent responses of total phenolic content, antioxidant activity, extraction yield as well as the color parameters of L* and b* of the extracts were investigated. The results of this study showed that change in EHD time from 10 to 30 min and EHD voltage from 0 to 19 kV resulted in a significant increase in total phenolic content and extraction yield of the extracts. The Fourier transform infrared spectroscopy showed that the EHD process did not lead to any destruction of the functional groups of the extracts. In addition, scanning electron microscopy images showed higher porosity of LPWP microstructure, when longer EHD time or higher EHD voltage were applied.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. J. Azmir, I.S.M. Zaidul, M.M. Rahman, K.M. Sharif, A. Mohamed, F. Sahena, M.H.A. Jahurul, K. Ghafoor, N.A.N. Norulaini, A.K. Omar, J. Food Eng. 117, 426–436 (2013)

    Article  CAS  Google Scholar 

  2. M. Mohanapriya, L. Ramaswamy, R. Rajendran, Int. J. Ayurvedic Herb. Med. 1, 1095–1100 (2013)

    Google Scholar 

  3. G. Oboh, T.A. Olasehinde, A.O. Ademosun, J. Oleo Sci. 63, 373–381 (2014)

    Article  CAS  Google Scholar 

  4. C.B. Jalkute, S. Shivaji, Pharmacol. Toxicol. 3, 119–122 (2011)

    Google Scholar 

  5. S. Sadat, F. Janati, H.R. Beheshti, Gida. 37, 267–271 (2012)

    Google Scholar 

  6. H. Shahram, S.T. Dinani, M. Amouheydari, J. Food Meas. Charact. 13, 487–498 (2019)

    Article  Google Scholar 

  7. E. De Marco, M. Savarese, A. Paduano, R. Sacchi, Food Chem. 104, 858–867 (2007)

    Article  Google Scholar 

  8. H. Shahram, S. Taghian Dinani, J. Food Process Eng. 42, e13042 (2019)

    Article  Google Scholar 

  9. H. Shahram, S.Taghian Dinani, LWT. 111, 23–30 (2019)

    Article  CAS  Google Scholar 

  10. S. Dey, V.K. Rathod, Ultrason. Sonochem. 20, 271–276 (2013)

    Article  CAS  Google Scholar 

  11. N. M’hiri, I. Ioannou, M. Ghoul, N.M. Boudhrioua, Food Rev. Int. 30, 265–290 (2014)

    Article  Google Scholar 

  12. N. Boussetta, E. Vorobiev, T. Reess, A. De Ferron, L. Pecastaing, R. Ruscassié, J.L. Lanoisellé, Innov. Food Sci. Emerg. Technol. 16, 129–136 (2012)

    Article  CAS  Google Scholar 

  13. N. Boussetta, E. Vorobiev, Comptes Rendus Chim. 17, 197–203 (2014)

    Article  CAS  Google Scholar 

  14. S. Taghian Dinani, M. Havet, Ind. Crops Prod.70, 417–426 (2015)

    Article  Google Scholar 

  15. S. Taghian Dinani, N. Hamdami, M. Shahedi, M. Havet, D. Queveau, Food Bioprod. Process. 95, 83–95 (2015)

    Article  Google Scholar 

  16. N. Boussetta, J.-L. Lanoisellé, C.V.E. Bedel-Clotour, J. Food Eng. 95, 192–198 (2009)

    Article  CAS  Google Scholar 

  17. N. Boussetta, M. Turk, C. De Taeye, Y. Larondelle, J.L. Lanoisellé, E. Vorobiev, Ind. Crops Prod. 49, 690–696 (2013)

    Article  CAS  Google Scholar 

  18. J.R. Sarkis, N. Boussetta, C. Blouet, I.C. Tessaro, L.D.F. Marczak, E. Vorobiev, Innov. Food Sci. Emerg. Technol. 29, 170–177 (2015)

    Article  CAS  Google Scholar 

  19. O. Parniakov, F.J. Barba, N. Grimi, N. Lebovka, E. Vorobiev, Food Res. Int. 65, 337–343 (2014)

    Article  CAS  Google Scholar 

  20. F. Khalili and S. Taghian Dinani, J. Food Meas. Charact.12, 974–981 (2018)

    Article  Google Scholar 

  21. M. Mirheli and S. Taghian Dinani, J. Food Meas. Charact.12, 1818–1828 (2018).

    Article  Google Scholar 

  22. S. Rahimpour, S. Taghian, J. Food Meas. Charact. 12, 2394–2403 (2018)

    Article  Google Scholar 

  23. E. Roselló-Soto, F.J. Barba, O. Parniakov, C.M. Galanakis, N. Lebovka, N. Grimi, E. Vorobiev, Food Bioprocess Technol. 8, 885–894 (2015)

    Article  Google Scholar 

  24. J. Xi, L. He, L. Yan, Food Chem. 230, 354–361 (2017)

    Article  CAS  Google Scholar 

  25. N. Boussetta, E. Vorobiev, V. Deloison, F. Pochez, A. Falcimaigne-Cordin, J.L. Lanoisellé, Food Chem. 128, 364–370 (2011)

    Article  CAS  Google Scholar 

  26. E. Roselló-Soto, C.M. Galanakis, M. Brnčić, V. Orlien, F.J. Trujillo, R. Mawson, K. Knoerzer, B.K. Tiwari, F.J. Barba, Trends Food Sci. Technol. 42, 134–149 (2015)

    Article  Google Scholar 

  27. B.K. Tiwari, A. Patras, N. Brunton, P.J. Cullen, C.P.O. Donnell, Ultrason. Sonochemistry. 17, 598–604 (2010)

    Article  CAS  Google Scholar 

  28. A.L. Curl, J. Food Sci. 27, 171–176 (1962)

    Article  CAS  Google Scholar 

  29. J. Ye, L. Feng, J. Xiong, Y. Xiong, J. Food Sci. Technol. 46, 2131–2136 (2011)

    Article  CAS  Google Scholar 

  30. R. Konwarh, S. Pramanik, D. Kalita, C.L. Mahanta, N. Karak, Ultrason. Sonochem. 19, 292–299 (2012)

    Article  CAS  Google Scholar 

  31. J.J. Chavan, D.M. Ghadage, P.R. Kshirsagar, S.S. Kudale, J. Lip. Chromatogr. Relat. Technol. 38, 963–969 (2015)

    Article  CAS  Google Scholar 

  32. R.M. Bunghez, I.R. Raduly, M. Doncea, S. Aksahin, I. Ion, Dig. J. Nanomater. Biostruct. 6, 1349–1356 (2011)

    Google Scholar 

  33. T. Rajan, S. Muthukrishnana, Asian J. Pharm Clin. Res. 6, 271–273 (2013)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran

    Maedeh Maher, Somayeh Taghian Dinani & Homa Shahram

Authors
  1. Maedeh Maher
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Somayeh Taghian Dinani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Homa Shahram
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Somayeh Taghian Dinani.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Maher, M., Taghian Dinani, S. & Shahram, H. Extraction of phenolic compounds from lemon processing waste using electrohydrodynamic process. Food Measure 14, 749–760 (2020). https://doi.org/10.1007/s11694-019-00323-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-019-00323-0

Keywords

Search

Navigation