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Title: Extraction of phenolic compounds from lemon processing waste using electrohydrodynamic process
Journal: Journal of Food Measurement and Characterization
Author: 1. Maedeh Maher, Somayeh Taghian Dinani, Homa Shahram
Year: 2019
Address: 1.Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran
Abstract: Phenolic compounds have high antioxidant capacity and are efective 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 efects 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 signifcant 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.
Keywords: High voltage electric discharge, EHD voltage and time, Lemon waste, Phenolic compounds
Application: Extraction, Food Technology
Product Model 1: High Voltage Power Supply (HV50POC)
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URL: #https://link.springer.com/article/10.1007%2Fs11694-019-00323-0#