Isolation of hesperidin from peels of thinned Citrus unshiu fruits by microwave-assisted extraction

Tsuyoshi Inoue, Shuntaro Tsubaki, Kazunori Ogawa, Kiyotaka Onishi, Jun ichi Azuma

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113 Citations (Scopus)

Abstract

Simultaneous extraction by microwave-irradiation and crystallisation were performed in the same pot of solvent of 70% (v/v) aqueous ethanol for isolation of hesperidin from thinned immature fruit peels of Citrus unshiu as refining of Citrus waste biomass. The hesperidin content in immature fruits peels was about 3.2-fold higher than that of mature fruit. After microwave-assisted extraction (MAE), the yield of hesperidin reached 58.6 mg/g, which was comparable to the amount obtained after extraction using DMSO:methanol (1:1, v/v) as a solvent for 30 min at room temperature. Heating temperature and time for isolation of hesperidin crystallites were optimised as 140 °C and 8 min by using response surface methodology. Under this optimal condition, 86.8% (47.7 mg/g) of total hesperidin was isolable by MAE and low-temperature storage (5 °C, 24 h).

Original languageEnglish
Pages (from-to)542-547
Number of pages6
JournalFood Chemistry
Volume123
Issue number2
DOIs
Publication statusPublished - Nov 15 2010
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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