Rapid methods for extracting and quantifying phenolic compounds in citrus rinds

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dc.contributor.authorMagwaza, Lembe Samukeloen_ZA
dc.contributor.authorOpara, Umezuruike Linusen_ZA
dc.contributor.authorCronje, Paul J. R.en_ZA
dc.contributor.authorLandahl, Sandraen_ZA
dc.contributor.authorOrtiz, Jose Ordazen_ZA
dc.contributor.authorTerry, Leon A.en_ZA
dc.date.accessioned2017-08-11T10:09:41Z
dc.date.available2017-08-11T10:09:41Z
dc.date.issued2016
dc.descriptionCITATION: Magwaza, L. S., et al. 2016. Rapid methods for extracting and quantifying phenolic compounds in citrus rinds. Food Science & Nutrition, 4(1):4-10, doi:10.1002/fsn3.210.en_ZA
dc.descriptionThe original publication is available at http://onlinelibrary.wiley.comen_ZA
dc.description.abstractConventional methods for extracting and quantifying phenolic compounds in citrus rinds are time consuming. Rapid methods for extracting and quantifying phenolic compounds were developed by comparing three extraction solvent combinations (80:20 v/v ethanol:H2O; 70:29.5:0.5 v/v/v methanol:H2O:HCl; and 50:50 v/v dimethyl sulfoxide (DMSO):methanol) for effectiveness. Freeze-dried, rind powder was extracted in an ultrasonic water bath at 35°C for 10, 20, and 30 min. Phenolic compound quantification was done with a high-performance liquid chromatography (HPLC) equipped with diode array detector. Extracting with methanol:H2O:HCl for 30 min resulted in the optimum yield of targeted phenolic acids. Seven phenolic acids and three flavanone glycosides (FGs) were quantified. The dominant phenolic compound was hesperidin, with concentrations ranging from 7500 to 32,000 μg/g DW. The highest yield of FGs was observed in samples extracted, using DMSO:methanol for 10 min. Compared to other extraction methods, methanol:H2O:HCl was efficient in optimum extraction of phenolic acids. The limit of detection and quantification for all analytes were small, ranging from 1.35 to 5.02 and 4.51 to 16.72 μg/g DW, respectively, demonstrating HPLC quantification method sensitivity. The extraction and quantification methods developed in this study are faster and more efficient. Where speed and effectiveness are required, these methods are recommended.en_ZA
dc.description.urihttp://onlinelibrary.wiley.com/doi/10.1002/fsn3.210/full
dc.description.versionPublisher's versionen_ZA
dc.format.extent7 pagesen_ZA
dc.identifier.citationMagwaza, L. S., et al. 2016. Rapid methods for extracting and quantifying phenolic compounds in citrus rinds. Food Science & Nutrition, 4(1):4-10, doi:10.1002/fsn3.210en_ZA
dc.identifier.issn2048-7177 (online)
dc.identifier.otherdoi:10.1002/fsn3.210
dc.identifier.urihttp://hdl.handle.net/10019.1/102091
dc.language.isoen_ZAen_ZA
dc.publisherWiley Open Accessen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectPhenols -- Extraction methoden_ZA
dc.subjectCitrus fruits -- Analysisen_ZA
dc.subjectCitrus fruit rindsen_ZA
dc.subjectPhenols in citrus rindsen_ZA
dc.titleRapid methods for extracting and quantifying phenolic compounds in citrus rindsen_ZA
dc.typeArticleen_ZA
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