Isolation of hesperidin from peels of thinned Citrus unshiu fruits by microwave-assisted extraction |
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Authors: | Tsuyoshi Inoue Shuntaro Tsubaki Kazunori Ogawa Kiyotaka Onishi Jun-ichi Azuma |
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Affiliation: | 1. Division of Environmental Science and Technology, Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan;2. National Institute of Fruit Tree Science, National Agriculture and Food Research Organization, 485-6, Okitsunaka-cho, Shimizu, Shizuoka 424-0292, Japan;3. Nippon Steel Chemical Co. Ltd., 14-1, Sotokanda 4-chome, Chiyoda-ku, Tokyo 101-0021, Japan |
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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). |
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Keywords: | Microwave-assisted extraction Hesperidin Citrus unshiu Thinned fruit |
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