Flavonoids extracted from orange peelings tangelo (Citrus reticulata x Citrus paradisi) and their application as a natural antioxidant in sacha inchi (Plukenetia volubilis) vegetable oil
DOI:
https://doi.org/10.17268/sci.agropecu.2016.04.07Keywords:
Orange tangelo, sacha inchi, flavonoid, antioxidant capacity, antioxidant activityAbstract
The purpose of this research was to obtain extracts of flavonoids from orange tangelo peelings (Citrus reticulata x Citrus paradisi) and apply them as natural antioxidant to the vegetable oil Sacha inchi (Plukenetia volubilis). The information was obtained from experimental tests which were made in seven steps: physical and chemical characterization of the orange tangelo and the sacha inchi oil; extraction of flavonoids by the Soxhlet extractor; detection of flavonoids in each extract through fine layer chromatography and paper chromatography; identification and quantification of flavonoids by high resolution chromatography liquid (HPLC); determination of the antioxidant capacity of each extract of flavonoid, and finally evaluation of the antioxidant activity in oil sacha inchi, of the extract with the higher level of antioxidant capacity using a multifactorial design with two factors: extracts of flavonoids and concentration at three levels: 0.05%; 0.1% and 0.15%, and 16 blocks which are the times. The results showed that the liquid extract had the greatest quantity of flavonoids: 100.3724 mg/g, being naringine with 81.1727 mg/g, the flavonoid found in greatest proportion. At a concentration of 0.1%, the extract of flavonoid showed the lowest index of peroxide at 384 hours. It is concluded that the flavonoids present in the orange tangelo peeling can be used as raw extracts, without needing partial or total purification, to increase the sacha inchi oil life.References
Alañón, M.E.; Castro-Vázquez, L.; Díaz-Maroto, M.C.; Gordon, M.H.; Pérez-Coello, M.S. 2011. A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition. Food Chemistry 128(4): 997–1002.
Alejandro-Espinosa, M.; Jaramillo-Fierro, X.; Ojeda-Riascos, S.; Malagón-Avilés, O.; Ramírez-Robles, J. 2013. Actividad antioxidante y antihiperglucemiante de la especie medicinal Oreocallis grandiflora (Lam.) R. Br., al sur del Ecuador. Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas 12(1): 59-68.
Ak, T.; Gülcin, I. 2008. Antioxidant and radical scavenging properties of curcumin. Chem. Biol. Interact. 174: 27-37.
Badui-Dergal, S. 2006. Química de los alimentos. Cuarta edición. Pearson Educación, México: pp. 413.
Barrón-Yánez, R.M.; García-Mateos, M. del R.; Soto-Hernández, M.R.; Colinas-León, T.; Kite, G. 2011. Flavonoides y actividad antioxidante de Calia secundifl ora (Ort.) Yakovlev. Rev. Fitotec. Mex. 34 (3): 151 – 157.
Cartaya, O.; Reynaldo, I. 2001. Flavonoides: características químicas y aplicaciones. Cultivos Tropicales 22(2): 5-14.
Castro-Vázquez, L.; Alañón, M.E.; Rodríguez-Robledo, V.; Pérez-Coello, M.S.; Hermosín-Gutierrez, I.; Díaz-Maroto, M.C.; Jordán, J.; Galindo, M.F.; Arroyo-Jiménez, M. del M. 2016. Bioactive flavonoids, antioxidant behaviour, and cytoprotective effects of dried grapefruit peels (Citrus paradisi Macf.). Oxidative Medicine and Cellular Longevity 2016: ID 8915729, 12 pp.
Cavia-Saiz, M.; Busto, M.D.; Pilar-Izquierdo, M.C.; Ortega, N.; Pérez- Mateos, M.; Muñiz, P. 2010. Antioxidant properties, radical scavengning activity and biomolecule protection capacity of flavonoid naringenin and its glycoside narningin: a comparative study. Sci. Food Agric. 90: 1238-1244.
Codex Alimentarius, 1981. Norma para grasas y aceites comestibles no regulados por normas individuales. Codex Stan 19-1981. Adoptado en 1981. Revisión: 1987 y 1999. Enmienda: 2009, 2013 y 2015.
Ministerio de Agricultura y Riego. 2014. Estadística mensual. Sistema integrado de estadística agraria. SIEA. Producción agropecuaria, según sub-sectores y principales productos. Periodo: enero-abril: 2000-2014 (miles de t): 16.
García, D.; Seclen, A.; Rengifo, D.; Saldaña, R.; Dávila, É.; Merino, C.; Sotero, V. 2013. Obtención de lípidos estructurados a partir de mezclas binarias de aceites de castaña (Bertholletia excelsa) y sacha inchi (Plukenetia volubilis L.). Rev. Soc. Quím. Perú 79(4): 359-366.
Gates, M.A.; Vitonis, A.F.; Tworoger, S.S.; Rosner, B.; Titus-Ernstoff, L.; Hankinson, S.E.; Cramer, D.W. 2009. Flavonoid intake and ovarian cáncer risk in a population-based case - control study. Int. J. Cancer 124: 1918-1925.
Lapornik, B.; Prosek, M.; Wondra, A.G. 2005. Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering 71: 214-222.
Li, H.; Wang, X.; Li, P.; Wang, H. 2009. Polyphenolic compounds and antioxidant properties of selected china wines. Food Chem. 112: 454-460.
Li, S.; Lo, C.Y.; Ho, C.T. 2006. Hydroxylated polymetho-xyflavones and methylated flavonoids in sweet orange (Citrus sinensis) peel. Journal of Agricultural and Food Chemistry 54(12): 4176- 4185.
Lock, O. 1994. Investigación Fitoquímica. Métodos en el estudio de productos naturales. Pontificia universidad Católica del Perú. Segunda Edición: 123-124.
Markham, K.R. 1982. Techniques of Flavonoid Identification. Academia Press, London: pp. 113.
Martínez, A. 2005. Flavonoides. Facultad de Química Farmacéutica de la Universidad de Antioquia. Medellín, Colombia: pp. 76.
Mehlenbacher, V.C. 1979. Análisis de grasas y aceites. URMO. Bilbao, España: pp. 213.
Meiyanto, E.; Hermawan, A.; Anindyajati. 2012. Natural products for cancaer- targeted therapy: citrus flavonoids as potent chemoprotective agents, Asian Pac. J. Cáncer Prev. 13: 427-436.
M’hiri, N.; Ioannou, I.; Ghoul, M.; Mihoubi-Boudhrioua, N. 2014. Extraction methods of citrus peel phenolic compounds. Food. Rev. Int. 30: 265-290.
M’hiri, N.; Ioannou, I.; Mihoubi-Boudhrioua N.; Ghoul, M. 2015. Effect of different operating conditions on the extraction of phenolic compounds in orange peel. Food and bioproducts processing 96: 161-170.
Moreno-Álvarez, M.J.; Hernández, J.G.; Rovero, R.; Tablante, A.; Rangel, L. 2000. Alimentación de tilapia con raciones parciales de cáscaras de naranja. Ciencia y Tecnología Alimentaría (España) 3: 29-33.
Moreno-Álvarez, M.J.; Belén-Camacho, D.R.; Sánchez, M.P.; Viloria-Matos, M.; García, D. 2004. Evaluación de la actividad antioxidante de extractos de flavonoides de cáscara de naranja en el aceite de soja desodorizado. Interciencia 29(9): 532-538.
Moreno-Álvarez, M.J.; Guarán, C.Y.; Douglas-Rafael, B.C.; García-Pantaleón, D.; Medina-Martínez, C.A. 2007. Efecto de los extractos de flavonoides de harinas de cáscaras y semillas de pomelos sobre la estabilidad de aceite de soja. Grasas y aceites 58 (4): 351-358.
Moure, A.; Cruz, J.M.; Franco, D.; Dominguez, J.M.; Sineiro, J.; Dominguez, H. 2001. Natural antioxidants from residual sources. Food Chem. 72: 145-171.
Padilla-Camberos, E.; Lazcano-Díaz, E.; Flores-Fernández, J.M.; Owolabi, M.S.; Allen, K.; Villanueva-Rodríguez, S. 2014. Evaluation of the inhibition of carbohydrate hydrolyzing enzymes, the antioxidant activity, and the polyphenolic content of citrus limetta peel extract. The Scientific World Journal 2014: ID 121760: 4 pp.
Pérez, G. 2003. Los flavonoides: antioxidantes o pro-oxidantes. Rev Cub Inv Biom. 22(1): 48-57.
AOAC. 2005. Norma general del códex para zumos (jugos) y néctares de frutas (CODEX STAN 247-2005). Official Methods of Analysis of AOAC International.18º Edition. Gaithersburg. Maryland – USA.
Pérez-Nájera, V.C.; Lugo-Cervantes, E.C.; Gutiérrez-Lomelí, M.; del Toro-Sánchez, C.L. 2013. Extracción de compuestos fenólicos de la cáscara de lima (Citrus limetta Risso) y determinación de su actividad antioxidante. Centro de investigación y asistencia en tecnología y diseño del estado de Jalisco. Normalistas 800. Guadalajara, Jalisco, México. Volumen XV. Número 3: 20.
Rezzadori, K.; Benedetti, S.; Amante, E.R. 2012. Proposals for the residues recovery: orange waste as raw material for new products. Food Bioprod. Process. 90: 606-614.
Turkmen, N.; Sari, F.; Velioglu, Y.S. 2006. Effect of extraction solvents on concentration and antioxidant activity of black and black mate polyphenols determined by ferrous tartrate and. Folin-Ciocalteu methods. Food Chemistry 99: 838-841.
Xi, W.; Zhang, Y.; Sun, Y.; Shen, Y.; Ye, X.; Zhou, Z. 2014. Phenolic composition of Chinese wild mandarin (Citrus reticulata Blanco) pulps and their antioxidant properties. Industrial Crops and Products 52: 466-474.
Yuan-Chuen, W.; Yueh-Chueh, C.; Hsing-Wen, H. 2008. The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chemistry 106: 280-281.
Wan, C.; Shuai-Shuai, H.; Li-Hong, Y.; Jun, C.; Xiao-Qing, P.; Jing-Jing, X. 2015. Trace matrix solid phase dispersion using a molecular sieve as the sorbent for the determination of flavonoids in fruit peels by ultra- performance liquid chromatography. Food Chemistry 190: 474-480.
Wang, L.; Wang, J.; Lianying, F.; Zheng, Z.; Zhi,D.; Wang, S.; Li, S.; Ho, Ch.; Zhao, H. 2014. Anticancer activities of citrus peel polymethoxyflavones related to angiogénesis and others, BioMed Research Interna-tional 2014: ID 453972, 10 pp.
Received April 26, 2016. Accepted November 07, 2016.
* Corresponding author: tenoriodominguezm@yahoo.es (M. Tenorio-Dominguez).
Published
How to Cite
Issue
Section
License
The authors who publish in this journal accept the following conditions:
a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.
b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.
c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).
