TY  - JOUR
AU  - Giordano, Miguel
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Tavares, Débora
AU  - Cánepa, Analía Laura
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4393
AB  - The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.
PB  - Basel: MDPI
T2  - Applied Sciences
T1  - Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
IS  - 14
VL  - 11
DO  - 10.3390/app11146416
SP  - 6416
ER  - 

@article{
author = "Giordano, Miguel and Pinela, José and Dias, Maria Inês and Calhelha, Ricardo C. and Stojković, Dejan and Soković, Marina and Tavares, Débora and Cánepa, Analía Laura and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2021",
abstract = "The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.",
publisher = "Basel: MDPI",
journal = "Applied Sciences",
title = "Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment",
number = "14",
volume = "11",
doi = "10.3390/app11146416",
pages = "6416"
}

Giordano, M., Pinela, J., Dias, M. I., Calhelha, R. C., Stojković, D., Soković, M., Tavares, D., Cánepa, A. L., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2021). Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment. in Applied Sciences
Basel: MDPI., 11(14), 6416.
https://doi.org/10.3390/app11146416

Giordano M, Pinela J, Dias MI, Calhelha RC, Stojković D, Soković M, Tavares D, Cánepa AL, Ferreira ICFR, Caleja C, Barros L. Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment. in Applied Sciences. 2021;11(14):6416.
doi:10.3390/app11146416 .

Giordano, Miguel, Pinela, José, Dias, Maria Inês, Calhelha, Ricardo C., Stojković, Dejan, Soković, Marina, Tavares, Débora, Cánepa, Analía Laura, Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment" in Applied Sciences, 11, no. 14 (2021):6416,
https://doi.org/10.3390/app11146416 . .