An innovative approach for the recovery of nobiletin, hesperidin, and other phytochemicals from tangerine leaves (Citrus reticulata) by-products using a solvent mixture based on natural compounds.

Journal: Food chemistry
Published Date: May 3, 2025

Abstract

Citrus reticulata leaves, rich in phytochemicals, are underutilized by-products with sustainable valorization potential under Green Chemistry principles. This study developed an eco-friendly solvent combining thymol (Thy), oxalic acid (OA), and ethanol (EtOH) to extract nobiletin and hesperidin guided by COSMO-RS and high-intensity ultrasound (HIUS). The optimum solvent composition (0.9 % oxalic acid, 24.1 % thymol and 75 % EtOH) achieved higher yields of nobiletin (0.38 mg mL), hesperidin (0.74 mg mL) than pure EtOH (0.30 mg mL of nobiletin and 0.64 mg mL of hesperidin). HPLC-DAD-MS/MS and GC-MS analyses revealed that the optimized extract had a more complex phytochemical profile with a richer composition than the EtOH extract. Furthermore, optimized Thy-OA-EtOH extract exhibited superior bioactivity, with enhanced antioxidant capacity and neuroprotective effects (IC: 334.40 mg mL) compared to HIUS-EtOH (IC: 1482.20 mg mL). This study highlights the potential of natural compound mixtures with HIUS for extracting phytochemicals from citrus leaves for food and pharmaceutical applications.

Authors

  • Guilherme Dallarmi Sorita
    Foodomics Laboratory, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil. Electronic address: guilhermedallarmi@hotmail.com.
  • Camilo Rodríguez-García
    Foodomics Laboratory, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; High Pressure Laboratory, Food Chemistry Research Group, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Bogotá D.C. 111321, Colombia.
  • Monique Martins Strieder
    Foodomics Laboratory, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas (UNICAMP), Rua Pedro Zaccaria 1300, Limeira, São Paulo 13484-350, Brazil.
  • Gloria Domínguez-Rodríguez
    Foodomics Laboratory, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
  • Lidia Montero
    Foodomics Laboratory, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
  • Felipe Sanchez Bragagnolo
    Foodomics Laboratory, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas (UNICAMP), Rua Pedro Zaccaria 1300, Limeira, São Paulo 13484-350, Brazil; Department of Chemical and Environmental Engineering, Higher Technical School of Industrial Engineering, Universidad Politécnica de Madrid, José Gutiérrez Abascal 2, Madrid 28006, Spain.
  • Liliam Palomeque
    High Pressure Laboratory, Food Chemistry Research Group, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Bogotá D.C. 111321, Colombia.
  • Fabián Parada-Alfonso
    High Pressure Laboratory, Food Chemistry Research Group, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Bogotá D.C. 111321, Colombia.
  • Elena Ibáñez
    Foodomics Laboratory, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.

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