ArticleACS omega2024
Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed, 17 citations in OpenAlex.
- Hydrochar Produced from Orange Peel Essential Oil Extraction Residues as a Support for Nanoparticles in Hydrogen Evolution Catalysis from NaBHACS omega · 2026Article
- Cascade Valorisation of Lemon Processing Residues (Part II): Integrated Biorefinery Design, Circular Economy, and Techno-Economic Feasibility.Foods (Basel, Switzerland) · 2026Review
- Bioconversion of food wastewater intoFrontiers in microbiology · 2026Article
- Biotechnology in Agro-Industry: Valorization of Agricultural Wastes, By-Products and Sustainable Practices.Microorganisms · 2025Review
- Chitosan-Orange (Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and d-limonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.
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Registered trials
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