Ultrasonic-Microwave-Assisted Extraction of Flavonoids from Citri Reticulatae Pericarpium and Antioxidant Evaluation of Three Purified Flavonoid Compounds.

Min Qian, Yanxin Li, Hao Dong, Weidong Bai, Wenhong Zhao, Hao Jiang, Xiaoyan Liu, Ziqian Chen

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Min QianGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Yanxin LiGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Hao DongGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.ORCID 0000-0001-7611-3341

Weidong BaiGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Wenhong ZhaoGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Hao JiangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.ORCID 0000-0001-8788-888X

Xiaoyan LiuGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Ziqian ChenGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Funding

Guangdong "Millions and Thousands Project" Rural Science and Technology Commissioner Project KTP20240152

6 · The paper itself

Abstract

The aim of this study was to optimize ultrasonic-microwave cooperative extraction (UMCE) conditions for flavonoids from Citri Reticulatae Pericarpium (CRP) and to evaluate the antioxidant activities of the purified flavonoid compounds. Using a Box-Behnken design for the experimental study, the influence of each variable on yield was determined, and the optimal conditions for the extraction of these compounds were discovered. The optimal parameters for maximum yield were determined to be 160 W ultrasonic power, 630 W microwave power, 68 °C temperature, 40 min, 57% ethanol and 1:20 ratio of solid to liquid. The primary flavonoids present were hesperidin (13.99 mg/g), nobiletin (4.02 mg/g) and tangeretin (3.80 mg/g). The antioxidant test results showed that hesperidin had greater antioxidant activity than both nobiletin and tangeretin. Based on the results of this study, ultrasonic-microwave cooperative extraction was shown to be an effective approach for enhancing flavonoid recovery from CRP. These findings provide useful insights into the extraction and antioxidant properties of CRP flavonoids and may contribute to the future development of value-added applications of CRP resources.

Indexed as

Box–Behnken designCitri Reticulatae Pericarpiumhesperidinnatural antioxidantsnobiletintangeretin

Identifiers

PMID42511277

DOI10.3390/foods15142531

PMCPMC13408469

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LicenceCC BY

Read underepoch 390

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.