TY - JOUR

T1 - Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects

AU - Afifi, Sherif M

AU - Gök, Recep

AU - Eikenberg, Ingo

AU - Krygier, Dennis

AU - Rottmann, Eric

AU - Stübler, Anne-Sophie

AU - Aganovic, Kemal

AU - Hillebrand, Silke

AU - Esatbeyoglu, Tuba

N1 - Funding Information: This research project was partially supported by the German academic exchange program (DAAD; German Egyptian Research Short-Term Scholarship—GERSS program). The publication of this article was funded by the Open Access Fund of Leibniz Universität Hannover.

PY - 2023/6/6

Y1 - 2023/6/6

N2 - INTRODUCTION: Citrus fruits are one of the most frequently counterfeited processed products in the world. In the juice production alone, the peels, divided into flavedo and albedo, are the main waste product. The extracts of this by-product are enriched with many bioactive substances. Newer extraction techniques generally have milder extraction conditions with simultaneous improvement of the extraction process.

AB - INTRODUCTION: Citrus fruits are one of the most frequently counterfeited processed products in the world. In the juice production alone, the peels, divided into flavedo and albedo, are the main waste product. The extracts of this by-product are enriched with many bioactive substances. Newer extraction techniques generally have milder extraction conditions with simultaneous improvement of the extraction process.

KW - albedo

KW - extraction

KW - flavedo

KW - high pressure processing

KW - metabolomics

KW - polymethoxy flavones

KW - pulsed electric field

KW - ultrasonic

UR - http://www.scopus.com/inward/record.url?scp=85162221100&partnerID=8YFLogxK

U2 - 10.3389/fnut.2023.1158473

DO - 10.3389/fnut.2023.1158473

M3 - Article

C2 - 37346911

VL - 10

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

SN - 2296-861X

M1 - 1158473

ER -