Multivariate Analysis of the Efficiency of Bio-Actives Extraction from Laboratory-Generated By-Products of Citrus reticulata Blanco

Akanksha Singh, Pradeep and Singh, Negi (2025) Multivariate Analysis of the Efficiency of Bio-Actives Extraction from Laboratory-Generated By-Products of Citrus reticulata Blanco. Journal of Food Science, 90. pp. 1-15.

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Abstract

A growing demand for sustainable methods to valorize agricultural by-products underscores the need for efficient, green extraction techniques. This study evaluated ultrasound-assisted extraction (UAE) of bioactive compounds from Citrus reticulata Blanco peel and pomace using multivariate analysis across six key metrics: total phenolic content (TPC), flavonoid content, and four antioxidant assays. UAE significantly outperformed conventional extraction (CE), achieving a 207% higher average composite performance score (2.94 vs. 0.95), on the basis of a heatmap-derived SUM(P*) index. The best UAE sample (S9: peel–aqueous–UAE) achieved a score of 5.33 out of 6, compared to 2.01 for the best CE sample (S3), highlighting the superior efficiency of UAE. Principal component analysis (PCA) revealed distinct clustering of UAE samples, confirming their enhanced biochemical profiles. UAE also reduced energy consumption to 0.065 kWh (77% less than CE) while maintaining high antioxidant performance. Fourier transform infrared spectroscopy (FTIR) confirmed functional groups characteristic of phenolics, and ultra- high performance liquid chromatography (UHPLC)–HRMS identified catechin, neohesperidin, and nomilinic acid derivatives as major bioactives. These findings establish a robust, data-driven framework for optimizing sustainable extraction of food-grade antioxidants from citrus residues. This validated UAE approach enables efficient, low-energy recovery of phenolics from citrus waste, offering immediate potential for integration into food, nutraceutical, and cosmetic industry supply chains under circular economy models.

Item Type:	Article
Uncontrolled Keywords:	bioactives, citrus, peel, pomace, ultrasound-assisted extraction
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Fruit and Vegetable Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Sep 2025 11:25
Last Modified:	25 Sep 2025 11:25
URI:	http://ir.cftri.res.in/id/eprint/19881

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