Homa Shahram, Somayeh Taghian Dinani; The impacts of pH and pectinase enzyme concentration on phenolic compound extraction of orange waste using an electrohydrodynamic (EHD) – enzymatic procedure; Advanced Nano-Bio-Materials and Devices; 2020:4(1):528-540
Orange waste, a by-product of orange juice factories, has considerable amounts of phenolic and antioxidant compounds. In this research, the combination of Electrohydrodynamic (EHD) and enzymatic processes was examined to extract phenolic compounds from orange waste powder (OWP). To achieve this goal, the influence of pH (at 4, 4.5, 4.8, 5, 5.5 and 6 levels) and pectinase enzyme concentration (at 0, 0.5, 1, 1.5, 2 and 2.5% (w/w) levels) were examined on extraction of total phenolic compound (TPC) concentration, antioxidant activity (AA) of extracts, and the extraction efficiency (EE) from OWP. The results indicated that EHD process did not prevent the enzymatic activity of pectinase enzyme during extraction process. The highest amounts of TPC (617.76 ± 6.15 ppm), AA (87.50 ± 1.24%), and EE (68.00 ± 2.00%) parameters were obtained at pH of 4.8 and pectinase enzyme concentration of 1.5% (w/w). Furthermore, no significant differences in functional groups of the obtained OWP extracts were observed using Fourier Transform Infrared spectroscopy. Therefore, the results implied that the combined EHD- enzymatic extraction procedure could be considered as a novel and effective technique for the extraction of phenolic and antioxidant compounds from diverse resources especially from food processing wastes.