A Green and Innovative Waste Valorization Approach for Extraction of Flavonoids from Grapefruit Peels by Microwave-Assisted Pressurized CO₂-H₂O Extraction.

ABSTRACT: Grapefruit is rich in flavanones, particularly naringin and narirutin. This study investigated the effects of temperature, time, and solid-to-liquid ratio on microwave-assisted pressurized CO₂-H₂O (MWP-CO₂-H₂O) extraction of flavonoids from grapefruit and optimized the parameters for maximum total flavonoid content (TFC) using response surface methodology. Independent variable ranges were 110-160 °C, 4.00-14.00 min, and 1:10.00-1:40.00 g/mL. Optimum conditions were 128 °C, 13.88 min, and 1:31.35 g/mL, yielding a TFC of 27.96 ± 1.29 mg naringin equivalent/g dry weight. Under these conditions, extraction yield, total phenolic content, ferric reducing ability of plasma, cupric reducing antioxidant capacity, and DPPH IC₅₀ were 55.17 ± 1.90

SUBMITTER: Ozbek HN 

PROVIDER: S-EPMC12655522 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature