Use of tangerine residues for the extraction and encapsulation of antioxidant polyphenols .

Citrus fruits are one of the most interesting crops in the world, reaching an annual production of 102 million tons. During processing, the citrus industry generates 50% of byproducts that are important sources of biochemical phytochemicals such as carotenoids and polyphenolic compounds. The purpose of this study was the use of tangerine residues marketed in the Huasteca Potosina for the extraction and encapsulation of antioxidant polyphenols. Ultrasound equipment was used for extraction, evaluating 20, 40 and 60 min extraction with 70% ethanol. Polyphenols were quantified using the Folin Ciocalteu method and antioxidant activity by DPPH and ABTS methods. Sodium alginate 1.5% and calcium chloride 8% were used for encapsulation of compounds. The results showed that at 40 min of extraction a greater extraction of polyphenols was achieved (227 mg eq. ác. gálico/g of material). Regarding antioxidant activity, 93% and 88% of activity were observed by DPPH and ABTS respectively. Capsules of good size and consistency were obtained. The results show that tangerine residues contain phytochemicals with high antioxidant activity. [ABSTRACT FROM AUTHOR]