Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 146-164 |
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gholizadeh H, McClements D J, Tahermansouri H, Jayasena V, Shahidi A. Application of multi-walled carbon nanotubes as sorbents for the extraction of flavonoids from Grapefruit peel. FSCT 2024; 21 (152) :146-164
URL: http://fsct.modares.ac.ir/article-7-74187-en.html
URL: http://fsct.modares.ac.ir/article-7-74187-en.html
Hassan Gholizadeh 
1, David Julian McClements2 , Hasan Tahermansouri3 , Vijay Jayasena4 , Ahmad Shahidi5
1, David Julian McClements2 , Hasan Tahermansouri3 , Vijay Jayasena4 , Ahmad Shahidi5
1- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran , hassangholizade@ymail.com
2- Department of Food Science, University of Massachusetts, Amherst, MA 01003
3- Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran.
4- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, GPO Box U1987, Perth 6845, Western Australia, Australia.
5- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran
2- Department of Food Science, University of Massachusetts, Amherst, MA 01003
3- Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran.
4- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, GPO Box U1987, Perth 6845, Western Australia, Australia.
5- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran
Abstract: (381 Views)
This study developed carboxylated multi-walled carbon nanotubes (MWCNTs-COOH) as sorbents to extract flavonoids from grapefruit peel. The impact of solution pH and desorption conditions on extraction efficiency was investigated. In addition, Fourier transforms infrared spectroscopy, thermogravimetry, UV-visible spectroscopy, and scanning electron microscopy were used to characterize the carbon nanotubes. After five cycles, the desorption percentage of flavonoids was 82.7%. HPLC analysis indicated that naringin was the dominant flavonoid in the grapefruit extracts, followed by rutin and quercetin. Insights into the adsorption mechanism of naringin to the MWCNT-COOH were obtained using the Freundlich isotherm equation to model the results. The carbon nanotubes developed in this study offer a cost-effective and straightforward method of extracting value-added functional ingredients from food waste, thereby improving the sustainability and economic viability of the food supply.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/03/7 | Accepted: 2024/04/15 | Published: 2024/09/22
Received: 2024/03/7 | Accepted: 2024/04/15 | Published: 2024/09/22
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