Assessment of Total Phenolic Content and Antioxidant Activity Potential of Clementine Extract Obtained by Microwave Assisted Extraction Method

Hanane Azzouzi^{1, 2*} , Loubna Elhajji¹, Mouad Achchoub^{1, 2} , Mohammed Benbati², Kaoutar El-Fazazi^2* and Souad Salmaoui¹

¹Laboratory of environmental engineering, faculty of science and technology, Sultan Moulay Slimane University, Béni Mellal, Morocco. 23000.

²Agro-food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principale, 10090 Rabat, Morocco

Corresponding Author E-mail: hananeazzouzi94@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2959

ABSTRACT:

Citrus peels are known as rich source of bioactive compounds. Therefore, the establishment of an appropriate and innovative extraction method is a major interest to the food processing industry. The aim of this work is to assess the total phenolic content (TPC) and antioxidant activity (AA) of peels extracts prepared from five Moroccan clementine varieties. Extracts were prepared with microwave-assisted extraction (MAE) technique using acetone and methanol solvents. The evaluation of the antioxidant activity was performed by DPPH and ABTS- free radical scavenging. The extraction conditions had significant effects on total phenolic content (TPC) and antioxidant activity (AA). In fact, the highest TPC amount of clementine varieties (730.850±0.004mg GAE/100g DM) was obtained with acetone solvent for the Sidi Aissa variety. Regarding antioxidant activity, results with DPPH method showed an important antiradical and antioxidant activities for Sidi Aissa variety with methanol solvent (46.30± 1.01%) . However, ABTS method showed a good antioxidant activity for Ain Taoujdat with methanol solvent (3.02 mg/100g DM). This work provided to study the biochemical quality of Moroccan clementine extracts obtained by two microwave-assisted extraction processes in order to investigate further industrial potential uses in agro-food and pharmaceutical industries

KEYWORDS: Antioxidant Activity; Clementine; Extraction; Microwave; Polyphenols; peel

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