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A biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potential

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorGómez-Mejía, Esther
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorPalá-Paúl, Jesús
dc.contributor.authorRosales-Conrado, Noelia
dc.contributor.authorLeón-González, María Eugenia
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorPereira, Carla
dc.date.accessioned2025-05-30T11:12:25Z
dc.date.available2025-05-30T11:12:25Z
dc.date.issued2025
dc.description.abstractThis investigation evaluates the valorization of citrus peels (lemon, tangerine, and orange) to recover both on-polar and polar fractions simultaneously. Citrus essential oils, abundant in limonene (74.4–33.7 %), exhibited great antioxidant activity (IC50 = 2.002 mg/mL) and Campylobacter jejuni halo inhibition (2.9 cm), particularly in tangerine and orange essential oils. The aqueous extracts were rich in quinic and malic acid (10–78.8 g/100 g), along with polyphenols (22.7–5.2 mg/g), such as diosmetin, luteolin, and eriodictyol glycosides. Tangerine’s aqueous fraction showed the highest inhibition of oxidative hemolysis (IC50 = 102 μg/mL) and Staphylococcus aureus (MIC = 2.5 mg/mL). Whereas lemon was most effective against lipid peroxidation (IC50 = 1.33 mg/mL) and gastric adenocarcinoma proliferation (IG50 = 83 μg/mL). Principal component analysis correlated the in vitro bioactivities with each compound and citrus type, underscoring the potential of citrus peels as a cost- effective, sustainable source of value-added compounds with tailored commercial applications.eng
dc.description.sponsorshipThe results are part of the grant PID2023-149424OB-I00, funded by MCIU/AEI/10.13039/501100011033 and ESF+. Moreover, the authors are grateful to the Complutense University [CT17/17-CT18/17, EB15/21], to the Foundation for Science and Technology (FCT), P.I. (FCT, Portugal) for the financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020 and UIDP/00690/2020), SusTEC (LA/P/ 0007/2021) and UIDB/50006/2020. National funding by FCT, P.I., through the institutional scientific employment program contract for M. I.D. (10.54499/CEECINST/00016/2018/CP1505/CT0004), C.P. (10.5 4499/CEECINST/00016/2018/CP1505/CT0010) and R.C.C. And to the European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program for financial support to the project 100 % Figo (POCI-01-0247-FEDER-064977) and for C.L.R. post-Doc grant.
dc.identifier.citationGómez-Mejía, Esther; Dias, Maria Inês; Pereira, Carla; Pires, Tânia C.S.P.; Palá-Paúl, Jesús; Rosales-Conrado, Noelia; León-González, María Eugenia; Calhelha, Ricardo C.; Roriz, Custódio Lobo (2025). A biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potential. Food Chemistry. ISSN 0308-8146. 486, p. 1-14
dc.identifier.doi10.1016/j.foodchem.2025.144641
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/34523
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationNot Available
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationNot Available
dc.relation.ispartofFood Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCitrus peels
dc.subjectEssential oils
dc.subjectOrganic acids
dc.subjectPhenolic compounds
dc.subjectBioactive properties
dc.subjectMultiproduct valorization
dc.titleA biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potentialeng
dc.typejournal article
dspace.entity.typePublication
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oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0004/PT
oaire.citation.endPage14
oaire.citation.startPage1
oaire.citation.titleFood Chemistry
oaire.citation.volume486
oaire.fundingStreamCEEC IND 2018
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC INST 2018
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
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