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Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction

Author

Listed:
  • Antonio Gattuso

    (Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
    Experimental Station for the Industry of the Essential Oils and Citrus Products SSEA, 89127 Reggio Calabria, Italy)

  • Amalia Piscopo

    (Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy)

  • Rosa Romeo

    (Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy)

  • Alessandra De Bruno

    (Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy)

  • Marco Poiana

    (Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy)

Abstract

The purpose of this study was to select the best green extraction technique to recover the bioactive compounds in Calabrian Bergamot waste (Pomace). Different experimental variables such as solvent, time, and temperature were tested and the main physicochemical characteristics and antioxidant activity and constituents, such as total flavonoids, individual flavonoids, and limonoids (UHPLC-DAD) were analyzed. Later, the best extraction methodology was applied to characterize the individual portions that compose the bergamot pomace (albedo/pulp, seeds, and juice) of three different Calabrian cultivars: Fantastico, Femminello, and Castagnaro. Results of this study evidence that bergamot waste possesses a high antioxidant content that can be potentially used for further applications in the food industry.

Suggested Citation

  • Antonio Gattuso & Amalia Piscopo & Rosa Romeo & Alessandra De Bruno & Marco Poiana, 2023. "Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction," Agriculture, MDPI, vol. 13(5), pages 1-15, May.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:5:p:1095-:d:1151680
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    Citations

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    Cited by:

    1. Miriam Arianna Boninsegna & Alessandra De Bruno & Amalia Piscopo, 2024. "Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products," Agriculture, MDPI, vol. 14(9), pages 1-18, September.
    2. Antonio Gattuso & Alessandra De Bruno & Amalia Piscopo & Simone Santacaterina & Maria Josè Frutos & Marco Poiana, 2024. "Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production," Sustainability, MDPI, vol. 16(17), pages 1-13, September.
    3. Maria Râpă & Raluca Nicoleta Darie-Niță & George Coman, 2024. "Valorization of Fruit and Vegetable Waste into Sustainable and Value-Added Materials," Waste, MDPI, vol. 2(3), pages 1-21, July.

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