Effect Of The Process, Temperature, Light And Oxygen On Naringin Extraction And The Evolution Of Its Antioxidant Activity

Citrus co-products are rich in flavonones among them naringin. This compound exhibits several biological activities. These properties are mainly due to its antioxidant activity. The purpose of this work was in one hand to compare five technics of extraction conducted under different operating conditions and in the other hand, to analyse the effects of temperature, light and oxygen on naringin degradation and on the evolution of its antioxidant activity. The results obtained showed that the ultrasound assisted extraction leads to the highest naringin content and the thermal degradation of naringin occurs only for higher temperatures above 100 degrees C. Moreover, the naringin appears to be sensitive to an exposure to visible light (16.5 klux). The effect of the oxygen is less pronounced due to the lack of the enone structure and a hydroxyl group in position 3. The antioxidant activity of naringin is significantly affected by the light and high temperature.