The processing of Mexican limes generates great amounts of peel as a byproduct. Lime peel is mainly rich in the flavonoid hesperidin, whose bioactivity is oriented mainly to cardiovascular diseases and cancer. The purpose of this work was to develop a green process for the extraction and purification of hesperidin from Mexican lime peel. The extraction of hesperidin was investigated on a laboratory scale by varying the solvent composition and the solid-to-solvent ratio. The best conditions (solid-to-solvent ratio of 0.33 g/mL and 60% ethanol) were used for the extraction of hesperidin in a pilot scale (Volume = 20 L). The kinetics of the extraction was studied to find the maximum hesperidin concentration at 100 min. The concentrated extract had a hesperidin content of 0.303 mg/mL. Next, a purification process using adsorption resins was assessed. Through static tests, it was determined that higher adsorption efficiencies were achieved with the EXA-118 resin and diluted extract (4:6 ratio with 10% DMSO). Finally, the adsorption of hesperidin from the diluted extract (hesperidin concentration of 0.109 mg/mL) was carried out at 25 °C in a column packed with 80 mL of EXA-118 resin. The mean recovery efficiency of hesperidin from the extract was almost 90%.

Chlorogenic acid or 5-Caffeoylquinic acid is a polyphenolic component present in coffee and its by-products. Chlorogenic acid has been shown to exert biological properties, particularly in relation to glucose and lipid metabolism, including antibacterial, antioxidant, anti-inflammatory activities, among others. Due to its importance, it is necessary to evaluate the reliability of the analytical method for its determination in complex matrices such as food. In this work, different methods of chlorogenic acid extraction in coffee Silverskin were studied, as well as its quantification by HPLC. The results showed that the method of extraction with a mixture of methanol:water (3:1 v/v) in an ultrasonic bath, favored the recovery of chlorogenic acid with a recovery of 77.44%. The instrument detection limit for chlorogenic acid was 3.311 µg/mL and the quantification limit was 11.037 µg/mL. For coffee Silverskin, the concentration obtained of chlorogenic acid by the three extraction methods evaluated was in the range of 57 to 224 mg/kg of coffee silverskin (dry basis).