By supercritical fluid extraction (SFE) it was possible to obtain an antioxidant extract from tangerine peels (TPs) which was then tested on a mayonnaise. The TPs were submitted to SFE using CO₂-EtOH as solvent. A central composite design was set up to evaluate the effect of temperature, pressure and %EtOH on the yield, the total phenolic content (TPC), the total flavanone content (TFC) and the in vitro antioxidant capacity (AC) by DPPH method. SFE extracts showed high TPC, TFC and AC. These extracts were analyzed by UHPLC-DAD, tentatively identifying eight flavonoids. The most active extract was obtained at 22.0 MPa, 80 °C, 5.0 %EtOH. This extract was tested as a mayonnaise´s antioxidant, monitoring produced TBARS (Thiobarbituric Acid Reactive Substances). It was shown to protect the mayonnaise against lipid oxidation and was as effective as the synthetic antioxidant BHA. These results profile the TPs as an applicable biomass in the food industry.

通过超临界流体萃取（SFE），可以从橘皮（TPs）中获得抗氧化剂萃取物，然后在蛋黄酱上进行测试。TP已使用CO ₂提交给SFE-乙醇作为溶剂。建立了中央复合设计，通过DPPH方法评估温度，压力和％EtOH对收率，总酚含量（TPC），总黄烷酮含量（TFC）和体外抗氧化能力（AC）的影响。SFE提取物显示出较高的TPC，TFC和AC。通过UHPLC-DAD分析这些提取物，初步鉴定出八个类黄酮。在22.0 MPa，80°C，5.0％EtOH下获得活性最高的提取物。该提取物被测试为蛋黄酱的抗氧化剂，监测产生的TBARS（硫代巴比妥酸反应性物质）。它显示出可以保护蛋黄酱免于脂质氧化的作用，并且与合成抗氧化剂BHA一样有效。这些结果将TPs描述为食品工业中适用的生物质。