Please use this identifier to cite or link to this item:
http://hdl.handle.net/2445/182816
Title: | Recovery of added-value compounds from orange and spinach processing residues: green extraction of phenolic compounds and evaluation of antioxidant activity |
Author: | Montenegro-Landívar, Maria Fernanda Tapia-Quirós, Paulina Vecino, Xanel Reig, Monica Valderrama, César Granados i Juan, Mercè Cortina Pallàs, José Luis Saurina, Javier |
Keywords: | Antioxidants Taronges Residus orgànics Antioxidants Oranges Organic wastes |
Issue Date: | 11-Nov-2021 |
Publisher: | MDPI |
Abstract: | Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively). |
Note: | Reproducció del document publicat a: https://doi.org/10.3390/antiox10111800 |
It is part of: | Antioxidants, 2021, vol. 10, num. 11, p. 1800 |
URI: | http://hdl.handle.net/2445/182816 |
Related resource: | https://doi.org/10.3390/antiox10111800 |
ISSN: | 2076-3921 |
Appears in Collections: | Articles publicats en revistes (Enginyeria Química i Química Analítica) Publicacions de projectes de recerca finançats per la UE |
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