Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction

Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction

The peels from three pumpkin genotypes cultivated in Greece were assessed for their phenolic content and bioactive properties to obtain extracts with a high preservative capacity. The optimization of the extraction was performed through response surface methodology (RSM) based on a Box–Behnken exper...

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Bibliographic Details
Main Authors: Maria G. Leichtweis, Adriana K. Molina, Spyridon A. Petropoulos, Márcio Carocho, Tânia C. S. P. Pires, Maria Inês Dias, Ricardo Calhelha, M. Beatriz P. P. Oliveira, Carla Pereira, Lillian Barros
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Molecules
Subjects:
<i>Cucurbita maxima</i> Duchesne
natural food preservatives
process optimization
phenolic compounds
pumpkin peel
bioactivity
Online Access:https://www.mdpi.com/1420-3049/28/7/3168

Internet

https://www.mdpi.com/1420-3049/28/7/3168

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