The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes

The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes

Lemon processing generates thousands of tons of residues that can be preserved as flours by thermal treatment to obtain phenolic compounds with beneficial bioactivities. In this study, the effect of different drying temperatures (40, 50, 60, 70, 80, 90, 100 and 110 °C) on the Total Phenolic...

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Bibliographic Details
Main Authors: Jesús Patrón-Vázquez, Lizzie Baas-Dzul, Nelly Medina-Torres, Teresa Ayora-Talavera, Ángeles Sánchez-Contreras, Ulises García-Cruz, Neith Pacheco
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Agronomy
Subjects:
lemon residues
eriocitrin
hesperidin
biological activity
UPLC-PDA
UPLC-ESI-MS
Online Access:https://www.mdpi.com/2073-4395/9/9/474

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