Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

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 (<i>w/v</i>) solid/solven...

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Bibliographic Details
Main Authors: María Fernanda Montenegro-Landívar, Paulina Tapia-Quirós, Xanel Vecino, Mònica Reig, César Valderrama, Mercè Granados, José Luis Cortina, Javier Saurina
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Antioxidants
Subjects:
agri-food wastes
mechanical stirring extraction
antioxidant activity
waste to resources
resource recovery
Online Access:https://www.mdpi.com/2076-3921/10/11/1800

Internet

https://www.mdpi.com/2076-3921/10/11/1800

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