Green Extraction of Oleoresin from Pink Pepper Fruits: Effect of Experimental Conditions and Characterization
This work evaluated the green extraction of oleoresin from pink pepper fruits (OR<sub>PPF</sub>) using ultrasound-assisted extraction (UAE) and ethanol as a solvent. The effects of temperature, ultrasound power intensity, sample to solvent ratio and time on the global extraction yield (Y...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | AppliedChem |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9623/4/1/5 |