Green Extraction of Oleoresin from Pink Pepper Fruits: Effect of Experimental Conditions and Characterization

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...

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Bibliographic Details
Main Authors: Ana Flávia A. de Mello, Jaqueline Hoscheid, Djéssica T. Raspe, Natália Stevanato, Camila da Silva
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:AppliedChem
Subjects:
ultrasound assisted extraction
phenolic compounds
antioxidant activity
<i>Schinus terebinthifolius</i> Raddi
antimicrobian activity
Online Access:https://www.mdpi.com/2673-9623/4/1/5

Internet

https://www.mdpi.com/2673-9623/4/1/5

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