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dc.contributor.authorMontenegro-Landivar, Maria Fernanda
dc.contributor.authorVecino Bello, Xanel
dc.contributor.authorReig i Amat, Mònica
dc.contributor.authorValderrama Angel, César Alberto
dc.contributor.authorGranados Juan, Mercè
dc.contributor.authorCortina Pallás, José Luís
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2021-05-14T10:29:12Z
dc.date.available2023-07-13T00:26:32Z
dc.date.issued2021-08-13
dc.identifier.citationMontenegro-Landivar, M. [et al.]. Fruit and vegetable processing wastes as natural sources of antioxidant-rich extracts: evaluation of advanced extraction technologies by surface response methodology. "Journal of environmental chemical engineering", 13 Agost 2021, vol. 9, núm. 4, p. 105330:1-105330:10.
dc.identifier.issn2213-3437
dc.identifier.urihttp://hdl.handle.net/2117/345605
dc.description.abstractThis study is focused on the recovery of polyphenols from vegetable and fruit residues and further evaluation of antioxidant features of extracts. Spinach and orange have been selected as representative matrices for a more comprehensive study since they contain significant polyphenols amount that could be used in food, pharmaceutical and/or cosmetic industries. Extraction of polyphenols from spinach and orange waste was performed using three extraction techniques: ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and pressurized liquid extraction (PLE). Tested factors include percentage of organic solvent (ethanol 0–80%), acidity (0–0.5% HCl), extraction time (0–30 min) and temperature (25–120 °C). Optimal extraction conditions for spinach and orange waste have been stablished by design of experiments (DoE). The performance of the extraction process has been preliminarily assessed from the overall polyphenolic content given by high-performance liquid chromatography (HPLC) and Folin–Ciocalteu index. In addition, reducing power and antiradical capacity of vegetable and fruit extracts have also been determined. For spinach, the best conditions corresponded to UAE with a mixture of ethanol/water/HCl in ratio 80/19.9/0.1 (v/v/v) as the solvent at 25 °C for an extraction time of 30 min, providing 0.82 mg gallic acid equivalent (GAE) per g fresh weight (fw). For the orange matrix, PLE has been chosen using 60/39.9/0.1 ethanol/water/HCl (v/v/v) solvent at 80 °C for 15 min, providing 3 mg GAE g-1 fw. However, UAE is proposed for extraction of polyphenols from spinach and orange waste at industrial scale, due to its simplicity and low cost, among other reasons.
dc.language.isoeng
dc.publisherElsevier
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria química::Química orgànica::Bioquímica
dc.subject.otherAgri-food residues
dc.subject.otherPolyphenols
dc.subject.otherAssisted extraction techniques
dc.subject.otherDesign of experiments
dc.subject.otherLiquid chromatography
dc.subject.otherAntioxidant indexes
dc.titleFruit and vegetable processing wastes as natural sources of antioxidant-rich extracts: evaluation of advanced extraction technologies by surface response methodology
dc.typeArticle
dc.subject.lemacPolifenols
dc.subject.lemacResidus agrícoles -- Aprofitament
dc.contributor.groupUniversitat Politècnica de Catalunya. R2EM - Resource Recovery and Environmental Management
dc.identifier.doi10.1016/j.jece.2021.105330
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttps://doi.org/10.1016/j.jece.2021.105330
dc.rights.accessOpen Access
local.identifier.drac30789316
dc.description.versionPostprint (published version)
local.citation.authorMontenegro-Landivar, M.; Vecino, X.; Reig, M.; Valderrama, C.; Granados, M.; Cortina, J.
local.citation.publicationNameJournal of environmental chemical engineering
local.citation.volume9
local.citation.number4
local.citation.startingPage105330:1
local.citation.endingPage105330:10


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