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Recovery of added-value compounds from orange and spinach processing residues: green extraction of phenolic compounds and evaluation of antioxidant activity
dc.contributor.author | Montenegro Landivar, María Fernanda |
dc.contributor.author | Tapia Quirós, Paulina |
dc.contributor.author | Vecino Bello, Xanel |
dc.contributor.author | Valderrama, Cesar A. |
dc.contributor.author | Granados Juan, Mercè |
dc.contributor.author | Cortina Pallás, José Luís |
dc.contributor.author | Saurina, Javier |
dc.contributor.author | Reig i Amat, Mònica |
dc.contributor.other | Universitat Politècnica de Catalunya. Doctorat en Enginyeria de Processos Químics |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Química |
dc.date.accessioned | 2021-12-13T14:47:09Z |
dc.date.available | 2021-12-13T14:47:09Z |
dc.date.issued | 2021-11-11 |
dc.identifier.citation | Montenegro-Landivar, M. [et al.]. Recovery of added-value compounds from orange and spinach processing residues: green extraction of phenolic compounds and evaluation of antioxidant activity. "Antioxidants", 11 Novembre 2021, vol. 10, núm. 11, p. 1800:1-1800:15. |
dc.identifier.issn | 2076-3921 |
dc.identifier.uri | http://hdl.handle.net/2117/358263 |
dc.description.abstract | 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 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g-1 fresh weight (fw) and 0.8 mg GAE g-1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g-1 and 0.04 mg TE g-1, respectively). |
dc.language.iso | eng |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International |
dc.rights | ©2021 MDPI |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria química |
dc.subject.lcsh | Functional foods |
dc.subject.lcsh | Antioxidants |
dc.subject.other | Agri-food wastes |
dc.subject.other | Mechanical stirring extraction |
dc.subject.other | Antioxidant activity |
dc.subject.other | Waste to resources |
dc.subject.other | Resource recovery |
dc.title | Recovery of added-value compounds from orange and spinach processing residues: green extraction of phenolic compounds and evaluation of antioxidant activity |
dc.type | Article |
dc.subject.lemac | Aliments funcionals |
dc.subject.lemac | Antioxidants |
dc.contributor.group | Universitat Politècnica de Catalunya. R2EM - Resource Recovery and Environmental Management |
dc.identifier.doi | 10.3390/antiox10111800 |
dc.description.peerreviewed | Peer Reviewed |
dc.relation.publisherversion | https://www.mdpi.com/2076-3921/10/11/1800 |
dc.rights.access | Open Access |
local.identifier.drac | 32287593 |
dc.description.version | Postprint (published version) |
dc.relation.projectid | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/CTM2017-85346-R/ES/RECUPERACUON DE RECURSOS MEDIANTE INTEGRACION DE PROCESOS POR MEMBRANAS/ |
dc.relation.projectid | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-114401RB-C21/ES/RECICLAJE DE RECURSOS DE RESIDUOS URBANOS E INDUSTRIALES MEDIANTE LA INTEGRACION DE PROCESOS DE SEPARACION HIBRIDOS/ |
local.citation.author | Montenegro-Landivar, MF.; Tapia, P.; Vecino, X.; Valderrama, C.; Granados, M.; Cortina, J.; Saurina, J.; Reig, M. |
local.citation.publicationName | Antioxidants |
local.citation.volume | 10 |
local.citation.number | 11 |
local.citation.startingPage | 1800:1 |
local.citation.endingPage | 1800:15 |
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