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Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products

AutorRedondo Taberner, Diego; Venturini, María E.; Luengo, Elisa; Raso, Javier; Arias, Esther
Palabras claveThinned peach
Pulsed electric field
Phenolic compounds
Fecha de publicaciónfeb-2018
CitaciónRedondo D, Venturini ME, Luengo E, Raso J, Arias E. Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products. Innovative Food Science and Emerging Technologies 45: 335-343 (2018)
ResumenThinned fruits are agricultural by-products which nowadays have few economic or environmental benefits. However, previous studies have revealed that these immature fruits have a large amount of antioxidant compounds. The aim of this study was to evaluate whether pulsed electric fields (PEF) might be a suitable green technology for enhancing the extraction of phenols, flavonoids and antioxidant compounds from fresh thinned peaches, thus reducing the use of methanol. Moreover, response surface methodology has been used to determine the optimal PEF treatment conditions, observing that the solvent is the main factor. The highest amounts of bioactive compounds were extracted using 80% methanol and no PEF. Methanol combined with PEF produced a negative effect on the extraction yield. However, the use of water as a solvent increased the amount of total bioactive compounds and individual phenols (chlorogenic acid, coumaric acid and neochlorogenic acid). Thus, PEF-assisted extraction of bioactive compounds from thinned peach fruits using water as a solvent is an alternative to conventional extraction methods which require dried products, large amounts of organic solvents and long extraction times.
Descripción32 Pags.- 4 Tabls.- 6 Fgs. The definitive version is available at: https://www.sciencedirect.com/science/journal/14668564
Versión del editorhttps://doi.org/10.1016/j.ifset.2017.12.004
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