English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/99654
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Improving the Efficiency of Antioxidant Extraction from Mango Peel by Using Microwave-assisted Extraction

AuthorsDorta Pérez, Eva; Lobo, M. Gloria; González, Mónica
KeywordsMangifera indica L. bio-wastes
Microwave-assisted extraction
Solvent extraction
Antioxidant capacity
Issue Date2013
CitationPlant Foods for Human Nutrition 68: 190- 199 (2013)
AbstractThe purpose of this study was to analyze the extraction efficiency of antioxidants from mango peel by comparing two techniques: microwave-assisted (MAE) and traditional solvent (TE) extraction. The number of extraction steps, water content in the extractant, peel weight-to-solvent volume ratio in extractions and extraction time all had an influence on obtaining extracts with high antioxidant capacity, but the extraction technique and the water content in the extractant were the factors with the greatest effect. Using three steps, a water content of 50 % in the ethanol:water extractant, an extraction time of 60 min and a weight-to-volume ratio of 1:10 or 1:50 (w/v) led to the highest antioxidant activity and phytochemicals content in extracts. The extraction time needed to extract phytochemicals from mango peel was similar when MAE and TE were used. However, the antioxidant capacity and phytochemical content were around 1.5–6.0 times higher in the extracts obtained by MAE.
Identifiersdoi: 10.1007/s11130-013-0350-4
issn: 0921-9668
e-issn: 1573-9104
Appears in Collections:(IQOG) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.