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dc.contributor.authorDorta Pérez, Eva-
dc.contributor.authorLobo, M. Gloria-
dc.contributor.authorGonzález, Mónica-
dc.date.accessioned2014-07-09T11:03:49Z-
dc.date.available2014-07-09T11:03:49Z-
dc.date.issued2013-
dc.identifierdoi: 10.1007/s11130-013-0350-4-
dc.identifierissn: 0921-9668-
dc.identifiere-issn: 1573-9104-
dc.identifier.citationPlant Foods for Human Nutrition 68: 190- 199 (2013)-
dc.identifier.urihttp://hdl.handle.net/10261/99654-
dc.description.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.-
dc.publisherSpringer-
dc.rightsclosedAccess-
dc.subjectMangifera indica L. bio-wastes-
dc.subjectMicrowave-assisted extraction-
dc.subjectSolvent extraction-
dc.subjectAntioxidant capacity-
dc.titleImproving the Efficiency of Antioxidant Extraction from Mango Peel by Using Microwave-assisted Extraction-
dc.typeartículo-
dc.identifier.doi10.1007/s11130-013-0350-4-
dc.date.updated2014-07-09T11:03:49Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
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