Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions

European Food Research and Technology

Volumn 244, Issue 8, 2018, Pages 1353-1365

  Papoutsis, Konstantinos ^a   Pristijono, Penta ^a   Golding, John B ^a,b   Stathopoulos, Costas E ^c   Bowyer, Michael C ^a   Scarlett, Christopher J ^a   Vuong, Quan V ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

Author keywords

Advanced extraction; Antioxidant capacity; Citrus peels; Flavonoids; Polyphenols; Ultrasound

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; CITRUS FRUITS; FLAVONOIDS; ORGANIC SOLVENTS; PARTICLE SIZE; POLYNOMIALS; PRODUCT DESIGN; PYRENE; SCANNING ELECTRON MICROSCOPY; ULTRASONICS; WATER;

ANTIOXIDANT CAPACITY; CITRUS PEEL; FERRIC REDUCING ANTIOXIDANT POWER; POLYPHENOLS; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL EQUATIONS; TOTAL FLAVONOID CONTENTS; ULTRASOUND-ASSISTED EXTRACTION;

SOLVENT EXTRACTION;

EID: 85042203036     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-018-3049-9     Document Type: Article

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