000078262 001__ 78262
000078262 005__ 20231108202258.0
000078262 0247_ $$2doi$$a10.1016/j.ifset.2017.12.004
000078262 0248_ $$2sideral$$a104157
000078262 037__ $$aART-2018-104157
000078262 041__ $$aeng
000078262 100__ $$0(orcid)0000-0001-6351-7427$$aRedondo, D.
000078262 245__ $$aPulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products
000078262 260__ $$c2018
000078262 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078262 5203_ $$aThinned fruits are agricultural by-products which nowadays have few economic or environmental benefits. However, previous studies have revealed that these immature fruits have a large amount of antioxidant compounds. The aim of this study was to evaluate whether pulsed electric fields (PEF) might be a suitable green technology for enhancing the extraction of phenols, flavonoids and antioxidant compounds from fresh thinned peaches, thus reducing the use of methanol. Moreover, response surface methodology has been used to determine the optimal PEF treatment conditions, observing that the solvent is the main factor. The highest amounts of bioactive compounds were extracted using 80% methanol and no PEF. Methanol combined with PEF produced a negative effect on the extraction yield. However, the use of water as a solvent increased the amount of total bioactive compounds and individual phenols (chlorogenic acid, coumaric acid and neochlorogenic acid). Thus, PEF-assisted extraction of bioactive compounds from thinned peach fruits using water as a solvent is an alternative to conventional extraction methods which require dried products, large amounts of organic solvents and long extraction times.
000078262 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/229402-1-T41
000078262 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000078262 590__ $$a4.085$$b2018
000078262 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 135 = 0.104$$c2018$$dQ1$$eT1
000078262 592__ $$a1.43$$b2018
000078262 593__ $$aChemistry (miscellaneous)$$c2018$$dQ1
000078262 593__ $$aIndustrial and Manufacturing Engineering$$c2018$$dQ1
000078262 593__ $$aFood Science$$c2018$$dQ1
000078262 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000078262 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza
000078262 700__ $$0(orcid)0000-0002-5490-3542$$aLuengo, E.$$uUniversidad de Zaragoza
000078262 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000078262 700__ $$0(orcid)0000-0002-4843-2561$$aArias, E.$$uUniversidad de Zaragoza
000078262 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000078262 773__ $$g45 (2018), 335-343$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000078262 8564_ $$s568454$$uhttps://zaguan.unizar.es/record/78262/files/texto_completo.pdf$$yPostprint
000078262 8564_ $$s52379$$uhttps://zaguan.unizar.es/record/78262/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000078262 909CO $$ooai:zaguan.unizar.es:78262$$particulos$$pdriver
000078262 951__ $$a2023-11-08-20:13:45
000078262 980__ $$aARTICLE