78262 20231108202258.0 doi 10.1016/j.ifset.2017.12.004 sideral 104157 ART-2018-104157 eng Redondo, D. (orcid)0000-0001-6351-7427 Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products 2018 Access copy available to the general public Unrestricted Thinned 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. info:eu-repo/grantAgreement/ES/DGA-FSE/229402-1-T41 info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 4.085 2018 FOOD SCIENCE & TECHNOLOGY 14 / 135 = 0.104 2018 Q1 T1 1.43 2018 Chemistry (miscellaneous) 2018 Q1 Industrial and Manufacturing Engineering 2018 Q1 Food Science 2018 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Venturini, M.E. Universidad de Zaragoza (orcid)0000-0001-6316-385X Luengo, E. Universidad de Zaragoza (orcid)0000-0002-5490-3542 Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Arias, E. Universidad de Zaragoza (orcid)0000-0002-4843-2561 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 45 (2018), 335-343 Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 568454 http://zaguan.unizar.es/record/78262/files/texto_completo.pdf Postprint 52379 http://zaguan.unizar.es/record/78262/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:78262 articulos driver 2023-11-08-20:13:45 ARTICLE