Recovery of bioactive components from avocado peels using microwave-assisted extraction

[Display omitted] •Avocado peels are an agroindustrial residue largely produced without a useful valorization.•MAE is an effective technology to obtain extracts with high antioxidant potential.•Statistical designs allowed to optimize the MAE conditions to bioactive compounds.•Procyanidins, phenolic...

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Veröffentlicht in:	Food and bioproducts processing 2021-05, Vol.127, p.152-161
Hauptverfasser:	Araujo, Rafael G., Rodríguez-Jasso, Rosa M., Ruíz, Héctor A., Govea-Salas, Mayela, Pintado, Manuela, Aguilar, Cristobal N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetone Antioxidant capacity Antioxidants Avocado peel Bioactive compounds Biological activity Catechin Chemical bonds COVID-19 Dimers Epicatechin Ethanol Extraction processes Free and bound phenolics High-performance liquid chromatography HPLC Liquid chromatography Microwave-assisted extraction Optimization Phenolic acids Phenols Polyphenols Processing industry Procyanidins Studies
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