Clean recovery of antioxidant flavonoids from citrus peel: Optimizing an aqueous ultrasound-assisted extraction method

One of the main reasons for unsuccessful recovery of flavonoids from citrus by-products is the absence of effective extraction procedures. In this work, flavonoid fractions were obtained from citrus peels (lime, orange and tangerine) growing in South American cultivars using an optimized aqueous ult...

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Veröffentlicht in:	Food chemistry 2010-03, Vol.119 (1), p.81-87
Hauptverfasser:	Londoño-Londoño, Julián, Lima, Vânia Rodrigues de, Lara, Oscar, Gil, Andres, Pasa, Tânia Beatriz Crecsynski, Arango, Gabriel Jaime, Pineda, José R. Ramirez
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidants Biological and medical sciences Citrus Citrus peel citrus peels cultivars extraction Flavonoids Food engineering Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gallic acid General aspects high performance liquid chromatography HPLC/MS LDL limes lipid peroxidation low density lipoprotein mass spectrometry optimization oranges qualitative analysis species differences tangerines ultrasonic treatment Ultrasound-assisted extraction water yields
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