The phenolic compounds of blackberries extracted with organic solvents cause environmental damage. Therefore, the objective of the present study was to verify if microwave hydrodiffusion and gravity obtain a blackberry extract with a high concentration of phenolic compounds and antioxidant capacity without the addition of any solvent. The results showed that it was possible to reach the objective with W and 10 min of extraction by employing a method that meets green chemistry principles. The presence of 5 anthocyanins and 17 non-anthocyanin phenolic compounds were identified, including hydroxyresveratrol, which was first extracted in blackberries by microwave here and gravity.
The phenolic compound content and antioxidant capacity were lower in the last fractions, which reduced the extraction time to 8 min. The coproduct showed Orang, antioxidant capacity, and microbiological quality. This study presented a fast, efficient, economical, sustainable, and solvent-free method to extract phenolic compounds from blackberries. This is a preview of subscription content, log in to check access. Rent this article via DeepDyve. Al Bittar, S. An innovative grape juice enriched in polyphenols by microwave-assisted extraction. Food Chemistry, 3— Google Scholar. Compendium of methods for the microbiological examination of foods 5th ed.
Barcia, M. Food Research International, 62— Blum, J.
The Extraction of Pectin from Orange Peels
Superoxide, hydrogen peroxide, and oxygen toxicity in two free-living nematode species. Archives of Biochemistry and Biophysics, 135— Bochi, V. Polyphenol extraction optimisation from Ceylon gooseberry Dovyalis hebecarpa pulp. Food Chemistry,— Bonomo, L.
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Boukroufa, M. Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin. Ultrasonics Sonochemistry, 2472— Bozkurt-Cekmer, H. Microwaves for microbial inactivation-efficiency and inactivation kinetics.
Amsterdam: Elsevier Ltd.
The Weight Molecular Weight Of Pectin
Brenner, S. The genetics of Caenorhabditis elegans.
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