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dc.contributor.author
Villamil Galindo, Johan Esteban
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dc.contributor.author
Piagentini, Andrea
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dc.date.available
2024-01-22T12:04:07Z
dc.date.issued
2022-08
dc.identifier.citation
Villamil Galindo, Johan Esteban; Piagentini, Andrea; Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel; Elsevier; Food Bioscience; 49; 8-2022; 1-44
dc.identifier.issn
2212-4292
dc.identifier.uri
http://hdl.handle.net/11336/224397
dc.description.abstract
This study aims to evaluate the impact of the sequential extraction system for phenolic compounds and pectin from waste ‘Granny Smith’ apple peel using ultrasound. The effects of solvent, formic acid concentration (CFA), and the number of extraction steps on the content of individual and total phenolic compounds (TPC), total flavonoids, and antioxidant capacity, were determined. Then, pectin was obtained from apple peel before (BE) and after (AE) phenolic compounds extraction, using conventional (TR) or ultrasound-assisted procedures (US). The two-steps 80% Acetone (0% CFA) extraction system had the highest TPC (3.47 g GAE/Kg). Procyanidin B2 (0.03–0.77 g/kg) was the major phenolic compound extracted from ‘Granny Smith’ apple peel. AE pectin extraction yield (6.38% for US and 4.92% for TR) was higher than BE. Pectin obtained had 57–60% DE, 9.3–10.3% Methoxyl content, and 436–460 equivalent weight. Wasted apple peel is a great low-cost source of phenolic compounds and pectin. Furthermore, it is possible to achieve the highest yields of both compounds through appropriate extraction sequences (AE: phenolic compound extraction followed by pectin extraction) and alternative technologies like ultrasound-assisted extraction.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANTS
dc.subject
BIOACTIVE COMPOUNDS
dc.subject
CAVITATION
dc.subject
CIRCULAR ECONOMY
dc.subject
FRUIT WASTE BY-PRODUCTS
dc.subject
PROCYANIDINS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-01-16T10:47:16Z
dc.identifier.eissn
2212-4306
dc.journal.volume
49
dc.journal.pagination
1-44
dc.journal.pais
Reino Unido
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dc.description.fil
Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
dc.journal.title
Food Bioscience
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429222004187
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fbio.2022.101958
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