ArticleFood science and biotechnology2018
Comparison of different Brazilian citrus by-products as source of natural antioxidants.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled it.
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Who cites it
11 citing papers in PubMed, 1 synthesis or guideline pooled it, 41 citations in OpenAlex.
- Agri-Food Biowaste Bioactives for Biopesticides: A Circular Economy Solution with Industry 4.0?Molecules (Basel, Switzerland) · 2026Pooled it
- Upcycling orange by-product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts.Journal of the science of food and agriculture · 2026Article
- Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.Biomolecules · 2024Review
- Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications.Molecules (Basel, Switzerland) · 2023Review
- Review
- High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction.Foods (Basel, Switzerland) · 2022Article
- Conditions of enzyme-assisted extraction to increase the recovery of flavanone aglycones from pectin waste.Journal of food science and technology · 2021Article
- Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale.Molecules (Basel, Switzerland) · 2021Article
- On the Use of Phenolic Compounds Present in Citrus Fruits and Grapes as Natural Antioxidants for Thermo-Compressed Bio-Based High-Density Polyethylene Films.Antioxidants (Basel, Switzerland) · 2020Article
- Simultaneous determination of phenolic metabolites in Chinese citrus and grape cultivars.PeerJ · 2020Article
- Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes.Foods (Basel, Switzerland) · 2019Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Significant amounts of citrus by-products remain after juice processing, which is then used to obtain pectin. The pectin industry then generates a new waste. No study has characterized this residue or suggested applications for it. The main goal of this study was to compare citrus industrial by-products that remain after juice (CJB) and pectin (CPB) extraction, aiming to obtain bioactive compounds. The residues were evaluated for their chemical composition, antioxidant capacity, and polyphenols content. CJB had 2-fold higher total phenols than CPB. Moreover, CJB exhibited higher antioxidant capacity than CPB. Nine polyphenols were detected; hesperidin was the main compound on both residues. CPB had higher content of polyphenols than CJB, which can be attributed to the industry procedure of pectin extraction. Thus, this study provides support for the reuse of CPB to obtain nutraceutical compounds, converting waste into added-value products.
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