ArticleJournal of food science and technology2020
Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Article
- Phenolic Composition and Antioxidant Activity of Edible Flowers: Insights from Synergistic Effects and Multivariate Analysis.Antioxidants (Basel, Switzerland) · 2025Article
- Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential.Food chemistry: X · 2025Article
- Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization.Frontiers in nutrition · 2025Article
- Article
- Recent progress of electrospun nanofibers as burning dressings.RSC advances · 2024Review
- Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries.Antioxidants (Basel, Switzerland) · 2024Article
- Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications.Molecules (Basel, Switzerland) · 2023Article
- Article
- Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from 'Jinfeng' Kiwifruit.Foods (Basel, Switzerland) · 2022Article
- Antimicrobial, Antibiofilm, and Antioxidant Properties ofFrontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A response surface methodology was used to study the conditions for a maximum recovery of phenolics from processing kiwi fruit residues. Ethanolic extracts were prepared with different conditions of pH (2, 5, 10), temperature (30, 50 and 70 ºC) and time (10, 20, 30 min). Total phenolics, total flavonoids content and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl scavenging capacity and ferric reducing antioxidant power were determined. Samples from optimal extraction condition were injected HPLC-DAD system to access the phenolic profile and content. The best extraction conditions were pH solvent of 2, 70 ºC of temperature and 20 min of extraction. Ten phenolics were identified: caffeic acid and its derivatives, chlorogenic acid and ferulic acid, (+)-catechin, (-)-epicatechin), rutin and quercitrin. These phenolics often reported as having important antioxidant, anti-inflammatory, antiaging and anticancer activities, turn this residues and excellent source of bioactive compounds to be used in agro-food, cosmetics or phytochemical industries.
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Registered trials
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