Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques
Muhammad Naeem Safdar,Muhammad Naeem Safdar,Tusneem Kausar,Saqib Jabbar,Amer Mumtaz,Karam Ahad,Ambreen Akhtar Saddozai +6 more
TLDR
It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.About:
This article is published in Journal of Food and Drug Analysis.The article was published on 2017-07-01 and is currently open access. It has received 222 citations till now. The article focuses on the topics: Maceration (wine) & DPPH.read more
Citations
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Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization.
TL;DR: The types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds are described.
Journal ArticleDOI
Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds
TL;DR: In this paper, a review of various techniques for extraction of bioactive components citing successful research work have been discussed, and their efficient utilization in development of nutraceutical products, health benefits, bioprocess development and value addition of food waste resources has also been discussed.
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Extraction of polyphenolic antioxidants from orange peel waste using deep eutectic solvents
TL;DR: In this article, the effect of different operating parameters (i.e. solvent concentration, temperature, time and solid/liquid ratio) were further evaluated to determine the optimal extraction conditions for polyphenols recovery in terms of total phenolic content (TPC) and antioxidant activity based on DPPH radical scavenging method.
Journal ArticleDOI
Phenolic composition, antioxidant potential and health benefits of citrus peel.
TL;DR: Peels from citrus fruits can be used as sources of functional compounds and preservatives for the development of newer food products, that are not only safe but also have health-promoting activities.
Journal ArticleDOI
Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols.
TL;DR: The obtained results suggested that evaluated citrus peel by-products could be reused as a source of polyphenols and transformed into value-added products.
References
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Use of a Free Radical Method to Evaluate Antioxidant Activity
TL;DR: The antiradical properties of various antioxidants were determined using the free radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) in its radical form as discussed by the authors.
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The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power' : the FRAP assay
TL;DR: The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.
Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
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Antioxidant activity and phenolic compounds in 32 selected herbs
TL;DR: In this paper, the total equivalent antioxidant capacities (TEAC) and phenolic contents of 32 spices extracts from 21 botanical families grown in Poland were investigated using a Folin-Ciocalteu assay.