Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels

High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods

(2020) Mayra Anticona et al.   Foods

Flavanones biotransformation of citrus by-products improves antioxidant and ACE inhibitory activities in vitro

(2020) Amanda Roggia Ruviaro et al.   Food Bioscience

Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols

(2019) Esther Gómez-Mejía et al.   FOOD CHEMISTRY

Production and examination of ZnO thin film for first time using green synthesized method from aqueous Citrus reticulata peel extract

(2019) Ali Durmuş et al.   JOURNAL OF ALLOYS AND COMPOUNDS

Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds

(2019) Abigail Montero-Calderon et al.   Scientific Reports

Light Regulation of Carotenoid Biosynthesis in the Peel of Mandarin and Sweet Orange Fruits

(2019) Joanna Lado et al.   Frontiers in Plant Science

Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin ( Citrus reticulata Blanco cv. Sainampueng) peel

(2018) Suriyaporn Nipornram et al.   FOOD CHEMISTRY

Citrus reticulata Blanco peels as a source of antioxidant and anti-proliferative phenolic compounds

(2018) Sandrine S. Ferreira et al.   INDUSTRIAL CROPS AND PRODUCTS

Selectivity of ultrasound-assisted aqueous extraction of valuable compounds from flesh and peel of apple tissues

(2018) Lu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Citrus processing wastes: Environmental impacts, recent advances, and future perspectives in total valorization

(2018) Behzad Satari et al.   RESOURCES CONSERVATION AND RECYCLING

Citrus waste derived nutra-/pharmaceuticals for health benefits: Current trends and future perspectives

(2018) Neelima Mahato et al.   Journal of Functional Foods

HPLC–DAD–ESI–MS 2 analysis of phytochemicals from Sichuan red orange peel using ultrasound-assisted extraction

(2018) Qi Wang et al.   Food Bioscience

Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling

(2017) Bibha Kumari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extraction and quantification of polyphenols from kinnow ( Citrus reticulate L.) peel using ultrasound and maceration techniques

(2017) Muhammad N. Safdar et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

(2017) Predrag Putnik et al.   MOLECULES

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties

(2016) Kyung-Mi Yoo et al.   FOOD CHEMISTRY

Extractable and Non-Extractable Phenolics and Antioxidant Capacity of Mandarin Waste Dried at Different Temperatures

(2016) Francisco J. Esparza-Martínez et al.   PLANT FOODS FOR HUMAN NUTRITION

Determination of antioxidant, total phenolic, total carotenoid, lycopene, ascorbic acid, and sugar contents of Citrus species and mandarin hybrids

(2016) İhsan CANAN et al.   Turkish Journal of Agriculture and Forestry

Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

(2015) Reyhan Irkin et al.   Archives of Biological Sciences

Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels

(2015) Balunkeswar Nayak et al.   FOOD CHEMISTRY

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

(2015) Meryem Boukroufa et al.   ULTRASONICS SONOCHEMISTRY

Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

(2014) Riantong Singanusong et al.   Food Analytical Methods

Differential transcriptional regulation of l-ascorbic acid content in peel and pulp of citrus fruits during development and maturation

(2014) Enriqueta Alós et al.   PLANTA

Phytochemistry and biological activity of Spanish Citrus fruits

(2014) Amadeo Gironés-Vilaplana et al.   Food & Function

Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges

(2013) Charis M. Galanakis   FOOD AND BIOPRODUCTS PROCESSING

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

(2013) Aline Alberti et al.   FOOD CHEMISTRY

Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit

(2013) María J. Rodrigo et al.   SCIENTIA HORTICULTURAE

Green Extraction of Natural Products: Concept and Principles

(2012) Farid Chemat et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay

(2011) Lars Müller et al.   FOOD CHEMISTRY

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

(2011) Mei-Ling Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-β-carotene from citrus peels

(2010) Yujing Sun et al.   ULTRASONICS SONOCHEMISTRY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel

(2009) Muhammad Kamran Khan et al.   FOOD CHEMISTRY

Clean recovery of antioxidant flavonoids from citrus peel: Optimizing an aqueous ultrasound-assisted extraction method

(2009) Julián Londoño-Londoño et al.   FOOD CHEMISTRY

Polymethoxy flavones are responsible for the anti-inflammatory activity of citrus fruit peel

(2009) Yung-Sheng Huang et al.   FOOD CHEMISTRY

Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

(2009) Khizar Hayat et al.   SEPARATION AND PURIFICATION TECHNOLOGY

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Investigation of Heat Treating Conditions for Enhancing the Anti-Inflammatory Activity of Citrus Fruit (Citrus reticulata) Peels

(2008) Su-Chen Ho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound

(2008) Y MA et al.   ULTRASONICS SONOCHEMISTRY

The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

(2007) Yuan-Chuen Wang et al.   FOOD CHEMISTRY