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Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
MarÃa Fernanda Montenegro-LandÃvar, Paulina Tapia-Quirós, Xanel Vecino, Mònica Reig, César Valderrama, Mercè Granados, José Luis Cortina and Javier Saurina
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Antioxidants
Highlights
This paper studied the phenolic compounds recovery by mechanical stirring extraction (MSE) from orange and spinach wastes using water as a solvent.
In such research it was found that MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction.
The antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity.
Cite this paper:
Montenegro-LandÃvar, M.F.; Tapia-Quirós, P.; Vecino, X.; Reig, M.; Valderrama, C.; Granados, M.; Cortina, J.L.; Saurina, J. Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity. Antioxidants 2021, 10, 1800.