Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield.

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), rut

SUBMITTER: Aires A 

PROVIDER: S-EPMC7520500 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature