Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO₂ and cosolvents

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• 作者：Faber Ariel Espinosa-Pardo^a ; Vâ ; nia Mayumi Nakajima^b ; Gabriela Alves Macedo^b ; Juliana Alves Macedo^b ; Julian Martí ; nez^a ; ^{julian@unicamp.br} ; ^{jmartinez94@gmail.com}
• 关键词：Supercritical fluid extraction ; Orange ; Phenolic compounds ; Solid-state fermentation ; Tannase ; Antioxidant capacity
• 刊名：Food and Bioproducts Processing
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：101
• 期：Complete
• 页码：1-10
• 全文大小：1134 K
• 卷排序：101

文摘

Extracts rich in TPC with high antioxidant activity were obtained by SFE. High pressures favored global extraction yield and TPC, but not the antioxidant activity. A mixture of ethanol–water as cosolvent improved TPC and the antioxidant activity. Fermentation process enhanced global extraction yield, TPC and antioxidant activity. Fermentation process hydrolyzed polyphenols into non-glycoside phenols.